Anthriscus
( an - THRISK - us )
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At-A-Glance InformationThis native of Europe, North Africa, and Asia is valued for its fern-like foliage and is commonly referred to as Chervil. These perennial or biennial plants produce many umbelliform clusters of tiny white to greenish flowers, and hollow stems and foliage are bright green. Chervil is a great example of an edimental plant, one that is a beautiful ornamental garden addition as well as a culinary ingredient. Chervil can be used to season poultry, soups, sauces, and vegetables; It tastes a bit like a delicate parsley with a slight licorice flavor. In the garden, these herbs are typically planted in potager, vegetable or herb gardens, in woodland gardens, in mixed beds and borders, or in containers.
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Anthriscus Species and Varietals
The genus Anthriscus is a member of the plant family Apiaceae, and includes 15 species. Anthriscus growing zones vary by species; see the descriptions below for more information. To find your zone, click here: Zone Map.
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Anthriscus caucalis (Burr Chervil, Bur-Chervil) This plant sends up thin, hollow green stems and produces umbels of beautiful small white flowers. This species is native to Europe and Asia and has naturalized in North America. |
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Anthriscus cerefolium (Chervil, French Parsley, Garden Chervil) This annual grows best in zones 1-24; it forms low mounds about a foot wide. 1-2 foot flower stems produce white blossoms in summer. Leaves taste like parsley with anise overtones and are used in cooking. Seeds should be sown in place in early spring (in cold-winter areas) or in fall (in areas where winters are mild). Volunteer seedlings will also keep your yard filled with new plants. Needs partial shade. |
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Anthriscus sylvestris (Wild Chervil, Cow Parsley, Wild Beaked Parsley, Keck, Mother-Die) This perennial or biennial grows best in zones 1-9 and 14-24. It forms a clump of attractive foliage 1.5 feet tall and 2.5 feet wide. Stems up to 3 feet tall bloom with white blossoms in spring or early summer. Needs to be dead-headed for best performance, and to prevent self-sowing seeds. Needs full sun or light shade. Variety 'Ravenswing' (pictured) has dark purple leaves and is a popular, unique garden variety. |
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Caring for Anthriscus
Plant your Anthriscus in a spot in the garden that receives light partial shade to full sun. Afternoon shade will prevent the leaves from taking on a bitter taste. These plants prefer rich soil amended with organic material or compost, and which has a pH of between 6.5 and 7.5. Ensure that soil is well-draining before planting to avoid issues with root rot or overwatering. Mulch around the base of the plant to help retain soil moisture, suppress weed growth, and regulate soil temperature. Keep the soil consistently moist, but not waterlogged. Regular waterings are recommended, especially during dry spells, to prevent soil from drying out completely. Water from the base of the plant to avoid fungal disease issues.
These plants do not require heavy fertilization. However, if your soil is particularly poor, it may be advisable to apply a balanced, water-soluble fertilizer diluted to half strength every 4-6 weeks during the growing season to promote healthy growth. Pruning is relatively simple; these shrubs have an upright habit, and should be harvested for their leaves regularly to encourage bushy growth and to prevent the plant from bolting (sending up flower stalks prematurely). Pinch off all flower buds from the plant as they appear to prolong the leaf harvest. In wintertime, these plants will die back to the ground. Anthriscus will die back after flowering and setting seed, though in mild-winter climates they may overwinter and return the following season. Mulching around the base of the plant can help to insulate roots so that the plant comes back for a second year.
Harvesting Chervil
Chervil is an edible plant that produces leaves used for seasoning, and is used like parsley. The flavor of these leaves is between Tarragon and Parsley, with a slight licorice (anise) flavor. Leaves can be pinched off of the plant any time past 8-10 weeks after planting. Leaves harvested just before the plant begins to flower are the most flavorful. If you are planning on using your Chervil plant solely for producing leaves for seasoning, pinch off all blooms before they develop and open; this will send the plant's energy back into the leaves.
