Garden flowers, plants and shrubs

Chervil openwork - description, benefit and harm, recipes, reviews


Chervil was known in our latitudes since ancient times and they called it snacks, karbel, kupyr. It was used in food and as a remedy. Today, the plant continues to be used in traditional medicine and cooking, but its beneficial properties have found application in other areas of human life.

Chervil (kupyr): chemical composition and nutritional value of the plant

Chervil is always noticeable among other plants. It reaches a height of 70 cm and has tall, upright and branched stems with an intense aroma. The leaves are smooth, dissected, sometimes curly, have a bright green tint.

The flowers of the plant are white or pale pink. The inflorescences are shaped like dill umbrellas. Another distinctive feature of the plant - it does not fade until mid-autumn.

Herb Chervil contains mineral salts, glycosides, vitamins A and C, rutin, protein, various micro and macro elements. In folk medicine, the plant is valued for its high content of vitamin A, as well as carotenoids, which are powerful antioxidants.

100 g of a plant contains:

  • 4740 mg of potassium,
  • 130 mg of magnesium
  • 1346 mg of calcium,
  • 83 mg of sodium
  • 31.95 mg of iron
  • 450 mg of phosphorus,
  • 2.1 mg manganese
  • 29.3 mcg of selenium
  • 0.44 μg of copper
  • 8.8 mg of zinc,
  • 5850 mg of vitamin A,
  • 1.99 mg of B vitamins,
  • 50 mg of vitamin C,
  • 11.3 g of dietary fiber,
  • 7.2 grams of ash.
Chervil has a calorific value of 237 kcal per 100 g of product.

Useful properties of chervil as used in traditional medicine

Regularly eating kupyr in food, you can adjust the metabolism, get rid of excess fat, improve memory and relieve depression. Previously, traditional healers used it as an expectorant, diuretic, which has an additional astringent, tonic and stimulating effect.

Chervil openwork has other beneficial properties. It helps to normalize blood pressure, a positive effect on the cardiovascular system of the body. Good effect on the work of the kidneys, respiratory organs.

Apply fresh chervil juice

The bubble is used in various forms, its juice has useful properties, which is used as an excellent expectorant. Use not pure juice, but its solution.: 30-50 drops per half glass of water. Drink it before meals three to four times a day. Such a solution is not only able to fight cough, but also strengthen the immune system, purify the blood.

Fresh juice Chervil is able to fight skin diseases such as scrofula, lichen. It helps to heal wounds that can not be delayed for a long time. It is also used in inflammation of the lymph nodes.

How to make a decoction of chervil

For cooking brothTwo tablespoons of the leaves of the plant are taken from the cupola and boiled for 15 minutes in 0.5 l of water. Sometimes it is recommended to add honey to the decoction. If you have prepared the Chervil in this way, the question arises: how to take it. The recommended dose is half a glass three times a day.

A bubble in this form is beneficial for gout, liver diseases, female diseases, including during menopause. Outwardly it is used in the treatment of edema, arthritis, boils, boils. Crushed leaves help heal wounds.

What is useful from tea Chervil

The leaves of the plant are used to make medicinal tea, which, along with toning the body, soothes the central nervous system. Therefore, it is recommended to drink it in depressive states, for the prevention of sclerosis, and various nervous disorders. At the same time, it has a positive effect on the gastrointestinal tract.

How to use Chervil infusion

Chervil tincture recommended for weight loss. It helps to get rid of extra pounds as safely as possible. To prepare it, pour two tablespoons of crushed dry leaves of a plant with a glass of water. Insist them for at least an hour. Take it before a meal for 30 minutes, 50 ml three to four times a day.

Application of essential oil

The seeds of the plant are rich in essential oil. It is obtained by the distillation of grains with steam. Used in cooking in the manufacture of meat products, as well as in the production of non-alcoholic and alcoholic beverages.

At home, chervil oil is not recommended. It contains a carcinogenic and toxic chemical compound, methylcavicol. With the wrong use of oil, you can get the opposite effect of the therapeutic.

