Chervil openwork useful properties. Vegetable chervil: care, medicinal properties and recipes

Chervil retains its value only in fresh, frozen or pickled form.

Saturation with beneficial substances of cupyr helps in the treatment of cardiovascular diseases, gastrointestinal ailments, prevention and treatment of diabetes mellitus.

Varieties

• Chervil Fragrant, mid-season, height from 40 to 60 cm;
• Caprice - a relatively low variety, 30-32 cm;
• Chervil Openwork with a branched stem, height from 45 to 70 cm;
• Dietary chervil, up to 35 cm in height;
• Chervil Izmailovsky Semko - early ripe (greens are harvested a month after sowing), tall.

All varieties have:

• spicy aroma;
• shade-loving;
• high decorative effect;
• resistance to sudden cold snaps.

There are no restrictions on the region of cultivation.

There is a turnip (tuberous) variety of chervil. In cooking, thickened rhizomes of the plant are used, which can be dried for future use.

Growing technology

Site and soil requirements

Chervil is a rather shade-loving plant; for planting, they choose places illuminated by the sun in the early morning hours, or before sunset. Usually beds for chervil are broken under fruit trees.

Note!

Areas where water stagnates after rain are unsuitable for cultivation.

Kupyr is not picky about the soil. However, light fertile soil with neutral or slightly alkaline acidity is the key to a bountiful harvest.

Sowing dates

The seeds are sown in early spring as soon as the snow melts. not excluded winter sowing. To be constantly present on the table fresh herbs chervil, use the conveyor method, sowing seeds every 10-15 days. The interval between crops is determined based on varietal characteristics.

Soil preparation

To improve soil fertility in square meter beds for chervil contribute 20 g of potassium and 60 g phosphate fertilizers and 3-4 kg of manure (rotted). The soil is dug up without leaving large clods, moistened, grooves are made for seeds.

Seed preparation

Since chervil seeds contain essential oils, processing is required before sowing: soaking in a 1% potassium permanganate solution for half an hour; aging in water until hatching.

Sowing

The hatched seeds are planted to a depth of 0.5-1.5 cm. The distance between rows is 20-25 cm, depending on the size of the plant.

Outdoor care

1. Thin out sprouts 5 cm high, keeping a distance between them of 20-25 cm.
2. Weed the crops as needed. Special attention give in the first weeks so that the weeds do not drown out the seedlings.
3. It is recommended to water plantings often: chervil loves moisture. Watering "for the future" is unacceptable, excessively moist soil leads to plant diseases.
4. Loosen the soil after watering, preventing the formation of a crust.
5. There is no need to feed the plantings. The vegetative period of chervil is short, fertilizers applied before sowing are enough until the crop is obtained.

Own seeds

Quality chervil seeds are harvested from plants sown before winter or early spring. They fully mature within two months.

Harvest and storage

The crop is harvested strictly before the flowering of the plant. Otherwise, the leaves become coarse, lose their aroma, lose beneficial features.

A feature of chervil is the low renewal of green mass after cutting. For this reason, the green mass is cut off under the base, the beds are dug up.

Store fresh herbs in the refrigerator, preferably in a container of water - like flowers. For long-term storage use freezing or salting (fermentation).

Interesting! Often in the villages of the foothill regions of the North Caucasus, not only leaves, but also stalks of chervil are harvested for future use.

Purified from the rough shell, they normalize peristalsis, relieve chronic constipation, help the body restore the intestinal microflora after serious illnesses. Store stems in freezer or fermented like cabbage.

Chervil tubers are well preserved throughout the winter. They are stored in cool cellars, like other root crops - beets, carrots, etc.

Good afternoon friends!

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

Historians suggest that spices entered the menu of people 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 increased fantastically (some species cost more than gold), or almost faded away. But if we talk about their price, now spices cannot be called cheap. That is why every gardener must make room for herbs not only on your site, but also at home on the window.

It's an annual herbaceous plant, which is part of the umbrella family, is famous for its specific aroma with a slight hint of tarragon, anise and parsley. This plant is always included in such well-known famous spice mixtures as bouquet garni and finn-erb. It is called the common chervil or the buteneleaf kupyr.

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. Chervil is usually sown in early spring, then at the end of June and finally during August-September.

For culture, a slightly alkaline soil is selected. The earth mixture is best made up of humus and sod land, and humus needs to be taken twice as much as land. Also, nitrophoska must be added to this mixture. The prepared soil is shed with a weak solution of potassium permanganate (pink color).

