Chervil (Anthriscus cerefolium) seed.

Chervil is known for its anise-like flavour, which is a blend of parsley and tarragon. It is often used in French cooking and is one of the four “fines herbes” (alongside parsley, chives, and tarragon) that are commonly combined to enhance the flavour of various dishes. Chervil is particularly popular in soups, sauces, salads, and as a garnish for fish, eggs, and chicken. It is a key ingredient in the French classic “bearnaise sauce” and is also used in the preparation of “fines herbes” butter.

Its flowers are a rich resource for pollinator insects.

Chervil seeds can be sown indoors or outdoors and should be planted between 10°C and 20°C. The soil should be well-draining and fertile. Sow seeds 1 inch apart in seed trays or individual pots, or 1/4 inch deep and 1-2 inches apart in rows. Do not completely cover seeds, which need light to germinate. Regularly water lightly as may be necessary, but do not over saturate. Plant out after frost risk at about 8 inches apart to grow on. Harvest by successively cutting outside leaves from 6-8weeks.

UNTREATED SEED.