Chervil fragrant, cultivation. Vegetable chervil: care, medicinal properties and recipes Chervil tincture

Chervil garden originates from Western Asia and South Russia (Northern Caucasus), where it is still found in the wild on wastelands, along the banks of rivers and streams.

There is also a root chervil (root crop), the roots of which are eaten raw, boiled or fried. It is also called tuberous buten (chervil turnip).

Photo of chervil (you can enlarge by clicking on it).

Useful properties of chervil.

Chervil is an annual spice plant. Leaves are eaten fresh before flowering. This unpretentious plant rich in vitamin C - 45-60 mg%, carotene - 37 mg%, rutin, contains trace elements, quite a lot of essential oils, biologically active substances, from which it has a tonic property. Delicate, sweet aroma of chervil combines the smell 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 respiratory diseases. The use of chervil is considered especially useful in tuberculosis and other debilitating diseases. Delicate chervil greens are easily digested and well absorbed by the body.

Chervil is a cold-resistant, one might even say frost-resistant plant, since, sown in autumn, in the rosette phase (5-6 leaves) it quite freely withstands winter frosts of -10-12 ° C, and even lower if there is snow cover.

Chervil is a long-day plant, in such conditions it quickly forms a stem and blooms. At the same time, it is shade-tolerant, it can be grown with a slight dimming under the crowns of trees in the garden. But largest harvest delicate greenery can be obtained by growing chervil in spring and autumn on short day in bright sunlight.

Chervil - cultivation technology

Chervil is grown in open and protected ground, and who does not land plot, can grow it on the window in the room in early spring, starting from the February windows until the end of May and from the end of August to December, depending on weather conditions autumn. The use of film shelters in autumn and spring period allows you to extend the time of receipt of fresh products from open ground.

The soil is prepared for the usual sowing of chervil in the same way as for all green crops. For 1 sq. m contribute 3-5 kg ​​of rotted manure, 40-60 g of superphosphate and 15-20 grams of potassium salt. After digging, the soil is watered, shallow grooves are cut with a chopper through 30-40 centimeters from each other.

Seeds are buried to a depth of 1-1.5 cm. Seedlings 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 pecking. It is advisable to treat the seeds with a 1% solution of potassium permanganate for 25-30 minutes before soaking.

Seedlings need to be thinned out by 8-10 cm at a plant height of 5-6 cm. Further care consists in weeding, loosening the soil, watering as needed.

Chervil leaves are ready for cutting, depending on weather conditions, 30-35 days after germination. It should be carried out as close to the ground as possible in one step, since the plant grows poorly after cutting. In order to have fresh leaves for a long period of time, re-sowing is carried out after 10-14 days. Summer, August crops are best done in semi-shady places.

On the Black Sea coast and in the central zone Krasnodar Territory chervil winters green and in early spring, in the first or second decade of March, it can produce marketable leaves.

Features of obtaining seeds.

Chervil is sown for seeds either in early spring - in March, or in autumn - in September. seed plants from the early spring sowing period they are 30-35 cm high, bloom in June-July, and from the autumn sowing plant height is 60-70 cm, bloom at the end of April. Seeds ripen in June. The seed yield is twice as high as from the early spring sowing period.

Note to the hostess - the use of krevel in recipes.

Fresh leaves and young shoots are eaten, especially with cucumbers, as a seasoning for vegetable, meat and egg dishes. Chervil flavored cottage cheese, cheese, mayonnaise. It is used in the preparation of vegetables, mushrooms and chicken soups, pickles, okroshka, sprinkle them with scrambled eggs or scrambled eggs, add to boiled meat, fish, rice, beans, potatoes, green peas, grilled poultry, pork. Chervil goes well with such aromatic plants as tarragon (tarragon), parsley,. Vinegar can be infused on fresh chervil for salad dressing.

Chervil is used exclusively fresh, as it loses its aroma when dried or frozen. Therefore, chervil is added to dishes immediately before serving or in last moment cooking.

Its leaves are very decorative and can be used for decoration and decoration. various dishes.

Common chervil - expert advice

Or the butene-leaved kupir is an annual herbaceous plant from the Umbelliferae family. It is famous for its specific aroma with a slight hint of anise, parsley and tarragon and is part of the well-known French spicy blends of fin-erb and bouquet garni.

Young leaves are added to salads with mushrooms, potatoes, sauces, okroshka, pickles. Chervil will give an unforgettable piquant taste to fish, poultry, and lamb dishes.

