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Chervil

Anthriscus cerefolium. A hardy annual growing up to 20" tall, Chervil has finely cut, dark fern-green leaves with a mild, sweet licorice flavor, similar in appearance and use to Parsley. Revered by French cooks, it is an ingredient in the classic fines herbes mixture, a wonderful salad component and a mild seasoning for either hot or cold dishes. Direct-sow Chervil as soon as you can work the ground in the spring or sow indoors 6 to 8 weeks before transplanting out after all danger of frost has passed. Hardy annual. (OP.)

Average seed life: 1 year.

To broaden the range of texture and flavor in your garden and salads, don't forget to plant some of these specialty Salad Greens: Arugula, Asian Greens, Chervil, Claytonia, Cress, Dandelion Greens, Endive, Escarole, Frisee, Giant Red Mustard, Komatsuna, Lettuce, Mâche, Mibuna, Minutina, Mizuna, Orach, Radicchio, Salad Blends, Sorrel, Spinach, Swiss Chard, and Tatsoi.

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Gardening Tips

Chervil Sowing Instructions
Planting Depth
:1/4”-1/2”
Row Spacing:12”-18”
Seed Spacing:3”-6”
Plant Spacing: 12”

Herbs may be either direct-sown outdoors after the threat of frost has passed, or started indoors for transplanting or container gardening. Herbs require moderately rich, well-draining soil with at least 5 hours of bright sunlight. To start indoors: sow lightly in sterilized seed mix, lightly moisten and cover with plastic wrap until germination takes place. Do not water again until sprouts emerge. Remove plastic wrap once sprouted. Transplant outdoors when the threat of frost has passed. Some perennials like Lavender, Catnip or Savory prefer to be started indoors. Others such as Chives, Sage or Fennel prefer to be direct-sown outside once the soil has warmed. Most herbs dislike chemicals or over-fertilization. Feed lightly with kelp or fish emulsion once seedlings are well established. Keep lightly moist: never wet. Pinch back the plants to avoid flowering and to encourage leaf production.

Shade Tolerance