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

If you are going to use a ready-made soil mixture, then be sure to pay attention to the pH or acidity of the soil. It must be listed on reverse side package and must be at least 7. Do not forget that most ready soils in garden or flower centers or shops 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 moistened soil, sprinkled with a small layer of earth (from 1 to 2 cm), and then covered with either film or glass, which helps to maintain sufficiently high humidity parameters. At temperatures ranging from 20 to 25 degrees, friendly shoots will not keep you waiting in 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. Such care protects small plants from diseases and stretching.

Whole further care consists of daily abundant watering (chervil is very fond of wet soils), especially when active growth and development. But be sure to make sure that there is no excess water.

Seedlings dive when two pairs of true leaves appear on it. 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 of 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 thing. If you cut the chervil under the root, it will not grow back and will need to be sown again.

A little about cooking traditional medicine

Chervil greens are added to poultry, fish and lamb dishes, which gives them a piquant taste. And if you mix butter with fresh sprigs of this spicy plant, you 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, friends!

In this article, we will look at how chervil is grown from seed and when to plant, as well as some care tips.

Cultivation of chervil: features

Kervel, or kupyr is annual plant with pinnately dissected green leaves. The height of the bush is on average 60 cm. It's not easy beautiful plant and fit for consumption. However, only sheets in fresh before flowering. It is absolutely easy to grow a kupyr in your garden.

So, it is necessary to plant it in early March, when the earth warms up a little. To do this, you need to prepare the site and cover it with seeds. Note that the soil must be covered with 3-5 kg ​​of manure, 40-60 g of superphosphate and 15-18 grams of potassium salt. The planting depth is 1-2 cm. After the plant sprouts and grows by about 10 cm, it needs to be thinned out, leaving 9-12 cm between the bushes. A month later, you can cut the plants for greenery.

It is worth noting that the kupyr begins to bloom around the end of June. In case you need seed plants, they should be cut near the ground and stored with seeds down. It is noteworthy that they can also be planted after 2-3 years. Chervil practically does not get sick, only flowers are capable of infecting moths. It is important to know not only how chervil is grown from seeds and when to plant, but also to have an idea about its characteristics.

Almost everyone knows that cupyr contains essential oils, carotene, glycosides, mineral salts, and so on. The smell of the plant is slightly sweet. It tastes similar to parsley, so it is added as a spice to various dishes.

It is worth noting that kupyr is suitable for sharing with dill, nigella, coriander, tarragon, etc.

It is good to add ground, dried or green kupyr when frying various meat grilled, when cooking fish and egg dishes, as well as served with soups or simply added to sauces. Note that due to the high content of essential oils, chervil can flavor cottage cheese, cheese and mayonnaise. Dishes prepared from kupyr are very useful because they contain vitamins and useful microelements.

How to care for chervil

Due to its precocity and cold resistance, this plant can be grown from early spring until late autumn, and on any soil. Of course, it is preferable to plant a plant in a fertile area. In addition, the kupyr is absolutely not whimsical, prefers partial shade. Reproduction occurs by self-seeding.

Beneficial features this plant have long been known, most often it can be found in folk medicine. Chervil is used to treat organs such as:

1. Kidneys.
2. Lungs.
3. Bladder.
4. Intestinal tract.

Medicines based on kupyr have anti-inflammatory and analgesic properties. In folk medicine, such decoctions are widely used for various female diseases, during menopause. In addition, it helps with abscesses and boils.

Chervil has a valuable chemical composition, so it can be used in the treatment of gout. In addition, it has a positive effect on metabolic processes in the body, helps to alleviate the condition of the patient with various ailments. In addition, it helps to reduce blood pressure which is appropriate for hypertension.

It is believed that the substance podophyllotoxin contained in the greenery of the plant helps to fight cancerous tumors. The anticonvulsant property of kupyr allows it to be used by people suffering from epilepsy. Chervil tea is also used to increase the tone of the nervous system, it is prescribed for memory loss, nervous disorders. Among other things, it is worth using freshly squeezed juice from this plant to heal wounds.

Summing up, we can say that kupyr is very useful and essential plant, which should grow in every garden. In care, it is absolutely unpretentious, so even an inexperienced gardener can grow it. The main thing is to know some of the nuances so that the bush of the plant grows and possesses healing properties. And if so, advice experienced gardeners you will be helped to understand the features of growing kupyr.

Growing up on suburban area vegetables, you can not do without, which can significantly improve the taste of cooked dishes. True, you do not often meet in the beds. It's a pity! This plant is of interest not only from the side of gastronomy, but also medicine, as it contains many useful properties that improve human health.

