Chervil growing from seeds. Aromatic chervil - a healthy and tasty seasoning

Good afternoon friends!

I talked earlier about how to grow chervil on a plot. (), and today we’ll talk about growing chervil at home on a windowsill.

Historians suggest that spices entered people's menus much earlier than salt. And for the first time they began to be mentioned somewhere around 3000 BC.

For one reason or another, interest in spicy-flavoring plants either grew fantastically (some types were worth more than gold), or almost faded away. But if we talk about their price, then now spices cannot be called cheap. That is why every gardener must set aside a place for herbs not only on his plot, but also on the window at home.

This annual herbaceous plant, part of the Umbelliferae family, is famous for its specific aroma with a slight hint of tarragon, anise and parsley. This plant is always included in such famous spicy mixtures as bouquet garni and Finn-erb. It is called common chervil or butenefolia.

Sowing this plant can be done three times a year, but those who cannot imagine their table without this aromatic herb sow it every 14-20 days. Usually chervil is sown in early spring, then at the end of June and finally during August-September.

Slightly alkaline soil is selected for the culture. The earth mixture is best made from humus and turf soil, and you need to take twice as much humus as soil. You also need to add nitrophoska to this mixture. The prepared soil is spilled with a weak solution of potassium permanganate (pink color).

In small containers or pots (height -20-25, diameter -15-18 cm), be sure to pour a layer of drainage (from 1 to 2 cm), which can consist of expanded clay, fine gravel or crushed stone, and then soil.

If earth mixture If you are going to use a ready-made one, be sure to pay attention to the pH or acidity of the soil. It must be indicated on back side package and must be at least 7. Do not forget that most ready-made soils in garden or flower centers or stores they have a slightly acidic reaction (from 5.5 to 7).

Chervil seeds, especially if they are fresh, do not need to be processed before sowing. They are sown in slightly moist soil, sprinkled with a small layer of soil (1 to 2 cm), and then covered with either film or glass, which helps maintain fairly high humidity parameters. At temperatures ranging from 20 to 25 degrees, friendly shoots will not keep you waiting within a week or two, after which the shelter is immediately removed.

When two true leaves appear on the seedlings, they must be thinned out and at the same time the temperature is reduced to 14-18 degrees. This care protects small plants from disease and stretching.

All further care consists of daily abundant watering(chervil loves moist soils), especially when active growth and development. But be sure to ensure that there is no excess water.

Seedlings are picked when two pairs of true leaves appear on them. Each plant is planted in a pot with a diameter of at least 10 cm. But as the bush grows, it must be transferred to a container with a larger diameter. If you want to grow chervil in balcony boxes, then know that it goes well with carrots, dill and parsley.

Conducting growing chervil at home on the windowsill, do not forget about one point. If you cut chervil at the root, it will not grow back and will need to be sown again.

A little about cooking and folk medicine

Chervil greens are added to poultry, fish and lamb dishes, which gives them a piquant taste. And if you mix butter with fresh branches of this spicy plant, you will get an excellent vitamin paste for sandwiches.

Chervil is used not only in cooking, but in the treatment of diseases such as hypertension, lichen, diathesis, gout and urolithiasis. See you later, friends!

I have been growing chervil for ten years now. Once upon a time I happened to get about ten seeds. Since then I’ve been growing chervil and it’s been growing in my garden. This is a kind of storehouse of vitamins. This crop is similar to parsley, but with a more delicate taste and it has very delicate greens. It is also called kupyr. It is from the umbrella family. Introduced into culture a very long time ago. It was known to the ancient Greeks and Romans. In Russia it is rarely cultivated, mainly by amateur gardeners.

What is chervil

This plant is an annual plant with triply pinnately dissected leaves with a curly edge. It blooms with small white flowers collected in an umbrella. The fruit is two-seeded. The seeds are narrow, black, thin, long, similar to cosmos seeds. Chervil is distinguished by its early maturity. Behind summer season Several harvests can be harvested. It reproduces by self-sowing, so the seeds need to be collected without waiting for full ripening.

Please note: Chervil is a shade-tolerant plant. In a brightly lit area in hot weather it bolts quickly. It grows well in fertile soils that are provided with moisture; the leaves are juicier.

Chervil - spicy aromatic annual plant

Chervil planting

Chervil is readily visited by bees and other insects. It is grown in open ground. Seeds are planted to a depth of 0.5-1 cm. Even with surface sowing, good shoots. The width of the rows is 15-20 cm. Can also be cultivated in greenhouses - from early spring before late autumn, and in winter period- on the windowsill, and it will be all year round vitamin treasure.

Chervil can be grown on a windowsill

Young leaves are eaten, not flowering plants. They have a pleasant aroma and are rich in ascorbic acid, carotene, and rutin. Chervil is good especially in fresh, straight from the garden, as a seasoning for salads, soups, vegetable and meat dishes. Can be dried for the winter. Fresh herbs are used as side dishes.

Please note: In medicine, chervil is known as a tonic.

Video: Chervil is a relative of celery

Chervil is a little-known crop in our country, but widely in demand abroad. Many gardeners are simply not familiar with the methods of growing it and the features of its use.

Description of culture

Common chervil (Anthriscus cerefolium) is a spicy-aromatic annual. It is a member of the celery family. It is most widespread in the western part of Europe and America, but is not popular in Russia.

