Fragrant chervil is a healthy and tasty seasoning. Useful composition and medicinal properties of chervil Wine from chervil kupyr

In the article we will discuss chervil - what it is, how the plant is used in medicine and cooking. You will learn how to grow chervil at home, and whether there are any contraindications for its use.

Appearance (photo) chervil

Chervil is an annual spice-flavoring plant of the Umbelliferae family. Commonly referred to as French parsley. The plant reaches a height of 50-80 centimeters. It has white root similar to a carrot. Inflorescence in the form of an umbrella white or Pink colour. The leaves are multi-pinnate and have a slightly spicy aroma.

The habitat is wide, the plant can be found throughout Europe. This herb was used by the ancient Greeks and Romans. Now chervil is used as a spice and as a medicinal plant.

Chemical composition

Chervil leaves are rich in such components:

• vitamin C;
• provitamin A;
• routine;
• mineral salts;
• essential oil;
• protein substances.

The root of the plant contains fats, nitrogenous substances and carbohydrates, which act as a stimulant for digestion.

Beneficial features

Chervil is taken in folk medicine for the treatment and prevention of gastrointestinal diseases. The plant is used to reduce blood pressure, treatment of colds, dizziness. Take to stimulate the liver and kidneys, gallbladder.

The plant is a powerful antioxidant due to the high content of vitamin A and carotenoids. Chervil is considered an effective tonic and restorative natural remedy.

Chervil is used for indigestion, it restores metabolism. Stimulates the work of the liver and kidneys. Has diuretic properties. Helps with gout. The plant is recommended for relieving headaches.

Crushed chervil leaves have a wound healing effect. Means based on it are used as lotions for the eyes to relieve tension.

The use of chervil herb in the form of an infusion helps to throw off excess weight . The calorie content of the plant is 237 kcal per 100 grams of spice.

Infusion for weight loss from chervil

For weight loss, you can use an infusion of chervil herb.

Ingredients:

1. Chervil leaves - 2 tablespoons.
2. Water - 2 glasses.

How to cook: Pour 2 cups boiling water over chopped grass. Let it brew for 1 hour.

How to use: Drink 0.5 cup 4 times a day before meals.

Result: Normalizes metabolism, improves digestion, promotes healthy weight loss.

Application in cooking

Chervil - what it is, and what it is eaten with, they will ask the question of the hostess. The leaves of this plant are widely used as a spice in cooking. The aroma of chervil is reminiscent of anise and parsley. Some in its smell capture notes of tarragon and fennel. The French add this spice to the traditional composition of a mixture of odorous herbs, which is called Finn-erb.

Chervil is used fresh, as the plant loses its aroma when dried and frozen. Add just before serving or to last moment cooking. Most often, chervil is used in vegetable dishes.

French green peas

A light salad of green peas and greens is prepared as an independent dish or served with fish and meat.

You will need:

• green salad - 1 bunch;
• green peas - 500 grams;
• butter - 1 tablespoon;
• onion - 2 heads;
• water - 50 ml;
• sugar - 0.5 teaspoon;
• salt - 0.5 teaspoon;
• chervil - to taste.

How to cook:

1. Put lettuce leaves on the bottom of the pan, add onions, peas, butter, sugar, salt, herbs, Pour boiling water over the resulting mixture.
2. Boil for 25 minutes over low heat.
3. Then drain the remaining water, add salt and chervil. Serve hot.

calories:

Calorie content per 100 g of the product is 344 kcal.

The spice is added to meat and fish dishes. Chervil is well suited to cottage cheese casseroles, some types of cheese, egg omelet. It goes well with potatoes, cabbage and onions.

Vegetable broth with chervil

Fans of vegetable broths will appreciate the dish with the addition of this herb. Like most spices, chervil is added to hot dishes already at the end of cooking, 2-3 minutes before removing from the stove.

You will need:

• leek - 1 pc.;
• carrots - 4 pcs.;
• onion - 2 pcs.;
• celery stalk - 2 pcs.;
• garlic - 3 cloves;
• anise - 1 pc.;
• ground coriander - 0.5 teaspoon;
• ground white pepper- 0.5 teaspoon;
• basil - 1 bunch;
• parsley - 1 bunch;
• chervil - 1 bunch;
• green onions - 1 bunch;
• lemon - 0.5 pcs.;
• white dry wine- 100 ml.

