Chervil- French Parsley (seeds)

Chervil (Anthriscus cerefolium) is a delightful annual herb that thrives in cool, shady areas where other plants might struggle. Here’s everything you need to know about growing it at home:
 
Cultivation and History
Chervil is native to Russia, central Asia, and southern Europe. Ancient Greeks and Romans used it for culinary and medicinal purposes. In the late 1500s, it was cultivated in England and western Europe. Today, it’s particularly popular in France. Pronounced “chər-vəl,” it has light or dark green leaves resembling parsley and grows to about two feet tall. Small white flowers appear in late spring. Chervil prefers cooler weather and thrives in USDA Hardiness Zones 3 to 7. In warmer climates (Zones 8-10), it can be grown during winter but won’t survive the summer months.
 
Tip: Chervil is sometimes called “gourmet parsley” or “French parsley.”
 
How to Grow Chervil
 
Propagation
Sow chervil seeds at regular intervals, 0.1 cm deep in rows. Thin seedlings to 20 cm apart.
 
Soil and Sun
Choose well-drained, fertile soil in partial shade. If growing in pots, ensure adequate drainage and keep the soil evenly moist.
 
Companions
Chervil pairs well with radishes and lettuces.
 
Harvesting
Cover summer-sown chervil plants with horticultural fleece in autumn to prolong the harvest.
 
Flavor and Use
Chervil has a unique, peppery, sweet flavor reminiscent of parsley, fennel, and licorice combined. It’s a key ingredient in fines herbes, a classic French blend that also includes parsley, tarragon, and chives. Use it fresh in salads, soups, sauces, and as a garnish for a sophisticated touch in your culinary creations.
 
Happy gardening!