The plant has a cylindrical stem, bare or with pubescence at the nodes. The average size– 0.7 m. The leaves are thin and small, pinnately dissected. The culture looks like parsley. Flowers white, small size, form complex umbrellas. The flowering period continues throughout the summer. The fruits are divided into 2 achenes, which is typical for all umbrella plants. Chervil is characterized by winter hardiness; it is not afraid of frosts down to -10°C. Reproduction method is by seed.

The culture was known as a spice to the ancient Greeks and Romans. Greens that taste like parsley are eaten. The aroma contains notes of anise. The original Russian name is buteneleaf kupir, as well as kerbel, zhurnitsa, snedok and French parsley.

Chervil is divided into types:

1. Leafy - only greens are eaten.
2. Root – the rhizome is dried and added to dishes as a seasoning.

In Russia, the first variety is better known.

Composition and nutritional value

Chervil contains many valuable substances, among which compounds such as:

1. Essential oil.
2. Glycosides.
3. Carotene.
4. Ascorbic acid.
5. Vitamins of group B, A and PP.
6. Rutin.
7. Cellulose.
8. Mineral elements are primarily calcium, iron and potassium, but also magnesium, manganese, copper and sodium.

Calorie content - 237 kcal per 100 g. Approximately 50% of the total mass comes from carbohydrates, 23% from proteins, 11.5% from dietary fiber, 4% from fats.

Varieties

6 varieties are included in the State Register:

1. Openwork - leaf rosette height up to 25 cm, diameter - about 30 cm, late ripening. Resistant to spring cold snaps.
2. Fragrant – rosette height 50–60 cm, cold-resistant, mid-season. It does not grow back well after pruning, so sowing is done several times a season.
3. Dietary – rosette height up to 35 cm, diameter – up to 30 cm. Cold-resistant, early ripening.
4. Izmailovsky Semko - rosette height from 20 to 40 cm, early ripening, stem grows to 70–75 cm. Shade-tolerant, cold-resistant.
5. Caprice – rosette height 28 cm, diameter – 25 cm, mid-season. Shade-tolerant, cold-resistant.
6. Curly – rosette height 30–40 cm, mid-season, high-yielding.

In addition, local varieties of chervil are grown in Russia:

1. Curly-leaved.
2. Dark green.
3. Smooth-leaved.
4. Double curly-leaved.

All varieties have similar agricultural technology. The differences lie in the size and shape of the leaves.

How to grow

Chervil is shade-tolerant, requires regular care, and watering is a priority. A lack of moisture causes the leaves to become rough and lose juice. The soil can be almost any, but fertile and light plant develops much faster.

The crop is planted over several periods in order to provide itself with a constant supply of fresh greenery. But in the summer heat, the yield decreases, so a new batch of seeds is placed in the soil only when a slight cold snap occurs in August or even in the fall.

If you plan to grow chervil on clay or loamy soil, then the planting site is first prepared - add a small amount of sand and organic fertilizers. Best predecessors:

• potato;
• leaf salad;
• cucumbers;
• carrot.

Soil preparation is the same as for most green crops.

Chervil is practically not grown for seedlings, because it tolerates direct sowing into the ground very well.

How to plant

Before planting, soak the seeds. First, they are treated with a 1% solution of potassium permanganate for half an hour. Then they wrap it in damp cloth and create optimal conditions– maintain the temperature +20…+25 °C – and wait for germination.

Soaked seeds are placed in open ground in early spring.

How to plant:

1. The row spacing is 20 cm.
2. Between plants – 10–15 cm.
3. The seed sowing depth is 1–2 cm.

Both repeated summer and pre-winter sowings are possible. The optimal rate is 1.5–2 g per square meter. m.

The first shoots hatch in 15–20 days. Until this time, regularly loosen the soil and destroy weeds. It has been noticed that the culture germinates faster at temperatures just below +15 °C.

There are certain tricks - in order not to lose the boundaries of the beds, so-called beacon crops are planted nearby - vegetable beans, peas, radishes, etc. They sprout much faster and clearly indicate the location of the chervil.

When the shoots grow to 5 cm, they are thinned out, leaving the strongest ones. The optimal distance is 15 cm. Extra plants can be placed in another area.

To obtain early greenery, carry out winter sowing at the end of September. For wintering, the plantings are covered non-woven material or spruce branches. In early spring, chervil is grown even in an unheated greenhouse.

How to care

Features of plant care include regular weeding, loosening, watering and removing weeds. It is necessary to trim flowering stems in time so as not to interfere with the formation of green mass. On particularly hot days, shoots are sprayed with water from a spray bottle.

If chervil is planted on fertile soils, then fertilizing is not practiced. But if the greenery is poorly developed, you need to know what to fertilize with. Organic matter is most suitable for the plant:

• manure;
• compost;
• bird droppings.

It has a positive effect on the condition of any soil - clay soils become looser, and sandy soils begin to retain moisture better.

The crop is practically not affected by diseases and pests if proper agricultural practices are followed. The only threat is chervil moth. She attacks flower umbrellas. If it is detected, weakened plants are removed.

How to harvest

To prevent the leaves from becoming coarse and losing their taste, harvesting begins before flowering. Optimal time– 35–40 days after germination. New leaves are formed poorly, and they taste qualities deteriorate noticeably, so the greens are harvested completely. Circumcision is performed with a knife or scissors. The yield reaches 500 g of greens per 1 sq. m.