How to cook:

1. Put vegetables and garlic in a pan and cover with water so as to cover the mixture. After the broth has boiled, cook over low heat for 8 minutes, without closing the lid. Add anise, coriander, finely ground white pepper.
2. After 8 minutes, add lemon, herbs, remaining spices. Boil for a couple more minutes.
3. Turn off the fire, pour the mixture with wine.
4. After the broth has cooled, put it in the refrigerator for a day.
5. Serve after chopping vegetables with a blender.

calories:

Calorie content per 100 g of the product is 126 kcal.

Cultivation of chervil

You can plant chervil seeds

Chervil is grown in open field. Some housewives manage to grow this spicy plant on the windowsill at room conditions.

Sow in open ground in late February - early March. The life span of the plant, depending on the intensity of watering, is 30-45 days. To have chervil greens on the table all summer, the plant is sown 2-3 times during the season.

Soil preparation

Soil preparation before sowing is the same as for all green crops. The soil is fertilized with rotted manure, superphosphate and potassium salt. The dug-up earth is well watered before planting, shallow furrows are made. Chervil seeds are laid to a depth of 1-1.5 centimeters.

Landing in open ground

If you sow dry seeds, shoots will appear, depending on the air temperature, in 2-3 weeks. To speed up seedlings, it is recommended to pre-soak the seeds by treating them with a 1% solution of potassium permanganate.

Chervil seeds should not be planted deep. Distance between rows 30-40 cm.

Care

After the plant has sprouted, it needs to be thinned out. Thanks to the free space, the stem of the chervil will become stronger. Spice care is the most common - weeding, loosening the soil, watering as needed.

Collection and storage

In about a month, you can harvest. Chervil leaves are cut close to the ground. Used fresh. In the frozen and dried state, aromatic characteristics are lost.

Chervil roots can be harvested for the winter by freezing the plant. In winter, it can be used for salads, spicy oil, cheeses.

Contraindications and possible harm

Not medically proven possible harm chervil. The main danger he poses is self collection plants in the wild. The plant is very similar to poisonous hemlock. If you mix them up, you can get serious poisoning.

For more information about chervil, see the video:

What to remember

1. Chervil is easy to grow outdoors. This will provide you with a spice that can be added to any dish.
2. Chervil infusion is suitable for those who want to lose weight. The antioxidants contained in it normalize the metabolism.
3. Be careful when collecting grass outside your own garden. It can be confused with poisonous hemlock, which threatens indigestion and poisoning.

Common chervil Photo: Nikolai Khromov

General information:

This culture is very ancient, known to the Greeks and Romans as early as the 3rd century BC. e. However, chervil appeared in Europe only in the 16th century. The homeland of this plant is the Mediterranean, but in the wild it is common in many countries, including Russia;
. young leaves are rich in vitamins A and C, have a pleasant taste, contain essential oil, glycosides, minerals tastes like anise. In early spring, as a seasoning, they are added to salads, vegetable soups, egg dishes, as well as cottage cheese and cheese. Chervil is also seasoned with hot meat dishes, primarily lamb, fried pork, fried chicken. Together with tarragon, parsley and chives, it is added to omelettes. Sandwiches with butter are flavored with greens, vinegar is flavored. Tubers contain 27.8% carbohydrates, 3.5% nitrogenous substances, 0.4% fats, have a pleasant taste reminiscent of chestnuts. They are used raw, boiled and fried.

