Kupyr (chervil) – herbaceous plant, a member of the Apiaceae or Celery family. The plant is a stem with complexly dissected leaves (see photo). When rubbed, the grass exudes pleasant aroma, thanks to the high content of essential oils.
The appearance of kulir resembles the well-known parsley, with the difference that it has thinner and denser leaves. The plant blooms from May to July with small white flowers. The fruit has an oval shape. Scientists consider South-Eastern Europe to be the homeland of thistle; it is also found in Asia. The plant prefers sunny places, for example, grassy slopes, clearings.
The plant received its generic name from Greek word"enthriscos", which translates as "flower, hedge". Scientists believe that the name reflects where the culture grows, because most often it can be found near hedges. This plant was known to the inhabitants of ancient civilizations. It was widely used as a plant with medicinal properties and was also eaten.
Growing and care
Chervil is grown in most cases for gastronomic purposes. In order to enjoy the fresh greens of the plant longer, it is bred at intervals of 14 days. Kupir feels good both in open ground and in pots.
This grass prefers well-drained soils and is also a cold-resistant plant that tolerates shade well. The kupyr is sown in March or April, and the first shoots appear two weeks later. Perennial They are also grown from seeds or shoots of a bush.
Caring for chervil consists of periodically watering it and getting rid of weeds. The plant can be left in the garden for the winter. Vitamin greens will appear immediately after the snow melts. Forest sedum is also an excellent May honey plant.
Collection and storage
For gastronomic purposes, young chervil greens are harvested before the plant blooms. It is best to store it in the refrigerator in upper chamber for fruits: this way it will stay fresh longer. You can also store greens in a jar with cold water for several days. For the winter, kupyr can be pickled, dried or frozen.
The leaves and roots of the herb are used for medicinal purposes. The leaves are harvested before flowering begins. The plant must be dried in the shade, away from direct sunlight. The roots are harvested in the fall. They are dug up and then washed, cut into pieces and dried in special dryers. The roots are stored in wooden containers for two years.
Useful properties
The beneficial properties of chervil are due to its valuable chemical composition. Kupir is rich in essential oil, carotene, glycosides, minerals, and ascorbic acid. The roots of the plant, in turn, contain glucose, fiber, organic acids, coumarin, vitamin C.
Due to the presence of essential oil, the plant has an expectorant effect, like many other essential oil plants. Therefore, it can be included in herbal preparations for tuberculosis and bronchopulmonary diseases.
Diuretic properties kupir will be useful for edema of various natures, and diaphoretics will alleviate the patient’s condition during fever. During heat treatment, as well as as a result of drying, marigold loses some of its beneficial properties, so it is recommended to use it fresh, immediately after purchase.
Chervil essential oil is an odorous liquid yellow spicy and not so spicy pleasant smell. The oil contains the component anethole, which is also secreted by human sweat glands. Anethole gives sweat an attractive odor.
This plant is used externally for itchy dermatoses. In this case, it is better to use kupyr decoctions internally and externally for better effect. Locally it is commonly used as wound healing agent.
The high content of ascorbic acid makes this plant valuable for the body during the period of spring vitamin deficiency. Along with nettles, green onions kupyr and other herbs are added to salads and hot dishes. It is recommended for use by children, as well as people who have suffered severe infectious diseases. Vitamin C helps boost the body's defenses and is a powerful antioxidant. Rutin, which is also found in chervil, has a positive effect on the condition of blood vessels, strengthening them and making them elastic. Kupir is indispensable in dietary ration: It contains no calories and also stimulates digestion, which will be useful for people who are overweight.
Use in cooking
In cooking, kupira is used as a food plant. It has long been known as a spice. Chervil tastes like celery and has a sweet, anise-like smell.
The sweetish-spicy taste of this green is perfect for preparing various hot dishes and sauces. Kupir should be consumed in fresh, since the dried or frozen plant loses its aroma. Young leaves are well suited for making salads and broths. The dried roots of the plant are also used for gastronomic purposes. For the winter, grass is harvested using the dry salting method. It is often dried or frozen, the stems and leaves are pickled or fermented.