AGRICULTURAL TECHNIQUE

Chervil can be sown up to three times a year: in early spring, at the end of June and in August-September, but the true gourmets of this spicy culture sow it every two to three weeks in order to constantly have fragrant young greens.

Suitable light soil substrate with an alkaline reaction. On a bucket of a mixture of soddy land and humus (1: 2), add 1 tbsp. ash and 1 tbsp. nitrophoska. The substrate must be disinfected by spilling a pink solution of potassium permanganate or one of the infusions:

a pinch of chopped onion peel (6-8 g) is infused in 1 liter of water for two to three days, filtered;

1 kg of fresh chopped nettle leaves is poured into 10 liters of water, insisted for ten days, drained, filtered;

10 g of fresh or 1 g of dry moss is stuffed into 1 liter of water at room temperature, filtered, shed the soil (or chopped dry moss is mixed with top layer soil substrate directly in the pot).

In all cases, do not use hot water!

Before sowing, the substrate is moistened. Seeds are planted to a depth of 1-2 cm without pre-training and covered with glass or film to preserve moisture. Friendly shoots (if the seeds are fresh) at a temperature of + 20-25 degrees, appear after 7-14 days. They must be thinned out in the phase of two true leaves and the temperature of the content is lowered to + 14-18 degrees.

Further care

With active growth, they are watered daily and plentifully: chervil loves moist, but not waterlogged soils (drainage is placed at the bottom of the container). The greenhouse must be ventilated. If it is not intended to use young greens for food, the pickled seedlings are planted in 1 pc. in pots with a diameter of at least 10 cm. Further, as they grow, they roll over a larger pot.

Botanical characteristic

Common chervil, in translation - Anthriscus cerefolium, another name: zhurnitsa, butel, kerbel, butenyl kupyr, demanded, gum, chervil-grass, snack, comb grass. Belongs to the umbrella family, belongs to the herbaceous annuals. The stem is straight, somewhat downy directly above the nodes.

The leaves are triangular in shape, tripinnate, the lobes of the leaves are broadly oval, pinnately incised. Flowers are painted in White color, collected in umbrellas, they complex type with multiple beams. The corolla is five-petal, there are five stamens, two columns, the ovary is two-celled. The fruit is in the form of a two-seeded plant, it is somewhat laterally compressed, oblong, smooth, beak-shaped at the apex.

Common chervil (photo)

plant propagation

The plant is common in Asia and Europe. Common chervil mainly grows in thickets of shrubs, it can be seen on sunny slopes, this representative of the flora is also localized in weedy places. It is grown as a spice in vegetable gardens and used for culinary purposes.

Used part

Chervil grass is used in this plant, as it contains many useful substances.

Collection and preparation

Harvesting of this herb is carried out during its flowering period. It is carefully cut into required quantity, after which they lay out enough thin layer on prepared spacious pallets. Then the raw material container is placed in a place where there is good ventilation, for example, you can place it under a canopy.

Every day it is recommended to stir up the grass so that moldy fungi do not have time to multiply in it, which can ultimately lead to rotting of raw chervil. If this drying technique does not suit you, you can do otherwise, you should use automated cameras.

IN drying chamber the grass will dry out much faster, for this you need to create optimal temperature conditions, in this case, you can limit yourself to 50 degrees. When the raw material is completely dry, it is taken out and packed in prepared containers, these can be paper bags or cardboard boxes.

After that, the container with the harvested chervil herb is placed in a dry room, where it will be stored for one year, after 12 months it is impossible to use expired raw materials, since it will not contain the proper amount of medicinal substances.

Cultivation and reproduction

The plant prefers well-drained, well-drained soil, while it is better to plant a zhurnitsa in a semi-shady place. If all are met the necessary conditions, then the common chervil will give a rather plentiful self-sowing, but if this does not happen, then the seeds are sown on permanent place in the spring, with their germination occurring in about two or three weeks.

What is the use of the common chervil plant?

Traditional healers use an infusion of this herb, while it must be used in the presence of dizziness, in diseases of the liver and stomach, and it is also effective in the pathology of the kidneys and Bladder.

In addition to preparing potions from herbs, fresh leaves are used directly. common chervil, because they have enough big amount vitamins, which is important in the presence of spring beriberi.

It can also be noted that an infusion based on this herb can be taken orally if there is skin abscesses and boils. In addition, it is recommended to wash damaged skin with this drug.

