Common chervil - organic seeds

Chervil (Common Chervil) – Aromatic and Refined (Anthriscus cerefolium)

Common Chervil has thin stems and light green, finely divided leaves. It has a delicate, aromatic flavor that makes it an excellent seasoning. Chervil is best used fresh to preserve its full aroma and is ideal for enhancing the flavor of dishes.

Growing Tips for Chervil

Sowing
Chervil is best sown in the spring (March-April) or in late summer (mid-August to mid-September) directly in the ground. You can sow the seeds either in broad rows or in rows spaced 25 cm apart. Thin the seedlings to 15 cm apart to promote healthy growth.

Since chervil is prone to bolting in hot weather, it is recommended to sow it in the shade during the summer months.

Chervil also grows well in pots indoors, where it can be easily grown for use in the kitchen.

Care and Disease
Chervil prefers cool, shaded locations. It’s important to water regularly to keep the soil moist, especially during warmer periods.

Once the seedlings are large enough, thin out the weaker plants so that only one plant remains per spot.

Chervil is susceptible to mildew, so it’s advisable to water the soil around the roots and avoid wetting the leaves.

Harvesting
Chervil can be harvested once the leaves are sufficiently developed, usually after 8 to 10 weeks. Start by harvesting the outer leaves to allow the plant to continue growing.

Although fresh chervil leaves don’t store well, they can be frozen or dried for longer storage.

The leaves of chervil are best consumed fresh to retain their flavor.

Benefits
Chervil is an aromatic herb primarily appreciated for its flavor. It is rich in vitamins A, C, and K, as well as minerals such as calcium, iron, and potassium, though it is consumed in small amounts and thus is not a significant source of these nutrients. Chervil is valued mainly for its taste and aroma, not its nutritional benefits.

Tips and Tricks
Chervil’s scent makes it a natural deterrent for slugs.

It pairs well with carrots, tomatoes, lettuce, radishes, and parsley, making it versatile for a variety of dishes.