Chervil (Anthriscus cerefolium) is a fast-growing annual herb prized for its delicate, feathery foliage and subtle anise flavour. A classic ingredient in French cuisine, it adds a fresh, delicate taste to salads, eggs, fish, soups and sauces.
 
Unlike many herbs, chervil prefers cooler conditions and partial shade, making it an excellent crop for spring and autumn. Regular harvesting encourages continuous fresh growth, while succession sowing every few weeks provides a steady supply of tender leaves throughout the season. It is also attractive to pollinating insects when allowed to flower.
 
When to Sow: February – September
 
HOW TO SOW CHERVIL:
Sow Indoors
Sow into moist, free-draining compost and lightly cover with approximately 5 mm of compost. Chervil dislikes root disturbance, so sow into modules or biodegradable pots where possible. Keep moist until germination before hardening off and planting outside.
 
Sow Direct
Sow thinly into a prepared bed or container from early spring through late summer. Cover lightly with soil and keep moist during germination. Thin seedlings to their final spacing. Sow little and often every 3–4 weeks for a continuous harvest.
 
Classification: Hardy Annual
Expert Level: Easy to Grow
Germination Time: 1–3 Weeks
Site: Partial Shade / Full Sun
Harvest Time: Apr - Nov
 
Soil Type: Fertile, moisture-retentive, well-drained soil
Soil Acidity: All Types
Moisture: Moist but well-drained
Care: Water regularly during dry weather to prevent bolting. Harvest leaves frequently to encourage fresh growth. Succession sow every few weeks for a continuous supply.
Use: Kitchen Gardens, Herb Gardens, Containers, Edible Gardens
Harvesting: Begin picking young leaves once plants are well established. Harvest regularly before flowering for the best flavour.
 
Days to Maturity: 45–60 Days
Height: 30–60 cm
Plant Spacing: 20–25 cm