The use of chervil in nutrition

In dietetics, the plant is most often used to remove toxins from the body, activate metabolism, and give a general tone to the body. Cleansing the body first due to diuretic effect - it removes excess water, and with it, toxins, cleanses the liver.

Since chervil has a rich composition of chemicals, it nourishes the body with useful substances and biologically active elements, improves metabolic processes in it, and improves the protective functions of the body. This effect is best felt in the spring. With regular use of chervil during this period, not only the incidence, but also weight decreases.

Chervil and cooking

Due to the sweetish anise flavor, the plant has long been used in cooking as a spice. Fresh green plants are used in the preparation of various sauces, salads with mushrooms, spring broths and soups, dishes from poultry, fish, lamb, using eggs.

It is excellent with peas. Sometimes for these purposes they take the root of the plant. Fresh greens are used to decorate dishes, sandwiches. If you mix chopped herbs with butter or cheese, you can make a delicious sandwich spread.

In addition, it is used in the preparation of wine vinegar or olive oil infusion. To do this, add a few sprigs of the plant to the bottle. It can be used in combination with other spices. It is believed that the perfect aromatic compositions are obtained with basil and parsley.

Chervil is recommended to use only fresh, although you can find it in dried form. Some culinary practitioners practice the dry salting of the kupyr, as well as pickling or fermenting leaves and stems. But it is believed that after such processing, as well as after freezing, it loses a significant proportion of its flavor.

Chervil: how to prepare and store medical raw materials

In order for the Chervil to retain its benefits and not bring harm, it is important to properly prepare it. For medicinal purposes, use the root and leaves of the plant.

Harvesting the root takes place in the fall. It is dug out and washed from the ground, cleaned, cut into pieces and dried in the oven or dryers. Store the root is recommended in wooden boxes. Remember that after two years of storage, it will lose its useful properties.

The leaves, on the other hand, are harvested at the beginning of summer, before the plant blooms. They also need to be washed and dried. But drying takes place in natural conditions, away from the direct rays of the sun, exclusively in the shade.

True harvested in this way the leaves are not used in cooking. After drying, they lose most of the flavor and taste. The same thing happens with the freezing of the plant. For culinary purposes, it is best to keep it in the refrigerator in the fruit compartment or in a cold water jar.

Chervil: are there any contraindications

With such a plant's utility, the logical question arises: does the Chervil have contraindications to use? By itself, the plant is non-toxic and absolutely safe to eat. Problems can occur only with individual intolerance. Care should be taken to use chervil seed oil, since it is in this form that the cochlear is toxic.

It should be very careful when harvesting plants. Outwardly, it is very similar to hemlock, which is poisonous. Therefore, if you are not confident in your knowledge, it is better to buy already prepared Chervil.

Chervil is a plant rich in vitamins and other beneficial substances. In addition, it is valued for its taste and unmatched aroma. It is used not only in the treatment of various diseases, but also in cooking, and sometimes in cosmetology. But in order to get the expected effect, it is important to know which parts of the plant to harvest during which period.

Chervil tracery description

The chervil is openwork, it is an ordinary kuppir, umbrella chervil, chervil or chervil, is an annual plant. In the people there are other names that are common in certain regions.

This plant - a representative of the genus Kupyr, included in the family of Umbrella. Distributed plant throughout Europe, partly in Asia, outside the Eurasian continent is extremely rare.

In Russia, grass is often found in the Krasnodar Territory, Rostov Region, and is also present in the wild conditions in all regions of the middle belt.

Lace chervil - one of the popular spice plants, which remains green even in those periods when the harvest of other crops has long been harvested. This advantage of the plant, as well as the incredible aroma and ability to give piquancy to culinary masterpieces, makes it indispensable.

Herb is rarely cultivated, and in small amounts for the production of spice mixtures. It is not difficult to grow at home, except for this, it is quite useful - neighboring plants will not be affected by pests.

How does a chervil openwork

The chervil openwork plant has typical characteristics for the Umbrella family, looks like most other spicy herbs - similar to parsley, cilantro. Externally, it can be distinguished by some features, as well as by smell - it is sweet-spicy, aniseed.

So, consider in detail the botanical description of the plant.

