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Soup or coriander - the chervil is known by many names and a delicious addition to many dishes. Especially when it is freshly harvested and goes straight to the plate or pot. If you want to enjoy it, you're in luck, because growing the chervil is quite easy.
Delicate leaves, subtle flowers and a fine aroma - the chervil is a wonderful plant long before seasoning. With its anise-like fragrance and flavor, it is best enjoyed as fresh as possible. The own cultivation so offers. And it's quite easy even for beginners, because with proper care the Anthriscus is a fast growing plant and quite grateful. But everything, from the choice of the location to the harvest, must really fit in with his requirements.
The chervil or anthriscus, as it is also called, needs light to germinate and grow. Due to its tender leaves, however, it suffers relatively quickly burns. As a location, therefore, a place in the shade is ideal to the fragrant herb receives much light, but is protected from blazing sun. A bed, shaded by a tree or hedge, or a sheltered corner on the balcony are ideal. Tip: Chervil can reach a surprising height of up to 70 cm, so plenty of free space at the top should be planned.
When selecting the suitable substrate, the chervil is particularly undemanding. The soil should store water but it could be permeable. A moderate nutrient content is sufficient. Herb soil, potting soil or normal garden soil, which is mixed with some ripe compost, are therefore suitable.
Sowing and planting
The cultivation of Anthriscus can be started by sowing or planting. Who uses already preferred plants, has a faster harvest. Even with the germination of seeds, however, it does not take long to wait. Tips for sowing:
- From the middle of March seeds are put directly into the bed or outdoors in a pot
- Sowing in the house possible all year round
- cover only slightly with earth
- Ensure even moisture
- In the bed, keep a row spacing of at least 15 cm
- the germination time is two to three weeks
If already used plants, they should be planted simply in the bed or a pot. They can also stay outside on the windowsill from mid-March to the outside.
The chervil estimates even moisture, but not wetness. If sufficient drainage is not provided, rot and mildew develop quickly. Drought is similar. If the watering process is too long, the tender leaves die quickly or the plant becomes at least susceptible to diseases and pests. Rainwater or stagnant tap water are recommended, soft or medium-hard tap water is also tolerated.
If you want to harvest fresh chervil for a long time, you can start with a light fertilizer about eight weeks after sowing. Ideal are ripe compost, blue grain or liquid herbal fertilizer. The gifts can be made every four to eight weeks until September. Duty is the additional nutrient but not, even in the perennial culture in the bucket not.
The harvest of the chervil can begin just a few weeks after sowing and germination. With good prosperity already after five or six weeks. For this simply the required amount of branches is cut off - but preferably not more than half of each shoot. In this way, the plant can recover well and quickly and drive out again. For more radical blends, it takes a little longer.
For harvesting flowers, leaves and stems are suitable. If Anthriscus is cultivated in the house, they can even be obtained in the winter.
The chervil is frost hardy and therefore does not require any special protection in winter. It can not be harvested outdoors during the winter, however, as it loses its leaves. Depending on the breeding form, the anthriscus is annual and reproduces itself via seeds again or drives out of the root.
If you want to harvest even when it is already snowing outside, you must either bring the chervil into the house in time or cultivate it right there. It is best to put it inside before the first frost and get a bright location where normal room temperatures prevail. In the winter quarters must be passed on, fertilization is not necessary due to the slower growth.
If the chervil is in the bed, it is not necessary to repot or convert it every year. However, a change of location every two to three years can be an advantage and increase the yield. Cultured in a pot or bucket, it can be kept similar. If the chervil grows very strongly or roots already appear on the underside of the pot, it should of course be repotted early. Ideal for this measure is the spring, again in mid-March.
Typical diseases and pests
Anthriscus is extremely attractive to insects, especially in its heyday. Unfortunately, not only bees and butterflies are attracted. Also aphids are a frequent guest on the leaves. Because the chervil should of course remain edible, chemical pesticides are conceivably unfavorable. It is therefore better to use the natural predators of aphids. Particularly effective are ladybirds, which can be purchased specifically for this purpose in the trade. Alternatively, the pests can be rinsed off the plants, scraped off or the affected plant parts removed.
Frequently asked questions
- Is the chervil poisonous to animals? - Anthriscus is not toxic to pets, but can cause health problems if you consume large quantities. There is also the danger of confusion, which can even end fatally for adult humans. We are talking about the hemlock, which looks a bit like the chervil. This highly poisonous plant causes suffocation within a few minutes, so the supposed chervil should never be harvested in the wild.
- Can I dry the chervil? - It is possible to dry the tender chervil, but not recommended. Because when drying Anthriscus loses large quantities of aromas, so that the taste decreases significantly. Thus, the amount for seasoning must be significantly increased. Freezing is better here to preserve the chervil - but here too many essential oils and thus the taste are lost. Unbeatable is therefore only the fresh enjoyment of the soup herb.
Worth knowing about Kerbel soon
The chervil, or corpse, is grown all over Europe today. Its roots, however, are located in the Caucasus in southern Russia. In Germany, the weevil (Anthriscus sylvestris) is widespread.
The Garden Chervil (Anthriscus cerefolium) is grown and used as a soup herb and seasoning for vegetables or salads. The chervil belongs with its about 50 cm high stems and light green leaves to the genus of annual umbelliferous plants (Apiaceae). Its leaves are slightly hairy at the bottom and have a parsley-like similarity. Their flower comes in discreet white umbels to light. Chervil has a fine aroma that is reminiscent of anise.
- For the partially shaded chervil, sufficient soil moisture is of the utmost importance.
- However, he makes no special demands on the ground.
- The sowing should be arranged in a 15cm row spacing and completed in the middle of March.
- 150 grains per running meter are enough.
- It is important that you cover the seeds under any circumstances, because chervil is a light germ.
- However, Kerbel also thrives in the flowerpot. Here are enough 20 seeds for a 8cm deep pot.
- The harvest is possible after about 5 weeks, after the germination time is over after 14-20 days.
- In inflorescences, these are cut shorthand.
- This step is especially important because the leaves stay nice and tender.
- After 4 weeks and the first cut then a second cut is necessary and beneficial.
Chervil finds many uses today. In the kitchen, the plant works in sauces, soups, vegetables, stews, meat, poultry, salads, fish, herb butter, egg dishes, omelets and quark dishes. A special tip from us: best tastes chervil with celery leaves on sandwiches or as an accompaniment to tomatoes and cheese. Kerbel finds his other application in folk medicine. It has a stomach-strengthening, blood-purifying and dehydrating effect. In addition, one tells him also an effect against skin inflammation and skin tumors. In cosmetics, chervil is used for compresses, steam baths or as an infusion of chervil leaves. This works wonders especially for greasy and impure skin.
Tips & Tricks
On the subject of chervil we have a few special tips for you:
- Make sure that you never buy dried chervil, it loses color, aroma and taste. And this falsifies the flavor of the chervil immensely.
- For durability it can be said that it can be stored well in the refrigerator and even frozen.
- When cooking, always make sure that you add the chervil only in the last minutes of cooking.