Chevril, French by Renee's Garden

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Heirloom Herbs: French Chervil

(Anthriscus cerefolium)

EXCLUSIVE - Chervil’s 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 herbes” mixtures and used as a tarragon substitute. Chervil has a refined taste reminiscent of anise and parsley, delicious in salads or to highlight sauces, sautés 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 gm


Spring/summer/fall harvest
Takes light frost


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 seedlings to stand 4 inches apart when they are large enough to handle.


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 chervil’s delicate flavor.