Chervil
£2.50
Out of stock
Coming soon – awaiting processing and germination testing.
The tender fern-like leaves of chervil have a very mild aniseed flavour and make a tasty and attractive addition to salads, particularly in autumn and winter. They can also be used in cooking – in the sort of dishes where you might use parsley (omelettes and creamy sauces for example) – added just before serving.
The plants are usually winter hardy and this strain of chervil has consistently overwintered successfully in mid Wales.
Approx. 600 seeds.
Botanical name: Anthriscus cerefolium
- Grown by: Sue Stickland
Sow direct in the ground in early spring, and thin seedlings to about 20cm apart to give full-sized bushy plants which can reach about 30cm tall. Pick leaves as required. These plants will bolt in early summer to produce pretty white flowers which can also be sprinkled on salads. Sow again in late summer, direct or multi-sown in modules for transplanting. These plants should overwinter and will provide harvests in mild weather before they go to flower in early summer the following year. Winter crops in a greenhouse or tunnel can often be harvested throughout even the colder months. You can also make successive sowings of chervil as a baby-leaf crop in containers throughout the year; keep these in a shady place and well-watered in summer.
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