Anthriscus cerefolium

Chervil is a refined, cool-season herb prized in classical French cooking for its delicate flavour and fine texture. Known as French parsley, this elegant annual grows to about 30 to 60 centimetres in height, forming soft, feathery foliage and bearing small white flower umbels in late spring. Originally from the Caucasus, chervil has been cultivated in European herb gardens since Roman times, valued for both its culinary and medicinal qualities.

The flavour is gentle and nuanced, with subtle hints of parsley, tarragon, and a touch of anise. It is one of the traditional “fines herbes” used in French cuisine and is best added at the end of cooking to preserve its freshness. Chervil lifts the taste of egg dishes, cream sauces, delicate vegetables, and seafood, and pairs beautifully with chicken, mushrooms, and early spring greens. The leaves can also be chopped fresh into salads or blended into herb butters.

Sow chervil directly into garden beds or containers in early spring or autumn. Scatter seeds shallowly, covering no more than 5 mm, and keep moist. Germination can take up to 21 days. Chervil dislikes transplanting, so avoid disturbing seedlings once established. It performs best in partial shade and rich, moist soil.

Chervil grows quickly in cool weather and bolts rapidly in the heat, so succession sowing is useful for a continuous harvest. The plant will self-seed under favourable conditions. Harvest leaves when young and tender for the best flavour, cutting back flower stalks to prolong the leafy phase.

Standard packet contains approx. 250 seeds

Petite packet contains approx. 100 seeds