Chervil Herbs look like parsley but are 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.
Chervil Herbs is 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 for growing Chervil. You know, Chervil will grow in full sun but prefers part shade, particularly in hot climates.
Growing it is 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 a 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 Herbs indoors in winter by sowing it in a long box than 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.
