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Seed | Common Chervil
  • Seed | Common Chervil
Seed | Common Chervil

Seed | Common Chervil

$3.99 CAD
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Common Chervil (Anthriscus cerefolium) seeds with delicate, aromatic leaves, ideal for French cuisine. This easy-to-grow annual thrives in partial shade and moist soil.
A LITTLE HISTORY

Chervil is a medicinal plant belonging to the Umbelliferae family. It is native to southern Russia and common throughout Europe. It was introduced to northern Europe by the Romans and is named after the goddess Ceres.

It is grown annually and can reach between 30 and 60 cm, it reseeds easily. It is characterized by small white flowers and finely cut leaves. It likes humus-rich soils, grows in partial shade and must be watered often. It must be sown in place. You can start cutting the leaves one month after sowing, with a knife or scissors.

Prefers light, fresh, well-loosened soil.

Propagation by staggered sowing from March until the beginning of September, if you want to have them all the time.

Harvesting can begin about six weeks after sowing.

The basal leaves are picked as needed, and can continue until just before the first snowstorm. Otherwise, protect them with a garden blanket or simply place them in a cold greenhouse; they are very resistant to cold.

Plant not very sensitive to diseases and parasites.
PROPERTIES
  • It is a plant with a lot of nutritional value:
  • It contains Mineral Salts: Potassium, Calcium, Phosphorus, Magnesium, Sodium.
  • In Trace Elements: Manganese, Iron, Zinc, Copper, Iodine, Selenium.
  • Its vitamin composition is vitamin C, E, B1, B2, B3, B5, B6 and B9.
  • Common chervil had aperitif properties, meaning it stimulates the appetite, diuretic properties, especially its stems and roots, and depurative properties. It is recommended to consume around 10 g per day (2 to 3 tablespoons) to benefit from its benefits.
  • When applied topically, it is beneficial for insect bites, eczema, certain rashes and promotes wound healing.
  • On a wound, the fresh juice of chervil, combined with marigold, helps prevent the development of germs thanks to its antiseptic properties.
  • For people suffering from water retention or lung problems, a chervil cleanse is ideal in spring.
  • Kidney congestion or milky engorgement of the chest can be soothed with a decoction of the flowering tops and seeds of chervil, placed as a warm poultice on the area to be relieved.
HOW TO COOK?

Here are some ideas for cooking chervil:

  • 1. Chervil salad
    Ingredients: Fresh chervil, lettuce, tomatoes, vinaigrette.
    Preparation: Chop the chervil and mix it with lettuce and tomatoes. Drizzle with vinaigrette.
  • 2. Chervil soup
    Ingredients: Broth, potatoes, carrots, chervil.
    Preparation: Cook the vegetables in the broth, then add the chervil at the end of cooking to preserve its flavor.
  • 3. Chervil butter
    Ingredients: Butter, chervil, garlic (optional).
    Preparation: Mix softened butter with chopped chervil and a little garlic. Use as a spread or to season grilled vegetables.
  • 4. Chervil omelets
    Ingredients: Eggs, chervil, salt, pepper.
    Preparation: Beat the eggs with salt and pepper. Add the chopped chervil and cook in a hot pan.
  • 5. Chervil sauce
    Ingredients: Crème fraîche, chervil, lemon, salt.
    Preparation: Mix crème fraîche with chopped chervil and a little lemon juice. Use as a sauce for fish or meat.
    These recipes highlight the delicate flavor of chervil.

Enjoy your food !
HOW TO GROW?

It will be necessary:

  • Cold stratification:
  • Prepare the seeds: Clean them and, if necessary, soak them for a few hours.
  • Mix: Mix the seeds with a moist substrate (sand or vermiculite).
  • Condition: Put everything in an airtight bag.
  • Refrigerate: Place the bag in the refrigerator for 4 to 12 weeks.
  • Check: Make sure the substrate remains slightly moist.
  • Sow: After the stratification period, sow the seeds in prepared soil.

That's it! It helps the seeds germinate.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

  • Species: Anthriscus cerefolium; Apiaceae
  • Sowing: Early March indoors, early April under cover outdoors, or sow outdoors or in pots at the beginning of May
  • Seeds: 15-20 seeds per pot, final transplanting into an outdoor pot or soil around mid-May
  • Personally, I soak my seeds in water for a day to activate germination.
  • Sowing depth: 0.5 cm
  • Germination time: 7-21 days
  • Soil: Poor, humus-rich, loose and well-drained
  • Location: Sun and tolerates shade and cold very well
  • Spacing between plants: 20-30 cm
  • Height at maturity: 30-60 cm
  • Maturity: 45-60 days | Annual that reseeds easily
  • Seed per envelope: +/- 200

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