Gardeners who love herbs can often find lush chervil bushes among the beds with dill and parsley. Why not, because growing chervil is a simple and not troublesome procedure. Fragrant bushes will produce spicy herbs from early spring until late autumn. In addition, they are not at all whimsical, since they can grow even in the shade of trees and are not afraid of low temperatures. If you decide to add this plant to your green beds, we suggest using our recommendations. By following them, you will provide your household with useful vitamins and microelements. There are so many of them in the green fragrant branches that chervil is successfully used both in cooking and in folk medicine.

Foreign parsley or who is chervil

Under the mysterious name is hidden quite common plant from the celery family with a characteristic pleasant aroma. Thanks to it, chervil diversifies first courses, gives an interesting flavor to fish and meat, and even dairy products. Outwardly, it is very similar to parsley bushes, with a lush deciduous, almost erect, rosette. However, chervil has much more spicy foliage, and it is also lighter and thinner. Leaf plate It can be either with a smooth or jagged edge and even curly. Pinnately dissected leaves grow on long branching stems, the height of which can reach 70 cm. The hollow petioles are most often rounded and even, but there are varieties with weak ribbing.

Depending on the time of sowing, chervil blooms from late spring to late summer, opening umbrella inflorescences of small white flowers. By autumn, small black seeds ripen in their place. Ripening lasts unevenly, so if they are not removed in time, chervil self-sows.

Chervil has many names: kupyr, corvel, carefi, cerfolio. It is also known as French parsley because it is an essential ingredient in French cuisine, in particular for national soup.

There are several varieties of chervil, most of which are designed for cutting fragrant greens with an original and complex combination of anise and fennel aromas. Among them, the following types of chervil, differing in the shape of the leaves, are especially popular:

• simple smooth-leaved;
• curly-leaved;
• double curly.

But there are also tuberous varieties: they form a long root crop with edible sweet and juicy pulp. It is similar in appearance to parsnips or white carrots and is good in salads.

Due to its ability to reproduce by self-sowing, chervil is grown as an annual. In controlled cultivation, seeds are sown immediately in open ground. They germinate well, and the bushes can withstand even 12°C frost, so there is no need to fuss with seedlings. The spicy foliage is harvested in waves, cutting it off approximately every two weeks.

Let's take a closer look at when, where and how to grow chervil from seeds, as well as the basic measures for caring for the plant.

When to sow seeds to have fresh greens until late autumn

The growing season for chervil lasts up to 50 days, after which time the bushes begin to gradually fade. So that you can be in the garden all season fresh herbs, sowing is best done in three approaches:

1. Beginning of spring (March-April, depending on the growing region).
2. Mid-summer (late June – early July).
3. Late summer – early autumn (August-September).

Chervil feels great at home. To have spice in winter, it can be grown as a potted crop on a windowsill.

It is noteworthy that winter crops of chervil go to winter green, but in early spring will give fragrant leaves. If you decide to control reproduction and collect your own seeds, you can do this on bushes planted in early spring or before winter. In the first case, they will bloom already in the current season, in the summer, and in the second - only next spring, in April. This means that the seeds will ripen only by next summer, and this should be taken into account when stocking up on your own planting material.

Spring chervil (meaning sowing time) is usually more compact, up to 35 cm in height. Whereas as a result of autumn sowing, impressive bushes grow about 70 cm high.

Where will chervil grow?

As already mentioned, this culture is absolutely not demanding on lighting. If there is no free space in the garden, you can sow chervil in the garden under the trees. There it will also grow leaf mass. True, in a sunny area it will be more lush and dense, but, as an option, a garden will do.

Regarding the soil, like all crops, it prefers fertile soil. Although in natural conditions the plant survives in poorer soil. However, since the quality and quantity of the harvest is important to us, it is advisable to pre-enrich the bed by adding fertilizers. There is no need to fill up everything that is available on the farm; it is enough to put it under digging for each square meter area:

• rotted manure (at least 3 kg);
• (at least 40 g);
• potassium salt (no more than 20 g).

