(Anthriscus cerefolium) Fresh chervil is an excellent flavoring for peas, potatoes, carrots, eggs, and fish. Loses its flavor when dried, but the flavor can be preserved in chervil butter. Best quality comes from plants grown in partial shade in successive sowings. Medicinal: Traditionally used as a diaphoretic to treat fevers. Pkt (1 g, 440 seeds)

Culture: Annual. Germination: 55°F, light required, 7-21 days. Transplant or direct seed. Part shade. 24 in. tall.

Culinary Herbs