Anthriscus cerefolium Heirloom Herbs EXCLUSIVE –Chervils lacy leaves are finely cut and light green, as delicate and dainty as their flavor is subtle. This classic herb is essential in French fines herbs mixtures and used as a tarragon substitute. Chervil has a refined taste reminiscent of anise and parsley, delicious in salads or to highlight sauces, sauts and soups. Hard to find in U.S. markets, chervil is an important herb for kitchen gardeners to grow its special flavor rewards your efforts many times over. Our imported seed is the best French variety. Seed Count: Approx. 900 / Weight: 1 g Plant In Sun/Shade Planting Depth Space Seeds Days To Germinate Mature Height Feb MaySept Oct Sun orpartial shade 1/4 inch 1 2 inches 10 14 days 12 inches ANNUAL Spring/summer/fall harvestTakes light frost EASIEST TO START OUTDOORS Start chervil in early spring when weather is settled but still cool. Plant in filtered sun or light shade if climate is very hot. Sow seeds 1 to 2 inches apart in a well-worked fertile seed bed. Cover very lightly and keep evenly moist while awaiting germination. Sow again for a fall crop when weather cools in late summer or early fall. THIN OR TRANSPLANT Thin seedlings to stand 4 inches apart when they are large enough to handle. GROWING NOTES Chervil needs rich moist soil and ample moisture for lush growth. Thin early and keep well weeded and watered. Begin to harvest leaves sparingly once plants have 8 to 10 leaves. Fertilize every 2 to 3 weeks with a high nitrogen source or liquid fish emulsion solution. Because chervil goes to seed quickly in hot weather, the best way to have a good supply is to make successive sowings until the weather gets too hot, then plant again as summer begins to cool for fall harvest. Enjoy fresh as chervil does not hold its flavor when dried. Use the leafy sprigs in salads or add to hot dishes at the end of cooking to preserve chervils delicate flavor.
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