I discovered an amazing herb today. Bought at garden center a mixture of Georgian spicy herbs. On one bag it was written I have 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...
- a valuable essential oil crop, an example of the earliest, greenhouse-free greenery for the spring table, with excellent taste. You will be surprised, but Kervil’s homeland is the Caucasus and southern regions Russia.
Common chervil popularly called snack, zhurnitsa, kupir.
Its openwork greenery is similar to a fern - bright green, curly or dissected-smooth, tender and juicy leaves, fragrant with a subtle combination of the aromas of parsley, anise and fennel.
Stem at 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
At all unpretentious plant, cold-resistant, early ripening. It’s even surprising why it is so rare in our areas. 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. Gives a good rich harvest on light, lime-rich, well-drained soils.
There are no 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 every year. 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 methods can be used. pre-sowing preparation. 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 receive greens 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).
Greenery is harvested when it grows up to 20 cm. Repeated 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. 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 in 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, sausage, 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.
Chervil or kupyr(also called karbel, snack) is an annual plant belonging to the genus of kupira and the family umbrella plants. In appearance it is similar to parsley, differs in thinner and more delicate leaves and a pleasant anise smell.
The plant is found in almost all European countries, except Italy, Spain, England and Scandinavian countries. Chervil grows in Iraq, Iran, Turkey, in the Transcaucasus and Central Asia. On the territory of Russia it is widespread in the southern part of the country. Kupir prefers to grow in light forests and sunny slopes; it lives well in well-drained and light neutral soils.
In what areas is chervil used?
Having a wealth of vitamins and a pleasant anise aroma, chervil is one of the valuable spices and is widely used in cooking. The plant combines the qualities of parsley, tarragon and anise, which allows it to be used as a seasoning for meat, fish, salads, and curd pasta. He is able to give unusual taste food. The French are very fond of chervil; they added this spice to the composition of the traditional mixture of fragrant herbs, which is called Finn-erb. It is not recommended to dry chervil leaves, as they lose their taste and aromatic qualities. Sometimes harvested leaves are stored in the freezer.
Cooking
The most the best option The best way to use chervil is to add fresh leaves as a seasoning. It is put in salads and used for first and second courses shortly before it is ready. Because the smell of the spice can easily evaporate when heated. Some people add a little wine vinegar infused with kupyr to green salads.
The roots of some plant species are also eaten; they are similar in shape and taste to parsnips and have an aniseed aroma. They are often stored for the winter. They improve the taste of salads and vitamin-rich cheeses.
Kupir can be perfectly combined with onions, tarragon and parsley. But it is completely incompatible when combined with thyme (thyme) and cloves.
Use in everyday life
In addition to food, the use of chervil in everyday life is widely known. It serves as an effective means of controlling insects. To do this, you need to lay out the branches of the plant in places where they accumulate; the smell of chervil can scare away these uninvited “guests”.
Composition of chervil
That green grass contains protein, rutin, vitamins C and A, glycosides, mineral salts and other beneficial substances. 100 grams of chervil contain water, ash (7.2 g), plant fiber (11.3 g), vitamins A (50 mg), B (1.99 mg), A (5850 mg).
Chervil contains zinc, copper, selenium, phosphorus, manganese, iron, calcium and other minerals necessary for humans. The calorie content of the plant is 237 kcal per 100 grams of spice.
The presence of large amounts of provitamin A has led to the widespread use of chervil in folk medicine. Carotenoids are valuable because they belong to powerful antioxidants. Constant consumption of chervil can help restore metabolism and help get rid of excess weight and against depression, will improve your memory.
Medicinal properties
The plant has stimulating, restorative, diuretic, expectorant and astringent qualities. Chervil has the ability to normalize blood pressure. Has great value in the formation of a healthy cardiovascular system of the human body.
By eating spice, you stimulate the functioning of the kidneys and respiratory organs. A decoction made from chervil leaves is recommended for people with unhealthy liver and gout. It is used to wash the eyes and relieve tension from them.
