Chervil Plain Seeds
Info: Chervil `Plain` is a variety with smooth leaves, as lightly stronger flavour and good plant vigour. With better cold tolerance it is used for autumn sowings, it bolts much later than standard Chervil. 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.
|Botanical name||Anthriscus cerefolium|
|Sowing||from August outdoors|
|Location||shady, moist, cool soil|
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