Chervil (500 seeds)

Classic French herb with soft leaves and gentle aniseed-parsley taste. Used fresh in omelettes and soups or to finish delicate spring dishes. Grows well in cooler, shady spots. Keep soil moist but never soggy. Bolts fast in hot, dry conditions. Sow successively for steady harvest. Pick leaves young and use fresh. Ideal for gourmet kitchen gardens.

Early Spring or autumn planting.

Sow chervil seeds 6 mm deep and 15–20 cm apart in part shade and moist, fertile soil. Keep soil damp; germination takes 10–14 days. Thin to 10–15 cm apart.

500 seeds