Lotions made from the juice of the herb are beneficial for the treatment of arthritis, swelling and skin diseases. For wounds, crushed chervil leaves have a healing effect. An excellent way to safely reduce excess weight is a tincture of fresh leaves of this fragrant plant.
Chervil - contraindications
When collecting chervil leaves, you need to be careful and careful, since the plant looks similar to poisonous hemlock.
Chervil: cultivation and beneficial properties
Chervil openwork, or chervil common family Umbrella known since ancient times under the names kupyr, zhurnitsa. Chervil openwork - annual plant height up to 20-70 centimeters. The leaves of chervil are green, pinnately dissected, with a serrated 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 needed 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 greenery 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 and potassium.
Openwork chervil has a sweetish anise smell and a 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 for grilling poultry, fish and egg dishes, served in soups, and added to sauces.
Used as food fresh leaves Chervil 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 tonic.
In order to receive butter with chervil and mint, you need to mash the softened butter with a fork, add a little salt, sprinkle with chopped chervil, pour over 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. Served green oil 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.
Besides, juice and fresh chervil leaves can be used externally for lichen, scrofula.
Chervil or kupyr, kerbel, snedok is an annual plant of the genus Kupyr, of the Umbrella family. Appearance Chervil resembles parsley with more delicate and thin leaves that exude a pleasant anise scent.
Chervil grows in almost all European countries, with the exception of Italy, Spain, Scandinavia and England. Found in Turkey, Iraq, Iran, Transcaucasia and Central Asia. In Russia it is widespread in Krasnodar region and Rostov region.
Chervil prefers light forests and sunny slopes, feeling good on neutral, light, well-drained soils.
Applications of chervil
For its high content of vitamins and delicate anise aroma, chervil is recognized as a valuable spice, widely used in cooking. Combining notes of parsley, anise and tarragon, chervil serves as a seasoning for meat, fish dishes, salads, and curd pasta, having the unique ability to enhance the taste of existing seasonings in a dish. Chervil is especially loved by the French, who included the spice in their traditional mixture of fragrant herbs, fin-erb.
The best use of chervil is to serve freshly picked leaves as a seasoning for salads, first and second courses 2-4 minutes before they are ready, since the aroma of the spice quickly evaporates when heated. In some countries, green salads are topped with wine vinegar infused with chervil herb.
The root of some types of chervil is also used as food: it is similar in shape and taste to parsnips, however, it has a pleasant anise smell. Chervil roots can be harvested for the winter, using them to make salads and vitamin-rich cheeses.
It should be noted that chervil goes well with onions, parsley and tarragon, but does not mix with seasonings such as thyme and cloves.
In addition to eating, the everyday function of chervil is known: the plant is often used for economic purposes, as effective means against insects: it is enough to spread chervil sprigs in places where they accumulate and wait for the unwanted “guests” to leave.
Useful properties of chervil
Chervil greens are a source of protein, rutin, vitamin C, provitamin A, glycosides, mineral salts and other beneficial substances.
The composition of 100 grams of chervil greens includes: water, ash (7.2 g), dietary fiber (11.3 g), vitamin C (50 mg), B vitamins (1.99 mg), vitamin A (5850 mg) , as well as zinc (8.8 mg), copper (0.44 mcg), selenium (29.3 mcg), manganese (2.1 mg), phosphorus (450 mg), iron (31.95 mg), sodium (83 mg), calcium (1346 mg), magnesium (130 mg) and potassium (4740 mg).
The calorie content of chervil is 237 kcal per 100 grams of spice.
Due to the high content of provitamin A in chervil leaves, the plant found wide application in folk medicine. The value of carotenoids lies in their powerful antioxidant function: regular consumption of chervil will help restore metabolism, solve the problem of excess weight, get rid of depression and forgetfulness.