  • Like most representatives of the Umbrella plants, the Chervil has an openwork spindle-shaped, dense rhizome.
  • The stems of the plant are capable of reaching a height of 15 to 55 cm, sometimes up to 80 cm, provided they grow in the shade.
  • Stems in places knotty and swollen.
  • The leaves are bright, rich green hue, resemble the appearance of parsley, three times pinnatisect, openwork.
  • Inflorescences - umbrellas, with a variety of white flowers, up to 5 mm in diameter. Very fragrant, give a lot of pollen. Therefore, they are highly valued in beekeeping - this plant attracts bees and the honey from it turns out very tasty.
  • Fruits resemble fennel seeds, spiky, ovate, grayish-brown hue.

Openwork chervil blooms in the first month of summer, and fruiting occurs in August-September. The grass grows until frost, and as a fresh greenery is used throughout the season - from the moment of the appearance of the first young shoots until late autumn.

Chervil openwork healing properties

Openwork chervil is a popular spice and medicinal plant in different countries that can relieve of various symptoms and diseases. In addition, chervil is a multivitamin plant, and adding it to the diet can strengthen the immune system, fill the lack of valuable substances in the body.

Let us consider in detail what can be cut this grass in the treatment.

  • Fresh grass stimulates the production of gastric juice and enzymes that are necessary for the digestion process. Beneficial effect on the gallbladder, pancreas, stomach. It prevents the formation of stones, helps with gastritis with low acidity, relieves stomach heaviness and indigestion.
  • As a medicine, chervil is used in diseases of the genitourinary system, for both men and women. The plant has anti-inflammatory properties and also produces a mild diuretic effect. Used independently and in collections.
  • The composition of the plant includes a huge amount of vitamins and minerals, so it is useful to use it as a multivitamin raw material for vitamin deficiency or deficiency of certain vitamins.
  • As a tonic for rapid recovery after serious illness, during exacerbations, after surgery (with the permission of the doctor) use the plant in fresh and dry form.
  • The plant helps against varicose veins, strengthens the walls of blood vessels, prevents inflammation due to rutin and ascorbic acid in the composition.
  • The herb is useful for bruises, abrasions, hematomas, bruises - it helps to quickly eliminate bruises, stimulates regeneration, and the recovery process takes less time.
  • As an expectorant using infusion and decoction of the plant.
  • From digestive disorders, with diarrhea, provoked by food poisoning, fresh administration is recommended, or in the form of water infusion.
  • Lace chervil has the ability to restore the brain, improve memory, strengthen blood vessels - has a beneficial effect on cognitive abilities, is a preventive measure to prevent age-related changes in the central nervous system.
  • The plant is a plant antidepressant and is also used as a sedative.
  • Infusion of the plant helps to speed up metabolism, cope with excess weight and get rid of cholesterol.


The plant can cause harm to health, if used in the presence of contraindications. The severity of the reaction is determined individually, so you should not risk it, since the plant contains biologically active substances in high concentration and can lead to serious problems. So, who should not use the openwork chervil?

Consider a list of contraindications.

  • Pregnancy and breastfeeding.
  • Children under the age of 12 years.
  • The presence of severe heart disease, myocardial infarction, congenital heart defects.
  • Urolithiasis disease.

In the case of allergies, which is extremely rare, chervil should not be used for treatment and eating.

Collecting and harvesting

Most often, chervil openwork is used fresh, as a seasoning in cooking. However, in this form it is suitable for treatment. But, it is possible to harvest in store the greens and seeds of the plant. To use its culinary and medicinal properties year-round.

Consider the main nuances in the collection and harvesting plants.

  • To procure greens and keep it the maximum amount of active substances? It is possible to freeze it in batches. After that, greens are good for food for 6-7 months, and can also be used for therapeutic purposes.
  • The main medicinal raw material is the rhizome of the plant. It is harvested at the end of the season when signs of plant decay appear. It is necessary to dig up the spine, rinse under cold, running water, then chop and dry. You can dry in the dryer, outdoors in the room, or in the oven. But it is important that the temperature does not exceed 40 degrees. The degree of dryness is determined as follows - the spine should be brittle and light. After drying, the roots should be stored in a closed container, not longer than 2 years.
  • Seeds are harvested in August-September, dried on a sheet of paper, stored in a closed container. Shelf life - 2 years.

