A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised. The plants grow to 40–70 cm (16–28 in), with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.54–5 cm (1.00–2.0 in) across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.
This food is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Magnesium, Phosphorus and Selenium, and a very good source of Vitamin A, Vitamin C, Folate, Calcium, Iron, Potassium, Zinc and Manganese.
Sun: Full Sun/Part Sun
Spacing: 8 – 10”
Height: 12 – 24″
Optimum Soil Ph: 6.5
Days To Maturity: 60
Sowing Method: Indoors/Outdoor
Chervil is a green herb, like cilantro, basil or parsley, not a woody herb like thyme or rosemary. This means it is usually raised as an annual and planted each spring (and often in mid-summer for a fall crop). This means it likes sun and can be damaged by frost. The seeds are tiny. Plant them about 1/8″ deep in well worked soil. They will take from two to four weeks before you start seeing little green things. When they are 2″ or so, thin them out a bit. Each plant needs about 8″ – 10″ of space. According to Burpee, it is a good idea to soak the seeds in water for 24 hours before planting so they will germinate better.