Читать книгу Your Herb Garden - Barbara Segall - Страница 52
CHERVIL
Оглавление(Anthriscus cerefolium – Umbelliferae)
In shady and moist conditions chervil produces abundant feathery, fern-like leaves with a spicy aniseed-flavour useful in salads, sauces and soups.
| type | Hardy annual |
| flowers | Creamy flowers in midsummer |
| leaves | Bright green, downy and finely cut foliage that changes to pinky-mauve during summer |
| height | 30–50cm (12–20in) |
| spread | 22cm (9in) |
| planting | Sow seed into the growing site every five to six weeks from early to late spring and again through the autumn. Barely cover the seed with soil and thin seedlings to 23cm (9in) apart |
| position | Spring-sown chervil does well in partial shade, while autumn sowings do best in full sun during the winter months. In full sun, spring-sown chervil may flower and seed too quickly to be of use |
| soil | Moist but well drained |
| care | Waterwell in dry conditions or the plant will flower and produce seed too quickly. Cut leaves back to produce an extra flush of growth from the base. Keep weed free |
| propagation | Chervil does not transplant well, so increase by a series of regular sowings through spring and autumn. Allow some plants to self sow at the end of each growing season |
| harvest | Pick fresh leaves as you need them through the year. Chervil leaves can be dried but it is better to freeze sprigs between sheets of freezer plastic |
| herbal value | Use leaves in soups, salads and fish dishes. Chervil is a classic ingredient of fines herbes. Use it generously in uncooked dishes and add it towards the end of the preparation of cooked dishes to preserve its flavour |
