ABSTRACT
This chapter discusses the origin and distribution, nutritional composition, medicinal values, climatic requirement, soil requirement, cultivated varieties and post-harvest management of garden chervil. Garden chervil originally came from the Southern Europe, as it is mainly cultivated in temperate parts of the world. Chervil can be grown well on a variety of soils but moist and humus-rich loamy soils with good drainage facilities are most suitable for its cultivation. Chervil leaves are used in salads or as a flavouring agent in cooked food such as soups, butter sauces and omelettes. Chervil herb has been used for several medicinal purposes by herbalists. The irrigation of the crop depends on the soil types and growing season. Being an herbaceous crop, it requires frequent irrigation for its growth and development. Aphids are an insect pest that attack garden chervil during growing season. Root rot, powdery mildew and chervil yellow disease are the diseases that attack chervil during its lifetime.