"Country hobbies"

A little about aromatic chervil

In the people it fragrant plant known under the names kupyr, snack, zhurnitsa. This annual plant, growing up to 30-60 cm, belongs to the umbrella family. In nature, it grows in the south of Russia, choosing light forests or slopes with light soil. There are mainly two types: chervil with curly and dissected leaves. The soft green foliage is juicy with an anise flavor and similar to parsley. Small white flowers are collected in umbrellas, and the fruit with seeds resembles slightly curved spruce needles.

Growing from seeds

Fragrant chervil is an unpretentious cold-resistant, fast-growing and maturing plant. It grows well on any soil, preferring light, fertile. It is best grown in sunny areas, but can also be grown in partial shade. He loves moisture, and when it is lacking, he throws out flower stalks early, while the greens coarsen, become tasteless and not very suitable for food. Therefore, do not be lazy to water the culture, especially in hot weather.

Seeds are sown in early spring, seedlings will appear no earlier than in two to three weeks. Therefore, to accelerate germination, it is advisable to soak the seeds in the Zircon stimulator for 2 days. It can be sown in rows at a distance of 20 cm, deepening by 1-1.5 cm. With a seedling height of more than 5 cm, they are thinned out. Since the plant is early ripening, it can be sown several times per season with a gap of 15-20 days, so that the greens come to the table continuously.

plant care

It comes down to the usual operations: weeding, loosening, regular moderate watering. To increase the greenery, you need to remove the flower stalks in a timely manner.

Plantings with chervil are fed once during the growing season with infusion of mullein and wood ash. Greens are harvested when the plant reaches 20 cm. Re-cutting is not carried out, since the quality and taste of slowly growing greens deteriorate sharply.

The plant reproduces well by self-sowing, so it is necessary to leave part of the plants until the seeds ripen. When the umbrellas turn brown, they are cut off and hung in the shade. Store seeds in paper bags. Seed germination lasts up to 3-4 years.

Scope of fragrant chervil

The combination of a delicate smell of anise, tarragon and parsley allows you to use the plant for seasoning meat, fish dishes, curd paste, and various salads. Chervil improves the taste of all components of cooked dishes.

Young greens should be consumed from early spring, when it is maximally saturated with minerals and vitamins. This helps to quickly cope with spring beriberi and its consequences: lethargy, apathy, fatigue.

Tea with fresh chervil leaves improves mood, tone, invigorates and eliminates depression.

Do not dry the greens, as the aroma disappears and the taste worsens. Many housewives freeze greens.

Cooking methods

• Fresh young leaves are used in cooking as a seasoning for soups, fried fish, salads, meat and egg dishes. Greens are placed in ready-made dishes a few minutes before readiness, otherwise its aroma will disappear.
• When preparing wine vinegar, young leaves are used to season salads with this vinegar.
• Spicy greens are often used in the preparation of various sauces. For example, Bernese sauce is made from eggs, wine, vinegar, vegetable and butter, and chervil greens. It is served with cheese, potatoes, meat, omelettes.
• Chervil greens go well with soft cheeses, cottage cheese. If you mix finely chopped greens and cottage cheese, you get a vitamin breakfast. The resulting mass can be spread on bread or eaten as a separate dish. Also, greens are added to butter or cheese to get a sandwich mass.
• Chervil leaves go well with parsley, onion, tarragon. But with cloves and thyme, it is better not to use them. You may be interested in information
• In addition, chervil is combined with vegetables, eggs, so fresh leaves are added to vegetable and mushroom salads, omelettes. They are added to sandwiches with fish, ham, sausage, cheese.
• The smell of culture is able to survive from the house of unwanted insect guests, one has only to spread the branches of the plant in their habitats.

Chervil, useful properties

The rich content of greenery in vitamins, essential oils, trace elements and other substances allows the use of young foliage for the benefit of human health. Vitamin C normalizes the activity of the liver, kidneys, and respiratory organs. The plant is often used as an excellent diuretic, anti-inflammatory and tonic. A culture is used for a prolonged cough, skin diseases, abscesses, bruises, furunculosis. Vitamin A in greens helps lower blood pressure. A high content of B vitamins normalizes the state of the nervous system. Leaf infusion has been proven to lead to weight loss.

We hope we have convinced you that useful plant that in cooking or medicine. Moreover, this unpretentious plant and will not require high costs from a gardener. Diversify your table. Good luck!

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Chervil is an annual plant that is of interest both from gastronomic and medical point vision. This shrub has a delicate aroma of anise, and its openwork leaves are very reminiscent of parsley.

