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Hardiness: USDA Zone 3a: to -39.9 °C (-40 °F) USDA Zone 3b: to -37.2 °C (-35 °F) USDA Zone 4a: to -34.4 °C (-30 °F) USDA Zone 4b: to -31.6 °C (-25 °F) USDA Zone 5a: to -28.8 °C (-20 °F) USDA Zone 5b: to -26.1 °C (-15 °F) USDA Zone 6a: to -23.3 °C (-10 °F) USDA Zone 6b: to -20.5 °C (-5 °F) USDA Zone 7a: to -17.7 °C (0 °F) USDA Zone 7b: to -14.9 °C (5 °F) USDA Zone 8a: to -12.2 °C (10 °F) USDA Zone 8b: to -9.4 °C (15 °F)
Other details: Average Water Needs; Water regularly; do not overwater
Soil pH requirements: 6.1 to 6.5 (mildly acidic) 6.6 to 7.5 (neutral)
Patent Information: Non-patented
Propagation Methods: From seed; direct sow outdoors in fall
Seed Collecting: Bag seedheads to capture ripening seed Allow seedheads to dry on plants; remove and collect seeds Properly cleaned, seed can be successfully stored
On Jul 7, 2009, lehua_mc from Portland, OR (Zone 8b) wrote:
Chervil has been tricky for me. In general, I had a low germination rate, in two different locations in the garden. Then, the ones that did grow apparently got too much sun, so that they have bolted and flowered, still at a diminutive size. I was growing them for the plant itself, foliage and flowers, but both (perhaps due to the youth of the plant) are so incredibly tiny as to not contribute much to the planting plan. I sowed in Cilantro with it later, which is doing much better. Researching further, Chervil likes cool weather, and sure enough I have a lovely self seeded bounty coming back up in November.
On Jul 29, 2006, pajaritomt from Los Alamos, NM (Zone 5a) wrote:
Looks like parsley only smaller, more lacy, paler green and has a lovely faint flavor of anise. Great in salads. Called for in French recipes. Reseeds freely. I get a crop in early spring and late summer. When I was in France one year in early June, I found it frequently in salads in restaurants.
Reseeds itself if allowed to go to seed.
On Nov 5, 2004, hanna1 from Castro Valley, CA (Zone 9a) wrote:
In zone 9 grows best in partial shade.
Makes a wonderfull chervil and potato soup, quite European, if you need recipe, just ask!
Good with eggs, vegetables, fish or just plain garnish.
On Jan 22, 2003, lupinelover from Grove City, OH (Zone 6a) wrote:
Chervil is one of the French 'fines herbes'. The seed must be planted where it is to grow, as transplanting causes it to bolt. If the plant isn't well-established, it will not set viable seed.
Chervil grows best in cool weather; late-summer sowings produce enough herbs to harvest all winter, until summer causes flowering.
Fresh chervil can be stored in vinegar to produce a flavor-suffused herbal vinegar suitable for fresh use or cooking.
On Aug 16, 2001, mystic from Ewing, KY (Zone 6a) wrote:
Resembles parsley with light green leaves but it is more delicate and ferny.The umbrella-like clusters of white flowers on stems up to 2 feet high appear in late summer. You can find both curly and flat leaf forms.Use fresh leaves as you would parsley.It has a light anise flavor.Freeze leaves to preserve mild flavor; dried chervil has little flavor.
Regional...
This plant has been said to grow in the following regions:
Castro Valley, California San Francisco, California Washington, Illinois Saint Louis, Missouri Mount Laurel, New Jersey Los Alamos, New Mexico Binghamton, New York Deposit, New York Johnson City, New York Coos Bay, Oregon Portland, Oregon Milford, Pennsylvania Wilkes Barre, Pennsylvania Radford, Virginia
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