Kupir goes well with other herbs, and its taste and aromatic qualities are best revealed when using parsley and basil. The seasoning is obtained from dried and powdered leaves. This spice powder is popular in North America. It is customary to season chicken, fish dishes, omelettes, and fried meat. Europeans prepare a paste based on Camembert and crushed chervil and spread it on thin slices of rye bread.
Kupir goes well with egg dishes, and it will not only decorate scrambled eggs or omelettes, but also give them a special flavor. Housewives use the plant to infuse it olive oil and wine vinegar. To do this, several branches of chervil are placed in a bottle with vinegar or oil and infused for 14 days.
Kupir will transform even the simplest omelette, giving it a delightful look and appetizing aroma. We recommend trying the following recipe. Some chicken eggs whisk together with 2 tablespoons of milk and a pinch nutmeg. Chervil greens are carefully sorted, washed and cleaned. Lightly fry the kupyr in a hot frying pan, stirring the herb constantly. Spread the chervil evenly in a thin layer over the frying pan and pour the prepared egg mixture over it. Next, 30 grams of cheese is cut into thin slices and distributed over the top of the omelet. Fry it until golden brown on both sides.
The plant is usually added to salads with mushrooms, sauces, okroshka, rassolnik, and spring nettle and potato soups. It goes well with fish dishes, poultry, and lamb. Kupir is a wonderful seasoning for pea dishes. In the Russian culinary tradition, the herb is widely used to prepare cabbage soup, because young chervil leaves give the dish a spicy taste and appetizing aroma.
The plant is also suitable for decorating dishes, for example, sandwiches with meat, fish, and cheese. You can also make a vitamin paste for sandwiches by mixing fresh chervil with homemade butter or cheese. It is recommended to season the dish with powder or fresh leaves at the end of its preparation. In the first dishes, it is recommended to place the leaves just before serving, since after heat treatment the plant somewhat loses its aroma.
Kupir takes important place in French culinary art, it is added to almost all dishes. It is difficult to imagine the famous bouquet garni or the classic Finn-Erb mixture without this spicy herb.
The benefits of kupyr (chervil) and treatment
The benefits of this plant have long been known folk medicine. It is used as a remedy for the treatment of kidney diseases, diseases respiratory tract, bladder. Intestinal infections and diarrhea have long been treated with decoctions of this plant. Preparations based on kupyrium have anti-inflammatory and analgesic properties. Traditional medicine uses such decoctions for women's diseases, for example, during menopause, as well as externally for boils and abscesses.
Due to its valuable chemical composition, the plant is recommended for use by people with gout. Kupir has a positive effect on metabolic processes in the body, alleviates the human condition with this disease. In addition, chervil helps lower blood pressure
, which will be useful for hypertension. There is evidence that the substance podophyllotoxin, which is found in the greens of the plant, helps fight malignant tumors. The anticonvulsant property of kupyr allows it to be used for epilepsy.
Chervil tea is used as a means to improve tone nervous system , sedation, it is prescribed for memory loss, nervous disorders. Freshly squeezed juice can be used as an external remedy for skin diseases, and non-healing wounds.
Harm of kupyr (chervil) and contraindications
The plant can cause harm to the body due to individual intolerance. Chervil (Kupir) is non-toxic and is absolutely safe when used in moderation.
26.11.2017
Chervil is another herb that many people would like to use more often after learning what it is and what dishes it can be added to. In France, cooking with this spice is a common practice in restaurants and hotels. Chervil is highly valued by lovers of exquisite tastes and aromas. Here you will find out what makes it delicious and useful plant became known all over the world and what culinary and medicinal properties it has.
What is chervil?
Chervil is herb with a mild taste and delicate aroma of anise, with delicate lacy light green leaves, which is used fresh as a seasoning. Ideal for salads and often used in French cuisine.
Chervil looks like pale and thin leaf parsley, but with more refined, thin, openwork leaves.
What does chervil look like - photo
General description
It is a small annual herb of the Apiaceae family, growing up to 40 cm in height. Grown in many parts of the world.
Botanical name: Openwork or common chervil (Anthriscus cerefolium). Other names: kupir butenelifolia, snedok, zhurnitsa. It is also sometimes called French parsley.
