Chervil looks like parsley but is
even more feathery. It has a very mild, subtle flavor that tastes like spring
itself in a green salad, as long as you don’t overpower it with stronger herbs.
It is also sublime in an omelet. Rarely more than a foot tall, chervil is
nonetheless a survivor. A hardy annual, it will withstand some frost, and
though it germinates slowly, it self-sows with abandon. Much of my
chervil-harvesting consists of plucking little clumps that have come up in the
wrong place but at just the right time for dinner.
Well, if you to grow Chervil,
then it’s obviously very important, that you must know how to grow Chervil.
Here we’ll tell you the best idea of growing Chervil. You know, Chervil will
grow in full sun but prefers part shade, particularly in hot climates. Growing
it in nice, light, moderately rich soil and direct seeding works best. So
you’ve to sow seeds outdoors as soon as the soil can be worked in spring,
thinning to four to six inches apart. My chervil goes to seed and succumbs to
hot weather in midsummer, but by then it has either self-sown its replacement
or I have sown a succession crop in a semi shaded spot or under a lath cover
such as the frame. You grow chervil indoors in winter by sowing it in a long
box, then sowing a new crop in another box before the first crop peters out. To
dry chervil cut it before the flowers open. It also freezes well in plastic
bags.
