Chervil leaves are a classic herb in French "fine herbs" blends and are used as a substitute for tarragon, sometimes called French parsley. Chervil has a refined taste reminiscent of anise and parsley, used in salads, sauces, stir-fries and soups. In addition, it is used for seasoning chicken, seafood and vegetables. Chervil originated in the Caucasus region of Eastern Europe and was distributed by the Romans all over Europe. Leaf can be harvested 45 to 60 days from the date of sowing. Cheerville Looks similar to parsley With a subtle flavor and delicate structure, chervil is primarily known for its faint flavor of anise or licorice. Often compared to the flavors of fennel, tarragon, and parsley.
- Select a full sunny sowing area
- Plan the amount of seeds according to 1 m² depending on the size of the area / vessel
- Number of seeds per square meter: 20-40
- Sowing depth is twice the size of the seed, 1-0.5 cm deep
- Keep soil moist until germination. (Not too wet)
- Watering once a day to once every three days (depending on the season)
- It is recommended to use compost and organic nutrients and microbes.
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|Scientific Name||Anthriscus cerefolium|
|Germination Period||6-14 days|
|Days till maturity||40-60|
|Sowing Depth||2 mm|
|Sowing Intervals||15 cm|
|Sowing Months||January, February, March, April, September, October, November, December|
Sow in the fall when the weather cools or in late summer. Cherville needs rich moist soil and moisture for abundant growth. Sow seeds at a distance of 5 to 10 cm cover very lightly and maintain a uniform moisture while waiting for germination.