How to grow chervil
Overview
Chervil is a cool-season annual herb from the Apiaceae family, prized for its delicate, aniseed-like flavour in French cuisine. It is grown for repeated leaf harvests and must be kept from bolting by consistent moisture and timely removal of flower stalks.
Varieties
- Common chervil — The standard variety with fine, lacy leaves and a mild aniseed flavour, widely available in Australian seed catalogues.
- Curled chervil — A slightly more compact form with frilled leaf edges, slower to bolt and better for container growing.
Soil Preparation
Chervil prefers a rich, loamy soil with a pH of 6.0–7.0. Before planting, dig in well-rotted compost or aged manure to improve moisture retention and fertility. Ensure the soil drains freely; if heavy clay, raise beds or add coarse sand to prevent waterlogging.
Growing Guide
Sow chervil seed directly in a partly shaded bed with rich, well-drained soil, at 3 mm depth and 15 cm apart. Keep soil consistently moist but not waterlogged; thin seedlings to 20 cm apart. For best leaf quality, plant in a spot that receives morning sun and afternoon shade. Sow small batches every 3–4 weeks from early autumn through late spring to extend harvest.
Sowing
Sow chervil seed directly at 3 mm depth, 2–3 seeds per spot, 15 cm apart. Germination takes 7–14 days in cool soil (10–20°C). For best results, sow in situ as chervil does not transplant well; if starting in punnets, use deep cells and transplant carefully when 4–5 cm tall.
Care
Feed chervil every 2–3 weeks with a balanced liquid fertiliser (e.g., seaweed or fish emulsion) during active growth. Remove any flower stalks as soon as they appear to delay bolting and extend leaf production. Apply a light mulch of straw or compost to keep roots cool and moist.
Companion Planting
Chervil grows well with lettuce, radish, and coriander, which share similar moisture and light needs. Avoid planting near fennel or dill, as they may cross-pollinate and reduce seed purity. It also benefits from being near brassicas to help repel aphids.
Common Pests & Risks
Aphids may cluster on new growth; spray with a mild soap solution or introduce ladybirds. Slugs and snails can damage young leaves, especially in damp conditions; use iron-based pellets or hand-pick at dusk. Powdery mildew can occur in humid spots; improve air circulation and avoid overhead watering.
Harvesting
Harvest chervil leaves when they are 10–15 cm long, before any flower stalks appear. Pick outer leaves regularly to encourage new growth; cut whole stems at the base if needed. Leaves are best used fresh, as they lose flavour quickly when dried.
In the Kitchen
Use fresh chervil leaves in salads, soups, and egg dishes; add them at the end of cooking to preserve their delicate flavour. Store leaves in a damp paper towel in the fridge for up to 3 days. Chervil is a key ingredient in fines herbes and pairs well with tarragon, parsley, and chives.
Troubleshooting
Leaves turning yellow: often from overwatering or poor drainage; reduce watering and improve soil drainage. Leaves becoming tough or bitter: caused by heat or bolting; move to a cooler spot and harvest more frequently. Slow growth: may be from cold soil or insufficient light; wait for warmer weather or increase light. Flowering too early: triggered by dry soil or temperature swings; keep soil consistently moist and remove flower stalks promptly. Seedlings failing to emerge: likely from soil crusting or drying out; keep seedbed evenly moist and cover lightly with vermiculite.