belongs to the Umbel family with brilliant white flowers and is originally from South-eastern Russia, where it has been in use for a very long time. It is annual, fast-growing and about 35 cm tall. C. should be sown early and gradually and grows well in half-shadow too, flat-leaved. The leaves have a sweetish aroma which resembles that of parsley-anise with a drop of myrrh in it. Chervil develops the best taste in half-shadow.
It is used in the same way as dill and parsley. Harvest before blooming to season soups, salads, sauces and chiefly potato dishes. It is difficult to dry these leaves and keep their taste. Chopped up frozen leaves are much tastier. Chervil should not cook along with the food but put in last so as to not loose taste.
SOWING: Sow directly outdoors, early in the season, about 1 cm deep and keep sowing in intervals thereafter. Keep 5-15 cm between the plants!
SEEDS: 500 seeds/g, one portion sows at least 10 meters.