Chervil ordinary. Chervil openwork - description, photo, growing from seeds

Kervel or kupyr, kerbel, snack - annual plant genus Kupyr, Umbrella family. The appearance of chervil resembles parsley with more tender and thin leaves exuding 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, common in Krasnodar Territory and the Rostov region.

Chervil prefers light forests, sunny slopes, feeling good on neutral, light, well-drained soils.

Application of chervil

For its high content of vitamins and delicate anise flavor, 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, curd paste, having a 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, as the aroma of the spice quickly disappears when heated. In some countries, green salads are poured wine vinegar, infused with chervil herb.

The root of some types of chervil is also eaten: 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 for salads and vitamin cheeses.

It should be noted that chervil goes well with onions, parsley and tarragon, but does not mix with spices such as thyme (thyme) and cloves.

In addition to eating, the domestic function of chervil is known: the plant is often used for household purposes, as an effective insect repellent: it is enough to spread chervil twigs in places where they accumulate and wait for 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 useful 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 the leaves of chervil, the plant has found wide application in traditional 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, tonic, diuretic, astringent and expectorant properties.

The beneficial properties of chervil are also manifested in the ability of the plant to normalize indicators blood pressure playing an important role in the formation of a healthy of cardio-vascular system organism. The use of chervil in food helps to 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, used as a means for washing and relieving eye strain. In addition, chervil juice in lotions is used to treat arthritis, swelling and persistent skin problems. The crushed leaves of the plant have a good wound healing effect.

A tincture of the fresh leaves of this fragrant spices- a great tool for those who want to quickly and safely reset excess weight.

Contraindications

When collecting chervil leaves, care should be taken: the plant resembles a poisonous hemlock.

Video from YouTube on the topic of the article:

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.. Use the plant to lower blood pressure, treat 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 lose 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: Nikolay 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 belongs to herbs. 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 culture. 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

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 material.

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 grass 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 herbal potions, fresh leaves of common chervil are used directly, since 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 be oxidized and will retain the largest number useful ingredients.

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 it 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.