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Chervil is one of my favourite herbs, with a gentle aniseedy flavour. Chervil leaves are lovely raw in salad or added right at the end into an omelette.
I find Chervil hardy for sowing in autumn and growing outside - at least in the south of England - right the way through winter and spring. This runs up to flower quickly in the hot and dry, so don't sow in summer.
- Easy for beginners
|Variety:||Chervil - organic (Anthriscus cerefolium)|
|Type:||Hardy Annual||Site:||The plants need plenty of water, but not too much sun - plant in moist soil in partial shade.||Sowing:||Sow undercover in February. Direct sow March/April and August/September in lines or blocks.||Spacing:||20cm apart.||Care tips:||The chervil flowers are beautiful dried for arrangements.||Harvest:||March-May and September-April. 6-8 weeks from sowing. The leaves will produce for 6 months if picked regularly.||Storing:||This will keep in a plastic bag in the fridge for up to a week. Or preserve it in white wine vinegar.||Cooking Notes:||Chervil compliments the flavours of cheese, chicken, fish and eggs, and is a great addition to sauces. Add at the end of cooking, as the flavour is destroyed with heat.|