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The common chervil is appreciated for its medicinal properties with a slightly aniseed taste.
| -20% | €3.92 |
| -15% | €4.17 |
| -10% | €4.41 |
| -7.5% | €4.53 |
| -5% | €4.66 |
The common chervil is appreciated for its medicinal properties with a slightly aniseed taste.
Family: Apiaceae
Latin name: Anthriscus cerefolium (L.) Hoffm.
Genus genus : reproducible seeds
Weight: 0,1 g
Sowing and harvesting schedule:
Soil maintenance: light and moist soil. Thin out to leave only one plant every 15 cm, once the plant has four true leaves.
Exposure: sunny in spring, half-shaded in summer.
Sowing: in the open ground at 1 mm from the end of spring, when the ground warms up, until September.
Emergence: in 15 days.
Watering: important, the ground must not be dry.
Harvesting: as you need it. Pick your herbs preferably in the morning, after the dew, it is at this time that they will be the most perfumed. Wrap them in a damp cloth and keep them in a cool place for about a week (with a leaf of lettuce to avoid drying out).
Their flavor will be more pronounced if you harvest your herbs before they bloom. Do not remove the leaves, cut the branches to encourage the growth of new stems
Preservation: fresh keep quickly, can be frozen
Origin: native to Russia, it is used as a medicinal plant since the Middle Ages. Its name means "grass of joy".
