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Anthriscus

Apiaceae (Umbelliferae)
Annuals, Perennials

Though both commonly available plants from this genus produce many umbrella-shaped clusters of tiny flowers, they are valued for their fernlike foliage. In one, chervil, the leaves are used in cooking; in the second, the foliage brings deep, striking color to the perennial border.

Anthriscus cerefolium (photo courtesy of Carol Sharp/Flowerphotos/Photolibrary)
Anthriscus cerefolium (photo courtesy of Carol Sharp/Flowerphotos/Photolibrary)

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Anthriscus cerefolium

Low foliage mounds about a foot wide. Flower stems, 1–2 ft. topped with white blossoms in summer. The leaves have a parsley-like flavor with overtones of anise; use like parsley, fresh or dried. Sow seeds in place in early spring (in cold-winter areas) or in fall (where winters are mild). In the following years, volunteer seedlings will keep you supplied with new plants. Goes to seed quickly in hot weather; keep flower clusters cut to encourage leafy growth.

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