Chervil (Anthriscus cerefolium)



Chervil produces fine, light green leaves that are very aromatic. Leaves are used to add their delicious, mild anise-like flavor to meat dishes, omelets, sauces, and salads, and are a classic ingredient in French cuisine. Before sowing, soak seeds in water for 24 hours. Because Chervil does not transplant well it is best fo sow directly in the garden as soon as the soil can be worked in the spring. Repeat sowing, timing crops for cool weather. Early spring planting can be full sun. Water regularly and fertilize when plants are 4" tall. Chervil flavor is best before the heat of summer and before flowering. Clip off stems with young leaves about 4" above soil level. Use fresh, or may be dried or frozen.  

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