Common Chervil - 0.5 Gram

Chervil is a delicate, mildly aromatic herb often described as having a subtle anise or liquorice-like flavour, with a hint of parsley. A classic ingredient in French cuisine, particularly in “fines herbes”, it’s best used fresh to enhance fish, poultry, eggs, and salads.

Plant type Hardy annual herb

Height 30–60 cm

Spread 15–30 cm

Leaves Finely divided, fern-like, bright to mid-green with a soft texture

Flowers Small, white, clustered in umbels, appearing in late spring or early summer if not harvested early

Flavour Mild, sweet, anise-like; best fresh, as dried leaves quickly lose flavour

Scent Slightly spicy with a sweet undertone

Chervil grows quickly and is perfect for cool-season gardening, thriving in spring and autumn, or in shady summer spots.

Growing Conditions

Light Prefers partial shade or dappled sunlight; too much heat or full sun can cause it to bolt

Soil Light, moist, well-draining soil enriched with compost or organic matter

pH Neutral to slightly alkaline (6.5–7.5)

Watering Regular, even moisture is crucial; soil should never dry out completely

Temperature Grows best in cool weather (10–20°C); bolts quickly in heat

Companions Does well alongside lettuce, mint, and coriander; attracts beneficial insects

Chervil doesn’t transplant well due to its long taproot, so it's best direct-sown or grown in place.

Sowing Instructions

When to sow

Outdoors Early spring or late summer to early autumn

Indoors Not recommended due to root disturbance

Seed depth 0.5–1 cm

Germination temp 12–18°C (cooler temps preferred)

Germination time 7–14 days

Spacing Thin seedlings to 15–20 cm apart

Succession planting Sow every 3–4 weeks for a continuous supply

Bolting tip In warm climates, choose a shady, cool spot or grow in spring/autumn to delay flowering

Common Pests & Problems

Chervil is relatively trouble-free, but can occasionally face a few issues

Pests

Aphids Often found on stems and new growth – spray with a strong jet of water or use neem oil

Slugs & snails Can eat young seedlings – use copper tape, traps, or diatomaceous earth

Leaf miners Tunnel through leaves – remove and destroy affected foliage

Spider mites Rare, but may appear in dry indoor or greenhouse conditions – increase humidity or use insecticidal soap

Diseases

Downy mildew Can occur in damp, shaded conditions – ensure good air circulation and avoid wetting foliage

Powdery mildew Appears in overcrowded or overly humid conditions – space plants well and prune if needed

Root rot Caused by overwatering or poorly draining soil – ensure soil is light and drainage is good

Harvesting Tips

Begin harvesting when plants are 10–15 cm tall

Pick outer leaves first, regularly to promote new growth

For best flavour, use fresh and add at the end of cooking

Harvest before flowering, as leaves become bitter after bolting