To propagate the chervil already existing on the site, several bushes are not pruned, but flowering stems are allowed to form. When the seeds turn brown, they are collected and placed in a well-ventilated place, avoiding exposure to the sun. Then they are put away in paper bags or fabric bags. Germination persists for 3-4 years. The plant also easily propagates by self-sowing.

The best way to store greens is to place freshly cut branches in a glass of water. If there are too many of them, then the bunches are wrapped in a dampened towel or gauze and put in the refrigerator. Having provided the plant with coolness and moisture, it is stored for up to 7 days.

Growing on a windowsill

Some people grow the crop at home in winter and early spring. Then fresh greens are collected almost constantly, and not just in the summer. To do this, prepare a mixture of equal parts of humus, turf soil and peat. It is better to add a small amount of sand additionally. The prepared soil is poured into boxes, about 15 cm high. Seeds are placed every 5 cm to a depth of 0.5–1 cm.

To speed up germination, the containers are covered with film and placed in a warm but well-ventilated place. As soon as the shoots hatch, the boxes are brought out into the light. During the growth process, they are regularly watered and fertilized with weak solutions of fertilizers.

Useful properties and contraindications

Chervil has a fairly wide range of effects on the body:

1. The main indication for use is gastrointestinal diseases and high blood pressure.
2. The juice is effective for skin lesions - rashes, bruises, and accelerates wound healing.
3. It has an anti-inflammatory and expectorant effect, tones the body.
4. Normalizes the amount of cholesterol in the blood.
5. Helps clear lungs various diseases respiratory system. It should be consumed by smokers.
6. Stimulates the functioning of the kidneys and liver, and is used by healers in the treatment of cholecystitis and gout.
7. A tincture of fresh herbs speeds up the process of losing weight and alleviates the symptoms of conjunctivitis if you rub it on your eyes.

The use of chervil causes harm only in one case - in case of individual intolerance to any component. Care should be taken when harvesting wild plants. Externally they are very similar to poisonous hemlock.

Application in ornamental gardening

Thanks to its beautiful, rich green leaves, chervil is sometimes used in landscape design. It is used to decorate borders - narrow plantings along paths, lawns, and terrace boundaries. The peak of decorativeness is typical for the entire growing season.

A surefire way to decorate your site is to organize a herb garden. This solution has 2 advantages at once:

• fresh herbs can always be used in cooking;
• The flower garden is aesthetically pleasing.

Together with chervil, basil, spinach, dill, fennel and other low-maintenance crops are planted.

It is better to place the plants in a cascade - the tallest ones in the center, and the shortest ones at the edges. Then each of them will receive enough sunlight. Additionally often used decorative elements– stones, borders and fences. The main limitation is the gardener’s imagination.

Eating

The best use of chervil is to eat it fresh. Then the body will receive maximum benefit. Any, even the most insignificant thermal effect, destroys the valuable compounds contained in its composition.

The leaves are often added as a spice to soups, salads, when frying poultry, fish and when preparing egg dishes. They improve the taste and aroma of food and increase appetite. The plant goes well with any vegetables.

It is added to salads and appetizers immediately before serving, and to soups a couple of minutes before they are ready. Best combinations- tarragon and parsley, the worst are cloves and thyme. Dried leaves do not have a distinct odor, so they are not used in cooking.

Notes for the housewife - cooking recipes

Chervil is used to prepare a light and appetizing beetroot snack. A huge number of recipes have been developed, but this is one of the simplest. Even a beginner can handle it.

Components:

• beets – 1 pc.;
• green peas (frozen) – 0.4 kg;
• egg – 2 pcs.;
• chervil – 5–7 sprigs;
• water – 400 ml;
• salt, spices.

Algorithm of actions:

1. Bring the water to a boil, pour peas and spices into it. Cook for about 10 minutes.
2. After this time, the liquid is drained and the peas are ground in a blender.
3. The resulting puree is poured into glasses.
4. The beets are boiled and crushed in a blender, salt and spices are added, then sent to the peas.
5. Eggs are hard-boiled and grated. They are sprinkled with ready dish. It is also decorated with chervil.

With the addition of chervil and lemon, an unusual cream soup is prepared from raw vegetables. They eat it with pleasure during fasting days.

Components:

• cauliflower – 400 g;
• almond milk – 200 ml;
• a piece of lemon;
• garlic – 1-2 cloves;
• chervil – 1 small bunch;
• ginger or horseradish;
• salt, seasonings.

Algorithm of actions:

1. Place cabbage in a blender bowl (a couple of inflorescences can be left for decoration) and several sprigs of chervil, pour in almond milk, salt and pepper, add horseradish or a piece of ginger if desired.
2. Grind until the mass becomes homogeneous.
3. The thickness of the soup is changed by increasing or decreasing the amount of liquid.

The finished dish is served on the table, garnished with fresh herbs, pieces of cabbage and a slice of lemon. It only takes a few minutes to prepare a delicious and vitamin-rich soup. Perfectly strengthens the immune system.

To diversify the taste of boiled asparagus, go with the original chervil sauce. For preparation you will need:

• asparagus – 0.5 kg;
• kohlrabi – 1 pc.;
• butter – 200 g;
• chervil - 2 tablespoons;
• egg – 3 pcs.;
• lemon juice and water - 1 tablespoon each.