For therapeutic purposes, you can use and dried herbs - cut in spring, dry and grind into powder. Use of raw materials can be for 1 year.

Attention! It is very important to know that the openwork chervil has a dangerous twin - a hemlock plant, which has a healing effect, but contains high concentrations of toxins.

Be careful when collecting plant materials and do not confuse Chervil with a hemlock!

If you are not sure - do not collect it!

Growing up

Growing a chervil openwork in the garden does not require significant effort and skill. It is possible to sow a plant practically at any time of the year; besides, it reproduces itself quite well.

The ideal time for sowing is the beginning of April, maximum until mid-May. No less effective to sow in the winter - shoots and greens appear earlier.

The plot is slightly shaded, the plant prefers moist, fertile soil. Before planting, the soil is loosened, fertilized and the acidity levels to a neutral or slightly alkaline level. Care - standard.

The plant needs periodic watering in drought, weeding, as well as fertilizer during the period of active growth and flowering. It is advisable not to grow Chervil in one place for more than 3 years in a row.

Stomach chervil

Chervil is taken to improve appetite, with low acidity, insufficient production of gastric juice and problematic digestion. Here are some uses for treating the stomach.

  • With a decrease in appetite - daily 3 tablespoons of fresh plant juice before meals for a week.
  • Gastritis with low acidity, subject to the absence of erosive changes - 10 ml of alcohol tincture 2 times a day. The tincture is prepared on the rhizome - a tablespoon of raw materials per 100 ml of alcohol, insist 20 days.
  • Infusion water - 100 ml before meals. A pinch of dry leaves pour 100 ml of boiling water, insist 10-15 minutes and drink in the form of heat.

Tonic tea

With weakness, frequent bouts of drowsiness and laziness, you can get rid of unpleasant symptoms with the help of tea from the plant. Mix the seeds of chervil and dry herbs in equal quantities.

Brew 1 incomplete teaspoon with a glass of boiled water, drink 2 times a day with honey or sugar, you can add lemon to taste. Употреблять такой чай необходимо на протяжении 2-х недель, хотя результат будет заметен гораздо раньше.

Лечение печени и желчного пузыря

Кервель предотвращает застойные явления в печени, поэтому его полезно употреблять периодически для очищения организма и улучшения функционирования этого органа. It is possible to treat with chervil biliary dyskinesia, cholecystitis in remission, toxic hepatitis.

Infusion of dry grass (1 tsp per 200 ml), drink 50 ml, before meals. A decoction of rhizomes (1 tablespoon per 400 ml), take 100 ml. It is advisable to include in the diet more vegetables, especially raw, minimize the consumption of fat and drink plenty of water.

Cough chervil

Chervil helps to dilute sputum and has expectorant properties. From it is prepared cough syrup, or used in the form of a decoction. To prepare a cough syrup, you need to chop the fresh greens of the plant (the smaller, the better), add the ground lemon (with the peel), and honey. Ingredients should be taken in equal parts.

Apply a mixture of 1 teaspoon 3-4 times a day. A decoction of rhizomes is prepared from 50 grams of raw materials and 0.5 liters of water, boiled for 5-7 minutes. Take the decoction of the rhizome can be with honey, 50 ml 4-5 times a day.

Infusion for weight loss

To enhance the metabolism take water infusion. Dry grass (tablespoon), pour 2 cups boiling water, divide the resulting infusion into 4-5 receptions. Course - 2 weeks. Fresh Chervil is an ideal component of the diet for people who control body weight.

With a minimum caloric content, it contains a lot of nutrients and fiber, creates a feeling of satiety.

Chervil from boils

External use of the plant is very popular due to its effectiveness in the treatment of various purulent and non-purulent inflammatory processes. When furunculosis recommended compresses with fresh juice, or infusion of herbs.

For the treatment of suppurating wounds, a decoction of rhizome is used - a tablespoon of raw material per 300 ml of water. Boil for 5 minutes, apply chilled.

