Curled Chervil Seeds – Non-GMO Heirloom

plants with a fine, delicate flavor, gently anise-like with a hint of parsley. It thrives in the cool weather and light shade where many herbs struggle, making it a lovely, refined addition to the garden. Who it's for Perfect for cooks who love subtle, elegant flavors and gardeners with a shady spot. Chervil is quick and easy in cool conditions, and because it tolerates shade, it grows happily where sun-loving herbs will not. If you enjoy French cooking, it is a must. How & when to plant Chervil has a taproot and dislikes being moved, so sow the seeds directly where they will grow. Scatter them on the surface and barely cover them, since they need light to germinate, and keep them moist; they sprout in about 7 to 14 days. Grow chervil in part shade to full sun in cool weather, thinning plants to about 6 to 9 inches apart. Our Chervil growing guide has more. Growing & care Chervil is a cool-season herb that bolts quickly in heat, so grow it in spring and fall and give it a little shade in warm weather. Keep the soil evenly moist to slow bolting and keep the leaves tender, and sow a fresh patch every few weeks for a continuous supply of fresh sprigs. Harvest Start snipping the outer leaves once plants are a few inches tall, usually around 40 to 60 days, and harvest often to encourage fresh growth. Chervil's delicate flavor fades with cooking and drying, so use it fresh and add it at the end. Benefits & uses Chervil is a cornerstone of the classic French fines herbes blend, alongside parsley, chives, and tarragon. Snip it fresh over eggs, fish, salads, and soups, or stir it into butters and sauces just before serving. Its subtle, refined flavor lifts a dish without overpowering it. Why gardeners grow our chervil seed Our chervil seed is heirloom, non-GMO, and untreated, chosen for strong germination and packed fresh by a licensed seed dealer based in the USA. Grow delicate, gourmet herbs and save seed from your best plants. Choose the pack size that fits your garden and get sowing.