500+Winter Chervil Seeds(Anthriscus cerefolium)French Parsley Sweet sicily Gourmet’s parsley Herb Garden USA Winter chervil is a close relation of parsley; its delicate flavor, similar to tarragon or fennel, has made it an extremely popular kitchen herb. Chervil has an honored place in every chef's kitchen, particularly in France. Feathery, parsley-like leaves of Winter Chervil have a mild, sweet, anise-like flavor and are popular in cooking, salads, and as a delicate garnish. Sowing As a cool weather plant, start seeds in spring or fall, about 8 weeks before the frost.Direct sow into the soil, press seeds into the soil mix or just barely cover with vermiculite, as seeds require light to germinate. Germination should take place in 10 days.Transplant into cell flats when seedlings are large enough to handle. Transplant to the field after the last frost 6" apart in rows 12" apart. Growing Keep the soil evenly moist, but avoid getting the leaves wet to prevent disease. Cut back the plant often for a longer harvest and to prevent it from going to seed, which often happens in hot weather. Harvesting Harvest leaves as needed,gathering the outer leaves first for best flavor. Though the flowers are edible, their development causes the leaves to grow bitter. Fresh chervil is best added to hot food at the last minute, since it soon loses its flavor with heat. The leaves will keep in the refrigerator for 2-3 days,drying or freezing are not recommended, since the delicate flavor is soon lost.