AT vivo chervil grows in the southern regions of our country, prefers slopes and light forests, as well as well-drained and light soil. Usually this plant is called "openwork chervil". We will consider it in more detail.

Growing chervil openwork from seeds

This plant is quite unpretentious, early ripening, cold-resistant. Prefers shade, so its cultivation usually takes place under fruit trees.

It propagates by seeds. With insufficient moisture, chervil blooms very quickly, while the greens become rough and taste very unpleasant.

Cultivation from seeds is carried out in early spring on beds where other spicy, green or root crops are planted: radish, anise, etc.

Since the seeds germinate for a long time, they recommended to soak two days in the Zircon growth stimulator. They are sown to a depth of 1-1.5 cm. Seeds begin to germinate 2-3 weeks after planting.

Sowing can be scattered or row. If the seeds are planted in rows, then there should be a distance of 20 cm between them. As soon as the seedlings grow 5 cm in height, they are thinned out.

To get greens continuously, this plant is sown several times, every 20 days. To increase productivity, it is necessary to remove in a timely manner flowering stems. Caring for chervil is easy - loosen the soil, weed and water in moderation.

Top dressing is carried out once with such drugs as:

• mullein solution;
• infusion of wood ash.

Harvesting of greens is carried out when the chervil grows up to 20 cm. The greens are not cut again, because it grows slowly, and the quality decreases very much. For seeds, a few bushes with greens are usually left.

The plant blooms 4-6 weeks after germination. As soon as the testicles turn brown, they must cut and hang in the shade. Seed germination persists for 3-4 years. Store them in paper bags.

Thanks to a large number vitamins and subtle anise aroma, this plant is recognized as a valuable spice, widely used in cooking.

Due to the combination of notes of anise, parsley and tarragon, chervil is an excellent seasoning for fish, meat dishes, salads, cottage cheese paste, while enhancing other seasonings in the dish.

Young leaves usually begin to be consumed in early spring, since it is during this period that the maximum amount of vitamins and microelements is concentrated in them.

They well eliminate such consequences of beriberi as apathy and lethargy. Thanks to tea from the fresh leaves of this plant uplifting, uplifting depression is eliminated.

cooking recipes

Often this spice is used to prepare various sauces. Chervil also goes well with cottage cheese and soft cheeses. If you mix greens and cottage cheese, it turns out excellent vitamin breakfast. This mixture is smeared on bread or consumed on its own.

It is best to use chervil in the following way: freshly picked leaves added as a condiment to various dishes a few minutes before they are ready, because when heated, the aroma quickly disappears.

This plant goes very well with:

1. With onion.
2. Tarragon.
3. Petrushka.

However, it is undesirable to mix it with seasonings such as thyme and cloves. You can use chervil with vegetables and eggs, so it is often added to vegetable salads and omelettes. Whole branches of the plant are placed on sandwiches with sausage, fish, cheese, ham.

Chervil is often used and at home: it remarkably helps to fight various insects. To do this, the branches of the plant are laid out in places where they accumulate and wait until the unwanted "guests" leave.

Useful properties of chervil spice

Chervil is often eaten fresh due to its high vitamin C content. This plant is used as a diuretic and tonic.

He improves digestion, and if there are respiratory diseases, it has an anti-inflammatory effect.

In addition, drugs from this medicinal plant help with a prolonged cough, as it effectively removes sputum from the respiratory tract. In all parts of such a plant contained essential oil , the main components of which are:

• Minerals.
• Anethol.
• Glycosides.
• Vitamin C.

Thanks to the rich mineral composition decoction of chervil is often used for gout and liver disease and also used as an eye wash. Fresh juice can be given to young children if they have enlarged lymph nodes.

It also benefits skin lesions and bruises. In these cases, the juice of the plant is applied to the surface of the wound, and fresh leaves are applied to abscesses that occur during furunculosis.

Provitamin A can lower very high blood pressure. In addition to it, the folic acid contained in the plant contributes to protecting healthy cells from damage and attacks cancer cells. Therefore, it is extremely important that it is taken by young children and pregnant women.

Due to the bactericidal properties of chervil, it is used to cleanse and disinfect the oral cavity. In addition, the high content of B vitamins contributes to normalization of the nervous system. An infusion of this plant is an excellent tool for those who want to quickly lose weight.

Thus, it became clear what chervil is, since few people know about this plant. This is a unique shrub that can be used in cooking, seasoning various dishes with it. And thanks to the content of various vitamins and useful substances it is used in folk medicine to treat numerous ailments.