With a little protection from the weather by way of a cloche or growing in an unheated greenhouse you can harvest fresh chervil all year around. It is actually a hardy biennial; however it is most commonly grown as an annual.
Start seeds off in spring, and then sow additional batches every few weeks until late summer to ensure a succession of chervil all year, and then cover plants with a cloche from autumn to protect from frost. Chervil also prefers partial shade, and does not like to be in full sun at midday – it will burst into flower too quickly if it's too sunny and this is no good for culinary uses.
Leaves can be harvested when the plant is 6-8 weeks old
Chervil should be grown from seed each year.
Chervil is a great culinary herb. Add generous amounts of the leaf to soups, salads, vegetables, chicken and so on….! It is best added towards the end of cooking to preserve the flavour.