Chervil has stimulating, restorative, diuretic, astringent and expectorant properties.
The beneficial properties of chervil are also manifested in the plant’s ability to normalize blood pressure, playing a vital role in the formation of healthy cardiovascular system body. Eating chervil helps stimulate the function of the kidneys and respiratory organs.
A decoction of the leaves of the plant is recommended for people suffering from liver diseases and gout; it is used as a means to wash and relieve eye strain. In addition, chervil juice in lotions is used to treat arthritis, swelling and persistent skin problems. Crushed leaves of the plant have a good wound healing effect.
A tincture of the fresh leaves of this aromatic spice is an excellent remedy for those who want to quickly and safely lose excess weight.
Contraindications
Care should be taken when collecting chervil leaves: the plant is similar to poison hemlock.
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Chervil vegetable: care, medicinal properties and recipes
Chervil oleracea comes from Western Asia and Southern Russia(North Caucasus), where it is still found in the wild in wastelands, along the banks of rivers and streams.
There is also chervil root (root vegetable), 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, which gives it a tonic effect. The delicate, sweetish aroma of chervil combines the scent 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 who doesn’t? land plot, can grow it on a window in a room in early spring, starting from February windows until the end of May and from late August to December, depending on weather conditions autumn. The use of film covers in autumn and spring period allows you to extend the period of receipt of fresh products from open ground.
The soil is being prepared for normal sowing chervil the same as for everyone green crops. 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.
Seeds are planted to a depth of 1-1.5 cm. Shoots from sowing with dry seeds appear only on the 15-20th 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. To have fresh leaves long period time, re-seeding is carried out after 10-14 days. Summer, August sowings are best done in semi-shaded places.
On Black Sea coast and in the central zone Krasnodar region 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 The height of the plants is 60-70 cm, they bloom at the end of 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 used to infuse vinegar into salad dressings.
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 cooking.
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 - spicy herb: cultivation and beneficial properties
May 8th, 2014 Irina SafronovaChervil- 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.
Its openwork greenery is similar to a fern - bright green, curly or dissected-smooth, tender and juicy leaves, fragrant with a subtle combination of the aromas of parsley, anise and fennel.
The stem of aromatic chervil is erect, branched, and can reach 70 cm. Small, white or pale pink flowers are collected in umbels. The seeds are oblong, look like pine needles, and are black in color. in autumn chervil will delight you with its fresh green appearance 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. Gives a good rich harvest on light, lime-rich, well-drained soils.
There are no 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 every year. 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.
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 receive greens 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 of wood ash (200 g per 10 liters of water, leave for 24 hours) or mullein solution (1:10).
Greenery is harvested when it grows up to 20 cm. Repeated 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. 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, 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 chervil
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 of the upper respiratory tract and as a diuretic. Decoctions and tinctures of chervil help with bruises, skin rashes, and stomach upsets.
This is such a great fragrant herb. You can read about other herbs Here.
Chervil is an annual plant that is of interest from both a gastronomic and medical point of view. This shrub has a subtle anise aroma, and its lacy leaves are very reminiscent of parsley.
IN natural conditions 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 “chervil openwork”. We will look at it in more detail.
Growing openwork chervil from seeds
This plant is quite unpretentious, early ripening, and cold-resistant. It prefers shade, so it is usually grown under fruit trees.
It reproduces by seeds. If there is insufficient moisture, chervil blooms very quickly, and the greenery becomes rough and tastes very unpleasant.
Growing from seeds is done in early spring in beds where other spicy, green or root crops are planted: radishes, anise, etc.
Since the seeds take quite a long time to germinate, they It is recommended to soak two days in the Zircon growth stimulator. They are sown to a depth of 1−1.5 cm. The 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 obtain greens continuously, this plant is sown several times, every 20 days. To increase productivity, it is necessary to remove flowering stems in a timely manner. Caring for chervil is easy - loosen the soil, weed and water in moderation.