Subtleties of sowing seeds

A characteristic feature of growing aromatic chervil from seeds is that the seeds are able to remain viable for a long time. Even 3 years after collection, almost all of them sprout. But let's not forget what they contain a large number of essential oils, which slows down germination. You can speed up the appearance of sprouts by pre-soaking the seeds. Naturally, this procedure will be superfluous for sowing chervil before winter.

To prevent diseases, seeds should be kept in a weak solution of potassium permanganate before soaking/sowing.

When making beds, you should also remember that chervil seeds are small. It is enough to deepen them into the soil by 2 cm and do not cover them too much on top, much less trample on the beds. In this case, the row spacing should be at least 30 cm, or even more (for tuber varieties).

Growing chervil - simple care for spice beds

Fragrant bushes will not require much attention, and the lion's share of care activities falls on the initial period of seedling development. The application of fertilizers for planting a crop fully satisfies its need for nutrients. For this reason in additional feeding no need for chervil.

What can you do when growing chervil? Quite a bit, namely:

1. Thin out the crops. It is better to do this twice: at the 2-leaf stage, leaving a distance of 10 cm, and when the seedlings reach 5 cm in height. After the last thinning, there should be a distance of 15 cm between the bushes, and for tuberous varieties - from 20 cm.
2. Weed and loosen the soil as necessary.
3. Water periodically, remembering that chervil does not tolerate excess moisture. The foliage begins to turn yellow and the roots begin to rot.

A month after planting, the fragrant branches can be cut off. It is important to do this before the flowers appear - then their aroma weakens. You can slightly delay flowering and extend the green harvest season by breaking out young flower stalks.

In conclusion, I would like to add that the best way to store aromatic leafy chervil is freezing or pickling. Some housewives still dry the leaves, but after drying most of their characteristic smell disappears. Even fresh foliage is recommended to be cut immediately before adding to the dish. Juicy root vegetables are stored, like parsnips, in the cellar. Sow a couple of beds of chervil in your home – you won’t regret it!

Anthríscus cerefolium) - it's herbaceous annual plant. Belongs to the Umbrella family.

This plant has many names: chervil openwork, French parsley, zhurnitsa, kupir, kupir buteneleaf and sedok. As with other plants, the name of the plant changes depending on where it grows.

Titles in other languages:

• English - chervil,
• German Echter Kerbel or Gartenkerbel,
• fr. - cerfeuil des jardins.

Appearance

Chervil is very similar in appearance to parsley, but its leaves are delicately carved and slightly smaller in size than parsley.

The name “French parsley” is explained not only by the beauty of the leaves, but by the fact that chervil is part of the “bouquet garni” - a must when preparing broths in French cuisine.

Chervil has a delicate smell of anise and notes of tarragon, but the smell is not persistent and quickly disappears during heat treatment.

The most delicious and aromatic chervil greens occur in early spring.

Chervil straight from the garden - maximum vitamins and benefits

Chervil has delicate white flowers

Chervil root resembles a small carrot white or parsnip. Mature plant has a dense rosette and can reach a height of 60 centimeters. The fruits of chervil are two-seeded, black with purple tint. The seeds look like Christmas tree needles and remain viable for up to four years.

The roots of some varieties of chervil are used in cooking.

Kinds

There are about 20 plant species. It is believed that the name of the species cere folium comes from the merger of two Greek words: chaire - hello, phyllon - leaf. For this beautiful name The ancient Greeks were inspired by the pleasant smell of grass. The ancient Romans fully supported them and called this herb the same way.

The most famous modern names of varieties:

• ordinary,
• curly-leaved,
• dark green,
• smooth-leaved,
• double curly-leaved.

There are more than 20 varieties of chervil

Where does it grow?

The North Caucasus is considered to be the birthplace of chervil. southern regions Russian Federation and Western Asia. It grows wild throughout Europe, the Middle East, as well as in the Rostov region and Krasnodar region. Chervil is also cultivated in Turkey, Ukraine and Moldova.

The North Caucasus is his homeland

How to choose?

• Only young, tender greens collected before the plant blooms are used.
• Pay attention to the color of the leaves - they should be evenly colored in a rich green color.
• The leaves should not be damaged.
• The aroma emitted should be gentle and pleasant with notes of anise.