Algorithm of actions:

1. Asparagus and kohlrabi are peeled, the first is cut into 3 cm pieces, the second into strips.
2. Boil vegetables in boiling water for 10 minutes.
3. The liquid is drained.
4. Preparation of the sauce: combine the yolks with lemon juice and water and mix with a mixer. The butter is melted in a water bath and poured into the total mass. Continue stirring for about 2 minutes and cool. The chervil is chopped and poured into the rest of the ingredients.
5. Prepared vegetables are served with sauce.

Chervil is a less popular, but extremely useful crop. It is unpretentious and resistant to adverse factors, so every gardener can easily grow a plant in his own garden. summer cottage. Compliance with basic care rules allows you to get good harvest.

Chervil is an annual plant, very similar in appearance similar to parsley, but belongs to the celery family. It has a sweetish anise smell, which is why it is used as a spice. Fresh leaves are a seasoning for salads, soups, meat dishes, fried fish. Chervil is one of the most unpretentious spicy plants that can grow without hassle not only in summer, but also in winter on a windowsill.

Chervil is cold-resistant, shade-tolerant, moisture-loving, and not demanding on soil fertility. Chervil can be grown in pots on a windowsill all year round.Chervil shade-loving plant, which is not unimportant for growing it on a windowsill in winter; it does not require additional lighting.

Calmly treats short daylight hours in winter. Chervil develops quickly, within a month from germination its greens are ready for consumption. Chervil is a cold-resistant plant, easily tolerates temperatures down to +5 ° C, so it grows well on glazed balconies and verandas until the end of autumn. Chervil is unpretentious to earthen substrate. Chervil can grow on any soil, but a powerful and strong bush works better on fertile soils.

It is good if it is a mixture of vermicompost and coconut fiber (1 part vermicompost and 2 parts coco fiber). The seeds are sown to a depth of 0.5 -1.0 cm. Shoots appear in 2-3 weeks. If there is a lack of moisture, high temperature and strong dry air, the leaves of chervil become hard, and the bush strives to release the seed arrow as quickly as possible. 30-40 days after germination, you can begin cutting the first greenery.

New young leaves grow quite quickly. A chervil bush in a pot on the windowsill will delight you with its greenery for 2-3 months, no more.

Then old bush deleted. Once every 2 months, chervil is sown in new pots so that there is always fragrant greenery on the table. When water stagnates in the soil, chervil turns yellow and dies. Therefore, drainage in pots is mandatory (we place a layer of expanded clay, 2–3 cm high, at the very bottom of the pot). Pickled seeds in a pink solution of potassium permanganate for several hours, planted to a depth of 0.5-1.0 cm.

Cover the pot with cellophane until the first shoots, which will appear in a warm room in 10-15 days. Plant chervil immediately in large containers(containers or 1-2 liter pots), or in a small container, followed by picking into a permanent container. The height of the pots (containers) should be from 15 cm in height. After a while, after the appearance of 2-4 true leaves, chervil, planted in a small container, is planted in large (permanent) pots. The first shoots appear after 15-20 days, the first 2 weeks chervil grows very slowly. The optimal temperature for the growth and development of chervil is 15-18? C. Chervil tolerates winter sun rays calmly, but in summer it needs shading. Chervil is watered very generously in summer, and moderately in winter. Air humidity plays an important role in growing chervil , it is responsive to daily bathing (spraying with regular water from a spray bottle), especially in the summer. If the seeds were planted directly in fertile soil, then the chervil will not require special feeding, since the plant does not live long in a pot with this substrate.

These microelements will be sufficient for its 2-3 month growing season. If the seeds were planted in ordinary land from the street, then fertilizing will be advisable (when real leaves appear, a teaspoon of Agrolife in upper layer soil, or watering with Rostom - 1 cap per 2 liters of water weekly. Related articles:

Chervil

Chervil contains essential vitamins C and carotene, as well as essential oils that give it a fresh anise smell. Any fertile land is suitable for chervil. The plant reproduces by seeds.

It is cold-resistant, so it can be sown directly on open beds in early spring. Before sowing, seeds should be wetted between two layers of gauze and germinated. This will speed up the emergence of seedlings.

Chervil is also sown in the fall from late August to late September.

Growing

On 1 square meter beds will require up to 2 grams of chervil seeds. In order to continuously receive fresh greens throughout the summer, it is necessary to repeat the sowings before July 15th every two weeks.

And after sowing, you can take chervil leaves until it blooms, and flowering occurs after 1.5 months. Chervil grows well in open ground. IN summer period Sowing should be done for more lush greenery in shaded areas. You can try sowing the seeds before winter.

Prepare the bed in advance, add humus and complex mineral fertilizers. In hot weather, if there is not enough watering, the plants react by blooming quickly. Therefore, during this period, chervil needs to be shaded and watered with sun-warmed water, if necessary, up to 3 liters per 1 square meter. To get your chervil seeds, you need to sow them in early spring through seedlings.

In this case, the plants prepared for obtaining seeds are thinned out, but the leaves are left without being torn off. Seeds ripen in August-September, when the lower umbels of the plants turn brown. Caring for green chervil plants consists of weeding, fertilizing, and timely watering. And then from 1 m2 you can get up to 3 kg of nutritious greens for your table.

