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Chervil (Anthriscus cerefolium) is a delicate, fine-leaved annual herb with a subtle anise-parsley flavor that's foundational to French fines herbes cuisine. One of the most shade-tolerant culinary herbs, it actually bolts in hot weather, making it ideal for spring and fall growing in zones 3–9 or as a winter crop in mild climates. Chervil reaches 12–18 inches with lacy, fern-like foliage and tiny white flowers. It's famously short-lived but self-seeds prolifically if you let a few plants flower. Fresh chervil is transformative in salads, soups, egg dishes, and butter sauces — with a subtlety that dried chervil simply cannot replicate.
Sow chervil directly in partially shaded beds — it is one of the few herbs that actively prefers shade, making it excellent under deciduous trees or on the north side of taller plants. Sow in early spring or late summer in moist, well-drained, fertile soil. Press seeds lightly into soil as they need light to germinate; expect 1–2 weeks to sprout. Thin to 9 inches apart. Water consistently — chervil bolts rapidly in hot, dry conditions. Sow every 3–4 weeks for a continuous harvest. Harvest before flowering begins, cutting outer stems from the base. Let a few plants go to seed for reliable self-sowing. In mild climates (zones 7–9), grow chervil through winter for the most tender, best-flavored harvests.
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