Only those greens that are collected before flowering are used.

Storage

It is best to store young chervil greens in a glass of water.

If there is a lot of greens, you can wrap them in a damp towel and put them in the refrigerator. Greens are not stored for a long time, but if the conditions are met, you can store them for a week.

It is best to store chervil in a glass of water.

The nutritional value

Nutritional and energy value 100 gr. product

Chemical composition

Young chervil greens are rich in phytoncides, minerals, vitamin A and C. Chervil, rich in carotenoids, is a powerful antioxidant

WITH full list vitamins and minerals you can find in the table:

Vitamins		Microelements		Macronutrients
Vitamin A (VE)	293 mcg	Iron	31.95 mg	Calcium	1346 mg
Vitamin B1 (thiamine)	0.38 mg	Zinc	8.8 mg	Magnesium	130 mg
Vitamin B2 (riboflavin)	0.68 mg	Copper	440 mcg	Sodium	83 mg
Vitamin B6 (pyridoxine)	0.93 mg	Manganese	2.1 mg	Potassium	4740 mg
Vitamin B9 (folate)	274 mcg	Selenium	29.3 mcg	Phosphorus	450 mg
Vitamin C	50 mg
Vitamin PP (Niacin Equivalent)	5.4 mg

Beneficial features

Regular consumption of chervil helps:

• normalize the functioning of the gastrointestinal tract;
• normalize heart rate;
• reduce the level of “bad” cholesterol;
• boost immunity.

Medicinal properties:

• The biologically active substances that make up chervil greens help cope with hypertension and activate metabolic processes in the body.
• Doctors often recommend the use of chervil for diseases of the liver, kidneys, gout, and conjunctivitis.
• A decoction of chervil leaves will help relieve eye fatigue after working day at the computer.
• Chervil infusion will help cleanse the body of toxins and normalize metabolism, which can promote active weight loss.

You can learn more about all the beneficial properties of chervil by watching the video from the program “1000 and 1 Spice of Scheherazade.”

Harm

Apart from individual intolerance, there are no other contraindications, but caution must be exercised when collecting the plant. Chervil is very easy to confuse with hemlock, a poisonous and dangerous plant.

Carefully! Spotted hemlock, similar to chervil, - poisonous plant

Application

Young and juicy chervil greens are used in cooking and in folk medicine; insects, especially ants, do not like the smell of this herb.

Only young and juicy greens are used in cooking.

In cooking

• when preparing soups, broths and other first courses;
• goes well with fried and stew, especially with fatty varieties of pork and lamb;
• chervil is added to dairy products: butter and curd paste;
• fresh leaves can be used to decorate any dish;
• chopped fresh plant root can be added to salads and first courses;
• Chervil is one of the main ingredients of Hollandaise, mushroom and Bernese sauces.

This herb combines harmoniously with dairy products, giving them freshness and a great aroma. We bring to your attention a recipe for green aromatic oil, sandwiches with which will be an excellent vitamin-rich start to a new day.

Veloute sauce is one of the main sauces of French cuisine.

Green oil

You will need a few sprigs of parsley, chervil and mint.

All herbs must be finely chopped and mixed with butter, lightly salted and added a few drops lemon juice, mix all ingredients thoroughly.

Wrap the resulting mass in cling film and place in the refrigerator. When it hardens a little, it is ready for use.

Using butter, parsley, chervil and mint you can make aromatic green butter for a sandwich.

Curd

To prepare a spicy curd mass, pass the curd through a sieve, add salt and pepper, and add a few chopped sprigs of mint and chervil. To make the mass more elastic, you can add a little sour cream.

If you like a more piquant taste to the curd mass, you can add a little finely grated chervil root and a clove of garlic, passed through a press.

Spicy cottage cheese is very aromatic and healthy

Soup

In spring, you can prepare a light and vitamin-rich soup.

You will need: 1 liter of chicken broth, 100 gr. sorrel, 1 carrot, 50 gr. green onions,3 boiled eggs, 10 grams each. parsley, chervil and dill, 2 tbsp. spoons of green peas, 2 tbsp. spoons of butter.