The leaves are fragrant, lacy, ferny, light green in color and resemble carrots. In early summer, white flowers appear in tiny umbels, like dill.
The seeds are black, pointed at the ends.
Young, tender fresh herbs are used as a spice.
There are root forms of chervil (Chaerophyllum bulbosum). They resemble parsnips in shape and taste, but with a thinner anise aroma. Used as a vegetable.
What does chervil smell and taste like?
Chervil leaves have simultaneously aromas of anise, celery and parsley with notes of mint. The taste is soft, slightly bitter.
How to choose chervil
Unlike its cousins, parsley and cilantro, chervil is not easy to find in stores other than specialty stores. This spring grass, which will be available in different times depending on the local climate. If it is not grown in greenhouses, then in cooler regions you will see chervil on sale from spring to early summer. In warm parts of the country it may appear early spring.
Avoid buying chervil sprigs that have flowered because their flavor becomes bitter.
Choose green ones fresh leaves. Don't buy if they are brownish, reddish or wilted.
How to store chervil
Chervil is very fragile, but keeps well in the refrigerator for a week, wrapped in a damp paper towel.
Chervil greens are dried very rarely, as it loses a significant part of the aroma. Dried herb can be stored well for six months in a covered glass container in a cool, dark, dry place.
The greens of this spice can be frozen. The shelf life of chervil in this case increases to a year.
Chemical composition
Fresh chervil is one of the low-calorie herbs. However, its leaves and stems are extremely high in antioxidants, vitamins, minerals and dietary fiber.
Nutritional value of fresh chervil (Anthriscus cerefolium) per 100 g.
| Name | Quantity | Percent of daily norm, % |
|---|---|---|
| Energy value (calorie content) | 237 kcal | 12 |
| Carbohydrates | 49.10 g | 38 |
| Protein | 23.20 g | 41 |
| Fats | 3.90 g | 19 |
| Dietary fiber | 42.8 g | 107 |
| Folates | 274 mcg | 69 |
| Niacin | 5.4 mg | 34 |
| Pyridoxine | 0.930 mg | 71 |
| Riboflavin | 0.680 mg | 52 |
| Thiamine | 0.380 mg | 32 |
| Vitamin A | 5850 IU | 195 |
| Vitamin C | 50 mg | 83 |
| Sodium | 83 mg | 6 |
| Potassium | 4740 mg | 100 |
| Calcium | 1346 mg | 134 |
| Copper | 0.440 mg | 49 |
| Iron | 31.95 mg | 399 |
| Magnesium | 130 mg | 32,5 |
| Manganese | 2,100 mg | 91 |
| Zinc | 8.80 mg | 80 |
Useful properties of chervil
Chervil contains health-promoting essential oils such as methyl eugenol (1-allyl-2,4-dimethoxybenzene).
Eugenol has an antiseptic effect. It is used in dentistry as a local anesthetic and antiseptic for the treatment of teeth and gums. Eugenol also lowers blood sugar levels in diabetic patients.
Chervil is rich in polyphenolic flavonoid antioxidants, including apigenin. Research suggests that apigenin works as a neuroprotector and may prevent Alzheimer's disease by limiting damage to neurons in the brain. It has also been found to protect against cancer.
Chervil is one of the best sources minerals such as potassium (4740 mg/100 g), calcium, zinc, manganese, iron and magnesium. Potassium is an important electrolyte in body cells and fluids that helps regulate heart rate and blood pressure by counteracting the effects of sodium. Iron is important for oxygenating cells. Manganese is used by the body as a cofactor for the antioxidant enzyme, superoxide dismutase.
This herb is also rich in many antioxidants: vitamins A, C, E, as well as zeaxanthin, lutein and cryptoxanthin.
Fresh chervil contains many important vitamins such as riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxine (vitamin B-6) and thiamine (vitamin B-1). They play a vital role in carbohydrate, fat and protein metabolism, acting as coenzymes within the human body.
In folk medicine, the leaves and fruits of chervil are used for diseases of the kidneys and bladder, as an expectorant for coughs and an astringent for gastrointestinal disorders.
Contraindications (harm) of chervil
Contraindicated in case of individual intolerance. IN large quantities not recommended for pregnant and lactating women.
