Chervil

Growing Guide

Chervil makes for an ideal alternative to parsley as a garnish or in dishes as they are similar in flavou, as well as being related as plants. Chervil is a short-lived herb, grown as an annual. Its leaves, which taste milder than parsley, have a hint of aniseed. Chervil makes a pretty plant with delicate lacy foliage and clusters of white flowers.

Direct sow chervil seeds outdoors from March to May into well prepared, fertile, moist soil in dappled or semi shade. Sow seeds thinly at a depth of 1cm in drills 30cm apart. When large enough to handle, thin out seedlings to 15cm apart. Make regular sowings for a constant supply.

Late summer sowings in the greenhouse will provide a ready supply of fresh chervil leaves throughout winter. Alternatively sow indoors in pots on the windowsill for fresh leaves virtually all year round.

TOP TIPS

Chervil plants can quickly run to flower if not kept watered. Chervil leaves should be harvested 6-8 weeks after sowing before flowering commences.