Chervil seeds are one of the fastest growing hardy herbs as it can be harvested just 8 weeks after sowing. Common chervil will grow densely and is closely related to parsley. Chervil herb has slim stems and is noticeably light with delicate curly leaves. Anthriscus cerefolium is a perfect addition while cooking soups, having a mild flavour that will remind you of a mix between parsley and tarragon. Chervil is often added to salads, omelettes and other egg dishes. 

For culinary use, both the roots and leaves are used. The French Parsley herb roots can be harvested in mid-summer and stored like a potato for later use in soups. The leaves are the most widely-used and have an anise-parsley flavor. Chervil leaves are a great addition to salads and soups. The flavor lends itself well to fish, crab, meats, vegetables and sauces. Chervil also had a therapeutic property being used as a diuretic and for skin ailments.

SOWING: 
Sow Indoors: January - December
Sow Outdoors: March - December
Season: Perennial
Plant Height: 20in (50cm) 
Harvest: 8 weeks after sowing
Environment: Sun, Partial shade
Soil Type: Loam, Chalk, Clay
Germination Time: 7 – 14 days   
Temperature: 15-21C (60-70F)
Depth: 1/2 in (1cm)
Planting space: 16x24in (40x60cm)
Hardiness: Hardy