Use of chervil in cooking
Because of its subtle flavor, chervil is usually included in dishes where it will not be overpowered by other flavors, such as salads and soups. It is added at the last minute because the flavor does not linger during long cooking.
Before use, rinse the chervil and dry using a soft towel. Finely chop with a knife.
Where to add chervil:
- For omelettes and other egg dishes.
- In sauces for pasta or potato salads.
- In okroshka and pickles.
- IN fried fish and seafood.
- Used in the preparation of classic Béarnaise sauce (Béarnaise sauce).
- Whole fresh chervil leaves in a salad add a fresh, sweet flavor and pair well with the bitter-spicy flavor of arugula.
- Pairs well with potatoes, carrots and spring vegetables.
- If you mix chervil leaves with eggs, vegetable oil, sour cream, vinegar
and mustard, it makes an excellent sauce for meat and poultry, cheese and potatoes. - Finely chopped leaves are mixed with oil to be used with steamed vegetables or grilled fish and meats.
- Widely used as decoration. Many dishes are served with fresh green chopped chervil.
- Chervil, along with parsley, tarragon and thyme, is one of the ingredients in the Italian green sauce Salsa verde.
- Often combined with parsley, tarragon and onion. This is a French herbal combination called Fines herbes.
- Sprigs of chervil are often included in the classic French bouquet garni.
How to replace chervil in recipes
Chervil is often sold in supermarkets, but if you can't find it, consider substituting:
- Tarragon. Its aroma is similar to chervil - the same notes of anise. The two herbs are similar enough to be used as substitutes for each other, with just one key difference: the flavor of tarragon is stronger and can easily overpower other ingredients in a dish. To substitute, use half the amount indicated in the recipe for chervil and gradually add more, to taste.
- Fennel. It can be used to replace chervil in almost all dishes, but is especially effective in fresh salads. Take it in exactly the same amount as required by the prescription.
- Parsley. Both spices belong to the same family as carrots, so in a pinch, you can use this substitution option. Parsley has an even more subtle flavor than chervil, so add it at the end of cooking. Use the same amount of this herb as in the recipe for chervil.
- Dill is another good substitute for chervil. Its effectiveness comes from the fact that its aroma is very reminiscent of anise.
The fragrant, aromatic leaves and stems of chervil contain so many important chemicals, which are not only of culinary value, but also of medicinal value. Many people liked its light and incomparable aroma, try it too!
Chervil - annual plant family Umbelliferae. It is popularly known as carrot grass, wild parsley, buten, snedok, zhurnitsa, kuper or kupyr. And it has many other names, each area has its own. This elegant soft herb has a delicate aroma that combines the smells of anise and parsley. Not everyone likes the smell of anise, but if you try chervil in salads, especially with cucumbers, in soups, including mushroom and pickle soups, as a side dish for fish, beans, vegetable and egg dishes, you begin to like it, and even really like it. They flavor cottage cheese, cheese, butter, mayonnaise. It goes well with boiled potatoes, pilaf, pork, and poultry. The ancient Greeks were very fond of ostrich meat under a cap of green chervil, and when pearl barley began to become fashionable among them, they added chervil to dishes made from it. Until recently, Russian peasants drank kupyr wine, were treated with kupyr tinctures, and ate its stems. They didn’t need to sow it in the garden, because the kupir, in its wild form, has taken over ravines, wet meadows and forests, where it can still be found.
But in our region, chervil does not grow wild. And in our gardens it is not widespread, which is why few people know it. But those who are familiar with him do not part with him. Because it is an amazing herb. Its leaves contain vitamin C, carotene, rutin, mineral salts, protein substances, essential oil. In folk medicine, chervil is used for stomach disorders, to stimulate the digestive system, for bruises, and rashes. It is recommended in dietary nutrition for liver and kidney diseases.
Chervil can decorate the most festive table. Its delicate openwork leaves are very beautiful and elegant. There is one peculiarity of its consumption: it is cut and served immediately before consumption, so that the delicate aroma does not disappear - this is a herb for true gourmets. And in the company of several herbs, for example, savory, thyme, lovage, it is especially good. Chervil is not prepared for future use. It is not dried, boiled, or fried, because it loses its aroma. Consume only fresh!
