|Time to Harvest
Nutrient and Health Info - Chervil is certainly not bad for you, but it is not high in typical vitamins and minerals.
Tips & Tricks - Because chervil will lose flavor when cooked, it is generally added to dishes at the end of preparation.Chervil will also lose its taste quickly after harvesting. If you harvest more than is needed, you can place it in the fridge for a few days. You can also store it in the freezer for a couple of weeks (remove the stems first) or dry it in which case it will last months but will have less flavor.
Chervil, sometimes called French parsley, is a delicately flavored herb closely related to parsley and frequently used in French cuisine. The taste is a mild combination of tarragon and parsley, with just a hint of mint, licorice, or anise flavor that waits a few moments to come through. Due to its mild flavor, it is often included in salads, soups, on chicken and fish, or in eggs and omelets, where its delicate flavor will not overpower the meal. It is also often used in herb infused butters and oils, where its delicate flavor adds a unique flavor. Because chervil will lose flavor when cooked, it is generally added to dishes at the end of preparation.
Chervil is not particularly easy to find in supermarkets, and that’s why growing this unique herb at home is able to add a unique flavor that is rarely enjoyed at home. Perhaps one of the reasons that chervil is not easy to find in supermarkets is that it does not store particularly well. Unlike some other herbs, chervil will lose its taste quickly after harvesting. By growing our own chervil we can harvest what we need when we need it, and use it immediately. If you harvest more than is needed, you can place it in the fridge for a few days. You can also store it in the freezer for a couple of weeks (remove the stems first) or dry it in which case it will last months but will have less flavor.
Chervil’s leaves resemble those of carrot top leaves, and that is because it is part of the carrot family. It prefers cooler temperatures, and it’s going to grow wonderfully in your indoor, hydroponic garden.
Chervil prefers a bit of light to germinate, so don’t press it down too far into your growing medium. You can grow 2-3 seeds in each growing spot to get the most of your chervil harvest. In 7-14 days, your sprouts should emerge.
Chervil loves light and will grow best with 14-16 hours of artificial light per day.
Your chervil will prefer an EC range of between 0.8 – 1.8. This is a delicate herb that does not require much in the way of nutrients.
Chervil will do best with a pH range between 6.3 and 6.7.
Use our Green Machine nutrients to ensure your chervil is getting the best mix of nutrients for herbs and leafy greens! You do not want your chervil to flower, as the taste will become bitter.
Time to Harvest:
In 6-8 weeks from seed, you will be able to begin harvesting your chervil.
Pruning and Harvesting:
Chervil will branch out quickly. Keep your chervil compact and growing well by harvesting individual branches near the base and allowing new branches to form and replace them.
Chervil prefers cooler temperatures and will bolt (flower) more quickly in higher temperatures. This, as with lettuce and many other herbs and greens, will lead to a bitter taste. When flowering begins, it is time to replace your chervil with a new crop.
Chervil is a delicate tasting herb used frequently in French cuisine. But it’s not easy to find in supermarkets and does not store for long so if you’d like this unique herb for flavoring your dishes, growing it at home is best. The mild flavors of tarragon, parsley, and mint are a wonderful addition to poultry, fish, eggs, soups, and more dishes that you don’t desire to overpower with flavor, but instead are looking to complement with this mild, but wonderfully tasting herb.
Let’s grow together!