(Anthriscus cerefolium ‘Winter')
Winter Chervil is a hardy biennial herb that is native to southern Europe and the Middle East but can be found growing throughout the northeastern and northwestern United States. At maturity, this plant reaches a height of 12-18” and features green fern-like leaves and umbrella-shaped clusters of small white flowers. This plant can be grown in a container, attracts bees and butterflies, repels aphids and slugs, tolerates light frost, and is both edible and medicinal!
Genus: Anthriscus
Species: cerefolium
Variety: Winter Chervil
Native to: Albania, Austria, Baleares, Bulgaria, Greece, Hungary, Iran, Iraq, Krym, North Caucasus, Poland, Romania, Switzerland, Transcaucasus, Turkey, Turkey-in-Europe, Turkmenistan, Ukraine, Yugoslavia.
Introduced into: Algeria, Baltic States, Belgium, British Columbia, Cameroon, Connecticut, Corse, Czechoslovakia, Denmark, Egypt, Finland, France, Germany, Great Britain, Greenland, Illinois, Ireland, Italy, Kirgizstan, Laos, Libya, Montana, Morocco, Netherlands, New Jersey, New York, Northwest European R, Norway, Ontario, Oregon, Pennsylvania, Portugal, Québec, South Carolina, South European Russi, Spain, Sweden, Tadzhikistan, Tunisia, Vermont, Virginia, Washington.
Ease of Growing: Moderate.
Grown as: Annual
Maturity (Blooms): May through July
Hardiness: Hardy. Chervil can tolerate a light frost but more severe frosts may kill the plant.
Crops: Spring, Fall
Growing Season: Short, Long
Growing Conditions: Cold, Cool, Warm. Start Chervil in early spring when weather is settled but still cool. In hotter climates plant in filtered sun or light shade.
Outdoor Growing Temp: 50°F - 80°F.
Min Outdoor Soil Temp: 50°F. Chervil germinates well in cool temperatures, even at 50˚ F.
Start Indoors: No
Start Outdoors: Yes
Light: Full sun in cooler climates or filtered sun or light shade for warmer areas.
Water: Moderate. Keep Chervil well watered.
Feeder: Moderate. Chervil needs rich soil. Fertilize every 2 to 3 weeks with a high nitrogen source or liquid fish emulsion solution.
Suitability: Tolerates light frost, Tolerates hard frost, Needs summer shade.
Small Gardens?: Yes.
Containers?: Yes. Chervil is an excellent container plant and can be grown indoors. It should get at least 4 to 5 hours of direct sunlight. Be sure to water regularly.
Attracts beneficial insects?: Yes.
Light: Full Sun to Partial Shade. Chervil grown outdoors prefers full sun in the winter, and light shade during summer months.
Water: Medium. Chervil should be kept consistently moist. It does not like hot and dry conditions.
Soil Moisture: Moist
Height: 12-18”
Spacing: 4-8”
Sow Depth: On soil surface.
Produces: green fern-like leaves and umbrella shaped clusters of small white flowers.
USDA Zone: 3-8
When outdoor temp: 50°F to 80°F, optimal temp 60°F to 70°F
When min soil temp: 50°F. Chervil germinates well in cool temperatures, even at 50˚ F.
Seed Depth: 0.0"-0.125". Cover seeds very lightly with soil, although some people say to leave it on the surface because it needs light to germinate.
Spacing: 4.0"-8.0", 9 plants per sq ft. The best way to plant chervil is to sow it thickly and then gradually thin it out to a final spacing of 6-8". You should eat the thinnings of course.
Spring Crop: 0-2 weeks before Last Frost Date.
When: Start Chervil in early spring when weather is settled but still cool.
How: Plant in filtered sun or light shade if your climate is hot. Sow seeds 1 to 2" apart in a well-worked fertile seed bed. Cover very lightly and keep evenly moist while awaiting germination.
Fall Crop: 6-8 weeks before First Frost Date.
When: Start Chervil when weather cools in late summer or early fall.
How: Plant in filtered sun or light shade if your climate is hot. Sow seeds 1 to 2" apart in a well-worked fertile seed bed. Cover very lightly and keep evenly moist while awaiting germination.
Water Needs: Moderate. Keep Chervil well watered.
Fertilizer Needs: Moderate. Chervil needs rich soil. Fertilize every 2 to 3 weeks with a high nitrogen source or liquid fish emulsion solution.
Watering, regularly: Water, 0.5 inches, regularly, 2 times a week. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist but never soggy for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Harvesting
You can begin harvesting once the plants have 8 to 10 leaves, and continue until it starts to flower. If you allow it to set seed you can then gather this.
When and How:
Cut & Come Again, 38-1 days before maturity: Outer leaves can be harvested sparingly once the plant has 8 to 10 leaves. When the plant grows larger, harvest outer leaves frequently but never take more than 1/3 of the plant if you want it to continue producing.
Cut & Come Again, 1-28 days after maturity: Chervil should be harvested regularly to to encourage vegetative growth and discourage seed production. Harvest outer leaves frequently but never take more than 1/3 of the plant if you want it to continue producing.
Storage
Storage Req: Freezer, Refrigerator
Storage Temp: 32-40°F
Storage Length: 1-180 days
Purée fresh Chervil and add a splash or two of water and freeze in ice cube trays.
Storage Req: Freezer
Storage Temp: 32°F
Storage Length: 1-180 days
Chervil is self-pollinating, and can be cross pollinated by insects. It easily self-seeds; but if you want to save the seed, let the heads and seeds dry on the plant. Put the whole seed head in a bag and let it dry to stop the seeds from dispersing.
Seed Viability in Years: 1 - 3 years
Germination Percentage: 70%
Chervil has a flavor reminiscent of Parsley and Anise. It also enhances the flavors of other herbs. The flavor becomes bitter if cooked for too long.
Culinary Use:
Edible leaves: raw in salads or used as a flavoring in cooked foods such as soups and stews. A mild aromatic flavor that is suggestive of aniseed. The leaves are often used as a flavoring, they form the basis of the seasoning "fines herbs" and are an essential ingredient of "bouquet garni". The leaves should always be used fresh because the delicate flavor does not withstand drying or prolonged cooking. The leaves are ready for harvesting in about 8 weeks from sowing, the plant responds well to cut and come again harvesting. The flowers are used as a seasoning. The root is said to be edible.
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