The sorrel must be washed. Bring the broth to a boil; while it is boiling, chop all the greens and grate the carrots. Heat the butter in a frying pan, fry the carrots and sorrel a little in it. Add chopped onion and sorrel with carrots to the boiling broth. Cook for 5-7 minutes over low heat. Chop the eggs and add to the broth. Now add all the remaining greens to the broth and cook for about 1 minute.

Chervil is great for adding to soups

In combination with other herbs and seasonings, for example, as part of a “bouquet garni,” chervil, when added to the broth, gives it a sweetish taste and a slight anise aroma.

To add a new flavor to familiar dishes, add a little chervil to mashed potatoes or season an omelet with it.

Chervil is especially popular among French chefs; its delicate taste and delicate aroma are enjoyed by true gourmets. Just keep in mind that it is best to use freshly harvested grass, because when dry it loses its beneficial and organoleptic properties.

Meat sauce

For meat, you can prepare a sauce with chervil from eggs, vinegar, sugar, salt, vegetable oil and chervil. This sauce tastes like mayonnaise, but is more delicate and piquant.

Chervil works great with other spices and herbs such as:

• tarragon,
• parsley,
• various varieties green onions,
• mint,
• salad greens.

Omelette with chervil is very beautiful and fragrant

Chervil goes well with other herbs

Sauces are often prepared with chervil

In medicine

Traditional healers They actively use chervil in their recipes. To prepare infusions, decoctions and other preparations, leaves, seeds and rhizomes of the plant are used.

Chervil helps:

• for diseases of the gastrointestinal tract;
• normalize metabolism;
• for kidney and liver diseases;
• with cholelithiasis;
• for skin diseases: eczema, lichen, dermatoses, furunculosis;
• healing of wounds and bruises;
• normalize arterial pressure;
• cleanse the blood, successfully fights bad cholesterol;
• for fatigue, depression, stimulates brain function;
• for gout;
• for colds, has an astringent and expectorant effect;
• boost immunity.

Fresh crushed chervil leaves are used to prepare lotions for skin inflammations, lichen, to heal wounds and bruises, to treat boils and acne. Also, lotions will be effective in treating arthritis and gout.

Dried chervil leaves are used to make infusions

Teas and decoctions from chervil leaves help stimulate metabolic processes in the body, remove toxins and improve immunity.

To prepare an infusion that will help with kidney and liver diseases, relieve depression and tones the body, pour two tablespoons of dry crushed chervil leaves into a glass of boiling water and leave in a thermos for about an hour.

The infusion should be consumed half an hour before meals, a quarter glass three to four times a day.

Chervil tea removes toxins from the body

When losing weight

• activates metabolism;
• tones;
• helps remove toxins and waste from the body;
• increases immunity.

Thanks to its chemical composition, chervil will increase immunity and normalize metabolic processes in the body. Daily use of this herb in the spring months will help you actively lose extra pounds and enrich the body with beneficial vitamins, minerals and biologically active substances.

Chervil activates metabolism

Everyone knows that fat, which is deposited not only under the skin, but also on the internal organs of a person and is not burned, produces harmful toxins, provokes the development of diabetes and can activate the development of cancer cells.

Chervil will help fight toxins; it will help cleanse the blood and remove toxins from the body, while having a beneficial effect on the liver. In addition, chervil has a slight diuretic effect, which will help remove excess fluid from the body.

For active weight loss you need to prepare the infusion according to the following recipe. One tablespoon of dry chervil leaves should be poured with one glass of boiling water and left for an hour in a thermos. Strain the finished infusion.

You need to drink the prepared infusion throughout the day in equal parts between meals. Preferably an hour before meals or an hour after meals.

Chervil infusion will help you actively lose weight

In cosmetology

Chervil extract is included in various creams for the care of problem skin of the face and body. Creams have a therapeutic and tonic effect on the epidermis and deep skin.

Other

• as a means to fight ants, a few twigs placed in the house or country house will repel the ants;
• V industrial production: alcoholic beverages and meat products.

Juice

The juice of fresh leaves of the plant is an excellent expectorant for colds. Moreover, it will help with inflammation of the lymph nodes.