Chervil inherited great endurance and cold resistance from its wild ancestors. Having been cultivated, it began to produce significantly more greens, and these greens became more tender and the aroma was softer. Despite its relatively recent wild past, it is very sensitive to agricultural technology and loves care. In gardens it prefers warm, well-lit places. Grows well in partial shade and maybe even shade. Does not like cold lowlands, waterlogged and dense soils. If there is excess moisture in the soil, it turns yellow and may even die.
Soils. Chervil grows on any non-acidic soil, but on light fertile lands gives much larger yields - the bushes look like green balls with a diameter of more than 20 cm. Before sowing, the soil must be dug up with a spade, compost must be added (at the rate of one bucket per 1 sq. m) and complex mineral fertilizer.
Sowing. The first sowing is done in early spring, as soon as the snow melts. You can sow in open ground or in a greenhouse. The seeds are planted in the soil to a depth of 1–1.5 cm; it is not necessary to sprinkle them with soil; just roll them down. To begin with, it’s enough to sow a few plants to try, in case you don’t like it. Well, if you like it, then next time sow it in rows - it will be more convenient to care for it. The distance between rows is 30–40 cm.
Shoots appear in 10–15 days. When the plants reach a height of 5 cm, they are thinned out, leaving 15–20 cm gaps between plants. Then the bushes will turn out large and fluffy.
Care. Chervil is very responsive to care for him. He loves it when the weeds around are pulled out, the soil is loosened, and watered, especially in dry weather. Without watering, the greens turn out to be dry and tough. Juicy and tender greens are obtained only with sufficient moisture.
Harvest. Chervil is growing and developing rapidly. After just a month and a half, you can pick well-developed leaves from the plants, and after two plants you can already cut them off at the root. They won't grow back again. Uncut plants quickly bloom with white umbrellas, their leaves turn yellow and become coarse. Then they can be left for seeds. Chervil seeds ripen well in our area. They are oblong and black in color when ripe. They remain viable for 3–4 years.
Repeated crops. To always have fresh chervil on the table, sowing must be repeated every 20–30 days. At the same time, summer sowings - June and July - should be done in more shaded places so that the plants do not bloom longer and retain all the charm of tenderness.
If part of the plants early sowing leave the seeds in the ground, they will multiply by self-sowing. Some specimens that emerge in the fall even manage to survive the winter.
Openworked chervil, common chervil, buteneleaf chervil - all these are names of the same plant. Translated from some languages it means “fragrant herb”. Chervil grows on almost all continents: Europe, Northern and South America, East and Central Asia, North Africa. Found in Turkey, Iran and Iraq. This is evidenced by its numerous names: karefi, kerbel, kerful, cerfolio, corvel. And he comes from the southern latitudes of Russia - Krasnodar Region, Transcaucasia, Middle East.
This plant has been known since ancient times. In the old days, peasants were treated with chervil tinctures, drank kumir wine and ate its stems.
Description of the plant and valuable chemical composition
Chervil is an annual herbaceous plant of the Umbelliferae family, genus Kopyr. It has several types. The most famous in our area are simple smooth-leaved chervil, tuberous chervil and curly chervil. All of them differ from each other only in the appearance of the leaves; their taste and smell are identical.
The stem of the kulir is hollow and branched, reaching a height of up to fifty centimeters. Appearance slightly reminiscent, but the leaves of chervil are denser and thinner. They are also attached to petioles and have a curly, feathery or smooth edge. The plant has a pleasant anise smell and a sweetish taste a little like.
The plant blooms with small white flowers from late spring to mid-summer. Fruits from August to the end of September. The fruits are brown, smooth, and have a short nose.
It prefers bright sunny meadows and grassy slopes of valleys. Latin name This genus of such plants is translated from ancient Greek as “hedge” and “hedge,” most likely because this grass is most often found near the walls of houses and fences.
And in Rus', plants of the genera hogweed, angelica and kupir were best known under one name -.
Chemical composition Chervil is very diverse. It contains large quantities of essential oil, which contains anethole and gives the plant a delicate anise smell. It also contains glycosides, phytoncides and many.
