Below is a list of all known varieties for Chervil. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Brussels Winter Chervil | A delicate, lacy herb with a mild anise flavor, a staple of classic French cuisine. |
| Chervil (Dried) | The "dried" "leaves, " "which" "lose" "almost" "all" "of" "their" "flavor." "Not" "commonly" "used." |
| Chervil (Dried) | Dried chervil leaves. Loses almost all of its delicate flavor and is not a recommended substitute for fresh. |
| Chervil (Fresh) | The "fresh, "lacy" "leaves" "of" "*Anthriscus cerefolium*." "Has" "a" "delicate, "faint" "anise-licorice" "flavor." "Part" "of" "French" "*fines herbes*." |
| Chervil (Root) | The taproot of the chervil plant (*Anthriscus cerefolium*), which is sometimes cooked as a specialty root vegetable. |
| Chervil Flowers (Fresh) | The small, white, lacy flowers of the chervil plant. They are edible and share the same mild anise-parsley flavor as the leaves. |
| Common Chervil | The standard culinary variety (Anthriscus cerefolium) with lacy, delicate leaves and a subtle, sweet anise-parsley flavor. Part of French *fines herbes*. |
| Curled Chervil | A cultivar with finely curled leaves, offering a more decorative appearance than plain chervil. |
| Curly Chervil | A delicate, lacy herb with a mild anise flavor, a staple of classic French cuisine. |
| French Chervil | A delicate, lacy herb with a mild anise flavor, a staple of classic French cuisine. |
| Giant Mangosteen | Mangosteen, also known as the purple mangosteen, is a tropical evergreen tree with edible fruit native to Island Southeast Asia, from the Malay Peninsula to Borneo. It has been cultivated extensively in tropical Asia since ancient times. It is grown mainly in Southeast Asia, southwest India and other tropical areas such as Colombia, Puerto Rico and Florida, where the tree has been introduced. The tree grows from 6 to 25 m tall. |
| Hamburg Chervil | A delicate, lacy herb with a mild anise flavor, a staple of classic French cuisine. |
| Vertissimo Chervil | A dark green, robust, and slow-bolting cultivar, prized by gardeners for a longer harvest of its delicate anise-parsley leaves. |