Chervil or kupyr, Karbala snedok - an annual plant of the genus kupyr, Umbelliferae.
Appearance resembles parsley chervil with a soft and thin leaves, exudes a pleasant scent of anise.
Chervil grows in almost all European countries, except for Italy, Spain, Scandinavia and England. It is found in Turkey, Iraq, Iran, the Caucasus and Central Asia. In Russia, widespread in the Krasnodar Territory and Rostov Region.
Chervil prefers light forests, sunny slopes, good feeling on neutral, light, well-drained soils.
Application of chervil
For the high content of vitamins and delicate anise flavor of chervil recognized as a valuable spice, which is widely used in cooking. Combining notes of parsley, dill and tarragon chervil is a seasoning for meat, fish, salads, cheese paste, possessing the unique ability to enhance the flavor of spices available in the dish. Especially we love the French chervil, which included a spice in the mix of its traditional fragrant herbs Fin-Erb.
Dry leaves of chervil is not recommended, as they quickly lose their flavor and aroma characteristics. In some cases, you can prepare the leaves of plants in the freezer.
Better use of chervil - supply of freshly leaves as a seasoning for salads, first and second courses for 2-4 minutes until they are ready, as a spice flavor when heated quickly disappears. In some countries, green salads are filled with wine vinegar, infused on the grass chervil.
Some types of chervil root is also used in the food: it is similar in shape and taste for parsnips, however, it has a pleasant anise flavor. Chervil roots can be harvested in winter, using in salads and vitamin cheeses.
It should be noted that chervil well with onions, parsley and tarragon, but not mixed with spices such as thyme (thyme) and cloves.
In addition to eating, chervil known consumer feature: the plant is often used for commercial purposes, as an effective insect repellent: it suffices to expand chervil sprigs in their places of accumulation and wait for the care of unwanted "guests".
Useful properties of chervil
Herbs chervil - a source of protein, rutin, vitamin C, provitamin A, glycosides, minerals and other nutrients.
The composition of 100 grams of green chervil include: water, ash (7 2 g), dietary fiber (11, 3 g), vitamin C (50 mg), vitamin B (1, 99 mg), vitamin A (5850 mg) and zinc (8, 8 mg), copper (0, 44 g), selenium (29, 3 g), manganese (2, 1 mg), phosphorus (450 mg), iron (31, 95 mg), sodium (83 mg), calcium (1346 mg), magnesium (130 mg) and potassium (4740 mg).
Calorie chervil is 237 kcal per 100 grams of spice.
Due to the high content in the leaves of chervil provitamin A plant widely used in folk medicine. Value of carotenoids is their potent antioxidant functions: regular use of chervil food will help restore the metabolism, to solve the problem of excess weight, get rid of depression and forgetfulness.
Chervil has a stimulating, tonic, diuretic, astringent and expectorant properties.
Useful properties of chervil is also evident in the plant's ability to normalize blood pressure, playing a crucial role in shaping a healthy cardiovascular system. Use chervil food helps to stimulate the kidneys, respiratory system.
A decoction of the leaves of the plant is recommended for people suffering from liver disease and gout, it is used as a means to wash and relieve tension with the eye. Moreover, the juice chervil consisting of lotions used to treat arthritis, edema and persistent problems with the skin. The crushed leaves of the plant have a good wound healing effect.
Tincture of fresh leaves of fragrant spices - a great tool for those wishing to quickly and safely lose weight.
When collecting leaves chervil should be careful: the plant is similar to poison hemlock.