About a chervil openwork many know. For some, it is just an aromatic additive and spice. But more and more people use this weed for treatment. So, how do people respond about treatment with a chervil in openwork these days? Consider reviews.

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Description of Chervil

Common Chervil (Anthriscus Cerefolium Hoffm) Belongs to the Umbrella family, which reaches 40-75 cm in height. Chervil widely known as a spice. The appearance of the chervil is very similar to the familiar parsley, only the leaves of the chervil are more tender and with a specific aroma. Rod chervil root resembles a white carrot. Long feathery leaves have a light green color. Flowers, white or gently pink, are collected in umbrellas. The fruit is a two-seed without roughness, with many seeds that are similar in shape to needles. The Caucasus and Western Asia are considered to be the birthplace of Chervil. There is he in Europe, Belarus, Russia and Moldova. It is grown in the USA, New Zealand and Australia. It grows where there is a little sun, on the slopes overgrown with other grass and in weedy places.

Useful properties of Chervil

Preparations prepared from chervil act as a tonic, tonic, refreshing, soothing. When coughing, Chervil is used as an expectorant. Kidney and bladder diseases are also treated with this plant. With enlarged lymph nodes and glands in children they are given fresh juice obtained from chervil. Any skin lesions such as bruises, wounds, etc. for the speedy healing smear this juice. The leaves are useful to apply to boils with furunculosis. Chervil is also used for hypertension, for thyroid diseases, diabetes mellitus, and for avitaminosis in spring. Tea from Chervil calms nerves, helps with forgetfulness.

Random recipe with chervil

To improve digestion

Dried Chervil Herb

Chervil grass pre-chop. Using one cup of boiling water, brew two tablespoons of the obtained herb. After that, insist in a thermos for one hour. Take the final decoction in the amount of a quarter cup 3-4 times a day for half an hour before meals.

Useful properties kupyrya

This herb has a sweetish spicy taste. Many say that chervil differs from parsley in taste. This type of seasoning has a huge amount of nutrients that have a wide range of effects on the human body. In folk medicine, the plant is used:

  1. If there are infectious diseases of the eye, a decoction of chervil will perfectly relieve tension from them, soothe the affected areas, and restore the organs of vision.
  2. If you use the infusion inside the body, you can use it to remove toxins, toxins and salts from the body. An improvement in the metabolism in the human body was also noted.
  3. Very often, folk healers like to recommend this spicy herb for kidney, liver, and respiratory diseases. Leads the body to a general positive tone.
  4. If you are overweight, you can also start using freshly squeezed juices with the addition of this plant, it is considered low-calorie and very nutritious.
  5. With the manifestation of skin diseases, healers recommend squeezing essential oils and juices from the grass into open and affected skin. As well as with blunt injuries and hematomas that have appeared, you can use lotion with chervil.
  6. If you use tea with chervil, then you will have a soothing effect on the central nervous system, the brain will work and function better.
  7. And also in the treatment of colds, disorders of the intestinal tract, and the early stages of tuberculosis development, tincture of this plant will help you very well.

The top leaves of chervil contain a lot of vitamins and minerals. Here are a number of substances that contain green plants:

  • Squirrels,
  • Salt
  • Vitamins C in large quantities,
  • Provitamin A,
  • Vitamin C,
  • Glycosides.

By consuming the greenery of chervil, you can:

  1. Strengthen immunity
  2. Lower blood cholesterol
  3. Restore the work of the digestive tract,
  4. Normalize the heart rate,
  5. Lower or raise blood pressure.

Preparation of tincture of chervil

Spicy herb can be eaten not only raw (like parsley), but also very useful infusions can be made from it.

In order to prepare the infusion of chervil, you need to gather from the garden its fresh greens. You will need only 15-20 grams of grass. We rinse and lightly dry with a towel, then grind and wear down in a mortar. As soon as you grind everything, pour it into the prepared dishes, you can take either ceramics or a glass container, these dishes will correctly retain all the nutritional properties and minerals of greens.

