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Chervil
Anthriscus cerefolium
Chervil is the most delicate of the culinary herbs — feathery, pale green, with a subtle anise flavour that vanishes with heat. It is one of the four fines herbes of French cuisine. Unlike most herbs, chervil prefers cool weather and shade, making it invaluable in spring and autumn.
SowingDirect sow
Sunlight⛅ Partial
Water💧💧 Moderate
Days to harvest35–50
Soil pH6–7
Spacing15cm × 20cm
Planting Calendar
🌏 Adjusted for southern hemisphere seasons.
Sow indoorsSow outdoorsTransplantHarvest
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Cool-Season Herb
Chervil's greatest value is in spring and autumn, when it thrives in cool weather. It bolts quickly in summer heat. For summer use, sow under trees or in the shade of taller plants. For winter use, sow in late summer in a cold frame or unheated greenhouse.Direct Sowing
Chervil resents transplanting — always sow direct where it is to grow. Scatter seed thinly in rows or broadcast. Do not cover deeply; the seed needs light to germinate.Succession Sowing
Sow every 3–4 weeks from March to September for a continuous supply. Each batch provides 4–6 weeks of harvest before bolting.Soil: Moist, fertile soil. Tolerates partial shade — prefers it in summer.