chervil | Anthriscus cerefolium
chervil or Anthriscus cerefolium
Used widely in French cuisine, the pretty leaves of this annual herb have a delicate aniseed taste and are used to flavour soups, sauces and egg dishes. They can also be picked when young and added straight to salads.
An undemanding and fast-growing plant, you can usually start harvesting your chervil just six to eight weeks after sowing.
An undemanding and fast-growing plant, you can usually start harvesting your chervil just six to eight weeks after sowing.
How to care for Anthriscus cerefolium:
Anthriscus (or chervil) thrives in moist, well-drained soil in sun or partial shade. It self-seeds freely, so remove spent flower heads if you want to limit its spread.
Ensure the soil does not dry out in hot weather.
Ensure the soil does not dry out in hot weather.
Sowing instructions:
Sow into deep pots under glass from late winter in temperatures between 15-18°C (59-64°F). Alternatively, sow directly into well-prepared soil in a cool, lightly shaded position. Thin the seedlings to 15cm (6in) intervals when large enough to handle, taking care not to damage the long taproot.
The plants can quickly run to flower if they are not kept watered, and regular sowings are required for a constant supply. The young, outer leaves have the best flavour and can be frozen for later use.
The plants can quickly run to flower if they are not kept watered, and regular sowings are required for a constant supply. The young, outer leaves have the best flavour and can be frozen for later use.
Eventual height:
0.5m
Eventual spread:
0.3m
Position:
Light shade
Rate of growth:
Fast-growing
Soil:
Moderately fertile, moist, well-drained soil
Hardiness:
Frost tender
approx 600 organic seeds
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