• Growing Temp 55°F – 70°F

• Days to Maturity 60-75 days

Ease of Cultivation and Culinary Use: Winter chervil is a hardy biennial herb known for its feathery, dark green leaves and subtle anise flavor. It is relatively easy to grow and can tolerate cooler temperatures, making it suitable for fall and winter gardening. Winter chervil is often used in French cuisine, adding a fresh flavor to soups, salads, and sauces, and is best enjoyed fresh to retain its delicate taste.

Direct Sowing: For direct sowing, plant winter chervil seeds outdoors in late summer or early fall, as it prefers cooler growing conditions. Sow the seeds about ¼ inch deep and spaced 12 inches apart in rows that are 18–24 inches apart. Germination typically occurs within 14–21 days. Keep the soil consistently moist but well-drained to encourage healthy growth. Thin the seedlings to ensure adequate spacing for optimal development.

Early Sowing for Seedlings: To start early, sow winter chervil seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with quality potting mix, placing 2-3 seeds per cell. Maintain a temperature of 65–70°F to promote germination. Once the seedlings have developed their first true leaves and the danger of frost has passed, transplant them into the garden. Space the transplants about 12 inches apart in rows that are 18–24 inches apart. Water them well after planting and consider using mulch to help retain moisture and suppress weeds.

Harvesting: To determine when winter chervil is ready for harvest, look for tender, vibrant green leaves, typically ready within 60-75 days after sowing. You can begin harvesting leaves once the plants are well-established, taking care to snip only the outer leaves to encourage continued growth. Winter chervil can be used fresh in a variety of dishes or dried for later use, although its flavor is most pronounced when used fresh.

• Growing Temp 55°F – 70°F

• Days to Maturity 60-75 days

Ease of Cultivation and Culinary Use: Curled chervil is a delicate herb known for its finely divided, curly leaves and mild, anise-like flavor. It is relatively easy to grow, thriving in cool temperatures and well-drained, fertile soil. Curled chervil is often used in French cuisine, enhancing dishes like soups, salads, and sauces, and it is best used fresh to retain its delicate flavor.

Direct Sowing: For direct sowing, plant curled chervil seeds outdoors in early spring or late summer, as it prefers cooler temperatures. Sow the seeds about ¼ inch deep and spaced 12 inches apart in rows that are 18–24 inches apart. Germination typically occurs within 14–21 days. Keep the soil consistently moist but not soggy to encourage healthy growth. Thin the seedlings to ensure adequate spacing for optimal development.

Early Sowing for Seedlings: To start early, sow curled chervil seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with quality potting mix, placing 2-3 seeds per cell. Maintain a temperature of 65–70°F to encourage germination. Once the seedlings have developed their first true leaves and the danger of frost has passed, transplant them into the garden. Space the transplants about 12 inches apart in rows that are 18–24 inches apart. Water them well after planting and consider adding mulch to help retain moisture.

Harvesting: To determine when curled chervil is ready for harvest, look for lush green leaves that are tender and flavorful, typically ready within 60-75 days after sowing. You can begin harvesting leaves once the plants are established, taking care to snip only the outer leaves to encourage continued growth. Chervil is best used fresh, but it can also be dried or frozen for later use, though its flavor is most potent when fresh.