Curly Chervil, Anthriscus cerefolium crispum, is a versatile herb that can be used almost year-round. It has a delicate, mild flavour that pairs wonderfully with fish, white meats, and vegetables. Its tender leaves are great in salads, stews, dressings, or simply as a garnish. Ready to harvest in just 6-8 weeks, or you can harvest it younger as a baby green. Biennial.
🌱 Seasonal Growing Guide
Sow & Grow
March to August in a dappled or semi-shaded position.
Prepare the soil and create drills 1cm deep.
Thin seedlings to 15cm apart, using the thinnings in salads.
For fresh leaves into winter, sow in a greenhouse.
Regular sowings in pots on the windowsill can provide fresh leaves year-round.
Chervil doesn’t like being disturbed, so if transplanting, use root trainers or cardboard tubes to minimize disturbance.
Enjoy: chervil’s mild flavor blends beautifully with lighter flavoured fish and meat. Give mashed potatoes a fresh touch with chopped chervil leaves, or enhance omelettes with its delicate flavor.
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