Chervil (Anthriscus cerefolium) 0,5

Chervil (Anthriscus cerefolium) – an annual, delicate and aromatic herb with a mildly sweet flavor, similar to anise and parsley. The fine, light green leaves of chervil are widely used in French cuisine – in salads, sauces, soups, egg dishes, and as a fresh garnish for vegetables. It is not only valuable in cooking, but also aids digestion and tones the body. The plant grows quickly, forms lush foliage, and tastes best when fresh and just picked.

Sow the seeds directly outdoors early in spring or repeatedly during summer, as chervil does not tolerate transplanting. Sow at a shallow depth, lightly covering with soil. Germination occurs within 10–14 days. Chervil prefers partial shade or lightly shaded locations, moist, loose, and fertile soil. In hot weather, it flowers quickly, so regular sowing ensures a continuous harvest of fresh leaves.