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Spicy flavor, similar to parsley, but more mild flavor with a hint of liquorice or aniseed. Light green, lacy, deeply-cut foliage. Used to season soups, salads, poultry, seafood and omelettes.
|•||June - July|
Historically, Chervil was referred to as myrris due to its oil aroma that is similar to myrrh.
Prefers a moist, light shade, cool location. Due to the long taproot, transplanting can be difficult.