Chervil spicy grass: cultivation and useful properties. Recommendations for planting and caring for chervil in the garden

Kervel (kupyr)- an annual spicy plant with a delicate anise aroma. In combination with other spices enhances their taste and smell. Included in many herbal preparations for flavoring dishes.
It has been used as a condiment since Ancient Greece, and doctors highly appreciated its healing qualities.

This low plant with a rosette of beautiful light green leaves blooms in mid-summer with small white flowers collected in inflorescences. During this period, chervil is very reminiscent of “porridge”, but the anise aroma of the leaves does not confuse it with another plant.

There are varieties whose plants form a root crop. It tastes similar to parsnip and, like greens, also has a subtle anise flavor. Significantly differs in high nutritional qualities.

Medicinal properties

Chervil is valued not only for its peculiar smell, but also for its high content of vitamins, mineral salts, and other biologically active substances.

His healing properties help with treatment nervous system, diabetes mellitus, hypertension, indigestion.

The juice of the plant heals wounds, heals boils and various skin rashes.

Infusions and decoctions relieve joint pain, inflammation of the eyes, rheumatic pains. They help to cope with fever, jaundice, tuberculosis, weak digestion. Relieve dizziness and flushing.

Planting and harvesting

Chervil is unpretentious to the structure and composition of the soil, to lighting - too, it grows well in partial shade.

Its seeds are sown in early spring to a depth of 0.5-1 cm. They sprout for a very long time, so it is recommended to carry out their stratification.

Rows are placed every 25-30 cm. Shoots that have reached a height of 5 cm are thinned out and left in a row after 15-20 cm.

The plant needs a lot of watering. With a lack of moisture, its leaves coarsen.

Greens are harvested before the flowering of plants, a month and a half after sowing. Chervil grows poorly, so cut it completely at ground level.

To constantly obtain fresh greens, crops are repeated every two weeks until mid-May.

In the summer, it is very difficult to grow high-quality greens, so the sowing of seeds is resumed in August, when the threat of prolonged heat has passed.

Get early spring greens with winter crops, autumn - in greenhouses that can not be heated.

Application

Fresh greens are put as a seasoning in various dishes, added to tea or coffee.

Cut the leaves just before use, because their peculiar aroma disappears very quickly. For this reason, chervil is not dried, but frozen or salted.

Root vegetables are well preserved in the basement throughout the winter. They are boiled or fried, then added as a spice to meat, fish, vegetables, soups or borscht.

Carved leaves are suitable for decorating dishes.

Knots for memory

• Chervil reproduces well by self-sowing ripened seeds, giving numerous seedlings. They are thinned out to get full-fledged bushes of green mass.
• Cut greens are stored in the refrigerator for 5-7 days.
• Carved chervil leaves will decorate any flower bed or flower garden.
• A decoction or infusion of chervil is sprayed on plants and the root zone from aphids and ants, which really do not like its smell.

Chervil ordinary, or openwork, - spicy herbaceous annual plant from umbrellas.

His folk names snack, zhurnitsa or kupyr. This spicy herb was known in ancient Greece. In Latin, its name means "spice of joy." The English call chervil French parsley.

Although similar in appearance and taste to parsley, this herb belongs to the celery family. This is a small branching shrub. With its openwork greenery, it resembles ferns. The leaves are smooth, bright green in color, curly or pinnately dissected in shape, with serrated edges. They are tender and juicy, contain a lot of essential oils, which is why they are fragrant with a sweetish-fresh combination of parsley, fennel and anise. Rounded long stems of chervil are also fragrant, erect, branched, sometimes slightly ribbed, reaching 70 cm in height.

Openwork chervil blooms with small white or pale pink flowers, collected in an umbrella. The seeds of the plant are black or brown in color and have a thin oblong shape. Flowering occurs in April-June, fruit ripening - in September-August. Openwork chervil is a wonderful honey plant.

The homeland of the plant is Western Asia and Southern Russia (Northern Caucasus). It is distributed in a wild and cultivated form throughout Europe, Central Asia, Transcaucasia, Turkey, Iran, Iraq. Wild chervil grows in wastelands along the banks of rivers and streams in Krasnodar Territory and the Rostov region.

There is also a root or root chervil, which is eaten raw, boiled or fried. In the people, the plant is called tuberous buten, or chervil turnip. In terms of nutritional qualities, it surpasses many other root vegetables, tastes like parsnips or edible chestnuts, but has a more subtle anise flavor.

Gallery: chervil (25 photos)

Beneficial features

Chervil greens contain a lot of vitamin C (45–60 mg), carotene (37 mg), mineral salts of magnesium and potassium, and other useful compounds and trace elements. The plant is also rich in essential oils, biologically active substances, therefore it has tonic properties.

