Also called French parsley or gourmet's parsley, chervil is an essential herb of French cooking, often added to fines herbes. Though the leaves resemble parsley, they have a distinct yet delicate anise flavor. Attracts beneficial insects. The fresh leaves are perfect mixed with salads, sprinkled on fish or meat, and even added to tomato juice. Thrives in cool temperatures; heat causes bolting.
• Botanical Name: Anthriscus cerefolium
• Family: Apiaceae
• Native: Europe and Asia
• Hardiness: Biennial grown as an annual. May overwinter in USDA zones 6-9.
• Plant Dimensions: About 6"-10" tall and 12" wide before flowering, 18"-24" tall when flowering
• Variety Information: Fernlike leaves on thin-branched stems have a subtle anise flavor. Delicate, small, white flowers in umbels form on thin stems above foliage.
• Exposure: Full sun to part shade
• Attributes: Attracts beneficial insects, Good in Containers, Can be Grown Indoors
• When to Sow Outside: RECOMMENDED. 4 to 6 weeks before your average last frost date, and again in summer 8 to 10 weeks before your average first frost date. For a continuous supply, sow every 2 to 3 weeks up to 6 weeks before your average first frost date. Ideal soil temperature for germination is 60°–70°F.
• When to Start Inside: Not recommended; roots sensitive to disturbance.
• Days to Emerge: 10–14 days
• Seed Depth: Press into surface
• Seed Spacing: A group of 3 seeds every 6"
• Row Spacing: 12"
• Thinning: Not required
• Harvesting: Chervil is ready to harvest about 2 months after sowing. Harvest no more than 1/3 of the plant at a time to encourage regrowth. Flavor is at its peak just before plants flower.