A classic ingredient in French cooking, chervil provides a subtle flavor and aroma to many culinary dishes. Recipes inside packet!
Also called French parsley or gourmet's parsley, chervil is an essential herb of French cooking, often added to fines herbes. Though the leaves resemble parsley, they have a distinct yet delicate anise flavor. The fresh leaves are perfect mixed with salads, sprinkled on fish or meat, and even added to tomato juice. Thrives in cool seasons.
Variety InfoFernlike leaves on thin-branched stems have a subtle anise flavor. Delicate, small, white flowers in umbels form on thin stems above foliage.
Not recommended; roots sensitive to disturbance.
RECOMMENDED. 4 to 6 weeks before your average last frost date, and again in summer 8 to 10 weeks before your average first frost date. For a continuous supply, sow every 2 to 3 weeks up to 6 weeks before your average first frost date. Ideal soil temperature for germination is 60°–70°F.