Infusion recipe

To prepare a medicinal infusion from common chervil, you should use the raw materials of this plant. In this case, it will be needed in an amount of not more than 15 grams. First you need to grind the plant, here you can use a ceramic pestle and grind the required mass in a mortar.

After the raw material takes on a crushed appearance, you can pour it into a prepared dry container, it is best to use enamelware, since in this container the drug will not undergo oxidation and retain the greatest amount of useful components.

Then the grass is poured with boiling water, while you need to boil 100 milliliters of water. Next, the container is covered with a tight lid, this will ensure the highest quality infusion of the medicinal liquid. After that, the container must be left to infuse for about 60 minutes.

After insisting, you should start filtering the drug. To do this, you can use a gauze cloth, through which it is recommended to pour the finished liquid into a dry dish. After that, you can use the infusion for medicinal purposes.

It is necessary to store the infusion only in cool conditions, respectively, after using the drug, it should be immediately removed in the refrigerator. It is recommended to sell it no later than three days from the date of its manufacture, otherwise it will undergo a fermentation process, respectively, its medicinal qualities will be lost.

Conclusion

In addition to the fact that this herb is used in cooking as a spicy and fragrant plant, it is still possible to prepare medicinal drugs from it, but before proceeding with their preparation, it is necessary to consult a specialist.

You should remember about an integrated approach to the treatment of any disease, and listen to the advice of a qualified doctor.

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 a crop of chervil 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

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

Saturation useful substances cupyrya helps in the treatment of cardiovascular diseases, gastrointestinal ailments, prevention and treatment of diabetes mellitus.

Varieties

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

All varieties have:

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

There are no restrictions on the region of cultivation.

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

Growing technology

Site and soil requirements

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

Note!

Areas where water stagnates after rain are unsuitable for cultivation.

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

Sowing dates

Seeds are sown in early spring, as soon as the snow melts. not excluded winter sowing. In order to constantly have fresh chervil greens on the table, they use the conveyor method, sowing seeds every 10-15 days. The interval between crops is determined based on varietal characteristics.

Soil preparation

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

Seed preparation

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

Sowing

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

Outdoor care

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

Own seeds

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

Harvest and storage

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

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

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

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

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

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

Kupyr (chervil) – herbaceous plant, a representative of the Umbrella or Celery family. The plant is a stem with complex dissected leaves (see photo). When rubbed, the herb exudes a pleasant aroma due to the high content of essential oils.

The appearance of the kupyr resembles the well-known parsley, with the difference that it has thinner and thicker 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 birthplace of kupyr, it is also found in Asia. The plant prefers sunny places eg grassy slopes, clearings.

The plant got its generic name from Greek word"Entriscos" which translates as "flower, hedge". Scientists believe that the name reflects the places where the culture grows, because most often it can be found near hedges. This plant was known even by the inhabitants of ancient civilizations. It has been widely used as a plant with medicinal properties and also eaten.

Cultivation and care

Chervil is grown in most cases for gastronomic purposes. In order to enjoy the fresh greenery of the plant longer, it is bred at intervals of 14 days. Kupyr feels good both in open ground conditions and in pots.

This grass prefers well-drained soils and at the same time belongs to cold-resistant plants that tolerate shade well. Kupyr is sown in March or April, and the first shoots appear two weeks later. Perennial also grown from seeds or shoots of the bush.

Caring for chervil consists in its periodic watering and getting rid of weeds. For the winter, the plant can be left in the garden. Vitamin greens will appear immediately after the snow melts. Forest kupyr is also an excellent May honey plant.

Collection and storage

For gastronomic purposes, young chervil greens are harvested before the plant blooms. It is better to store it in the refrigerator in the upper fruit compartment: this way it will stay fresh longer. Also, greens can be stored in a jar with cold water for several days. For the winter, kupyr can be salted, dried or frozen.

For medicinal purposes, the leaves and roots of the herb are used. Leaves are harvested before flowering. Dry the plant necessarily in the shade, away from direct sunlight. The roots are harvested in autumn. They are dug up, and then washed, cut into pieces and dried in special dryers. Roots are stored in wooden containers for two years.

Beneficial features

Useful properties of chervil are due to its valuable chemical composition. Kupyr is rich in essential oil, carotene, glycosides, minerals, ascorbic acid. The roots of the plant, in turn, contain glucose, fiber, organic acids, coumarin, vitamin C.

Thanks to the presence essential oil plant has an expectorant effect like many other essential oil plants. Therefore, it can be included in herbal teas for tuberculosis, broncho-pulmonary diseases.