To store harvested Chervil leaves for maximum freshness, wrap them in a damp paper towel and place them in a plastic bag in the fridge. Alternatively, you can stand them up in a container filled up to an inch with water, and store the container upright in the fridge. The leaves will stay relatively fresh for about a week when stored fresh in the refrigerator; once leaves start yellowing, wilting, or taking on brown or dark coloring, it's time to toss it and venture back into the garden to refresh your harvest. If you have a large harvest and would like to freeze some of your Chervil, chop up the leaves and place them into ice cube trays. Fill the ice cube tray up with water, oil, or stock, and freeze. After they are frozen, remove them from the cube tray and place them in a paper bag. Chervil retains more of its flavor when it is frozen than when it is dried.
These plants do not require heavy fertilization. However, if your soil is particularly poor, it may be advisable to apply a balanced, water-soluble fertilizer diluted to half strength every 4-6 weeks during the growing season to promote healthy growth. Pruning is relatively simple; these shrubs have an upright habit, and should be harvested for their leaves regularly to encourage bushy growth and to prevent the plant from bolting (sending up flower stalks prematurely). Pinch off all flower buds from the plant as they appear to prolong the leaf harvest. In wintertime, these plants will die back to the ground. Anthriscus will die back after flowering and setting seed, though in mild-winter climates they may overwinter and return the following season. Mulching around the base of the plant can help to insulate roots so that the plant comes back for a second year.
Harvesting Chervil
Chervil is an edible plant that produces leaves used for seasoning, and is used like parsley. The flavor of these leaves is between Tarragon and Parsley, with a slight licorice (anise) flavor. Leaves can be pinched off of the plant any time past 8-10 weeks after planting. Leaves harvested just before the plant begins to flower are the most flavorful. If you are planning on using your Chervil plant solely for producing leaves for seasoning, pinch off all blooms before they develop and open; this will send the plant's energy back into the leaves.
To store harvested Chervil leaves for maximum freshness, wrap them in a damp paper towel and place them in a plastic bag in the fridge. Alternatively, you can stand them up in a container filled up to an inch with water, and store the container upright in the fridge. The leaves will stay relatively fresh for about a week when stored fresh in the refrigerator; once leaves start yellowing, wilting, or taking on brown or dark coloring, it's time to toss it and venture back into the garden to refresh your harvest. If you have a large harvest and would like to freeze some of your Chervil, chop up the leaves and place them into ice cube trays. Fill the ice cube tray up with water, oil, or stock, and freeze. After they are frozen, remove them from the cube tray and place them in a paper bag. Chervil retains more of its flavor when it is frozen than when it is dried.
Propagation
Anthriscus plants can be propagated most easily by seed. To harvest seeds, you will need to leave at least a few flower heads on the plant through maturity and seed-setting. Seeds should be ready to collect between 60 and 70 days after planting.
Propagating Anthriscus by Seed
Propagating Anthriscus by Seed
- Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand. You will also, after a few weeks, need individual 3-inch pots for each seedling that grows.
- Harvest your seeds. Cut off the dried flower heads and place them in a paper bag. Shake the paper bag or simply leave it in a cool, dry, dark place for a little while to release the seeds. Once you have your seeds, store them in a sealable container to keep them fresh until you are ready to move on.
- Chervil requires a bit of a cold snap for seeds to successfully germinate. This can be accomplished by placing your seeds in a resealable container filled with dampened peat moss, and leaving that container in the refrigerator (or other area kept between 40 and 45 degrees Fahrenheit) for 4-6 weeks. After the cold stratification time has passed, take the seeds out and lay them out on a paper towel or other surface to dry.
- Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 8-10 weeks from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
- Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 55 and 70 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.
Chervil seeds on a dried flower head, ready to be harvested.
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Anthriscus seeds are long, thin, and black.
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Problems and Pests
Chervil plants are generally pest and disease resistant but can occasionally have issues with the following common garden pests and diseases:
- Aphids
- Slugs and Snails
- Powdery Mildew
Gallery
Here, 'Ravenswing' Wild Chervil is planted in a bed of Geum 'Blazing Sunset', Speedwell, and Nepeta.
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Use Chervil as an understory planting in areas that are still open enough to receive a good amount of light.
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The flower heads on these plants look similar to Bishop's Lace.
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Videos
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Learn all about Cow Parsley.
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Learn how to identify these plants in the wild.
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Resources
The New Sunset Western Garden Book: The Ultimate Gardening Guide (2012) - Page 155, Anthriscus
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