Used as an herb with delicate flavours in cooking or as part of a plant companion strategy for your garden, chervil is your line of defense against pests.
Anthriscus cerefolium resembles Italian parsley with thinner or flat leaves, but tastes like aniseed or licorice.
Popular among the Romans of yesteryear, it was used, along with the thin taproots, as a flavor in soups or as an ingredient to chew on long walks.
The umbels of tiny white and purple flowers add a touch of color to the understory of your garden in summer.
Growing only sixty centimeters tall continuously cut the plant to delay flowering and promote a bushy and healthy appearance.
Grown with dill and coriander, and a fortress wall of beneficial plants will surround your beloved plants and keep them safe.
Aphids and whiteflies are repelled while attracting honeybees and mini-wasps that feed on hostile insect larvae.
Chervil does not like to be potted and should be sown directly in the garden.
Sprinkle the fine seeds in a shallow furrow and water well. Within 15 days, the shoots should be thinned and by the sixth week they should be ready for use. Allowing a few flower heads to ripen and self-seed guarantees a new harvest year after year.
It is recommended to rotate with other species before replanting.
Latin name: Anthriscus cerefolium
Type: Annual, herbaceous
Height: 40 – 70 cm
Harvest: Maturity in 42 – 56 days / May – October
Effect: Insect repellent discretion
Climate: Cool season, Sun or partial shade, keep a constant humidity. Does not like heat or drought.
PH: Prefers between 5.5 and 7.0. Can grow between 5.0 and 8.2
Substrate: Rich, silty soil with a lot of added compost
Germination: 7 – 14 days / 13°C. Needs light to germinate
Spacing: One per 15 – 30cm, thin out to avoid congestion problems
Seeds per gram: 300 – 400
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