• Greens are well digested and absorbed by the body, have a beneficial effect on the gastrointestinal tract, and help as an astringent for indigestion and stomach upset. After all, it is a source of protein, rutin, glycosides and mineral salts.
• Traditional medicine considers the juice and fruits of chervil as a means to improve digestion and anti-inflammatory medicine for colds and diseases of the upper respiratory tract. It is drunk with dizziness, to lower pressure, in the treatment of the liver and kidneys, as a diuretic. Chervil is used for jaundice, tuberculosis and other debilitating diseases.
• A decoction of fresh shoots soothes and relieves eye strain, used for washing. Extract from the leaves helps those who want to lose weight. Decoctions, juice and tinctures of chervil are used for bruises and skin rashes.

Growing Rules

Chervil is the most unpretentious spicy plant. Grass grows well in open ground and loves a long daylight hours, under this condition, the formation of the stem is faster and the period before flowering is reduced. The plant tolerates shade well, suitable for growing in slightly shaded places, for example, under crowns. garden trees. But the most fruitful will be tender greens grown in spring and autumn periods, which are characterized by a short daylight hours, and bright sunlight will help a rich harvest.

For growing chervil, any fertile soil. This cold-resistant plant is propagated by seeds. It is even frost-resistant, so during autumn sowing, seedlings are able to withstand winter temperatures drop to -10–12 ° C, and this is in the rosette phase, having 5–6 leaves. And the presence of snow cover allows you to endure a greater drop in temperature. Therefore, immediately with the arrival of spring, it is possible to place the seeds in open ground without fear of freezing. To obtain a crop, it is permissible to sow chervil in the fall, until the end of September.

Before sowing in the ground, the seeds must be germinated in order to accelerate the emergence of the first shoots. To do this, they are soaked: placed between two layers of wet gauze and kept at a temperature of + 20-25 ° C. But for starters, seed treatment in a 1% solution of potassium permanganate for 25–30 minutes is recommended.

• The soil in the beds for growing chervil must first be dug up and fertilized. For this, rotted manure (3–5 kg), superphosphate (40–60 g), potassium salt (15–20 g) per 1 sq. m area.
• After that, the soil should be watered, then shallow longitudinal grooves are formed at a distance of 30–40 cm, 1–1.5 cm deep, where chervil is sown and sprinkled with earth. For 1 sq. m area on average takes about 2 g of cooked seeds.

When sown with dry seeds, seedlings should be expected in 15-20 days, the pre-germinated seed develops faster. In order to continuously receive fresh spice throughout the summer, the crops should be repeated every 14 days, until July 15th. You can collect greens until the flowering period begins, which occurs 45 days after sowing the seeds in the ground. In hot weather and no sufficient watering flowering begins much earlier.

When the plants reach a height of 5-6 cm, the rows should be thinned out, leaving the strongest shoots to grow at a distance of 8-10 cm from each other. Chervil develops rapidly, within a month from the emergence of seedlings, its greens reach a height of 20 cm and are ready for collection and use. It is necessary to cut the tops as close to the ground as possible and in one go, because new shoots do not grow well after pruning.

Care rules

Caring for beds with chervil includes regular loosening of the soil, weeding to remove weeds, fertilizing with fertilizers, and maintaining a sufficient level of soil moisture. To prevent early flowering, plants should be shaded and regular watering with water heated in the sun, up to 3 liters per 1 sq. m. beds.

Top dressing of chervil is carried out once. For this purpose, infusion is used wood ash, for the preparation of which they take 200 g of ash, diluted in 10 liters of water and let it brew for a day. You can also use a solution of 1 part of mullein diluted in 10 parts of water for feeding.

At proper care easy to achieve high yield juicy, fragrant greens. From 1 sq. m beds it is possible to collect up to 3 kg of vitamin shoots.

Features of obtaining seeds

Chervil plants, which will serve to harvest seed, and not collect greenery, should be sown either immediately with the onset of spring - in March, or at the end of summer - in September. Good seed plant, obtained from spring sowing, should reach a height of 30-35 cm, its flowering begins in the period from June to July. And plants sown in autumn, reaching the period of maturity, gain 60-70 cm in height, begin to bloom from the end of April, and the seeds ripen by June. The yield of autumn plants is up to two times higher than that of those sown in early spring.

In order to obtain a rich harvest of high-quality seed, some flower stalks on the plant are cut off, leaving only a few for development, while the leaves are not cut off. When the umbrellas of the inflorescences turn brown, it is time to cut them off along with the stems and dry them in a shady place. Seeds usually ripen in late August or early September.

The use of spices in cooking

For food purposes, they often use fresh greens collected before flowering, which are stored for 2-4 days in cold store in a container with water. And drying and freezing kill the rich flavor. Chervil leaves are very decorative, they are often used to decorate ready-made dishes, they are also used boiled and fried.