A cough will stop tormenting you if you add 35 drops of juice to half a glass warm water and drink before eating. The procedure must be repeated three to four times a day. Chervil juice prepared in this way will not only relieve cough, but also cleanse the blood and become a strong immunostimulant.

Chervil juice will cure cough

The juice can also be used as a salad dressing.

Juice can be used to dress a salad

Essential oil

Chervil aromatic oil is obtained from the seeds of the plant by steam distillation.

The oil has found application:

• V Food Industry in the production of meat products,
• in the production of alcoholic and non-alcoholic drinks.

At home and for therapeutic purposes, the oil should be used with caution, since it is based on methylcavicol, a toxic and carcinogenic chemical compound.

Growing

Chervil is an annual plant, does not like waterlogged soils, can grow in the shade, does not require ongoing care. The plant tolerates cold easily, so it can be sown in early spring.

The seeds do not require deep burial, 0.5-1 cm is enough. They are sown according to the principle of planting parsley - according to the 20 by 30 cm pattern. When the grass begins to sprout and the young shoots rise by 7-10 cm, they will need to be thinned out, leaving gaps of 10-15 centimeters between neighboring plants.

After just a month, you will be able to enjoy fresh and aromatic herbs. The plant can be sown for seeds in the winter, since the seeds ripen three to four months after the plant sprouts.

Seed plants are cut close to the ground and dried with the seeds facing down. Seeds retain their properties and ability to sow for two to three years.

Chervil gets along well in the garden with other herbs

In Rus', chervil was used not only as medicinal plant and aromatic seasoning, but wine was also made on its basis. The grass grew wild and was available to everyone.

Openwork chervil, common chervil, buteneleaf chervil - all these are names of the same plant. Translated from some languages ​​it means “fragrant herb”. Chervil grows on almost all continents: Europe, North and South America, East and Central Asia, North Africa. Found in Turkey, Iran and Iraq. This is evidenced by its numerous names: karefi, kerbel, kerful, cerfolio, corvel. And he comes from the southern latitudes of Russia - Krasnodar Territory, Transcaucasia, and the Middle East.

This plant has been known since ancient times. In the old days, peasants were treated with chervil tinctures, drank kumir wine and ate its stems.

Description of the plant and valuable chemical composition

Chervil is an annual herbaceous plant family Umbellaceae, genus Kopir. It has several types. The most famous in our area are simple smooth-leaved chervil, tuberous chervil and curly chervil. All of them differ from each other only in the appearance of the leaves; their taste and smell are identical.

The stem of the kulir is hollow and branched, reaching a height of up to fifty centimeters. Appearance slightly reminiscent, but the leaves of chervil are denser and thinner. They are also attached to petioles and have a curly, feathery or smooth edge. The plant has a pleasant anise smell and a sweetish taste a little like.

The plant blooms with small white flowers from late spring to mid-summer. Fruits from August to the end of September. The fruits are brown, smooth, and have a short nose.

It prefers bright sunny meadows and grassy slopes of valleys. Latin name This genus of such plants is translated from ancient Greek as “hedge” and “hedge,” most likely because this grass is most often found near the walls of houses and fences.

And in Rus', plants of the genera hogweed, angelica and kupir were best known under one name -.

The chemical composition of chervil is very diverse. It is present in large quantities essential oil, which contains anethole and gives the plant a delicate anise smell. It also contains glycosides, phytoncides and many.

Mineral composition represented by and , and , and , and , and .

The vitamin complex includes vitamin A, vitamin C and.

Energy value is about 230 Kcal per hundred grams of plant.

Key points about growing chervil and caring for the plant

Growing it spice plant possible both in open ground and in flower pot Houses. Although this plant is cold-resistant, in winter it can produce a harvest only in indoor conditions.

Main biological features plants are:

• shade tolerance, thanks to which it grows well in the shade fruit trees or berry bushes;
• cold resistance, which allows you to grow chervil in northern latitudes at temperatures down to minus ten degrees Celsius;
• protecting plants from pests such as ants, slugs and aphids;
• drought resistance, since excess moisture contributes to the death of the plant;
• unpretentiousness, however, it prefers soils that are looser and more drained, and does not neglect organic fertilizers.