Boil separately the water and fill our greens. You need to take no more than 100 grams of water.. Cover with water greens and cover, leave for about one hour in a warm place, and best of all wrap the container with the infusion in a handkerchief or towel.

As soon as an hour has passed and our infusion took all its strength from greenery, it must be filtered through gauze (or a fine sieve). Filtered infusion is cooled, and you can start using. But pay attention to the fact that the finished tincture needs to be applied for three days, then the infusion will begin the process of fermentation and will become unsuitable for consumption.

Harm and contraindications

This spicy herb can be consumed both fresh and dried. But like all useful plants used in traditional medicine, Chervil has side effects. A lot of cases that not everything is always useful to any person. No matter how remarkable the large amount of nutrients in this plant, they can harm, as there are contraindications for their use. Contraindications may be:

  • Intolerance to this product. If you have an intolerance and rejection of the body on this type of grass, then it will manifest itself in skin rashes on the body. And also there may be a slight swelling of the respiratory tract, it is much more dangerous than skin rashes, and it is necessary to stop this type of spicy grass in the diet quickly.
  • Pregnancy for a woman can also be called a contraindication for the use of Chervil. Doctors obstetricians and gynecologists very strongly recommend limiting the consumption of any herbs and medical fees, it is very detrimental to the development of the fetus.
  • After pregnancy comes a very important period of lactation and breastfeeding of the baby. We all know that breast milk has the smell and taste of what mothers themselves use in their diet. Agree that not all children are happy with this kind of seasoning in food. This can badly affect the intestinal tract of the baby, and start the formation of gas in the intestine.
  • If there is an obstruction of the gallbladder, then it is worthwhile to protect yourself from the use of this Chervil.

Botanical characteristic

Chervil ordinary (Anthríscus cerefólium) - spicy herbaceous plant of the celery family. Grown as an annual. The rosette of leaves is semi-upright. The stem is hollow, rounded, sometimes slightly ribbed, branching, 50–70 cm high.

In appearance it resembles parsley, but its light green leaves are thinner and thick, on long petioles, pinnately dissected, with a jagged, smooth or curly edge, have a pleasant aniseed smell.

It blooms from April to August. The flowers are small, white or pale pink, gathered in complex umbrellas. Fruits - black with a purple tint double-seeded, ripen in August-September. The seeds are small, they retain their germination well for 3-4 years.

Chemical composition

Chervil gives us the earliest non-black greens. Its leaves contain a whole complex of biologically active substances - a large amount of aromatic essential oil, the main component of which anethol gives the leaves a delicate aroma of anise, minerals, vitamin C, carotene, rutin, glycosides, phytoncides, as well as magnesium and other trace elements. Due to this, its tender young greens are easily digested and well absorbed by the body.

Biological features

  • Shade-tolerant - it can be safely planted among fruit trees and berries, and cold-resistant can withstand temperatures as low as -10 ° C, can be grown in northern areas.
  • 40–50 days the period of growth and development, after flowering, the lower leaves begin to dry out and turn yellow.
  • Soils likes light, loose, moderately moist, well-drained and filled with organic soil - then his leaves are softer, and their harvest is higher.
  • Excess moisture depresses him, he quickly turns yellow and dies.
  • There is evidence that Chervil scares slugs and protects plants from aphids and ants.

Chervil in cooking

Fresh leaves of chervil are used in home cooking and as a spicy seasoning for dishes. Together with tarragon, parsley and chives, it forms part of the spicy French blend “Fines Herbes”, serves as the aromatic component “Bouquet garni”.

Fresh greens are added to fish sauces, potato soups, dishes from poultry, lamb, fish, eggs, cereals and vegetables. In the spring, mashed sandwiches and pasta are prepared by mixing young green chervil with cottage cheese or soft cheese and butter (green butter).

Young boiled potatoes sprinkled with chervil. Source:

The aroma of a chervil is very delicate and easily evaporates during drying and heat treatment. Therefore, it should not be dried for winter, and chervil should be added to hot dishes at the very last moment of cooking or before serving.

