Chervil 'Massa'

Anthriscus cerefolium

Abundant harvest of sweet, spicy, aniseed flavor and fragrance. Dark, flat leaves. The fresh leaves are harvested before flowering. Finely cut leaves can be frozen for use in winter. Very useful in soup, sauce, salad, omelette (add after cooking to retain flavour) or dried for tea. Thrives in humus-rich and sufficiently moist soil.

Related to parsley, it is sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil). Particularly popular in French cuisine, where it is one of the four traditional fines herbes (with tarragon, chives and parsley) essential to French cooking.

Prefers partial shade and can be quick to bolt in high heat, regular harvest and repeat sowings prolong the harvest season. When leaves begin to turn purple at the edges, chervil has lost it's edge.

Trivia: The name derives from Latin meaning "leaves of joy"

Direct sowing: March-July. Water before sowing and keep moist until germination.

Harvest: June-Oct

Spacing: 10-20 cm / 2 plants per GreenStalk pocket

Sow depth, cm: 1-2

Location: Partial shade

Annual

Number of seeds: 200