The soil:

not lower than 5.5

mechanical composition of the soil: light soils

predecessor:

potatoes, cucumbers, onions, lettuce, carrots, beets

specific cultural requirements:

Prefers light, loose, fertile, sufficiently moist soils;
. fresh manure it is better to bring under the previous culture. Under autumn digging 3-4 kg of humus or compost are applied per 1 m2, and in spring 20-30 g of nitrogen, 50-60 g of phosphorus and 70-80 g of potash fertilizers

Landing:

planting method: seedless

sowing seeds in open ground:

for summer collection- from the beginning of April to mid-July (every 2 weeks), for spring - before winter, in August - September

sowing depth:

sowing / planting scheme:

row sowing with row spacing 45-60 cm, sowing with two-line tapes with row spacing 50 cm, distance between rows 20 cm, between plants in a row 15-20 cm

Care and problems with growing:

top dressing:

1-2 top dressings are enough for a season with a complex mineral fertilizer type of azophoska at the rate of 10-15 g/m2

watering:

with an excess of moisture, the chervil turns yellow and dies, with a lack - the greens coarsen, flower stalks appear prematurely

temperature regime:

cold-resistant culture, does not require shelter for the winter

Purpose of the variety:

canteens:

Openwork, Izmailovsky Semko, Curly, Fragrant

Greenery harvesting can be started 30-40 days after sowing;
. chervil is used in folk medicine for dizziness, various diseases of the liver, stomach, kidneys, Bladder, with colds (cough, runny nose, fever). Decoctions of chervil are rubbed with a rash on the body

Chervil in his own way appearance quite strongly reminiscent of parsley, but its smell is refined, a little sharp, with light notes of anise, fennel and tarragon, just not to be confused with anything. The similarity of its dark green leaves to parsley gave chervil its second name - French parsley.

Beneficial features

Chervil greens - good source protein, vitamin C, as well as rutin, glycosides, mineral salts, ascorbic acid, provitamin A. Its seeds contain up to 30% essential oils.

Chervil in medicine

It is used as a tonic, as well as in diseases of the liver, gallbladder and kidneys. It improves appetite and simulates the work of the digestive organs. It is effective in inflammatory diseases of the upper respiratory tract, endocrine problems, and also as a diuretic. Decoctions and infusions of chervil help with bruises, skin rashes, furunculosis, indigestion.

Chervil is one of the earliest green crops, it is a great helper in the fight against spring beriberi.

Chervil in cooking

Chervil is a valuable spicy-flavoring plant, usually consumed fresh. One of its unique virtues is its ability to enhance the flavor of other herbs in a cooked dish.

Fresh leaves of this plant are an excellent seasoning for salads (especially vegetable and mushroom soups), soups (okroshka, pickles, with nettles, beans, fish), meat dishes(especially lamb and pork), grilled poultry, egg dishes, curd pastes, cheeses and butter, fried fish, boiled potatoes, they are widely used to flavor vinegar and sauces. Chervil greens add a unique taste to aspic dishes. Chervil pairs well with tarragon, parsley, basil and onions, especially in omelettes, and does not pair well with thyme and cloves.

The aroma of chervil is very delicate and easily disappears. Therefore, freshly cut chervil is used in cooking; from a long stay in the air and at a hot temperature, its aroma practically disappears. As a spice to dishes, it is added at the very last moment of cooking or just before serving. Heat treatment of chervil greens deprives it of taste.

Chervil is especially popular in french cuisine, where it is an indispensable component of the classic fin-erb fragrant herbal blend, and its fresh leaves are often added to the bouquet garni. Although dried chervil leaves lose a lot of flavor, they are included in many compositions of the classic French herb de Provence blend.

Great care must be taken when harvesting chervil leaves, as they are very similar to poison hemlock leaves.

Chervil is used and how ornamental plant, in particular, they are decorated with borders.

Fragrant chervil is classified as a spicy herb. This plant is also called kupyr, kerbel, zhurnitsa or snack. Chervil is an annual plant, belongs to the umbrella family. Its leaves are light green, pinnately dissected, with a jagged edge, the height does not exceed 40 - 60 cm. The bush of the plant is wide and its dimensions are also about 50 cm.

The plant has gained popularity due to its mild sweetish-spicy taste and delicate spicy aroma, reminiscent of the smell of anise. Chervil possesses these properties because it contains essential oils found in the leaves, and also contains a large number of various minerals.

In addition, it contains many vitamins, including vitamins A and C, glycosides, rutins, carotene, as well as elements such as magnesium and iron. Fragrant chervil is a mid-season plant, it can be used as a seasoning in the kitchen a month after planting. Leaves are eaten fresh, harvested before flowering.

