Vertissimo chervil
Anthriscus cerefolium
HOW TO GROW CHERVIL
Direct sow in early spring 1-2 seeds per inch. Transplanting chervil can be difficult, due to the long taproot. It prefers a cool and moist location, woodland edge, heat causes it to bolt. Sow in succession from February to October. Regular harvesting of leaves also helps to prevent bolting. For spring or fall plantings. Thin to 6" plant spacing in rows at least 12" apart. Chervil may also be sown in the fall about 60 days before the expected first frost. Seeds require light to germinate, press into soil, do not cover. Soil pH 61.–7.5. Hardiness zones 3–8. Biennial.
Days from maturity calculated from the date of seeding. Average 12,800 seeds per ounce. Usual seed life: 2-3 years.
Planting Depth surface
Soil Temp. Germ. 60–70˚F
Days to Germ. 14–21
Plant Spacing 6’
Row Spacing 12”
Days To Maturity 60
Part Shade, Moist Well Drained Soil
Days from maturity calculated from the date of seeding. Average 12,800 seeds per ounce. Usual seed life: 2-3 years.
Planting Depth surface
Soil Temp. Germ. 60–70˚F
Days to Germ. 14–21
Plant Spacing 6’
Row Spacing 12”
Days To Maturity 60
Part Shade, Moist Well Drained Soil
Vertissimo Seed Count
1 Ounce ≈ 14,175 seeds
.25 Pound ≈ 56,700 seeds
- 200 Seeds$3.50
- 1 Ounce$8.00
- 1/4 Pound$22.00
Chervil is a biennial herb grown as an annual, related to but more delicate than parsley, grows to about 2’ (.5 m). It is used, particularly in France, to season poultry, seafood, young spring vegetables such as carrots, soups and sauces. Chervil's flowers are also edible, also used as micro greens and to garnish sa...
Chervil is a biennial herb grown as an annual, related to but more delicate than parsley, grows to about 2’ (.5 m). It is used, particularly in France, to season poultry, seafood, young spring vegetables such as carrots, soups and sauces. Chervil's flowers are also edible, also used as micro greens and to garnish salads. Flavor has a faint taste of licorice or anise. Chervil is one of the four traditional French fines herbs, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbs are added at the last minute, to salads, omelets and soups. It is a digestive aid and used as a 'spring tonic' for cleansing the liver and kidney. Bruised leaves are used as a poultice for slow-healing wounds and a warm poultice is applied to painful joints. Sometimes used as a bait for slugs. Also known as garden chervil to distinguish it from similar plants also called chervil or French parsley. Tags: Season: Spring Fall, Seed: Safe Seed Pledge.
member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalized. Delicious chervil recipes.
member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalized. Delicious chervil recipes.
Learn More
Reviews