Chervil: cultivation and beneficial properties

Chervil openwork, or chervil common family Umbrella known since ancient times under the names kupyr, zhurnitsa. Chervil openwork is an annual plant up to 20-70 centimeters high.

The leaves of chervil are green, pinnately dissected, with a jagged edge. The stem is cylindrical, branching. The flowers are white, small, collected in a complex umbrella. The fruit is a two-seeded plant, the seeds are black or brown, narrow, oblong. Chervil openwork is an excellent honey plant that blooms in June - July.

Its seeds, like coriander seeds, ripen by the end of summer, by the end of August - beginning of September.

Growing openwork chervil

Chervil openwork is a cold-resistant, early-ripening plant. It tolerates shade easily, but does not like waterlogged soil. Sow chervil openwork is needed in early spring, in April, as soon as the earth warms up a little.

Chervil seeds are sown in the ground to a depth of 0.5-1 cm, according to a 20 x 30 cm pattern. When the chervil seedlings grow to a height of 5-7 centimeters, they need to be thinned out, leaving 10-15 centimeters between neighboring plants.

You can cut openwork chervil for greens within a month after germination. If you want to grow openwork chervil for seeds, then you can sow it before winter. Although chervil blooms already in late June - early July, the seeds ripen 110-130 days after germination.

Seed plants Chervil is cut from the ground and dried with the seeds facing down. The harvest of chervil seeds is up to 100g per 1m2. Seed germination lasts 2-3 years. Chervil is almost not affected by diseases; only flower umbrellas can be damaged by chervil moth.

Useful properties of openwork chervil

All parts of openwork chervil contain essential oil, carotene, glycosides, vitamin C, or ascorbic acid, mineral salts of magnesium, potassium. Openwork chervil has a sweetish anise smell, spicy taste, reminiscent of parsley, so it is often used as spicy plant. Chervil goes well with other herbs - fenugreek, tarragon, coriander, parsley, nigella, dill, basil.

Ground, dried or green chervil can be used when frying grilled poultry, fish and egg dishes, served in soups, and added to sauces. Fresh chervil leaves are eaten before flowering for preparing salads and as a seasoning for vegetable, meat and egg dishes. Due to the high content of essential oils, chervil can be used to flavor cottage cheese, cheese, and mayonnaise. Dishes made from openwork chervil are considered a good vitamin and general strengthening remedy. In order to get butter with chervil and mint, you need to mash the softened butter with a fork, add a little salt, sprinkle with chopped chervil herbs , water lemon juice and mix well.

Shape the resulting mass, wrap it in foil and put it in the refrigerator. Along with chervil, you can use another herb or a mixture of herbs to suit your taste. Green butter is served for breakfast. Chervil is not only tasty, but also has beneficial properties.

In folk medicine, chervil openwork is used as a tonic and restorative. The fruits and leaves of chervil have long been used for diseases Bladder, kidneys, as an expectorant for colds, bronchitis, and even tuberculosis, an astringent for intestinal disorders.

Chervil juice- an excellent expectorant . Method of using freshly squeezed chervil juice: 30-50 drops per 1/2 glass of water 3-4 times a day before meals. In addition, juice and fresh chervil leaves can be used externally for lichen, scrofula.

Chervil vegetable: care, medicinal properties and recipes

Garden chervil originates from Western Asia and Southern Russia (Northern Caucasus), where it is still found in the wild in wastelands, along the banks of rivers and streams. There is also root chervil (root), the roots of which are eaten raw, boiled or fried . It is also called tuberous buten (chervil turnip).Photo of chervil (can be enlarged by clicking on it).

Useful properties of chervil.

Chervil is an annual spice plant. Fresh leaves are used for food before flowering. This unpretentious plant is rich in vitamin C - 45-60 mg%, carotene - 37 mg%, rutin, contains trace elements, quite a lot of essential oils, biologically active substances, from which it has a tonic property.

The delicate, sweetish aroma of chervil combines the smell of fennel, anise and parsley. It is widely used in folk medicine as a digestive aid; the juice is drunk for dizziness, as well as for illness. respiratory tract. The use of chervil is considered especially useful for tuberculosis and other debilitating diseases. The tender greens of chervil are easily digested and well absorbed by the body.

Also on topic: Useful and medicinal plants in the vegetable garden and on the plot in the spring, Chervil is a cold-resistant, one might even say frost-resistant plant, since, sown in the fall, it can withstand quite freely in the rosette phase (5-6 leaves). winter frosts at -10-12 °C, and in the presence of snow cover even lower.

Chervil is a long-day plant; in such conditions it quickly forms a stem and blooms. At the same time, it is shade-tolerant and can be grown in slight shade under the canopy of trees in the garden. But greatest harvest tender greenery can be obtained by growing chervil in spring and autumn on short day in bright sunlight.

Chervil - growing technology

Chervil is grown in open and protected ground, and those who do not have a plot of land can grow it on a window in a room in early spring, starting from February windows until the end of May and from the end of August to December, depending on weather conditions autumn. The use of film coverings in autumn and spring allows you to extend the period of receipt of fresh products from open ground. The soil is prepared for the usual sowing of chervil in the same way as for all green crops.

