{"product_id":"chervil-plain","title":"Chervil Plain","description":"\u003cp\u003e\u003cstrong\u003eAnthriscus cerefolium 'Plain'\u003c\/strong\u003e \u003cem\u003eThe \"gourmet parsley\" — a refined French herb with a delicate anise sweetness\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eIf parsley is the workhorse of the herb garden, chervil is its quieter, more refined cousin — the herb you reach for when you want a delicate, gourmet finish rather than a robust one. It's one of the four classic French \u003cem\u003efines herbes\u003c\/em\u003e — alongside chives, parsley and tarragon — and a defining presence in proper French cooking, where it's finely chopped over omelettes, fish, soft cheeses, salads and sauces just before serving. Sometimes called \u003cem\u003ecerfeuil\u003c\/em\u003e, \u003cem\u003eFrench parsley\u003c\/em\u003e, or \"gourmet parsley,\" chervil has the soft, lacy, fern-like foliage of a more elegant relative of parsley, and a flavour that's both gentler and more interesting — sweetly aromatic, with a quiet anise note somewhere between parsley and tarragon.\u003c\/p\u003e\n\n\u003cp\u003eIt's a herb that rewards the gardener who knows it. Lost on most British kitchens for decades, chervil is having a quiet renaissance amongst home cooks who've discovered just how lovely a fresh handful of finely chopped chervil can be on a simple omelette, in a spring soup, stirred into butter for grilled fish, or tucked into a green salad. The flavour is at its best fresh and at the very end of cooking — chervil's delicate aroma is destroyed by prolonged heat, so it goes on the plate rather than in the pan.\u003c\/p\u003e\n\n\u003cp\u003eThe plant itself is an undemanding hardy annual, growing to around 30 to 60cm tall, with the loveliest bright-green ferny foliage. It's also one of the few culinary herbs that genuinely prefers the cooler months and a bit of \u003cstrong\u003eshade\u003c\/strong\u003e — which makes it unusually useful for the herb gardener who has a partly shaded corner where lavender and rosemary won't thrive. In hot, sunny conditions it bolts quickly to flower, so the trick is to sow it for cool weather: early spring, and again in late summer for autumn harvests.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA note on growing\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eChervil is easy to grow once you understand what it likes — which is to say, what most herbs \u003cem\u003edon't\u003c\/em\u003e: cooler weather and a bit of shade. It also dislikes being moved (it has a taproot, like most umbellifers), so the best approach is to sow it directly where it's to grow.\u003c\/p\u003e\n\n\u003cp\u003eSow direct from \u003cstrong\u003eMarch to May\u003c\/strong\u003e, and again from \u003cstrong\u003eAugust to September\u003c\/strong\u003e, into a well-prepared seedbed in a partly shaded spot. Press the seeds lightly into the surface and cover with a thin scattering of soil — chervil benefits from a little darkness to germinate, unlike chamomile. Water gently and keep the soil moist. Germination usually takes one to three weeks. Thin the seedlings to about 20cm apart as they establish, eating the thinnings as a peppery salad.\u003c\/p\u003e\n\n\u003cp\u003eFor a continuous supply through the cool months, \u003cstrong\u003esow successionally every two to three weeks\u003c\/strong\u003e — the plants are quick to mature and quick to bolt, so a steady rolling sowing is the way to keep a proper kitchen-garden supply going. Don't bother with summer sowings if you can avoid them; in the heat of July and August the plants run to flower in days.\u003c\/p\u003e\n\n\u003cp\u003eChervil is genuinely happy in \u003cstrong\u003epartial shade\u003c\/strong\u003e, which makes it one of the most useful herbs for the gardener with a less-than-perfect aspect. A dappled spot under a light tree, the shaded side of a vegetable bed, or the cool corner where rosemary refuses to settle — chervil will be perfectly content. It also grows beautifully in a deep pot or windowsill trough kept somewhere cool and well-watered.\u003c\/p\u003e\n\n\u003cp\u003eWater consistently to keep the soil moist; chervil bolts even faster when the soil dries out. Don't feed: like most herbs, lean soil gives the best flavour. Once flowers appear, pull or eat the plant and sow more for the next round.