Finely chopped fresh greens are good to put in a bowl of soup, but it is especially pleasant in chicken broth. Sprigs of chervil can be decorated with sandwiches, various fried, boiled and flood dishes. Chervil is used in the dairy and canning industry, especially in the production of meat products, alcoholic and non-alcoholic beverages. This herb gives a pleasant aroma to fruit and grape vinegar.

Medicinal properties

In medicine, tea from Chervil is used as a tonic, fortifying agent that improves digestion. Traditional medicine recommends it to improve the tone and calm the nervous system.

Chervil helps with memory loss and nervous depression. Its juice is considered a healing and refreshing remedy for skin diseases (eczema, poorly healing wounds) and bruises.

Leaves and fruits are recommended in the diet and used for hypertension, kidney and bladder diseases, inflammation of the glands, jaundice, indigestion, as well as for diseases of the respiratory tract. You can use them for dropsy, gout, arthritis.

It should be borne in mind that Chervil oil contains methyl chavicol, which has toxic and carcinogenic properties, therefore it is not recommended to use it for therapeutic purposes.

Plant description

Although outwardly and to taste this herb is similar to parsley, but belongs to the celery family. This is a small branching bush. With its openwork greenery, it resembles ferns. The leaves are smooth, bright green, curly or pinnately-dissected in shape, with jagged edges. They are tender and juicy, contain a lot of essential oils, which is why they smell sweet and sweet-fresh combination of parsley, fennel and anise. The rounded long stems of chervil are also fragrant, erect, branched, sometimes slightly ribbed, reaching 70 cm in height.

The chervil is openwork with small white or pale pink flowers, gathered in an umbrella. Seeds of a plant of a black or brown shade and a thin oblong form. Flowering occurs in April-June, fruit ripening - in September-August. Openwork chervil is a wonderful honey plant.

The homeland of the plant is considered to be Western Asia and Southern Russia (North Caucasus). It is distributed in the wild and cultural form in Europe, Central Asia, Transcaucasia, Turkey, Iran, Iraq. Wild Chervil grows in wastelands along the banks of rivers and streams in the Krasnodar Territory and the Rostov Region.

There is also a root or root chervil, which is eaten raw, boiled or fried. The people of the plant is called tuberiferous buten, or cuticle turnip. It surpasses many other root vegetables in its nutritional qualities, resembles parsnip or edible chestnuts in taste, but has a more subtle aniseed aroma.

Gallery: Chervil (25 photos)

Growing rules

Chervil - the most unpretentious spicy plant. The grass grows well in the open field and loves a long light day, with this condition the formation of the stem occurs faster and shortens the period before the onset of flowering. The plant tolerates shade, suitable for growing in slightly shaded areas, for example, under the canopy of garden trees. But the most productive will be the tender greens grown in the spring and autumn periods, which are characterized by a short light day, and bright sunshine will help the rich harvest.

Every year it is recommended to plant a chervil in a new place. Well growing greens on the beds after potatoes, onions, cucumbers, salads, carrots, beets.

For the cultivation of chervil suitable any fertile soil. Propagate this cold-resistant plant with seeds. It is even frost-resistant, so in autumn sowing the seedlings are able to withstand the winter temperature drop to -10–12 ° С, and this is in the outlet phase, having 5–6 sheets. And the presence of snow cover allows you to transfer and a greater decrease in temperature. Therefore, immediately with the arrival of spring, it is possible to place the seeds in open ground, without fear of freezing. For harvest, it is permissible to sow the Chervil in the fall, until the end of September.

Before sowing seeds in the ground to germinate in order to accelerate the emergence of the first shoots. To do this, they are soaked: placed between two layers of wet gauze and kept at a temperature of + 20-25 ° C. But for the beginning, the recommended treatment of seeds in a 1% solution of potassium permanganate with a duration of 25-30 minutes.

  • The soil on the beds for growing chervil must first be dug and fertilized. For this purpose, rotted manure (3-5 kg), superphosphate (40–60 g), potash salt (15–20 g) per 1 sq. M. m square.
  • After this, the soil should be watered, then shallow longitudinal grooves form at a distance of 30–40 cm, 1–1.5 cm deep, where the chervil is sown and sprinkled with earth. On 1 square. m area takes an average of about 2 grams of cooked seeds.

