Curled chervil is one of the few hardy annual herbs for all-year-round use.
CULINARY NOTES: The leaves can be chopped and used in salads, stews, and dressings, or used as a garnish
Growing preferences of Chervil:
- Prefers neutral soil in partial or full shade
- Sow direct from February to March
- Harvest 6-8 weeks from sowing
- Compliments the flavours of cheese, chicken, fish and eggs
- A great addition to sauces and stews
How to grow your seeds.
Direct sow chervil seeds outdoors from March to August into well prepared, fertile, moist soil in dappled or semi shade.
Sow seeds thinly at a depth of 1cm (1/2″) in drills 30cm apart. When large enough to handle, thin out seedlings to 15cm (6″) 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.
Chervil plants can quickly run to flower if not kept watered. Chervil leaves should be harvested 6-8 weeks after sowing before flowering commences.