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere it shines\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eChervil is the great herb of \u003cstrong\u003efinishing\u003c\/strong\u003e. Snip the lacy leaves finely (a small pair of \u003ca href=\"\/products\/british-meadow-snips-precision-flower-fruit-cutter-rhs-by-burgon-ball\"\u003eflower snips\u003c\/a\u003e works beautifully) and scatter them at the last minute over:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOmelettes and scrambled eggs\u003c\/strong\u003e — a defining classical French pairing, and one of the loveliest uses of chervil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoft cheeses and goat's cheese\u003c\/strong\u003e — folded through, or scattered over\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpring soups\u003c\/strong\u003e — pea, watercress, asparagus, leek and potato all benefit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish\u003c\/strong\u003e — especially the delicate white-fleshed fish like sole, plaice, hake and lemon sole\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGreen salads\u003c\/strong\u003e — mixed in whole, or finely chopped into the dressing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompound butters\u003c\/strong\u003e — folded into softened butter with lemon and salt, rolled in greaseproof, chilled, and sliced over hot vegetables, fish or grilled chicken\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauces\u003c\/strong\u003e — classically Béarnaise, hollandaise, and the French \u003cem\u003esauce verte\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIn the garden, chervil is also a quietly useful \u003cstrong\u003ecompanion plant\u003c\/strong\u003e — said to improve the flavour of nearby herbs and vegetables (particularly radishes), and to deter slugs and aphids around lettuces. The pretty white umbel flowers, if you let any plants run on to flower, also draw in hoverflies and parasitic wasps that quietly help with pest control.\u003c\/p\u003e\n\n\u003cp\u003eAnd it's a herb that simply makes the kitchen garden feel more interesting — the lacy foliage in a partly shaded corner, ready to be snipped over whatever you're cooking at the last moment.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Hardy annual herb (\u003cem\u003eAnthriscus cerefolium\u003c\/em\u003e) — plain (smooth-leaved) variety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight:\u003c\/strong\u003e 30–60cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e delicate, sweetly aromatic, gentle anise note — between parsley and tarragon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSow:\u003c\/strong\u003e Direct, March to May and August to September; successional every 2–3 weeks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePosition:\u003c\/strong\u003e Partial shade preferred; cool conditions; moist soil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Easy if kept cool and moist; bolts quickly in heat; don't feed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e One of the four French \u003cem\u003efines herbes\u003c\/em\u003e; chopped fresh at the end of cooking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompanion:\u003c\/strong\u003e Said to improve nearby radishes; deters some pests\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne of the few herbs that prefers shade\u003c\/strong\u003e — perfect for a less sunny corner\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003ePlant alongside\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eChervil is at its best in mixed herb company. Plant alongside \u003ca href=\"\/products\/french-marigold-spanish-brocade\"\u003eFrench Marigold 'Spanish Brocade'\u003c\/a\u003e for pollinator and pest support, or \u003ca href=\"\/products\/calendula-neon-seeds\"\u003eCalendula 'Neon'\u003c\/a\u003e for a cheerful, beneficial-insect-friendly border. Parsley, chives and tarragon are the natural \u003cem\u003efines herbes\u003c\/em\u003e partners in a kitchen-garden corner; and chervil pairs well with lettuces and radishes amongst the vegetables.\u003c\/p\u003e","brand":"Bishy Barnabees Cottage Garden Ltd","offers":[{"title":"Default Title","offer_id":57887811142006,"sku":"HER-CHV","price":1.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/3566\/5206\/files\/Gemini_Generated_Image_lezfiolezfiolezf.png?v=1779016597","url":"https:\/\/www.summerwoodenplanters.com\/products\/chervil-plain","provider":"Summer Wooden Planters","version":"1.0","type":"link"}