Feeding is carried out once with such preparations as:
- mullein solution;
- infusion of wood ash.
Harvesting of greenery is carried out when the chervil grows up to 20 cm. The greenery is 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 the sprouts emerge. As soon as the testes turn brown, they must be cut and hang in the shade. Seed germination lasts for 3-4 years. They should be stored in paper bags.
Thanks to a large number vitamins and thin anise aroma, this plant is recognized as a valuable spice, widely used in cooking.
Thanks to its combination of notes of anise, parsley and tarragon, chervil is an excellent seasoning for fish, meat dishes, salads, curd 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 effectively eliminate the consequences of vitamin deficiency such as apathy and lethargy. Thanks to tea made from the fresh leaves of this plant improves mood, improves tone, depression is eliminated.
Cooking recipes
This spice is often 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 can be spread on bread or consumed on its own.
The best way to use chervil is as follows: freshly picked leaves are added as a seasoning to various dishes a few minutes before they are ready, because when heated, the aroma quickly evaporates.
This plant goes very well with:
- With onions.
- Tarragon.
- Parsley.
However, it is not advisable to mix it with seasonings such as thyme and cloves. Chervil can be used 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, and ham.
Chervil is often used and V living conditions : It is great at helping fight various insects. To do this, plant branches are laid out in places where they accumulate and wait until the unwanted “guests” leave.
Useful properties of chervil spice
Due to its high vitamin C content, chervil is often consumed fresh. This plant is used as a diuretic and tonic.
He improves digestion, and if there are diseases of the respiratory tract, it has an anti-inflammatory effect.
In addition, drugs from this medicinal plant help with a prolonged cough, as they effectively remove phlegm from the respiratory tract. In all parts of such a plant contains essential oil, the main components of which are:
- Minerals.
- Anethole.
- Glycosides.
- Ascorbic acid.
Thanks to the rich mineral composition Chervil decoction is often used for gout and liver diseases, and also used to wash the eyes. Fresh juice can be given to young children if they have enlarged lymph nodes.
It is also beneficial for 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 with furunculosis.
Provitamin A can lower very high blood pressure. In addition to it, contained in the plant folic acid promotes protection of healthy cells from damage and attacks of cancer cells. Therefore, it is extremely important that young children and pregnant women take it.
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 nervous system . An infusion from this plant is an excellent remedy 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 diseases.
In folk medicine, cosmetology and cooking, many useful herbs, which can be collected in the forest or grown yourself.
These include chervil, a plant called openwork, buteneleaf or common, whose name is translated from different languages like "fragrant herb". From time immemorial, its stems were used for culinary purposes; medicinal wine, tinctures and other potions were made from it to treat many diseases.
Description and chemical composition of chervil
Chervil belongs to the annual umbrella herbs of the genus kupyr; it is often called kupyr. There are several varieties of the plant: curly (lacey), smooth-leaved and tuberous chervil, differing only in the shape of the leaves - they taste and smell the same.
Kupir is similar to ordinary parsley, but differs from it in the pale green, dense and delicate foliage growing on long, hollow and branched stems.
Chervil leaves are cut like feathers, their edges are smooth, jagged or curled. The stems grow up to 50 cm in length.
Chervil, which can be grown in the garden, blooms in April and ends flowering in August. At this time, it is covered with tiny white or pinkish flowers, collected in umbrella inflorescences.
Closer to autumn or in September, small black achenes appear on the plants. purple, remaining viable for four years.
Wild Chervil chooses well-lit meadows and slopes for growth and is often found in Asian, American, European, North African countries, Iranian, Turkish and Iraqi soil.
From the leaves and stems of chervil, which have pleasant taste with sweet notes, a light anise aroma.
Chemical composition of chervil
Chervil, used in cooking and medicine, has a rich chemical composition. Its leaves and stems are filled with the following components:
- Essential oils with anethole, which gives the chervil plant an aniseed aroma.