The aroma of chervil quickly disappears, and heat treatment can even kill the taste of the spice, so it is added at the last stage of cooking, when 2-3 minutes are left, or right before serving.

Chervil is used as a seasoning for soups:

• vegetable;
• mushroom;
• chicken;
• pickle;
• okroshka.

This spice goes well with chicken, lamb and pork meat dishes, fried fish, boiled potatoes, pilaf, salads. Young chopped herbs can be added to scrambled eggs or scrambled eggs; wine vinegar is infused with it for dressing salads.

A variety of herbs are used in combination with chervil: fenugreek, tarragon, coriander, parsley, nigella, dill, basil. Only cloves and thyme are completely incompatible with it.

Chervil enriches the taste of dairy products, it is used to give an original and pleasant aroma to hard cheeses, cheese pastes, butter.

Recipe for a vitamin snack with chervil and mint:

They serve green butter for breakfast.

Chervil - little known garden culture but deserves more attention. After all, it is very unpretentious plant, which is used both for culinary purposes, as a spice, and in traditional medicine to help in the treatment of many diseases, due to the high content of various vitamins and useful substances. But you need to know what to collect wild herbs chervil must be used with caution, because its foliage is very similar to the shoots of a poisonous hemlock.

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.

IN 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 greenery 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.

Due to the large amount of 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

Due to the high content of vitamin C, chervil is often consumed in fresh. 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 is able to lower very high arterial 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 nutrients it is used in folk medicine to treat numerous ailments.

Amazing weed discovered today. I bought a mixture of Georgian herbs in the garden center. On one bag it was written Never heard this name, but it became curious. I trusted my love for Georgian cuisine, sowed. The seedlings were friendly and plentiful, she spun all her girlfriends. The grass turned out to have a surprisingly subtle, delicate aroma. And she has no chance in our family to grow to a decent size, because as soon as the branches of greenery grow, they are immediately cut off and eaten. And now, a little description of this amazing plant...

- a valuable essential oil culture, an example of the earliest, greenhouse-free greenery for the spring table, which has excellent taste. You will be surprised, but the birthplace of Kervel is the Caucasus and the southern regions of Russia.

Common chervil popularly called snack, zhurnitsa, kupyr.

Its openwork greenery is similar to a fern - bright green, curly or dissected-smooth, tender and juicy leaves, fragrant with a subtle combination of parsley, anise and fennel aromas.

stalk at chervil fragrant, upright, branched, can reach 70 cm (we only dream about it). Small, white or pale pink flowers are collected in umbrellas. Seeds, oblong, outwardly resembling coniferous needles, black. autumn chervil will delight you with its fresh green view against the backdrop of general withering and withering.

Cultivation of chervil

A very unpretentious plant, cold-resistant, early ripening. It is even surprising why it is so rare in our areas. Likes shading, often grown under fruit plants. If there is not enough moisture, then chervil blooms quickly, the greens coarsen and become unpleasant in taste. Gives a good rich harvest on light, lime-rich, drained soils.

It does not impose special requirements on crop rotation, but it is better not to plant after relatives from the celery family and it is better to change the planting sites every year. Seed sowing depth - 1-1.5 cm. Seeds germinate 2-3 weeks after sowing. Seeds can be soaked or other methods can be used to speed up germination. seedbed preparation. After the soaking procedure, shoots appear on the 10-12th day. I soak with a fantastic Japanese preparation HB 101. Crazy germination.

Sowing can be ordinary or scattered. If you plant in rows, then the distance between the rows is 20cm. When plants grow up to 5 cm, thinning is carried out, the distance between the plants should be 15-20 cm.

To get greens continuously - chervil sow several times, after about 20 days. To increase the yield of greens, it is necessary to timely remove flowering stems. Chervil care is usual - it consists in loosening, weeding and moderate watering.

Top dressing is carried out once - infusion of wood ash (200 g per 10 liters of water, leave for a day) or a solution of mullein (1:10).

Greenery is harvested when it grows up to 20 cm. Re-cutting is not done, as it grows slowly and the quality decreases. To get the seeds, leave a few bushes from which the greens are not cut. 4-6 weeks after germination, the plant blooms. As soon as the testicles turn brown, they are cut off and hung for ripening in the shade. Seed germination persists for 3-4 years. Stored in paper bags.

cooking

In home cooking, chervil is consumed fresh. It is added to salads, main dishes, vegetable and cereal soups. The aroma of chervil goes well with fresh cucumbers, tomatoes, green peas, new potatoes, with scrambled eggs, ham, sausages with 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 the new qualities of chervil.

Chervil is considered a spicy herb. But it is worth noting that, meeting him at someone's suburban area, we can take it for ordinary grass. Few people know about its beneficial properties and the nutrients Oh.

Gardeners also call this plant:

• Chervil openwork,
• common chervil,
• Kupyr.

