Native to the Middle East, Russia, and the Caucasus, Anthriscus cerefolium found its way into European kitchens centuries ago, where it became a cornerstone of fines herbes alongside parsley, tarragon, and chives. It thrives in the cool, damp margins of the kitchen garden and grows easily from seed sown directly into the ground in early spring or fall — the seeds need light to germinate and dislike being transplanted, so sow where they are to grow and thin to 15 inches apart. In warm climates it behaves as a cool-season annual; in milder areas it may overwinter as a biennial.

The finely cut, bright green foliage is ornamental enough to hold its own in a mixed planting, and the small white flowers that follow attract bees and other pollinators. Chervil grows 1 to 2 feet tall and prefers moist, well-drained soil in partial shade — it bolts quickly in heat and drought, so a spot that receives morning sun and afternoon shelter extends the harvest considerably. It makes an excellent companion for radishes and lettuces, and is generous enough in a container garden to be harvested repeatedly through the growing season.