Germinating seeds in a sponge

For 1 sq. m add 3-5 kg ​​of rotted manure, 40-60 g of superphosphate and 15-20 grams of potassium salt. After digging, water the soil and cut shallow grooves with a hoe, 30-40 centimeters apart. The seeds are planted to a depth of 1-1.5 cm.

Shoots from sowing with dry seeds appear only on the 15th-20th day. To speed up this process, the seeds are soaked before sowing or even germinated at a temperature of 20-25 degrees until a single peck.

It is advisable to treat the seeds with a 1% solution of potassium permanganate for 25-30 minutes before soaking. The seedlings must be thinned by 8-10 cm with a plant height of 5-6 cm. Further care consists of weeding, loosening the soil, watering as needed. Chervil leaves are ready for cutting, depending on weather conditions, 30-35 days after emergence.

It must be carried out as close to the ground as possible in one step, since the plant does not grow back well after cutting. In order to have fresh leaves for a long period of time, carry out re-seeding in 10-14 days. Summer, August sowings are best done in semi-shaded places. Black Sea coast and in the central zone of the Krasnodar Territory, chervil overwinters green and can produce marketable leaves in early spring, in the first or second decade of March.

Features of obtaining seeds.

Chervil is sown for seeds either in early spring - in March, or in autumn - in September. Seed plants from early spring sowing are 30-35 cm high, bloom in June-July, and from autumn sowing, plant height is 60-70 cm, bloom in late April.

The seeds ripen in June. The seed yield is twice as high as from early spring sowing.

Note to the housewife - the use of crevel in recipes.

Fresh leaves and young shoots are eaten in various salads, especially with cucumbers, as a seasoning for vegetable, meat and egg dishes. Chervil is used to flavor cottage cheese, cheese, and mayonnaise.

It is used in the preparation of vegetable, mushroom and chicken soups, pickles, okroshka, sprinkle it on scrambled eggs or scrambled eggs, add it to boiled meat, fish, rice, beans, potatoes, green peas, grilled poultry, and pork. Chervil goes well with such spicy aromatic plants as tarragon (tarragon), parsley, and basil.

Fresh chervil can be infused with vinegar for dressing salads. Chervil is used exclusively in fresh form, since when dried or frozen it loses its aroma. Therefore, chervil is added to dishes immediately before serving or at the last moment of preparation. Its leaves are very decorative and can be used to decorate various dishes.

Below are other entries on the topic “Do-it-yourself cottage and garden”

Chervil is a spice that was known to the ancient Greeks. Its name translated from Latin means “spice of joy.” Chervil is an annual herbaceous plant of the Apiaceae family.

It grows almost throughout Europe, Central Asia, Transcaucasia, Turkey, Iran, Iraq in wild and cultural form. In Russia lives in Krasnodar region, Rostov region

This plant is valued for its anise-like smell and high content of vitamins. Chervil is a small branching bush that has an erect, rounded stem, sometimes slightly ribbed, 50-70 cm high. The leaves are strongly dissected, smooth, but may also be curly, on long petioles, reminiscent of parsley leaves, but thinner and thicker.

The flowers are small, white or pale pink, collected in inflorescences. It blooms in April - June, the fruits ripen in August - September. To increase the yield of leaves, flower stalks are cut off.

Chervil- a cold-resistant, unpretentious plant that develops quickly and tolerates shading well, can grow on any soil, but prefers loose, fertile and sufficiently moist. Propagated by seeds.

It is advisable to sow Chervil in a new place every year. Good predecessors are potatoes, onions, cucumbers, lettuce, carrots, beets.

Chervil grows well in open ground, in greenhouses and greenhouses, and even in flower pots on the windowsill. Sow it in early spring, as a separate or intermediate crop among other vegetables. Seeds take a long time to germinate (2-3 weeks), so it is best to stratify.

The seeds are sown to a depth of 0.5 cm in rows, which are placed every 25-30 cm. When the plants reach a height of 50 cm, thinning is carried out, leaving them after 15-20 cm. Chervil loves watering; without it, the greens become rough. The crops are looked after: they are loosened and weeds are removed.

The harvest is harvested 1 - 1.5 months after sowing, preventing the plants from flowering. Greenery does not grow well, so it is cut off at the base. To have greenery for a long period, it is sown after 10 - 15 days.

In hot weather, it is difficult to get a good harvest, except in shaded areas. Chervil can be sown before winter to obtain early production. Chervil under snow cover can easily withstand frosts of -10 - -12 degrees.

In autumn, chervil can be grown in unheated greenhouses. In order to collect the seeds, some flower stalks are left, the stems are cut off when the seeds turn brown, and dried in the shade. Fresh plants collected before flowering are used for food, which are used as a seasoning for soups, salads and other dishes. dishes. Chervil leaves are very decorative, so they are used to decorate dishes. The culinary value of chervil is essential oil. Its smell is original, pungent and reminiscent of a mixture of the aromas of parsley, fennel and anise.

Chervil also has another name, translated from English - French parsley. Chervil greens enrich dishes with vitamin C, A, carotene, magnesium and many more useful substances. Delicate aromatic greens are well absorbed by the body.

Chervil is a source of protein, rutins, glycosides and mineral salts. Greens can be stored for 2-4 days in the refrigerator in water. Chervil is almost always used fresh; it goes well with salads, boiled potatoes, pilaf, pork, poultry, and lamb. Dairy products - butter It gives an original pleasant taste to hard cheese and cheese spreads.

