Chervil is a hardy annual, which looks similar to parsley but has a sweet subtle flavour and a hint of aniseed.
Sow: chervil does not like to be transplanted, so sow seeds outdoors where the plants are to grow, either in a pot or directly in fertile soil. Sow your chervil seeds from Spring through to Summer. Plants will be less likely to go to seed if you choose a cool, moist and shady spot.
Aftercare: Thin to 20cm apart and water well.
Harvest: leaves as required, around 6-8 weeks after sowing and prior to flowering. Pots can be brought indoors or placed in a cold frame for use through the Winter months.
One of the French “fines herbes”, chervil adds a delicate flavour to eggs, sauces and chicken dishes as well as soups and salads.
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