Chervil is an attractive plant that can proliferate. Typically, chervil is ready to harvest after eight weeks. The leaves of this plant are fern-like; Chervil (Anthriscus cerefolium) is a cool-season annual and develops anywhere from 12 to 24 inches tall (30 – 60cm).
Its appearance is reminiscent of parsley. Chervil (also known as French parsley) blooms in small white flowers that form umbels from May to July. The leaves have a slight anise flavour. Chervil has therapeutic and culinary uses. French cooking is one of the four spices that make up the delicate bouquet of “fines herbes”, along with chives, tarragon, and parsley.
Chervil stands in as a splendid partner plant for carrots and radishes and is credited with making radishes crispier and crunchier as they get closer to harvesting. It also develops well with coriander (cilantro) and dill, making them an ideal combination. It is also said to protect lettuces from aphids and other creepy crawlies when planted in pairs.
Plant seeds in the ground when soil temperatures are between 55-65°F, after the danger of ground frosts have passed. NOTE: Seeds will not develop if the soil is too warm.
Sow seeds directly in late winter, or plant seeds in early winter for plants that will emerge the following spring.
Plant seeds when daytime temperatures are below 65°F. This plant likes humus-rich, loamy soil. Suppose it is not ordinarily nutrient-rich, correct with lots of rotted manure or fertilizer. The soil should be well-drained and have a pH of about 6.5-7.0. Mix the seeds with three parts dry sand to distribute them more evenly.
Sprinkle the seed-sand mixture over the moist soil, focusing on a few seeds per square inch. These seeds need light to develop, so press them daintily into the outside of the planting area.
They take a long time to emerge, about 14 days, so you will need to show restraint – and if you are anything like me, that is a difficult thing to do!
Keep the soil evenly moist after planting. When seedlings emerge, space them 6-8 inches apart. For an uninterrupted crop throughout the growing season, sow seedlings at 2- to 3-week intervals in areas where temperatures remain above freezing and below 65°F.
Mulches additionally help retain soil moisture and maintain even soil temperatures. For spices, a natural mulch of matured bark or destroyed leaves gives the bed a distinctive look and improves the soil when it comes off on schedule. Keep the mulch away from the stems of the plants at all times to prevent possible rot.
Keep plants watered all around during the growing season, especially during dry periods. Plants need about 1 inch of rainfall every week during the growing season. Use a rain gauge to check if you need to add water. It is ideal to water with a drip or stream frame, which delivers water at a low-pressure factor at the soil level.
Suppose you water with a sprinkler, water during the day to allow the foliage to dry before evening to avoid disease problems. Keep the soil moist but not flooded. Squeeze the plants and remove dead heads to allow for better development. Chervil will produce more foliage in a cooler climate. The plants maintain a taproot and don’t like being knocked over, or damaged, so protect the plants against strong winds. Check regularly for bugs and diseases.
Chervil leaves are most delicious when they are juvenile. Depending on the situation, cut an entire sprig at the base to gather the leaves while still small. If you end up missing a few leaves and they reach their full size, don’t worry. They taste heavenly, too, if a little less delicious. When the leaves start to turn bronze or purple, they lose their flavour and become harsh.
Prevent slugs and slugs from nibbling on your chervil plant. Also, aphids are harmful to this plant as they can obliterate it. Use pesticides and insecticides to prevent these accidents, keep watering your flower, and cut off unwanted herbs to avoid fungal diseases.
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Check out some varieties here:
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