What does chervil taste like?
Chervil has a delicate, refined flavor, gently anise-like with a hint of parsley, and it is a classic part of the French fines herbes blend.
When and how do I plant chervil seeds?
Sow directly, since chervil has a taproot and dislikes transplanting. Scatter the seeds on the surface and barely cover them (they need light); they germinate in about 7 to 14 days.
How much sun and space does chervil need?
Grow it in part shade to full sun in cool weather, and thin plants to about 6 to 9 inches apart. It tolerates shade better than most herbs.
Why does my chervil bolt so fast?
Heat makes it flower quickly. Grow it in the cool of spring and fall, give it a little shade in warm weather, and keep the soil moist to slow bolting.
How do I harvest chervil?
Snip the outer leaves once plants are a few inches tall, and harvest often. Use it fresh, since its delicate flavor fades with cooking and drying.
How do I use chervil?
Snip it fresh over eggs, fish, salads, and soups, or stir it into butters and sauces at the end of cooking for a subtle, elegant lift.
Q: “What is your shelf life? What conditions to store?”
You can easily store it for 3 years.
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