Chervil
Chervil, from the Apiaceae family, is similar to parsley. Native to Eastern Europe, it is appreciated for its taste which enhances most dishes. This condiment, rich in calcium, iron and zinc, is delicious with pasta, omelettes and fish. Fragile plant, it is advisable to consume it as soon as it is cut and not to cook it. It can be used to season sauces and salads. Between the common chervil, the curly chervil or the winter chervil, the amateur perceives light nuances in the aniseed taste.
Chervil grows maintenance-free in fresh soil. It is enough to water it regularly, without wetting the leaves, in order to maintain a light humidity. It is not afraid of excessive sunlight, which can cause it to dry out quickly. It can be planted in a pot all year long in a sandy soil, or in the garden from April. The smell of chervil will scare away slugs from your garden.
The first leaves can be harvested after one month of growth. It is therefore useful to spread out the seedlings in order to always have this aromatic plant in your garden. It is only afraid of aphids, which the ladybugs in your garden will gladly eat.
Chervil
- Type : Aromatic plants
- Subtype : Leafy vegetables
- Botanical Family : Apiaceae (umbelliferae)
Characteristics
- Lifecycle : Annual
- Exposure : Partial Shade
- Frost Hardiness : Frost Resistant
- Cultivation Difficulty : Medium
- Adult Height : 30 cm
Sowing & Planting
- Sowing Depth : 0.5 cm
- Plant Spacing : 10 cm
- Row Spacing : 20 cm
Maintenance
- Maintenance : Low
- Water Requirements : Moderate