Chervil is a culinary herb that has a delicate taste and is used in French cooking. It is in the parsley family and can be called French Parsley. It also is high in antioxidants and vitamins so it has a history as a medicinal herb as well.

Directly sow Chervil seeds into the garden after frost danger has passed. Chervil has a sensitive taproot, so it does not transplant well if the seeds have been started indoors. Sow the seeds successively every 2 - 3 weeks to have a fresh supply of Chervil all summer long.

Chervils plants thrive in partial shade and rich, loamy soil that is consistently moist.

• Work the garden soil to a depth of 6 inches
• Add compost to improve the soil texture and add nutrients
• Chervil seeds need light, so just gently press them into the soil and do not cover
• Keep seeds moist for germination
• Once the seedlings are 2 inches in height, thin to every 9 - 12 inches

• Chervil requires little care - they do best when it's cool and moist
• Harvest the Chervil leaves when they are young for the best flavor
• Snip off at the base of the plant as desired
• As temperatures rise in the summer, Chervil plants become bitter and tend to bolt