Garden Chervil (Anthriscus cerefolium) - Seeds - For your own Frankfurt Green Sauce
20 seeds
€1,80
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Garden Chervil (Anthriscus cerefolium) - Seeds - For your own Frankfurt Green Sauce
€1,80
Pickup available at Bei der Kirche 3
Usually ready in 24 hours
Garden chervil, botanically Anthriscus cerefolium, is an exceptionally delicate annual culinary herb from the Apiaceae family. With its tender, light green, and finely divided leaves, as well as its subtle aroma reminiscent of anise and parsley, it is an indispensable component of the classic French "Fines Herbes" herb blend. As one of the first fresh herbs that can be harvested in spring, garden chervil is an absolute asset to any herb spiral or vegetable garden.
Scope of delivery: 20/ 50/ 200 seeds each
Sowing tips at a glance:
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Pre-cultivation: Direct sowing outdoors from March to August is the best choice; for a continuous harvest, regular successive sowings at intervals of three to four weeks are recommended
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Sowing depth: Light germinator! The seeds should not be covered with soil, but only gently pressed into the sowing substrate
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Germination temperature: 10 to 15 degrees Celsius (cool temperatures favor germination)
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Germination period: Generally between 10 and 14 days
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Plant spacing: When sowing directly, ensure a row spacing of about 15 to 20 cm, and thin out later if necessary
Moisture: It is essential to keep the substrate constantly slightly moist, but never wet, during the germination phase
Growth habit, location, and care:
Chervil grows as a dainty, fast-growing, herbaceous plant that reaches a height of about 30 to 60 cm. Unlike many other Mediterranean herbs, chervil prefers a cool, semi-shaded location. Intense midday sun and great heat cause it to "bolt" (flower prematurely) quickly, which causes the leaves to lose their aroma. A loose, humus-rich, and consistently slightly moist soil provides the optimal growth conditions. A high-quality substrate based on compost, loosened with some sand or perlite, is excellent for cultivation in pots or window boxes.
Harvest and use:
Ideally, it is harvested continuously before flowering, as the tender leaves develop their full, sweet, and spicy aroma during this time. The fresh shoot tips are simply cut off as needed. Since the volatile essential oils evaporate very quickly when exposed to heat, chervil should never be cooked with other ingredients. Instead, it is added to warm dishes only at the very end or processed fresh into herb quark, dips, salads, and, of course, the famous Frankfurt Green Sauce.
Origin:
Garden chervil originally comes from the temperate climate zones of Western Asia and Southern Europe, particularly the Caucasus region. According to historical records, the aromatic plant was already highly valued by the Romans and was brought over the Alps to Central Europe during their campaigns, where it quickly became naturalized.