Chervil

Chervil is a good source of antioxidants along with vitamins A and C, carotene, iron, magnesium, calcium, zinc, folate, phosphorus, and selenium. Its bright flavor is a cross between tarragon and parsley with subtle hints of licorice or anise.

Category

Days to Sprout

Taste It for

Temprature

Germination

Pollination

Prunning

Plant Health

Support

Harvest

Herbs

10-14

4-5 weeks

Prefers cooler temperatures (60-70°F) and can bolt quickly in warmer environments.

Remove leaves with brown spots if they appear. Chervil has a long taproot, so check the roots at least monthly and trim any that are brown or extending past the yPod. Snip flowers as they appear to extend the plant’s life.

Thrips are a common pest, but you can use our prevention tricks to keep them at bay.

Harvesting frequently helps prolong the plant’s life. Chervil has the most flavor when the plant is young. Snip entire branches at the base, harvest outer branches first to encourage bushier growth. Once the plant flowers, the leaves can begin to lose flavor. If the leaves turn brown or purple, it is time to replace it. Leave ⅓ of the plant’s height at a time to ensure continued growth.

Origin

Locally naturalized to the Mediterranean region, Chervil was once referred to as “Myrhis” for the similarity of its essential oil to the resinous substance of Myrrh. It has a long history in traditional medicine to treat inflammatory conditions, digestive disorders, high blood pressure, and even alleviate hiccups.

Qualities

Chervil is a good source of antioxidants along with vitamins A and C, carotene, iron, magnesium, calcium, zinc, folate, phosphorus, and selenium. Its bright flavor is a cross between tarragon and parsley with subtle hints of licorice or anise.