Scientific Name – Anthriscus sylvestris
Description – Member of the Apiaceae, or carrot, family than often sprawl across the ground in woodlands and fields. Reproduces vegetatively by producing 5-10 crowns per plant. Produces thick taproots that can grow up to 4.5 ft long. Has hollow stems that can grow up to 4.0 ft tall and support fern-like, dentate, ridged leaves. The compound flower, up to 2-3 inches in diameter, has notched, creamy-white petals and tiny sepals and are seen April through June. Seeds are small and shiny, dark brown or black.
History – A European species that probably arrived in New England as a component of British wildflower seed mixes.
Use – Leaves and seeds are all edible, raw or cooked, and taste like parsley or fennel. Roots are edible is soaked for several days in rice water and cooked with other vegetables. The roots have been used in Chinese medicine for centuries to treat fractures, contusions, coughs, bronchitis and asthma.
Harm – Spreads quickly. Seeds dispersed by wind, mowers and animals. Replaces native grasses and wildflowers. Hayfields can be destroyed by chervil. Produces poor quality forage and hay for grazing animals.
Vermont Invasive Species Project – Thetford 