Landing, care

Agrotechnics for growing this crop is not complicated, it is cold-resistant and not demanding on growing conditions. For fragrant chervil suitable site in the sun or in partial shade. Own experience suggests that the best place for him is still partial shade.

The culture is completely undemanding to the soil, although, of course, it grows better on fertile soil.

The ideal option for planting would be wet loose fertile soil in which water will not stagnate.

If you have clay and loamy soils on your site, then they need to be mixed with sand and organic matter added: humus or compost.

When sowing, seeds are slightly pressed into moist soil to a depth of 0.5 cm and are not even sprinkled on top. It is noticed that the seeds germinate faster at temperatures below 15 degrees. When sowing, a distance of 15 - 20 cm is left between rows. When shoots appear, they are thinned out, leaving 10 cm between them in a row.

Surplus shoots can be transplanted to another place. So that throughout the summer there is fresh greenery, every two weeks the seeds can be planted in the garden. Standard care for green crops is weeding, watering, loosening, top dressing. For top dressing, you can use a liquid infusion summer herbs and nettles.

The soil must be kept constantly moist. It is advisable to remove emerging buds on the stem to delay flowering and preserve the nutritional suitability of the leaves, which are used in dishes only before flowering.

To grow the chervil crop in early spring, it can be sown before winter.

Winter sowing is carried out in rows at the end of September. Cover the beds for the winter nonwoven fabric or pawpaw. Chervil at favorable conditions well propagated by self-seeding. Therefore, once planting this annual plant, you can not worry about its reproduction.

To do this, you just need to leave a few peduncles. This fragrant crop can be grown not only in the beds in the garden or vegetable garden. It grows well in pots on cool, shady windowsills and balconies.

Usage

Sometimes chervil is planted in the beds along with lettuce. The aroma of essential oils repels pests such as aphids, ants, slugs from this crop. The culture is widely used in folk medicine for beriberi in early spring, in the treatment of gastrointestinal diseases.

In cooking, chervil greens are used to decorate dishes, in salads, as a seasoning for meat, vegetable, egg dishes, as well as to flavor dairy products: cottage cheese, cheese, mayonnaise.

Fragrant chervil can be grown all year round- in the summer in the garden, and in the winter on the cool windowsill of the house.

Video: Fragrant chervil, cultivation

But experts in medicine and cooking have long been familiar with this spice, which is known for its healing properties, pleasant taste and delicate aroma.

What is chervil. Description

Common chervil, or Openwork chervil, is an annual herbaceous plant, which belongs to the umbrella family. Chervil is one of the types of kupir, therefore it is also called Kupyr butenelistny. Grass grows almost all over Europe, excluding Scandinavia, England, Spain and Italy. It grows freely in nature and in some places Central Asia, Transcaucasia, Turkey, Iraq and Iran. In Russia, kupyr is found in the Krasnodar and Rostov regions.

The plant has a spindle-shaped root and straight pubescent stems that branch almost from the base. Chervil is characterized by thrice pinnate leaves and white flowers. Smooth oblong brown fruit appear in August or early September.

Thin and tender leaves thin out a slight anise smell. They taste like parsnips.

Externally kupyr looks like parsley. It is often referred to as "French parsley", not only for its superficial resemblance, but also for the fact that it is often used in classic spice blends in French cuisine.

Today there are two types of garden chervil:

• Sheet, or openwork, chervil. This species is characterized by dark green leaves. It is grown only for the use of the ground part of the plant.
• Turnip, or root, chervil. For winter drying, the tubers of this kupyr are used, which are later used in the preparation of various dishes.

The composition and calorie content of chervil

A powerful antioxidant contains a large amount of vitamins and nutrients:

These substances are found in all parts of chervil.

Calorie content per 100 g of kupyr is 237 kcal. The nutritional value for this volume of the product is 23.2 g of protein, 3.9 g of fat, 49.1 g of carbohydrates and 11.3 g of dietary fiber.

All their beneficial features chervil is only fresh.

Useful properties of chervil

The herbaceous plant is widely used in folk medicine. It has a stimulating, tonic, astringent and expectorant effect on the body.

