The common chervil is an easy-care, aromatic spice plant and was even used in naturopathy. With us you will learn everything about the cultivation and use of chervil.
Chervil (Anthriscus cerefolium) has been a popular herb since ancient times. It also finds good conditions in our latitudes and inspires with its fresh and highly aromatic taste. We present the ancient spice plant and give tips on how to grow and use chervil.
Chervil: origin and properties
The chervil originally comes from southern Europe and the region up to the Caucasus region. In German-speaking countries it is also known as Donkey Basket, Karweil, Keferfil, Krautl or Körblikraut. The herb also came to our latitudes through the ancient Romans, but initially only lingered there sporadically. In Germany, chervil has only been cultivated for a good 400 years. Chervil leaves are similar to those of carrots (Daucus carota) and parsley (Petroselinum crispum), like them it belongs to the umbelliferae ( Apiaceae). There are smooth-leaved and curly-leaved varieties, all of which are annuals. However, common chervil can easily be confused with the highly toxic hemlock (Conium maculatum). The chervil blooms in the first year. Only before flowering do the leaves have their aromatic flavor reminiscent of a mixture of aniseed (Pimpinella anisum), parsley and fennel (Foeniculum vulgare
). . Old and dried chervil leaves hardly have any taste - you should therefore always use the leaves fresh.Plant chervil
The chervil also thrives very well in our latitudes and can be harvested continuously up to the flowering stage. You can find out how to grow and care for the chervil in the following paragraphs.
The right place for chervil
The common chervil prefers moist, loose garden soil and can stand well in partial shade, which also extends the harvest time until flowering. Chervil starts flowering earlier in hot, sunny locations. Chervil is a weak eater and requires other nutrients apart from potassium only insmall amounts. Even locations with little humus are therefore suitable for growing chervil in the garden.
Sow chervil
The seeds of the chervil are sown directly into the bed from March to August, the row spacing should be about 10 to 15 cm. Since the chervil flowers after about eight weeks and can therefore no longer be cut, it is worth sowing several times in a row. The chervil seedlings sown in June and July begin the flowering phase very quickly, as the long-day plant is stimulated to flower by the long hours of daylight. A break in cultivation during these months can therefore make sense.
Plant chervil
Chervil plants are also commercially available in pots or as small young plants, which can of course also be planted in the bed. However, sowing often yields better than planting chervil and costs much less.
Caring for chervil
Although the fast-growing chervil only has a low nutrient requirement, it extracts large amounts of potassium from the soil. A predominantly organic fertilizer, such as our Plantura organic tomato fertilizer, prevents deficiency symptoms and supplies the chervil with nitrogen and potassium. For the weak eater, 40 g/m² fertilizer granules are sufficient, which are broken down evenly by the soil organisms and thus release the nutrients. Chervil can be harvested up to eight weeks after sowing, after which it begins to flower. During this time you should water regularly, because the chervil loves it moist.
The chervil can be infected with powdery mildew and rust fungi, aphids and the carrot fly occasionally attack the fast-growing plant. A mixed culture with pest-repellent neighbors, such as leeks (Alliaceae) against the carrot fly, can help.
Is chervil hardy?
Cherbel is not hardy because it flowers in the first year, produces seeds and usually dies quickly. The herb can therefore hardly be overwintered. Instead, it is best to sow the chervil on the windowsill in autumn so that the aromatic herb can also be harvested in winter.
Harvest chervil
The green leaves can be easily cut off with scissors and harvested in portions for fresh consumption. The harvest quantity can be up to 1.5 kg/m². Chervil seeds can be harvested later in the year as soon as they turn brown on the drying umbels. They come off easily - so it's best to cut the whole thing in the morning when it's dewcones and let them dry indoors. The seeds will germinate well for about two years.
Using and preserving chervil
Chervil is used as a spice in salads and sauces, but it is also used to cook chervil soup. Various spreads and dips with the aromatic herb are particularly popular. As part of the famous Frankfurt green sauce, chervil has its most famous appearance. In herbal medicine, the real chervil is used to flush the body. It can stimulate the detoxification of the kidneys, liver and bile. For this purpose, a tea made from fresh chervil leaves is prepared several times a day. The daily dose is 5 grams. Pregnant women and people with kidney disease should not use chervil tea.
Because of the risk of confusion with the poisonous hemlock, curly chervil varieties help here. If possible, chervil should be used fresh to fully exploit the aroma. Drying minimizes the taste, a good alternative is to freeze the fresh chervil leaves.
The umbelliferae family includes many aromatic herbs, including coriander. You can find out how the Asian spice can also be grown here in our special article.