HERB OF THE MONTH...Chervil

Chervil is a useful herb with fine, feathery leaves and subtle flavors, much loved by chefs. There is still plenty of time to sow some on your plot, says KG editor Steve Ott

- Steve Ott

Chervil is a delicate plant with deeply cut leaves and small, pretty umbels of white flowers, which are many loved by pollinating insects. It looks a little like a small version of cow parsley or of the herb parsley (one of its common names is French parsley) and indeed it is related to these.

Chervil is a biennial plant, growing one year to flower the next, but is often treated as an annual. It thrives in pots as well as in the ground but is prone to bolting (running to seed early) if it becomes too hot or dry so it’s a good idea to place your container in a shady, cool spot or to sow in a shady position in the soil – perhaps in the shade cast by taller crops such as runner beans – and to water well.

SOWING