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Anthriscus cerefolium - Plant

Anthriscus cerefolium - Plant 77860370

Sale price USD $54.78 Regular price

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Anthriscus cerefolium - Plant
54.78
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Description

This growing plant is said to repel slugs.
Chervil is occasionally cultivated as a salad plant.

Anthriscus or chervil is a common plant genus of the family Apiaceae, growing in Europe and temperate parts of Asia. Anthriscus species are used as food plants by the larvae of some Lepidoptera species including the mouse moth.

Plant Specifications

*above specification are indicative only. actual dimensions may vary by +-10%
Common Name Chervil, Garden chervil
Maximum Reachable Height 0.1-0.5 metres
Flower Colour White
Bloom Time It is in flower from May to June, and the seeds ripen from Jun to July.
Difficulty Level easy to grow

Planting and care

  • Pruning-Cut back after flowering
  • Pests-Susceptible to caterpillars, slugs and snails
  • Diseases-Generally disease free.

    Anthriscus cerefolium care

    Prefers a well-drained moisture retentive soil.
    Plants dislike hot dry summers, it is best to give summer crops a cool shady position but winter crops require a sunny position.
    Tolerates a pH in the range 5.8 to 7.6.
    Plants are hardy to about -10c.

    Sunlight Part shade
    Watering Chervil should be kept consistently moist. It does not like hot and dry conditions.
    Soil Chervil does well in rich, loamy soils with lots of compost added.
    Temperature 41 F
    Fertilizer Apply any organic fertilizer

    Anthriscus cerefolium special feature

    The flowers are used as a seasoning.

    Anthriscus cerefolium uses

    Ornamental Use:

    • The plant is used for ornamental purpose

    Medicinal Use:

    • Chervil is not widely used as a medicinal herb, though it is sometimes employed as a spring tonic for cleansing the liver and kidneys, is a good remedy for settling the digestion and is said to be of value in treating poor memory and mental depression

    Culinary Use:

    • Edible leaves - raw in salads or used as a flavouring in cooked foods such as soups and stewsThe leaves should always be used fresh because the delicate flavour does not withstand drying or prolonged cookingThe root is said to be edible
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