- Glycosides and carotenes.
- Phytoncides and ascorbic acid.
- Minerals such as selenium, zinc, copper, manganese, iron, potassium, sodium, calcium, phosphorus and magnesium.
- Vitamins of group B, C and A.
These and other useful micro- and macroelements give turmeric a lot of useful properties. As for the calorie content of chervil, 100 g of the plant contains approximately 230 kcal.
Useful properties of kupyr
Healers have long known how useful it can be this plant, and successfully used it to treat various ailments.
Kupir has the following healing qualities:
- Diuretics;
- Wound healing;
- Expectorants (thin the mucus);
- General strengthening (strengthens the immune system);
- Tonic (improves the condition of blood vessels and the heart);
- Painkiller;
- Anti-inflammatory;
- Calming.
Chervil also speeds up metabolism and helps get rid of accumulated toxins, therefore it is used for obesity as a dietary and cleansing product.
The use of chervil (Kupir) in folk medicine
Kupir has long been used in the treatment of the following ailments:
- Kidney diseases;
- Diseases of the bladder (cystitis, etc.);
- Cough, bronchitis, pneumonia;
- Hypertension;
- Intestinal inflammation;
- Epilepsy and seizures;
- Gout and arthritis;
- Liver diseases;
- Eye fatigue, conjunctivitis, etc.;
- Skin diseases;
- Wounds of any origin.
The chervil plant is also used to treat female ailments and eliminate menopausal syndromes.
Chervil in cooking, practical application
Cooks add kupyr as a spice when preparing various soups, vegetable and meat dishes, especially lamb, chicken, duck and other poultry. Chervil enriches the taste of scrambled eggs and omelettes, sandwiches and jellied dishes, all kinds of sauces and fish dishes, and alcoholic beverages.
If greens are added to hot dishes, this should be done after cooking or before serving, so that the plant does not lose its beneficial properties.
Only added to dishes fresh herbs: When dried, the kupyr becomes useless and loses its aroma.
The grated root can be added to dishes a few minutes before the end of cooking.
Contraindications to the use of chervil
Kupir - absolutely safe plant, not giving side effects neither in treatment nor in culinary terms. It can be used by both adults and children, excluding those who suffer from individual intolerance to the components of chervil.
If medicinal greens are harvested from the wild, the main thing is not to confuse it with hemlock: this is an extremely toxic plant.
Growing chervil at home
Soil preparation
This plant is unpretentious and frost-resistant - it can withstand frosts down to 12°C. It can be sown both in sunny areas and in partial shade, under garden trees. Kupir is able to grow on poor soils, but if you want to get a lot lush greenery or tubers, it is better to provide it with fertile soil.
In early spring, we dig up the area chosen for sowing seeds, adding to each square meter such fertilizers:
- Potassium salt – 20 grams;
- Superphosphate – 50 grams;
- Rotted manure – 4 kg.
We water the prepared bed and cut grooves no more than 1.5 cm deep with row spacing of at least 25 cm. The soil is ready for planting chervil.
In order to have a lot of greenery all summer and autumn, we sow twice: in early spring and in mid-May. It can be sown before winter - in open ground and greenhouses (no additional insulation required for the winter). If you sow the seeds in September, you will get twice as much product.
Sowing seeds
Before sowing, be sure to prepare the seeds:
- Soak them in a 1% solution of potassium permanganate for 30 minutes.
- Fill with water and wait for the first sprouts to appear, keeping the container warm (20-25°C).
- We take the seeds out of the water and dry them a little for ease of sowing.
We sow the prepared achenes in the grooves and cover them with soil.
Chervil care
We care for sageweed in the same way as other greens, performing the following procedures:
- Thinning. As soon as the seedlings reach a length of 5 cm, we thin out the crops, leaving a distance of 15 cm between plants.
- Weeding. We regularly weed the garden bed and loosen the soil so that the roots can breathe better.
