Popular in French cooking, Chervil (Anthriscus cerefolium) has a slightly anise-like flavor that is appreciated when added to egg, vegetable and fish dishes. Leaves are added at the very last minute of cooking to preserve the delicate herb flavor. Small white flowers atop 15-20 inch stems. Also known as French parsley.
Sow in place in the garden — Chervil does NOT like to be disturbed. Plant in early spring or early fall in moist, well-drained, shaded soil. Germinates best in cool conditions. Succession plant for sustained yields.