Chervil (Anthriscus cerefolium L.) is a warmth-giving herb of the family Apiaceae (Umbelliferae), popular especially in France for culinary purposes. In the past, it was called myrhis on account of its volatile oil which has an aroma similar to the resinous substance of myrrh. The chapter gives a description of the plant and its chemical composition. Production and cultivation -soil, climate, propagation, cultivars, fertilizing, weeding, irrigation, intercultural operations, intercropping and pest control -are described together with harvesting and post-harvest care. The chapter details the medicinal and culinary uses of chervil.
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