chervil - organic seeds
- Position: light, dappled shade
- Soil: moist and fertile
- Rate of growth: fast
- Hardiness: hardy annual
Used widely in French cuisine, the pretty leaves of this annual herb have a delicate aniseed flavour and are used to flavour soups, sauces and egg dishes. They can also be picked when young and added straight to salads. An undemanding and fast-growing plant, harvesting can usually begin just six to eight weeks after sowing.
- Growing Instructions: Sow into deep pots under glass from late winter in temperatures between 15 - 18°C. Alternatively, sow directly into well-prepared soil in a cool, lightly shaded position. Thin the seedlings to 15cm intervals when large enough to handle, taking care not to damage the long taproot. The plants can quickly run to flower if they are not kept watered, and regular sowings are required for a constant supply. The young, outer leaves have the best flavour and can be frozen for later use.
- Sow: February - August
- Harvest: March - November
- Approximate quantity: approximately 600 seeds