Chervil is originally from the Caucuses and was later spread throughout Europe by the Romans. Extremely popular in French cuisine, this winter-hardy parsley relative has a delicate flavor with hints of liquorice and anise. It is grown for our catalog by Tobacco Road Farm who harvests these fine and flavorful lanceolate leaves into their four season salad mixes.
Photo used with permission from Great Greens
Days to maturity: 60
Seeds per pack: 250
Planting / harvesting notes
Sow seeds in early spring 1-2 seeds per inch. Barely cover the seeds with soil as they need light to germinate. Thin to 6" apart. If starting seeds indoors, begin 6-8 weeks before last frost and then transplant 6" apart.
Seed keeping notes
Allow the spent flowers to ripen into plump green seeds, and then dry on the plant until the seeds have turned papery. Harvest umbel by umbel, or take the entire flower stalk as all attached seeds are dry. Allow seed heads to dry out further in a protected place with good ventilation and low humidity. Thwack the seed heads inside a bucket, or pull them off. Remove chaff and allow seeds to dry further on a paper bag or towel. Store in a screw-top jar.