Mineral composition represented by and , and , and , and , and .
The vitamin complex includes vitamin A, vitamin C and.
The energy value is about 230 Kcal per hundred grams of plant.
Key points about growing chervil and caring for the plant
Growing it spice plant perhaps as in open ground, and in flower pot Houses. Although this plant is classified as cold-resistant, in winter it can produce a harvest only in room conditions.
Main biological features plants are:
- shade tolerance, thanks to which it grows well in the shade fruit trees or berry bushes;
- cold resistance, which allows you to grow chervil in northern latitudes at temperatures down to minus ten degrees Celsius;
- protecting plants from pests such as ants, slugs and aphids;
- drought resistance, since excess moisture contributes to the death of the plant;
- unpretentiousness, however, it prefers soils that are looser and more drained, and does not neglect organic fertilizers.
Chervil is propagated by seeds, and it can also be grown from shoots of a bush. Seeds are planted to a depth of about one to two centimeters at a distance between rows of at least 45 centimeters. Sprouts appear in almost two weeks.
The land where the grass will grow must be fertilized. When the first true leaves appear, the plant is replanted, keeping a distance of six centimeters between the bushes, and when next transplant– 25 centimeters.
Care consists of weeding, periodically loosening the soil and watering during particularly dry periods.
Sow the plant in several passes to always have fresh herbs on hand. The first sowing is best done in early spring, then at the end of June and the last one at the end of summer.
The plant is left for the winter, and the first fragrant greenery appears immediately after the snow melts.
Chervil propagates well by self-sowing, as its fruits quickly fall off. The leaves of the plant grow quickly, but just as quickly they become coarser. They must be collected before flowering, and if you cut off the emerging arrows in time, the spice harvest can be significantly increased.
Besides everything else, chervil is quite beautiful plant and looks great as a hedge or garden border.
Useful properties, contraindications and harm of chervil
The beneficial properties of such a plant have been known since ancient times and have been found wide application in folk medicine and in the field of cooking.
The plant has the following medicinal effects:
- used as a diuretic;
- has a general strengthening property;
- used as an expectorant;
- provides positive influence on blood vessels;
- used in the diet;
- has a wound healing and astringent effect;
- improves the functioning of the cardiovascular system;
- used as an analgesic and anti-inflammatory agent;
- has a sedative effect.
In folk medicine, chervil openwork is often used for diseases of the kidneys and bladder, is used to stimulate the respiratory system, and significantly reduces blood pressure.
Infusions and decoctions of chervil herb are widely used for women's diseases, menopause and intestinal inflammation. The plant also has a powerful anticonvulsant and helps with epileptic seizures.
Chervil-based decoctions are a wonderful remedy for the fight against gout and liver pathologies. It is often used to relieve eye strain and to wash them during infectious processes. Lotions with chervil juice help well with skin diseases and is very effective for arthritis, and its leaves have strong wound healing properties.
In addition, the use of infusions from the leaves of the plant promotes rapid and effective weight loss.
Chervil is absolutely safe and does not cause harm to health. All its contraindications boil down only to individual intolerance to its components. In addition, you should be careful when collecting wild plant, because chervil can easily be confused with poisonous hemlock - one of the most poisonous plants.
Use of chervil in cooking
This plant is used as a spice for culinary purposes. So green vegetable crops Like, parsley and tarragon go wonderfully with it. Chervil is included in various spice mixtures: “Bouquet garni” and “Fines Herbes”.
Soups and vegetable dishes using this spice are very aromatic and tasty. It is often added to poultry dishes.
Salted omelettes and boiled eggs go well with this product, and potato salads with chervil will sound completely different notes.
It is not advisable to prepare this product for the winter, since its exquisite aroma disappears during drying and heat treatment. And if it is used for hot dishes, then this spice must be added almost before serving.
Sprigs of this herb will look harmonious on various sandwiches; it is good to use for decorating ready-made boiled, fried and jellied dishes.
This plant is used to make alcoholic and non-alcoholic drinks, used in the canning and dairy industries, and added to grape and fruit vinegar for a more refined aroma.