Chervil greens go well with scrambled eggs and omelettes. Chervil goes well with other seasonings - parsley, basil, tarragon, but it is not at all compatible with cloves and thyme. Delicate, beautiful, decorative leaves decorate dishes.

Wine vinegar is infused on fresh leaves. There are also root varieties of chervil (Chervil turnip). They are superior in nutritional quality to many other root vegetables. They taste like parsnips or edible chestnuts, but have a more subtle anise flavor.

They are consumed boiled, fried, and also added to various dishes as a seasoning. The aroma of chervil quickly disappears, so it should be added at the end of cooking or just before serving. Medicinal properties of chervil. Chervil has anti-inflammatory, diuretic, tonic properties. Its juice is used for colds, upper respiratory tract diseases, jaundice, dizziness, tuberculosis, and other debilitating diseases. Chervil is used to improve digestion, to lower blood pressure, and for liver and kidney diseases. A decoction of fresh leaves wash the eyes, which soothes them and relieves tension. A tincture of the leaves is recommended for those who want to lose weight. When collecting wild chervil, you need to be careful, since its leaves are similar to leaves poisonous plant hemlock.

How to grow, how to harvest a good harvest only on the website "Vegetables and Fruits" ©

Chervil - spicy herb: cultivation and beneficial properties

May 8th, 2015 Irina Safronova

I discovered an amazing herb today. I bought a mixture of Georgian herbs at the garden center. On one bag it was written Chervil.

I had never heard this name, but I was curious. I trusted my love for Georgian cuisine and sowed it. The shoots were amicable and plentiful, and all my girlfriends were poisoned.

The herb turned out to have a surprisingly subtle, delicate aroma. And there is no chance for it to grow to a decent size in our family, because as soon as the branches of greenery grow, they are immediately cut off and eaten. And now, a short description of this amazing plant...

Chervil- a valuable essential oil crop, an example of the earliest, greenhouse-free greens for the spring table, with excellent taste. You will be surprised, but Kervil’s homeland is the Caucasus and the southern regions of Russia.

Common chervil popularly called snack, zhurnitsa, kupir.His openwork greens similar to a fern - bright green, curly or dissected-smooth, tender and juicy leaves, fragrant with a subtle combination of aromas of parsley, anise and fennel. The stem chervil fragrant, erect, branched, can reach 70 cm (we only dream about it). Small, white or pale pink flowers are collected in umbrellas.

The seeds are oblong, look like pine needles, and are black in color. in autumn chervil will delight you with its fresh green view against the backdrop of general withering and withering.

Growing Chervil

Chervil A completely unpretentious plant, cold-resistant, early ripening. It’s even surprising why it is so rare in our areas. It loves shade and is often grown under fruit plants.

If there is not enough moisture, then chervil It blooms quickly, the greenery becomes coarse and tastes unpleasant. It gives a good rich harvest on light, lime-rich, well-drained soils. It does not make any special requirements for crop rotation, but it is better not to plant after relatives from the celery family and it is better to change planting sites annually.

The seeding depth is 1-1.5 cm. The seeds germinate 2-3 weeks after sowing. To speed up germination, seeds can be wetted or other pre-sowing methods can be used. After the soaking procedure, shoots appear on the 10-12th day.

I soak it with the fantastic Japanese drug HB 101. Insane germination. Sowing can be row or scattered. If you plant in rows, then the distance between rows is 20cm.

When plants grow up to 5 cm, thinning is carried out, the distance between plants should be 15-20 cm. To obtain greenery continuously - chervil sow several times, after about 20 days. To increase the yield of greenery, it is necessary to remove flowering stems in a timely manner.

Caring for chervil is usual - it consists of loosening, weeding and moderate watering. Feeding is carried out once - infusion wood ash(200 g per 10 liters of water, leave for 24 hours) or mullein solution (1:10). Greens are harvested when they grow to 20 cm.

Repeated cutting is not done, as it grows back slowly and the quality decreases. To get the seeds, leave a few bushes from which the greens are not cut. The plant blooms 4-6 weeks after germination.

As soon as the testes turn brown, they are cut off and hung in the shade to ripen. Seed germination lasts for 3-4 years. Store in paper bags.

Cooking

In home cooking, chervil is used fresh. It is added to salads, main courses, vegetable and cereal soups.

The aroma of chervil goes well with fresh cucumbers, tomatoes, green peas, new potatoes, with scrambled eggs, ham, sausages, fried poultry, pork, fried and stewed fish. Its aroma is unstable, so it is added to food 2-3 minutes before the dishes are ready, or even when serving. Heat treatment kills the taste of chervil.

Please watch a video about the use of chervil in cooking

Useful properties of CHERVILLE

Source of protein, rutin, vitamin C, mineral salts, ascorbic acid. It is well digested and absorbed by the body, and has a beneficial effect on the gastrointestinal tract.

In folk medicine it is used for inflammatory diseases upper respiratory tract and as a diuretic. Decoctions and tinctures of chervil help with bruises, skin rashes, and stomach upsets. This is such an excellent fragrant herb. About others spices You can read

Chervil is a spice and medicinal plant. This plant is valued for its high vitamin content, delicate aroma reminiscent of anise, and is recognized throughout the world as a valuable culinary spice. Chervil, as a spice, is used in meat dishes, in the preparation of fish, salads, cottage cheese and pasta dishes. The French are especially fond of this spice. From this article you will learn what chervil is, its beneficial properties, how and where to use it.

