Got the seeds, now, let'em shoot!
Terrace or balcony
One step at a time, with a lil water and light.
Sow the seeds 0.5 cm deep in well composted soil
Space the seedlings at 45cm by 60cm
Germination will take place in 8-10 days
Harvest in 55-60 days from sowing
Good things take time and care
1. Why is my herb dying?
Always look for the early signs of any insect/fungal/ any other infections. Spay appropriate fungicides or pesticides as soon as any symptoms of such diseases are spotted. Watch out for snails and slugs.
2. Why is my herb not growing?
Herbs are cool season plants. They struggle to grow in hot climatic situations. Also waterlogging in the soil is also harmful to plants. Use well drained potting soil for growing your herbs.
3. How tall does chervil grow?
Chervil (Anthriscus cerefolium) is a cool season annual and grows anywhere between 12 and 24 inches tall. Its appearance resembles parsley. Chervil blooms in small white flowers that form umbels, May through July. However, flowering turns the leaves bitter.
All the plant gossip, through the grapevine. Pun intended
Chervil has demonstrated antioxidant effects that help prevent or delay cell damage. Cell damage, specifically oxidative stress, may occur when your body is exposed to free radicals. Chervil has been used for centuries in alternative medicine to treat or improve certain medical conditions, such as cough, digestive disorders, high blood pressure, eczema, and kidney stones among many.
Fresh chervil, like parsley, is one of the low calorific herbs. It is rich in polyphenolic flavonoid antioxidants, including apigenin. Dried herb is one of the finest source of minerals like potassium, (4740 mg/100 g) calcium, zinc, manganese, iron, and magnesium. The herb is also rich in many antioxidant vitamins, including vitamin-A, vitamin-C, vitamin-E, and phenolic antioxidants like zeaxanthin, lutein, and cryptoxanthin.Fresh garden chervil holds many essential vitamins such as riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxine (vitamin B-6) and thiamin (vitamin B-1).
1.Chervil was used as a local anisthetic in dentistry in ancient times.
2.It is know to reduce the risk of Alzheimer's disesase.
Chervil should be planted in spring or autumn. If planted in mid-summer it tends to get too much sun and heat and go straight to seed. It prefers the cool and will do best when planted in an area of partial shade that stays relatively damp. The soil should be humus rich and fertile.
Chervil is one of the herbs used to make fines herbes (the others are parsley, tarragon, and chives), a delicate herb blend used extensively in French cooking. Chervil is particularly delicious with eggs—either added to an omelet or sprinkled on scrambled eggs.
Chervil does not dry well as it loses much of its flavor. If you wish to preserve it, freezing works best. To freeze, blanch stems in boiling water for one minute, then chill in ice water. Alternatively, you can purée fresh chervil with a little water and freeze in an ice cube tray.
Let's pass it on cleaner, better, and greener.
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