Chervil is propagated by seeds, and it can also be grown from shoots of a bush. Seeds are planted to a depth of about one to two centimeters at a distance between rows of at least 45 centimeters. Sprouts appear in almost two weeks.

The land where the grass will grow must be fertilized. When the first true leaves appear, the plant is replanted, keeping a distance of six centimeters between the bushes, and at the next replanting - 25 centimeters.

Care consists of weeding, periodically loosening the soil and watering during particularly dry periods.

Sow the plant in several passes to always have fresh herbs on hand. The first sowing is best done in early spring, then at the end of June and the last one at the end of summer.

The plant is left for the winter, and the first fragrant greenery appears immediately after the snow melts.

Chervil propagates well by self-sowing, as its fruits quickly fall off. The leaves of the plant grow quickly, but just as quickly they become coarser. They must be collected before flowering, and if you cut off the emerging arrows in time, the spice harvest can be significantly increased.

Besides everything else, chervil is quite beautiful plant and looks great as a hedge or garden border.

Useful properties, contraindications and harm of chervil

The beneficial properties of such a plant have been known since ancient times and are widely used in folk medicine and cooking.

The plant has the following medicinal effects:

• used as a diuretic;
• has a general strengthening property;
• used as an expectorant;
• has a positive effect on blood vessels;
• used in the diet;
• has a wound healing and astringent effect;
• improves the functioning of the cardiovascular system;
• used as an analgesic and anti-inflammatory agent;
• has a sedative effect.

In folk medicine, chervil openwork is often used for diseases of the kidneys and bladder, it is used to stimulate the respiratory system, and significantly reduces blood pressure.

Infusions and decoctions of chervil herb are widely used for women's diseases, menopause and intestinal inflammation. The plant also has a powerful anticonvulsant and helps with epileptic seizures.

Chervil-based decoctions are a wonderful remedy for the fight against gout and liver pathologies. It is often used to relieve eye strain and to wash them during infectious processes. Lotions with chervil juice are good for skin diseases and are very effective for arthritis, and its leaves have strong wound-healing effects.

In addition, the use of infusions from the leaves of the plant promotes rapid and effective weight loss.

Chervil is absolutely safe and does not cause harm to health. All its contraindications boil down only to individual intolerance to its components. In addition, you should be careful when collecting wild plants, because chervil can easily be confused with poisonous hemlock - one of the most poisonous plants.

Use of chervil in cooking

This plant is used as a spice for culinary purposes. So green vegetable crops Like, parsley and tarragon go wonderfully with it. Chervil is included in various spice mixtures: “Bouquet garni” and “Fines Herbes”.

Soups and vegetable dishes using this spice are very aromatic and tasty. It is often added to poultry dishes.

Salted omelettes and boiled eggs go well with this product, and potato salads with chervil will sound completely different notes.

It is not advisable to prepare this product for the winter, since its exquisite aroma disappears during drying and heat treatment. And if it is used for hot dishes, then this spice must be added almost before serving.

Sprigs of this herb will look harmonious on various sandwiches; it is good to use for decorating ready-made boiled, fried and jellied dishes.

This plant is used to make alcoholic and non-alcoholic drinks, used in the canning and dairy industries, and added to grape and fruit vinegar for a more refined aroma.

conclusions

Chervil is herb, which has an exquisite taste and delicate aroma. It is often used in cooking, and medicinal properties highly valued in folk medicine. In addition, such a plant is often decorated personal plots, walls of houses and fences. The use of chervil is safe if there is no tendency to be allergic to the substances included in its composition.

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 its 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.

The leaves and stems of chervil, which have a pleasant taste with sweet notes, emits 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 fresh herbs are added to dishes: in dried form, 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 is a completely safe plant that does not give 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 can grow in poor soils, but if you want to get a lot of juicy greens or tubers, it is better to provide it with fertile soil.

In early spring, we dig up the area chosen for sowing seeds, adding the following fertilizers to each square meter:

• 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 (there is no need for additional insulation 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 the kupyr in the same way as for 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.

Main condition correct use- consume the collected greens as quickly as possible, otherwise they will 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.