Chervil (Anthriscus Cerefolium) Annual. Start Chervil seeds and grow this popular annual that is considered to be both a medicinal herb as well as a culinary herb. Chervil, also known as French Parsley, is also an attractive plant with finely-divided, fern-like leaves. It likes a position in the shade during the hottest part of the day. If it is positioned in full sun, the delicate foliage can suffer and become burned and bleached. Chervil French Parsley is fast growing and harvesting can be as soon as 8 weeks after planting the herb seeds. Some gardeners will sow the Chervil seeds in successive plantings to keep a constant supply of leaves. Chervil is one of the four traditional French fines herbs, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbs are added at the last minute. Chervil leaves are a great addition to salads and soups. The flavor lends itself well to fish, crab, meats, vegetables and sauces. HOW TO GROW: *** Sow seeds indoors just on the surface of the soil. Keep moist, not letting the seeds dry out between watering. DO NOT cover the seeds with soil! *** **SOIL Temperature for Germination: 70F **Plant Spacing: Rows 18 - 24 inches a part; thin seedlings 8 - 12 inches. **Hardiness: Zones 5-10 **Sun Requirement: Partial Shade. **Soil Type: Rich, loamy soil, pH 6.1 - 7.5. **Days to Germination: 14-21 **Germination Rate: 90%
ORGANICALLY GROWN Chervil French Parsley Seeds Heirloom NON-GMO Anthriscus Cerefolium Fragrant, Delicious and Flavorful
Keep moist, not letting the seeds dry out between watering. Depth: Shallow, no more than 1/4 inch. **SOIL Temperature for Germination: 70F.
Sow the herb seeds shallowly and barley cover. Keep the French Parsley herb seeds moist until germination. Chervil herb plants need moisture, but it is best to let them dry out in-between watering.
Keep the flowers cut to encourage leaf growth, and harvest often, picking the outside leaves and allowing the younger leaves to grow. Harvest the leaves when the flavor is the best which is just before flowering and in cooler weather.