Conclusions
Chervil is a spicy herb with a refined taste and delicate aroma. It is often used in cooking, and medicinal properties highly valued in folk medicine. In addition, such a plant is often decorated personal plots, walls of houses and fences. The use of chervil is safe if there is no tendency to be allergic to the substances included in its composition.
Botanical characteristics
Spanish chervil is a medicinal plant, translated as Myrrhis odorata, or fragrant myrrh. This representative of the flora has a fragrant odor similar to resin. It is a perennial herbaceous plant with a knotty and rather thick root, colored brownish-dark. Its stem is erect, ribbed, branched in the upper part, and grows up to 120 centimeters.
Spanish chervil leaves in outline triangular shape, pinnately dissected, with the lower leaves located on petioles, and the upper ones less dissected and smaller. The flowers are small, white, and collected in complex umbels. This plant has a fruit in the form of a large achene, it is elliptical in shape, ribbed, usually black.
Plant distribution
This representative of the plant kingdom is found in our country in the Caucasus, in mountainous area, Chervil grows in meadows, in forest belts, as well as on the slopes of the subalpine belt. It is specially cultivated in Chile, America, and also in Europe.
Part used
This plant's herb is used because it has healing properties, due to the components it contains, such as: glycyrrhizin, an essential oil that has quite strong aroma anise, but tastes a little sweet.
Collection and preparation
Chervil grass should be harvested with the arrival of spring, when the plant begins to produce young foliage in abundance, after which the stem grows, and the basal leaves begin to wither, so the stem must be cut so that the Spanish chervil develops new leaves.
The grass can be harvested throughout the summer. At the same time, it is collected and sorted, discarding unnecessary darkened specimens. Next, the raw materials are cut into pieces and placed on a pallet to dry, which is placed in a ventilated area. It is recommended to turn the foliage in a timely manner so that it does not have time to become damp.
When the raw materials are completely dry, they are placed in paper bags and stored in dry room. Herb sell-by date Spanish chervil should not exceed one year, since after this time, she will lose medicinal properties, and will be unsuitable for further use.
Growing and Reproduction
This plant is usually cultivated in soil enriched with humus, and it should be moderately moist; it is better to choose an open location. Fragrant myrrh is propagated by dividing the bushes, and the seed method is also used, and they should be sown before winter.
At spring sowing Spanish chervil seeds must be stratified. In the first year, the plant forms only a rosette of basal leaves, the diameter of which can reach up to 45 centimeters. This representative of the flora blooms in the second year.
The budding of this representative of the plant kingdom occurs in the first ten days of May, and flowering begins closer to June, while the duration of this process lasts approximately thirty days.
The fruits of myrrh fragrant begin to ripen towards the end of July; the stems dry out in the month of August. The leaves of the basal rosette, which grow again closer to autumn, remain green literally until the first frost.
What kind of plant does chervil have? beneficial properties and application?
This plant has a pleasant aroma; it is often used as an additional seasoning for some dishes, for example, soups and salads. It is also part of some vegetable dishes, for example, it is added to boiled potatoes, fried cabbage, casseroles, grated carrots and turnips.
Chervil also has uses in folk medicine, and is also used in veterinary medicine. A decoction and tincture are prepared from the leaves; in addition, lotions are made with the juice, which are applied to the affected joints, which reduces the pain of arthritis and relieves inflammation.
Crushed leaves are also used with medicinal purpose, they are applied to abrasions and wounds as a wound healing agent. It is worth saying that a tincture made from fresh Spanish chervil herb is used by women during weight loss.
Tincture recipe
To prepare a tincture from the fresh leaves of myrrh, you will need 30 grams of the plant's raw materials. First, you need to grind it thoroughly, after which you can pour the grass into a dark bottle, then pour 300 milliliters of alcohol into it.
Next, the drug is mixed well and put in a dark place to infuse. In this case, it is necessary to shake the tincture every day to ensure a better release of medicinal components directly into the liquid. After a week, you should start filtering.
Straining the tincture can be done using gauze. The finished drug should be stored for no more than three years, and it does not matter whether it will be kept indoors or in the refrigerator.
Conclusion
Before using with therapeutic purpose tincture made from myrrh fragrant, you should consult a qualified specialist.