Chervil
Anthriscus cerefolium
Also known asFrench parsley · Garden chervil · Cerfeuil · Kerbel
Environment
The bounded range this crop tolerates.
Climate and zones
- USDA zones
- 3–9 (winter low around -40°C)
- Frost
- frost hardy
- Season
- cool (spring/fall)
Growing systems
Root mass: light.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 0.8 |
| vegetative | 3 | 1 | 2 | 1.4 |
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A cool-season herb that bolts rapidly in heat, making it ideal for hydroponic growing in climate-controlled environments. EC 1.0-1.5 mS/cm (light feeder). pH 6.0-7.0. Temperature: 10–18°C (the single most critical factor; above 22°C, bolting is nearly instant). Low to moderate light (DLI 10-15 mol/m2/day; unusually for herbs, chervil prefers partial shade, and strong light accelerates bolting). NFT, DWC, or Kratky systems all work. From seed to first harvest: 6-8 weeks. Harvest outer leaves by cutting at the base; the plant continues producing from the center for several weeks before inevitably bolting. Succession plant every 3-4 weeks for continuous supply. The delicate flavor is lost when dried, so chervil must be used fresh (this is why fresh chervil commands premium prices at restaurant supply). For hydroponic growers serving restaurants, fresh chervil is a high-margin specialty herb because of its rarity in retail channels and its importance in French and contemporary European cuisine.