Description

Openwork chervil is an annual plant. grows in wild nature , and you can often find it in the open spaces:

1. Europe,
2. Central Asia,
3. Turkey.

It grows as a bush and stretches to a length of no more than 0.7 meters. The openwork chervil lives its life cycle for only 50 days. But, what should be noted, this plant can be planted up to three times over the entire summer period, and it will always grow fresh on your site. In openwork chervil beneficial features especially prevail when the bush is still very young.

This grass is considered one of the most fragrant, which can grow equally well both in open ground and in greenhouse conditions. Many gardeners sow it from seeds in early spring, and don’t even be afraid that it will be covered with a new layer of snow, because this is so typical for our middle lane Russia. The youngest bushes are very useful and have a huge list of nutrients.

A distinctive feature of chervil is its aroma. It exudes the smell of anise, but the taste is very similar to parsley. It is worth noting the fact that dishes with chervil additives contained in it are very fortified and smell pleasant. It is recommended to mix this herb with other spices, such as:

• Parsley,
• Basil,
• Tarragon.

Cultivation of chervil

It withstands frost very well. It can be grown under spreading trees. We note a special feature of the kupyr, if you plan to sell the resulting crop, then we advise you to place the beds with grass in a very well-lit sunny place. Under the influence of the sun, the grass develops very quickly and grows in large volumes. Very good if you start growing kupyr in early spring, the spring sun has the best effect on chervil.

As for the choice of soil for the plant, it should be noted here that the plant grows equally both on poor soil, not enriched with useful substances, and on fertile soil. If you decide to grow grass, then prepare the seeds in advance in winter in order to plant them in early spring, as soon as the soil has thawed. If you want all over summer period use kupyr as food, then sow new seeds every 14 days. You need to stop sowing seeds before the beginning of June, so you have some young plants that will replace others. The plant grows well and develops precisely in the spring and autumn.

Plants can be grown from seed in winter period, this is done in greenhouse conditions and greenhouses. It is worth paying attention to the fact that for winter growth the greenhouse does not have to be heated. The soil does not need to be specially prepared before planting. Just simply spill it and loosen it. We bring standard set nutrients, which will nourish the seeds as much as possible when growing in the ground.

Mineral additives for soil should contain:

• potassium salts,
• superphosphates,
• Manure in overripe condition.

After adding additives, we properly dig up the soil, moisten it and make shallow grooves. Seeds that have previously undergone a stratification process are sown in grooves and sprinkled with soil. After that, we are waiting for the first shoots. It is worth mentioning that in September the yield of spicy grass doubles.

As soon as the chervil sprouts begin to hatch and reach a size of five centimeters, they need to be thinned out. Those sprouts that remain will be our future harvest. Please note that when thinning, you leave a distance between the shoots of about 20 centimeters. After you notice the appearance of weeds next to the planted chervil, you can perform weeding. Don't forget to water as well. and loosening after soil moistening. root system This spicy herb should breathe and saturate the plant with oxygen.

Useful properties of cupyr

This herb has a sweetish spicy taste. Many say that chervil differs little from parsley in taste. This type of seasoning has a huge amount of useful substances that have a wide range of effects on the human body. In folk medicine, the plant is used:

The upper foliage of chervil contains a lot of vitamins and minerals. Here are a number of substances that plant greens contain:

• Squirrels,
• salt,
• Vitamins C in in large numbers,
• Provitamin A,
• Vitamin C,
• Glycosides.

By consuming nutritious chervil greens, you can:

1. Strengthen the immune system
2. Lower blood cholesterol
3. Restore the work of the digestive tract,
4. Normalize heart rate
5. Lower or raise blood pressure.

Preparation of chervil tincture

Spicy herb can be eaten not only raw (like parsley), but you can also make very useful infusions from it.

In order to prepare an infusion of chervil, you need to collect its fresh herbs from the garden. You will need only 15-20 grams of grass. Rinse and lightly dry with a towel, then grind and grind in a mortar. As soon as you grind everything, pour it into prepared dishes, you can take either ceramics or a glass container, this dish will properly retain all the nutritional properties and minerals of greens.

Boil water separately and pour our greens. You need to take no more than 100 grams of water . Pour greens with water and cover with a lid, leave for about one hour in a warm place, and best of all, wrap the container with the infusion in a scarf or towel.

As soon as an hour has passed and our infusion has taken all its strength from the greens, it must be filtered through cheesecloth (or a fine sieve). We cool the strained infusion, and you can start using it. But pay attention to the fact that the finished tincture must be applied within three days, then the infusion will begin the fermentation process and become unusable.

Harm and contraindications

This spicy herb can be used both fresh and dried. But like everything useful plants used in folk medicine, chervil has side effects. There are a lot of cases that not everything is always useful to any person. No matter how wonderful the high content of nutrients in this plant may seem, they can do harm, as there are contraindications for their use.