- Watering. Since chervil loves moisture, we do not allow the soil to dry out and water it regularly when there is no rain.
As for fertilizing, they are not needed when growing chervil: the fertilizers that are put into the ground in the spring will be enough for the whole year.
Both wild and domestic chervil are a plant with spicy and healing properties. Its exquisite aroma and noble taste will add charm to any culinary creations, and its medicinal components will improve health, help you lose weight and relieve many ailments.
The main condition correct use- consume the collected greens as quickly as possible, otherwise they lose their properties: they can be stored in the refrigerator for no longer than 7 days, placed in a container with water. But tuberous sedum, like other root vegetables, is well stored all winter.
This plant, which has an aniseed taste and aroma, is rarely grown by gardeners for some reason. However, if you sow it at least once in your garden, it will multiply by self-sowing. True, not all seeds germinate in this case.
We'll talk about ordinary chervil, which belongs to the celery family. While chervil represents young plant, it is very reminiscent of parsley.
The ancient Greeks knew chervil as a spicy plant. Chervil leaves contain active substances: vitamin C, rutin, mineral salts, carotene, essential oils etc. Chervil is a wonderful remedy for improving the functioning of the gastrointestinal tract, for hepatitis, tuberculosis, and skin rashes.
Chervil develops well and grows on different types soils, although best results reaches on humus-rich and well-moistened soils. If the soil lacks moisture, the plant will begin to bloom prematurely and produce a small amount of leaves that are rough to the touch. Chervil grows well in the shade, so it can be found along fences and near trees. Excellent as a compactor for late plants.
Approximately 2 weeks after sowing the seeds, shoots appear. However, at first the plant grows very slowly, so in order to somewhat speed up this process, the area where the chervil grows must be cleared of weeds.
Chervil seeds are usually sown in 4 terms. The first time sowing is done in early spring, after the snow cover has melted. In May and June, the second and third sowings are carried out, three weeks apart. Further, during the summer, sowing should be stopped, because the plant does not tolerate summer heat well. Therefore, the last date for sowing seeds is in early autumn. In this case, the plant is able to overwinter well and sprout immediately after the snow melts.
Before you start sowing the seeds, they should be soaked. True, this measure does not in any way guarantee that the seedlings will appear together. That. It is recommended to sow chervil in the shade or cover it with film. And, of course, do not forget about timely watering of the soil. If chervil is planted before winter, right before frost, then the seeds do not need to be soaked.
If there are not enough chervil seeds, then you can grow chervil using the seedling method, planting several seeds in one cup. If you place such cups with seedlings in a greenhouse or just on a windowsill, then the seedlings will appear very quickly, and after the formation of 2-3 true leaves, the seedlings can be transplanted into open ground along with a lump of earth.
It must be said that self-seeding of chervil is not bad; the fallen seeds are stratified over the winter and begin to sprout in the spring. In this case, it is necessary to determine an area for the plant that will not be dug up and flooded with water.
If you sow seeds directly into open ground, then this should be done in pre-made grooves, the distance between which should be at least 20 centimeters. Having made 4 grooves, you need to leave a wide half-meter passage between them. Before planting the seeds, it is recommended to fertilize the furrows with humus, and in dry weather, fill them with water. After the water has been completely absorbed, the seeds can be planted, covering them to 2 centimeters.
Chervil is easy to care for. It’s enough to just delete it in time weeds and water in dry weather. After the plants are well established and grow a little, they should be thinned out to a distance of 10-15 cm.
The main harvest of chervil can be harvested a month and a half after its germination, but before flowering. A plant suitable for food should have 5-7 leaves and a height of 25 cm.
Plants should be cut close to the soil, but... If they grow back poorly, it is not recommended to make repeated cuts. It is advisable to leave pre-winter or early sowing. When the chervil leaves turn yellow and the fruits on the central umbels turn brown, they can be harvested.