Chervil

400 seeds

How to Seed Chervil (Anthriscus cerefolium)

1. Best Time to Sow (Gulf Region):

   • Outdoors: From October to February, when daytime temperatures are between 15–25°C (59–77°F).

   • Indoors or shaded areas: From September to March in cooler coastal regions.

   • Avoid sowing from April to September, as high heat causes plants to bolt (flower early) and lose flavor.

2. Sowing Depth:
   Sow seeds 0.5–1 cm deep in fine, moist soil.
   Cover lightly and water gently to maintain constant moisture.

3. Soil:
   Prefers fertile, loose, and well-drained soil with organic matter.
   Ideal Gulf mix: 40% garden soil + 30% compost + 20% peat moss + 10% perlite.
   Chervil prefers slightly shaded, cool spots and moist but not soggy soil.

4. Light & Temperature:

   • Germination temperature: 15–20°C (59–68°F).

   • Requires partial shade or filtered sunlight — too much sun in the Gulf can cause rapid drying.

   • Ideal to grow during cooler winter months.

5. Germination Time:
   Seeds germinate in 10–14 days under mild, moist conditions.

6. Thinning / Transplanting:

   • When seedlings reach 5–8 cm tall, thin or transplant gently to 15 cm apart.

   • Handle carefully, as roots are delicate and dislike disturbance.

   • Chervil can also be grown in deep containers with good drainage.

7. Growing Tips for Gulf Climate:

   • Sunlight: Best in morning sun with afternoon shade or light-filtered areas.

   • Watering: Keep the soil consistently moist but not waterlogged — chervil prefers humid, cool conditions.

   • Feeding: Use a mild organic fertilizer every 3–4 weeks to promote lush green foliage.

   • Harvesting:

     • Start harvesting 4–6 weeks after sowing, when leaves are tender.

     • Cut outer leaves first; frequent harvesting encourages new growth.

   • Maintenance: Remove any flower stalks early to extend the harvest and prevent bitterness.

   • The Chervil plant produces delicate, fern-like leaves with a mild anise or parsley-like flavor, ideal for soups, salads, eggs, and sauces.

   • Best grown from October to April in the Gulf.