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Growing and Selling Fresh-Cut Herbs
Growing & Selling  
                Fresh-Cut Herbs
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Author Bio Biographical statement from the author of Growing and Selling Fresh Cut Herbs.

Sandie is a speaker
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Learn how to grow
herbs efficiently

Growing and Selling
Fresh-Cut Herbs

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Herb of the Month


Anthriscus cerefolium
To 12 inches tall

     Chervil has been a mainstay in French cooking for many years, and is a major part of the fresh version of fines herbes. It is used in salads and for making sauces. It should be used fresh as its flavor diminishes when dried.
     This herb enjoys cool weather and in the heat of summer should have some shade. Direct sun may cause the leaves to bleach. In very warm climates it may not grow well during the summer months.
     Always use fresh seeds, as old seeds may not germinate well. Sow them directly in the ground (or in large containers) where the plants are to grow as chervil does not transplant well.
     Chervil is a short-lived plant and will bolt quickly during warm weather. Start new plants every three to six weeks to ensure a steady supply. Harvest the first leaves about five to six weeks after germination. Pick the large outside leaves first to allow the crown to continue growing. Pull the leaves from the plant: don't cut them.

     Chervil is covered in more detail in Chapter 28 of Growing and Selling Fresh-Cut Herbs by Sandie Shores.
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