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Herb Chervil Seeds: The Classic French Culinary Herb
£2.99
Chervil (often called French or gourmet’s parsley) is a staple of French cuisine, commonly used in fines herbes. Its parsley-like leaves carry a subtle, refined anise flavor and attract beneficial insects to the garden. Fresh chervil is delicious in salads, sprinkled over fish or meat, or stirred into tomato juice. Best grown in cool weather, as heat quickly causes bolting. Typically cultivated as an annual, though naturally biennial.
Common Chervil Seeds (Anthriscus cerefolium)
- Family: Apiaceae
- Native Range: Europe and Asia
- Hardiness: Biennial grown as an annual; UK – EU
- Exposure: Full sun to part shade
- Plant Size: 6–10″ tall and 12″ wide before flowering; 18–24″ tall in bloom
- Variety Details: Fernlike leaves on slender, branched stems with a mild anise flavor. Produces delicate white umbels above the foliage.
- Attributes: Attracts beneficial insects, well-suited for containers, and can be grown indoors.
- Item weight: 5 Gram Contain 1000 Seeds
Sowing Information
- When to Sow Outdoors: 4–6 weeks before last frost; again 8–10 weeks before first frost. For continuous harvest, sow every 2–3 weeks until 6 weeks before first frost.
- When to Sow Indoors: Not recommended (roots dislike disturbance).
- Germination: 10–14 days at 60–70°F.
- Seed Depth: Press lightly into soil surface.
- Spacing: Sow 3 seeds every 6″; rows 12″ apart.
- Thinning: Not required.
Harvesting
Chervil is ready to harvest about 2 months after sowing. For best regrowth, cut no more than one-third of the plant at a time. Its delicate anise flavor is at its peak just before flowering.
Grow your own chervil today—fresh flavor, easy harvest and a touch of French elegance in every dish!
| Botanical Name | Solanum lycopersicum 'Marmande VR' |
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