Chervil
- botanical name: Anthriscus cerefolium
- annual
- height 10-12″
- spacing 6″ apart, in rows 12″ apart
- morning sun/afternoon shade
- average to moist soil
- flower color white
- uses in garden: as a border, great in containers, as an edging, fragrant
- use in soups, salads, sauces, and to flavor eggs, fish and vegetable dishes
*Please note: We accept plant orders at any time of the year and if you prefer to place an order outside our regular shipping months of April-May, ordering is still easy. “Why we only ship in April and May”
Due to the nature of shipping live plants, when you place an order, we will simply hold your order and ship it at the proper time for your zone, when weather permits in April 2013. Seed packets are shipped year round through USPS.
For more information see our “Ordering and Shipping Policy.”
Chervil, also known as French Parsley, is a wonderful ornamental herb with a lacy, miniature-fern look that adds grace and texture to the garden. It has mounding foliage and upright airy flowers. The flavor of Chervil is even more unique, however. It is fresh and pungent, with hints of licorice, cucumber, and parsley, qualities that have given it a high standing in French cuisine. The young leaves are used in soups, salads, sauces, and to flavor eggs, fish, and vegetables dishes.
Chervil seeds are also available. Purchase them here.
Sowing Instructions:
Indoors- start seeds in early spring, about 8 weeks before you’d like to transplant. Tamp the seeds into the soil mix or just barely cover with vermiculite. 10-14 days to germination. Bump seedlings up to larger containers when large enough to handle. Transplant outside when the root systems are well developed, spacing 6″ apart in rows that are 12″ apart.
Outdoors – recommended planting method – direct seed shallowly in early spring 1-2 seeds per inch. Barely cover the seeds with soil, as light aids germination. Thin to final stand 6″ apart, in rows at least 12″ apart. Chervil thrives in cooler climates and temperatures.
Chervil thrives in cooler climates and grows best in rich, moist soil in partial shade. Hot weather will cause the plants to bolt. Leaves should be harvested just before the plants start to flower when the flavor is at its peak. Cut back liberally to prevent from going to seed, and use young leaves. Leaves can be used for cooking purposes either fresh or dried. This plant grows centrally from the ground and does not spread rapidly.
