Danish chervil
Danish chervil has decorative foliage in light green tones. With its mild, fresh flavour, Danish chervil is very useful in cooking. Also known as garden chervil.
Escape the hiccup with Danish chervil?
Unlike the large perennial Spanish chervil, Danish chervil is an annual herb. which grows about 20-40 cm high. The small white flowers are appreciated by bees, butterflies and other pollinators. The leaves have a mild and fresh aroma and flavour with light hints of both liquorice and myrrh. An older name for Danish chervil was therefore ‘myrrhis’.
Danish chervil originates from the Caucasus, but has spread across Europe and Asia. The leaves were traditionally eaten as a tonic in spring – a kind of kick-start after a long winter. Even today, the custom of eating an intensely green chervil soup on Maundy Thursday still survives in Eastern Europe.
Danish chervil has also been thought to help with eczema, oedema and rheumatism, promote digestion and have a strengthening effect on the liver and kidneys. It was also claimed that the plant could cure hiccups – perhaps worth a try?
Sow Danish chervil in several rounds
Chervil can be sown outdoors or in pots on a patio or balcony. Choose a semi-shady spot with well-drained soil, and the plants will thrive. Grow it together with other herbs that tolerate shade well, such as mint, lemon balm, coriander and wild garlic.
Direct sow Danish chervil on the site early, as soon as the soil has settled. As this is a fast-growing crop that flowers easily, we sow seeds in several rounds until July. Then there are fresh leaves all season.
In the case of broadcasting, the seeds are scattered sparsely over the soil surface. When sowing in rows, make furrows in the ground about 30 cm apart. Cover with a thin layer of soil, water and keep moist. When the plants have a few leaves, it is time to thin the crop to a distance of 10-15 cm.
Water regularly to avoid the plants flowering prematurely. Pot-grown Danish chervil may need nutrient water a couple of times during the season. Outdoor plants do well anyway.
Grow indoors all year round
Danish chervil thrives on the windowsill all year round. Choose a window that is not too sunny or hot, but provide extra lighting during the darkest months to continue harvesting.
Give a boost to summer salads
Harvest Danish chervil by picking single leaves continuously during the growing season. Start with the outermost leaves. When the plant is at least 10 cm tall, you can also cut it back at the base. The plant will then take off again and form new shoots.
If you want to harvest the leaves, cut off the inflorescences. If you want to harvest the tasty seeds and help bees and butterflies, let some plants flower.
The subtle liquorice flavour gives a boost to summer salads and fresh herbs. You’ll also get vitamin C, calcium, iron and magnesium. The edible white flowers are beautiful as decoration. Danish chervil can lose some of its distinctive flavour when heat treated. Yet it adds a richness to the flavour profile. Try cooking it in sauces, soups and stews and/or mixing in a few leaves just before serving.
Danish chervil tastes better fresh than dried. If you want to save the harvest for the winter, it is better to freeze it by putting chopped chervil and a little water in an ice cube tray. Another great way to preserve Danish chervil is to soak a few sprigs in a good vinegar.
If you want to test chervil’s reputation as a healing herb, you can make a tasty and invigorating tea by adding a sprig to a cup of hot water. Cooled tea can be used as a toner.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-10-14