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Renee's Garden - 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.
Instructions - Start chervil in early spring when the weather is settled but still cool. Plant in filtered sun or light shade if the climate is very hot. Sow seeds 1 to 2 inches apart in a well-worked fertile seedbed. Cover very lightly and keep evenly moist while awaiting germination. Sow again for a fall crop when the weather cools in late summer or early fall. Chervil needs rich moist soil and ample moisture for lush growth. Thin early and keep well weeded and watered.
Firefly Farm & Mercantile may substitute suppliers due to availability.
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