Real World Gardener Chervil in cooking in Spice It Up

February 19th, 2016

REAL WORLD GARDENER Wed. 5pm 2RRR 88.5fm Sydney, streaming live at  and Across Australia on the Community Radio Network. www.realworldgardener.comREALWORLD GARDENER NOW ON FACEBOOK

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Chervil leaf

This fine delicate herb is not grown as much these days even though it’s been grown as a herb for over 2,000 years!
Although I’m pretty sure that fine restaurants are serving it up as something special, most likely as microgreens.
Belonging in the carrot family, the fine leaves almost do look like carrot tops.

Sometimes sold  as "Fine" (pronounced feen) herbs which is a combination of parsley, tarragon chervil and occasionally a small amount of marjoram.

Definitely lovely on fish dishes, sauces, especially Béarnaise sauce and soups.

Let’s find out about how to use this lovely herb…I'm talking with herb expert Ian Hemphill from


Chervil in the home garden photo M Cannon

Growing Chervil
If you want to grow your own Chervil here are some tips.
The seeds are slow to germinate, but here’s a tip:- The night before sowing, pour boiling water over seeds and leave to soak overnight. 
Chervil seeds also need light to germinate so don’t bury them with too much soil or potting mix. 
Germination usually occurs in 2-3 weeks but can take longer. 
Sow your Chervil seeds only about 5mm deep and thin plants to 30cm apart. 
Chervil will grow in any soil but dislikes being too wet although it does need water, but it won’t like being in badly drained soil. 
Tip: Best sown in situ as seedlings don’t transplant well and they sometimes bolt when transplanted. A bit like Coriander.
Definitely worth growing even just to try it.
If you're interested in making Chervil soup, try hunting down books by Rosemary Hemphill either "Herbs for All Seasons," or "Fragrance and Flavour," to get the specific recipe that Ian mentions.
If you have any questions about growing Chervil or any other herb, drop us a line to or write in to 2RRR PO Box 644 Gladesville NSW 1675

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