The healing properties of the plant allow you to cope with the following ailments:

• The presence of biologically active substances in greenery helps to activate metabolic processes in the body, and also helps with hypertension.
• Chervil is used for diseases of the liver and kidneys. It will be useful if a person has gout.
• Kupyr helps cure conjunctivitis and other eye infections. To relieve eye fatigue, a decoction of the leaves of the plant will help.
• The plant helps in the fight against colds.
• Cleansing the body of toxins is carried out with the help of tincture of cupyr. It normalizes metabolism and actively loses weight.
• FROM arthritis, swelling, bruises and skin diseases can be treated with chervil juice. To speed up the healing process of wounds, powdered leaves of the plant are applied to the affected areas.

With the regular use of greens in food, it is normalized:

• Heartbeat;
• Respiratory system;
• Arterial pressure;
• The work of the gastrointestinal tract.

Chervil improves immunity and reduces the degree of "bad" cholesterol. Useful substances in the composition of cupyr help improve memory, get rid of depression and neuroses.

Since chervil is a spicy herb, it can only be contraindicated in case of individual intolerance.

However, when collecting wild chervil in the forest, you must be careful. This kind of cupper often confused with hemlock, which is poisonous and dangerous for the body greens. Usually these two plants are confused due to the similarity of the leaves.

Those who wish to lose weight are advised to use a decoction of crushed leaves. To prepare a drink, take 2 glasses hot water and 2 tablespoons of herbs, which are brewed in boiling water and infused for about 1 hour. The decoction is drunk 0.5 cup 4 times a day before meals.

Application of chervil

In cooking

The anise flavor of chervil has contributed to its use in culinary arts. Many dishes are flavored with this herb.

French cuisine is rich in recipes using this spice. In order not to lose aromatic properties, openwork leaves of kupyr are steamed. Drying the herb will lead to the loss of not only the smell, but also the beneficial properties of the plant.

Aromatic greens are often present in the following dishes:

Fresh herbs should be added to the finished dish 2-3 minutes before the start of the meal.

In the production of seasoning added to cheeses, curd pastes, butter and sauces, to which it imparts a spicy aftertaste and a delicate anise aroma.

If you want to mix several seasonings, then only basil, chives, mint, parsley and tarragon should be combined with buteneleaf kupyr. An unsuccessful option would be cloves, thyme and thyme.

The edible roots of the chervil root are used for winter preparations and added to salads and vitamin cheeses. IN ready meals the root is added just before eating, like greens.

Chervil in cooking

Other plant uses

For problem skin of the face and body, manufacturers offer different kinds creams, which include chervil extract. Funds that have therapeutic and tonic influence, help to cope with violations of the external and deep skin skin.

The stems and leaves of the plant are often used in the production of vodka, liquor and tinctures.

Selection and storage of chervil

The choice of chervil should be approached carefully. It is necessary to choose only young tender greens rich green color. The leaves must be intact, without damage or other defects. The anise smell should be pleasant and light. Chervil follows store in a container of water. At in large numbers her greens are wrapped in a damp towel and placed in the refrigerator. In cool conditions, kupyr is stored for a week.

Independent cultivation of chervil

The plant is cold-resistant, so it is surprising that it is rarely grown in the regions of Russia.

Early maturing view grows well in shady areas, but care must be taken that the soil is moderately moist. With insufficient watering, the kupyr quickly blooms, the greens become rough and tasteless. Light, well-drained soil with lime will do.

For rapid germination, the seeds are soaked or treated in special solutions. Then they are planted at a depth of 1–2 cm from the soil surface. The first shoots appear 10-15 days after planting. The distance between plants and rows should be 20 cm.

For continuous harvest sowing is done every 20 days. Plant care involves moderate watering, loosening, weeding and removal of flowering stems. Infusion is used as top dressing wood ash or mullein solution.

Greenery cutting is carried out when it reaches 20 cm in height. To obtain seeds, you need to leave a few bushes that bloom in 5-6 weeks. Browned testicles are cut and placed in a shady place. Seeds that remain viable for 3-4 years are stored in paper bags.

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 the wild, 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, useful properties 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, spring sun 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 introduce a standard set of 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 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 is not much different 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,
• Vitamin C in large quantities,
• 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 in its raw form (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 store everything nutritional properties and green minerals.

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 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.