Chervil

Chervil prefers well-drained, moist soil that is rich in organic matter and slightly acidic with a pH between 6.0-7.0. It grows best in partial shade or filtered sunlight, particularly in hotter climates where full sun can scorch the leaves. Chervil is a cool-season herb and is most productive in spring and fall, but it can also be grown in summer if provided with enough shade and moisture.

Start indoors 10 weeks before last frost.  Sow several seeds per pot, burying each ¼” deep in sterile seed starting media.  Germination may take up to one month. Transplant outdoors after last frost, spacing plants 6-12” apart in all directions.  Alternatively, seed can be planted directly outdoors after danger of frost has passed.

Chervil is best transplanted in early spring or fall to a sunny or partly shady location with well-draining soil. Dig a hole deep enough for the root ball, gently remove the plant from its container or soil, and place it in the hole. Backfill with soil, tamp down gently, and water thoroughly. Keep the soil moist but not waterlogged and protect the young plant from harsh sun or wind until it's established.

Insect Pests

Diseases & Other Problems

Harvest chervil by cutting the outer stems and leaves near the base of the plant, leaving the inner stems to continue growing. Use the leaves immediately or store them in the refrigerator for up to a week by wrapping them in damp paper towels and placing them in a plastic bag. When the plant begins to flower, it becomes bitter, so it's best to harvest chervil before it flowers for the best flavor.

CONSIDERATIONS:

Chervil is an outbreeding annual with small, white flowers borne on umbels. The flowers are attractive to bees and other insects and therefore accidental crossing is possible, however few distinct varieties of chervil exist, so isolation is probably not necessary. Isolation distances for chervil are not available, but other members of the Umbelliferae are typically isolated by 0.5 to 3 miles when grown for seed production.

HARVESTING SEED:

Chervil seeds shatter, or release from the plant, easily so daily harvest is necessary to maximize seed yield. To harvest chervil seeds, wait until the flowers have dried out and turned brown on the plant. Cut the seed heads from the plant and place them in a paper bag. Hang the bag in a dry, well-ventilated area for several weeks to allow the seeds to dry completely. Once the seeds are dry, gently crush the seed heads in the bag to release the seeds, being careful not to crush them too much. Remove any remaining bits of debris and store the seeds in a cool, dry place in an airtight container.

SEED LONGETIVITY:

Chervil seeds can remain viable for up to three years when stored properly.