When sowing dry seedlings, shoots should be expected in 15–20 days, the previously germinated seed develops faster. In order to continuously get fresh spice all summer, crops should be repeated every 14 days, up to July 15. Собирать зелень можно, пока не начнётся период цветения, который наступает через 45 дней с момента посева семян в грунт. При жаркой погоде и отсутствии достаточного полива цветение начинается гораздо раньше.

Когда растения достигнут высоты 5–6 см, ряды стоит проредить, оставив расти самые сильные побеги на расстоянии 8–10 см друг от друга. Chervil develops rapidly, after a month from the emergence of shoots its greens reach a height of 20 cm and is ready for collection and consumption. It is necessary to cut the tops as close as possible to the ground and in one step, because new shoots after pruning grow badly.

Care rules

Care for beds with chervil includes regular loosening of the soil, weeding to remove weeds, fertilizing with fertilizers, and maintaining a sufficient level of soil moisture. In order to prevent early flowering, it is necessary to shade the plants and produce regular watering with sun-warmed water, up to 3 liters per square meter. m. beds.

Fertilizing chervil is carried out once. For this purpose, an infusion of wood ash is used, for the preparation of which 200 g of ash is taken, diluted in 10 liters of water and allowed to stand for a day. You can also apply for feeding a solution of 1 part of mullein, diluted in 10 parts of water.

With proper care, it is easy to achieve a high yield of juicy, fragrant greenery. From 1 square. m beds it is possible to collect up to 3 kg of vitamin shoots.

Features of obtaining seeds

Chervil plants, which will serve for harvesting seed, rather than harvesting greenery, should be sown either immediately with the onset of spring - in March, or at the end of the summer - in September. A good seed plant, obtained from spring sowing, should reach a height of 30–35 cm; its flowering begins from June to July. And the plants sown in autumn, reaching a period of maturity, gain 60–70 cm in height, begin to bloom from the end of April, and the seeds ripen by June. The yield of autumn plants is up to two times higher than that of those sown in early spring.

In order to obtain a rich harvest of high-quality seed, some flower stalks on the plant are cut off, only a few are left for development, and the leaves are not torn off. When the umbrellas of the inflorescences turn brown, it’s time to cut them together with the stems and finally dry them in a shaded place. Usually seed ripening occurs in late August or early September.

The use of spices in cooking

For nutritional purposes, they often consume fresh greens collected before flowering, which are stored for 2–4 days in a refrigerating chamber in a container with water. And drying and freezing kill the rich flavor. The foliage of chervil is very decorative, it is often decorated with ready-made dishes, it is also consumed in boiled and fried form.

Chervil's aroma quickly disappears, and heat treatment can even kill the taste of spices, so it is added at the last stage of cooking, when there are 2-3 minutes left, or just before serving.

Chervil is used as a seasoning for soups:

This spice is well combined with chicken, meat dishes of lamb and pork, fried fish, boiled potatoes, pilaf, salads. Young chopped greens can be supplemented with scrambled eggs or scrambled eggs, with it insisting wine vinegar for salad dressing.

Various herbs are used in combination with chervil: fenugreek, tarragon, coriander, parsley, nigella, dill, basil. Only cloves and thyme are completely incompatible with it.

Chervil enriches the taste of dairy products, it is used to impart an original and pleasant aroma to hard cheeses, cheese pastes, butter.

Recipe for Vitamin Snacks with Chervil and Mint:

  • with a fork, knead the softened butter,
  • slightly salt
  • add chopped green Chervil,
  • pour lemon juice
  • mix thoroughly
  • the resulting mass give shape, wrapped in foil and sent to the refrigerator.

Served green oil for breakfast.

Chervil - a little-known vegetable garden, but deserves more attention. After all, it is a very unpretentious plant that is used both for culinary purposes, as a spice, and in traditional medicine to aid in the treatment of many diseases, thanks to the high content of various vitamins and nutrients. But you should know that collecting wild Chervil herbs is necessary with caution, because its foliage is very similar to the shoots of the poisonous hemlock.