Chervil is a very tasty aromatic plant that loves the cool, shady situation.
L’maintenance, from sowing to harvest, is easy and relatively fast growth.
In short, that’you should know:
Name : Anthriscus cerefolium
Family : Apiaceae
Type : Herb, annual
Height : 40 to 60 cm
Exposure : Partial shade and shadow
Ground : Light, airy
Flowering : June to September
Harvest : April to September
Sowing, planting chervil:
Planting chervil, or sowing for those who prefer to sow the seeds is relatively easy.
Chervil likes well-drained land, light and rather cool soils.
- For chervil bought pot you will plant the spring to’summer
- Choose partial shade, especially the’summer.
- Indoors, avoid often too warm window edges for chervil.
- Water when soil is dry but not too much so as not to flood the roots.
- Can chervil sow directly in place d’April to September.
- To sow in February, choose a sheltered from frost.
- Upon’first leaves appear, thin to about 10 cm in order to leave sufficient room for shoots to develop.
- Water in a fine stream to maintain the moist substrate.
- Earth are transplanted in tray or gardener when’he n’there is no risk of frost.
Diseases and parasites that affect chervil:
Although little susceptible to diseases and parasites, like most herbs, chervil may still be subject to attack aphids and fungi, mildew and rust.
- If you observe small insects on the stems and leaves, he s’is probably aphids here how to deal with aphids.
- If the leaves reveal a slight mold, eventually turn yellow, it s’therefore mildew, here how to fight against mildew.
- Finally, less frequent, if the leaves are orange-brown tasks, s’is then the rust here how to fight against rust.
The harvest occurs quickly after sowing SINCE’it takes 1 month to 1 and a half months to be able to reap the first leaves of chervil.
We cut the leaves as needed throughout the growing season, but expect still one month after sowing.
- Cut the leaves at the base of the stem as new shoots appear.
- Picking the morning gives better results regarding the conservation of flavors.
Namely the chervil:
Chervil chervil or curly, this aromatic plant offers a subtle flavor but pronounced cool you will prefer if you do not want to lose the’aroma when dried.
It originates’Asia and part of the family of Apiaceae. If it belongs to the same family as the chervil, those are the plants of’different species. The leaves of chervil are d’otherwise inedible.
Culture relatively easy c’is a plant that goes particularly with omelettes, mushrooms, salads, soup and soup and stews.
If you want to keep it's best to freeze it in a jam jar for example.
Otherwise, hang it on the head’upside down in a dry, and you can consume throughout the’winter.
Malignant Council on chervil:
Accompaniment to cooked dishes, do not put it at the beginning because it would lose its flavor.
Chop it coarsely and put it at the last moment.
Read on aromatic plants:
- All about herbs