French Parsley/Curly Chervil Seeds - (Anthriscus cerefolium)

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Seed Count:
Approx 100 seeds per pack
Days to Germination:
7-14 days @ 50-65F
Plant Spacing:
Light Preference:
Partial shade
Soil Requirements:
Heirloom, Non-Hybrid, Non-GMO seeds
  • French Parsley/Curly Chervil Leaves - (Anthriscus cerefolium)
  • French Parsley/Curly Chervil Seeds - (Anthriscus cerefolium)
  • French Parsley/Curly Chervil Leaves and Flowers - (Anthriscus cerefolium)
  • Heirloom French Parsley/Curly Chervil Seeds - (Anthriscus cerefolium)

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Frequently bought together:


French Parsley/Curly Chervil - The Gourmet Parsley

Curly Chervil, or French Parsley, is regarded as the foundation of the Fines Herbes, which is based on fresh parsley, chives, tarragon and chervil.


Growing about a foot tall, the curly leaves resemble those of parsley but are lighter green and more finely cut. The small, white flowers are borne in umbels with seeds that are black with a long projection at one end. Needs a moderately rich soil, well watered, good drainage, and a partly sunny situation. Will grow and bolt quickly, especially in warm weather, so succession planting will keep a fresh supply on hand. Fresh has the best flavor and aroma. The curly cultivar is more easily grown, earlier, more productive with more vigorous growth than the common type.


In Europe, people eat chervil soup on Holy Thursday as a symbol of resurrection and a new life. Because its scent reminds one of the fragrance of myrrh, one of the offerings at the birth of Christ, chervil is often called myrrhis.


Garden fresh lovage, thyme, marjoram, basil, cress, and dill or lemon balm are added as needed for specific flavors. They are added at the very end of cooking, as their fresh aromas and flavors will be lost with long cooking. The fresh young crisp curled leaves impart a warm, aromatic flavor to soups, stews, stuffing's, egg dishes, sauces, dressings and salads. 

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