One of the most deliciously flavoured of culinary herbs, widely used on the Continent, Chervil is one of the few winter hardy herbs for all-year-round fresh use. It has a rich savoury taste of its own often said to resemble that of caraway, which blends well with fish and meat. The leaves can be chopped and used in salads, stews, herb butter, dressings, or used as a garnish in the same way as parsley.
Sow seeds from spring to summer at intervals for a regular supply of fresh leaves, 1cm deep in rows 30cm apart in ordinary garden soil which has been raked to a fine tilth. Thin out the seedlings to 15cm and finally 30cm apart. They will grow in sun or part shade and the leaves are ready to be picked 6-8 weeks after sowing. An autumn sowing can be made for production of fresh leaves through the winter if grown in a cool greenhouse.