Common Chervil Seeds

Info: Common chervil is mainly used as a herb and is somewhat more robust than its relatives `Curled` and `Plain`. Chervil is one of the most delicate, subtle, elegant herbs for the connoisseur of fine flavours and fragrances. It tastes mild and subtle; a little like parsley but with a sophisticated yet gentle aniseedy warmth. Traditionally, it is used with tarragon, chives and parsley, as one of the French fab four of flavour in a fines herbes mixture. Chervil is used to flavour eggs, fish, chicken and light sauces and dressings. Use Chervil to flavour eggs, fish, chicken and light sauces and dressings.

Sowing & cultivation: Sow from Febuary indoors or from April to September outdoors. Cover the seeds only lightly with soil. Chervil needs a cool, moist spot with dappled shade. Harvest the plants frequently, cutting the outer leaves first to ensure you get a vigorous, bushy plant. Despite its delicate foliage, chervil will withstand most frosts, staying green throughout winter and producing extra leaves, before it finishes by flowering in spring.