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Chervil
grows best and retains more flavor when temperatures are
low in spring and fall. Grow the lacy, delicate looking
plant for medicinal, culinary, cosmetic and craft use.
Zones 6 – 10. Full sun or shade. Moist, well drained,
humusy garden soil. Transplants poorly. Mulch to protect
autumn sown seeds. Chervil can seed itself each year if
flowers are left to mature in the garden. Seed can be
collected in the fall for spring crop the next year. Annual
height 1 – 2 feet, Fern-like leaves. Usually free from
pest and diseases. Snip leaves continuously after 6 to
8 weeks, best used fresh. The warm pungency of chervil,
like a combination of anise and parsley is good in soups
and salads. The leaves are often included with parsley,
thyme and tarragon in French cooking. Chervil looses flavor
quickly when heated, so add to recipes at the end. It
also grows well below taller plants that offer some shade.
Companion planting with radishes to improve their flavor.
Chervil bears heads of tiny white flowers that attract
beneficial insect predators and parasites to the garden.
Grow in a border or interplant with your vegetables. |