It is quite clear that not every ordinary person knows such a herbaceous plant as chervil. That’s why it’s worth telling about it, bringing it back from oblivion.

What is chervil

Three thousand years ago, ancient people noticed wild plant with a pleasant taste and aroma, favored in moist soils.

The first to use it for culinary and medicinal purposes were the Greeks and Romans. Although, it is worth noting that in Rus' this culture was not ignored.

At the moment, chervil of the genus Kupir from the umbrella family, or Anthriscus cerefolium, is known throughout the world and is cultivated throughout almost the entire European territory, in Central Asia, Turkey, Iran, Iraq, Crimea, Moldova, Transcaucasia, Rostov and Krasnodar region Russian Federation(better known as sedok or kupira butenefolia).

The name itself, according to numerous studies, comes from Greek and means “hello, leaf.”

In appearance, this annual herbaceous plant, growing up to half a meter in height, resembles parsley, but with thinner and more delicate leaves that have a pleasant anise smell and taste. But a relative of chervil is celery.

By the way, if the green part of parsley, that is, the leaves, can be dried and stored for the winter, then this problem does not work with chervil, because its aromatic qualities and important vitamin composition completely disappear.

At the moment, breeders have developed two types of garden marigold:

leaf (also called openwork chervil); it uses exclusively dark green leaves of the ground part;

root (turnip chervil root); It’s these small tubers that can be dried for the winter for further use in preparing a variety of delicious dishes.

Composition of chervil

How plant crop Chervil (all its parts) is a valuable source:

• protein fractions (that is, vital energy);
• routine;
• ascorbic acid;
• glycosides;
• mineral salts (they are more useful than the minerals themselves);
• provitamin A (or carotene).

Thus, the leaves and roots of marigold can be considered an important component that supports human health.

The calorie content of chervil per 100 grams of herb is 237 calories.

Useful properties of chervil

Due to its composition, chervil is used not only as a spice, but also for treatment. Due to its high content of provitamin A, chervil is widely used in folk medicine.

The main importance of carotenoids is their high antioxidant activity. Regular consumption of chervil will help restore metabolism in the body, which can have a beneficial effect on excess weight problems. Due to the presence of B vitamins, chervil can be used for depression and to improve memory.

It also has stimulating, diuretic, tonic, expectorant and astringent properties. This spice is useful to include for those who suffer from high blood pressure. Chervil influences the formation of a healthy cardiovascular system, helps stimulate the functioning of the kidneys and respiratory organs.

Preparations in the form of decoctions of chervil leaves are recommended for people suffering from liver disease, gout, for lotions and washing tired eyes. In addition, chervil juice can be used to treat arthritis, swelling, and skin diseases. Crushed leaves of the herb are applied to improve wound healing.

If you want to lose weight, prepare a tincture of fresh chervil leaves.

To summarize, we can say that eating of this plant and its tinctures (decoctions) are recommended for people suffering from:

• digestive disorders;
• high blood pressure (hypertension);
• gout;
• problems in the liver and kidneys;
• problems with the respiratory system (their work is stimulated);
• excess weight (for those who want to lose weight, it is better to make and use a tincture of fresh leaves);
• eye infections and eye fatigue (in this case, a decoction of the leaves and stems of the plant is used for rinsing and lotions.

Use of chervil in cooking

Often, this type of spicy herb is used for the purpose of anise flavoring of various dishes.

Chervil is the most common French cuisine, where it is included in the mixture of classic seasonings of the fin-erb group (the leaves are not dried, but only steamed, preserving the necessary aroma) and in the spicy bouquet of garni. That is why this green spice is also known as “French parsley”, which was given not by the French, but by the British.

Usually fresh leaves are added:

The most best application chervil in cooking in salads. This spice should be added to soup and main courses 2-4 minutes before the end of cooking, since at high temperatures the taste, and most importantly, the aroma, is quickly lost.

You can infuse vinegar with chervil and then use it to flavor dishes.

Chervil root resembles elongated beetroot and parsnip root. The taste is more like parsnip, but the aroma is more like anise. Chervil root can be added to salads to fortify cheeses.

Chervil goes well with onions, parsley, tarragon (tarragon). Do not mix it with thyme, cloves, or basil.

In addition to being used as a spice and medicinal plant, chervil is used to repel mosquitoes and ants. Hang bunches of chervil in the house and “uninvited” guests will leave it.

It is better to prepare chervil by freezing. When dried, the aroma and properties of chervil are quickly lost. Chervil root can be stored for a long time in cool conditions.

Contraindications

Chervil is a spice. Therefore, the only contraindication may be individual intolerance to this herb.

If chervil leaves are collected in wildlife, and not in your own garden (chervil is sown from May to June in several stages, the time periodicity of sowing should be 10–15 days), that is, there is a danger of confusing the kulir with poisonous hemlock, which is very similar in its leaf part to useful chervil. Therefore, be careful when harvesting chervil in the forest.

Table nutritional value chervil, 100 grams
About the beneficial properties of chervil, how to choose and store it correctly, watch the video of the “Live Healthy” program