Recommendations for planting and caring for Chervil in the garden

Spicy anise flavored with fennel and parsley flavor and healing properties chervil, the cultivation of which in our gardens became a matter of habit, the ancient Greeks used in cooking and medicine. In some of its varieties, a root crop develops, the taste characteristics of which are similar to parsnips. The biological activity of Chervil, based on the saturation of the plant, in particular, mineral salts and vitamins, allows professional doctors and traditional healers to use it in the fight against the manifestations of diabetes, hypertension, furunculosis, dermatitis, and even a long series of diseases.

Plant description

Chervil is a one-year low spicy herb with a rosette of fine leaves of light green color. In the middle of summer, the openwork green of the chervil, which grows up to 30-50 cm, is decorated with the appearance of inflorescences resembling the well-known to everyone “kashka” of small white flowers.

But the chervil grows unimportant, therefore, when harvesting its crop in the garden, the plant is cut to the level of the soil. Harvesting of greens produced before the plant begins to bloom, 30-45 days after planting.

Where is the best place to put Chervil

Does the chervil need special lighting and temperature?

Unpretentious Chervil is resistant to frost (up to 12 degrees) and may well settle in the shading of crowns of garden trees. When choosing a place to plant, you need to consider that the yield of chervil increases when it is grown in the bright light of the autumn and spring sun.

What is the best soil for growing plants?

Undemanding Chervil to the soil does not prevent him from growing much better in areas with fertile soil.

How to plant a chervil in the dacha

Terms of planting chervil

The beginning of sowing of seeds occurs in early spring. The desire all the time to have fresh green Chervil as a well-proven seasoning leads to a regular (every two weeks) repetition of sowing until mid-May. Summer heat significantly affects the quality characteristics of the plant.

At the end of the crop resumed. In order not to stop consuming chervil in early spring and late autumn, its cultivation from seeds occurs with the help of underwinter and greenhouse crops, and the greenhouses do not need heating.

How to prepare the soil for planting

Soil preparation is standard for most vegetable gardens.

The square meter of a plot intended for sowing must first obtain:

• - about 20 g of potassium salt;
• - up to 60 g of superphosphate;
• - 3-5 kg ​​of rotted manure.

The rich soil is dug up, watered and cut into shallow grooves.

Seed preparation

For having a very long period of germination of seeds of Chervil before sowing, stratification is desirable. First, the seeds are treated for half an hour with a 1% solution of potassium permanganate, then soaked with water and wait for the primary germination at a temperature of 20-25 degrees.

How to sow Chervil

Knowing how to grow the Chervil, experienced gardeners sow seeds to a depth of half to one and a half centimeters. The distance between the rows ranges from 25-30 cm.

How to grow a chervil in the country: care for spicy grass

Thinning and weeding

Thinning Chervil produce, when germinated from seed shoots rise to 5 centimeters height. The result of the procedure should be left between the sprouts in the intervals of 15-20 cm. Then, as necessary, weeding, loosening the soil and watering.

Watering and feeding

Taking care of timely watering the moisture-loving chervil is a necessary part of caring for it. Top dressing of the soil for a short maturing of the next crop is optional. It is necessary to improve soil fertility only before sowing.

How to get chervil seeds

For seed, the chervil is sown in March or September. In the first case, the seed Chervil grows to 35 cm and blooms in the first two summer months. Plants sown in autumn have a height of up to 0.7 m, bloom in late April, and ripened seeds can be obtained in June.

Throughout the winter, Chervil roots, like many other garden crops, are perfectly preserved in the cellar.

Not only lovers of meat, fish and other dishes, but also connoisseurs of fine coffee and tea aromas are well aware of what is seasoning from chervil. So that the delicate smell of chervil does not evaporate prematurely, the cutting of its leaves is done right before use, and salting or freezing is used for storage. The carved lines of the leaves of the plant are good and as an additional decoration on the served table.