Diuretic properties cupyrya will be useful for edema of various nature, and diaphoretic - will alleviate the patient's condition with fever. During heat treatment, as well as as a result of drying, kupyr loses some of its useful properties, so it is recommended to use it fresh, immediately after purchase.

Chervil essential oil is an odorous liquid yellow color with a sharp and not very pleasant smell. The oil contains the component anethole, which is also secreted by human sweat glands. Anethole gives sweat an attractive smell.

This plant is used externally with itchy dermatoses. In this case, it is better to apply the decoctions of cupyr inside and outside for the best effect. Locally it is customary to use it as a wound healing agent.

The high content of ascorbic acid makes this plant valuable for the body during the period of spring beriberi. Along with nettles, green onion and other herbs are added to salads and hot dishes. It is indicated 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, positively affects the condition of blood vessels, strengthening them and making them elastic. Kupyr is indispensable in the diet: it does not contain calories, and in addition, it stimulates digestion, which will be useful for people who are overweight.

Use in cooking

In cooking, kupyr is used as a food plant. It has long been known as a spice. The taste of chervil resembles celery, and its smell is sweetish, aniseed.

The sweet and spicy taste of these greens is perfect for preparing various hot dishes and sauces. Kupyr should be consumed fresh, as the dried or frozen plant loses its flavor. Young leaves are well suited for salads, broths. The dried roots of the plant are also used for gastronomic purposes. For the winter, the grass is harvested by dry salting. Often it is dried or frozen, the stems and leaves are pickled or fermented.

Kupyr goes well with others herbs, but best of all, its taste and aromatic qualities are revealed when using parsley, basil. The spice is obtained from dried and powdered leaves. Such spicy powder is popular in North America. It is customary for them to season chicken, fish dishes, omelettes, fried meat. Europeans, on the other hand, prepare pasta based on Camembert and mashed chervil greens and spread it on thin slices of rye bread.

Kupyr goes well with egg dishes, and it will not only decorate scrambled eggs or scrambled eggs, but also give them a special flavor. Mistresses use the plant to insist on it olive oil And wine vinegar. To do this, several sprigs of chervil are placed in a bottle of vinegar or oil and infused for 14 days.

Kupyr will transform even the simplest omelet, give it a delicious look and appetizing aroma. We recommend trying the following recipe. Several chicken eggs whisk together with 2 tablespoons of milk and a pinch of nutmeg. Chervil greens are carefully sorted out, washed and cleaned. In a hot frying pan, lightly fry the kupyr, constantly stirring the grass. Evenly distributing the chervil in a thin layer over the pan, pour it with the prepared egg mixture. 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.

It is customary to add the plant to salads with mushrooms, sauces, okroshka, pickle, spring nettle and potato soups. It goes well with fish dishes, poultry, lamb. Kupyr is a wonderful seasoning for pea dishes. In the Russian culinary tradition, grass is widely used for making cabbage soup, because young chervil leaves give the dish a spicy taste and appetizing aroma.

The plant is also suitable for decorating dishes, such as sandwiches with meat, fish, cheese. You can also make a vitamin spread for sandwiches by mixing fresh chervil greens with homemade butter or cheese. Seasoning the dish with powder or fresh leaves is recommended at the end of its preparation. In the very first dishes, it is recommended to put the leaves just before serving, because after heat treatment the plant loses some of its aroma.

Kupyr occupies an important place in French culinary art, it is added to almost all dishes. It's hard to imagine the famous garni bouquet or the classic Finn-Erb blend without this spicy herb.

The benefits of cupyr (chervil) and treatment

The benefits of this plant have long been known to folk medicine. It is used as a treatment kidney disease, diseases of the respiratory tract, bladder. It has long been treated with decoctions of this plant. intestinal infections, diarrhea. Coupyr-based preparations have anti-inflammatory and analgesic properties. ethnoscience uses such decoctions for female diseases, for example, during menopause, as well as externally for boils, abscesses.

Thanks to valuable chemical composition the plant is indicated for use by people with gout. Kupyr has a positive effect on metabolic processes in the body, facilitates the condition of a person with this disease. In addition, chervil helps lower arterial pressure , which will be useful in hypertension. There is evidence that the substance podophyllotoxin, which is contained in the greenery of the plant, helps fight malignant tumors. The anticonvulsant property of kupyr allows its use in epilepsy.

Chervil tea is used as a means to increase the tone of the 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 bring harm to the body with individual intolerance. Chervil (kupyr) is non-toxic and, with moderate use, is absolutely safe.