Chervil seeds Fragrant

Mid-season, cold-resistant, not demanding on soil fertility spicy-aromatic annual. The aroma of chervil combines the smells of anise, parsley and fennel. Fresh and sometimes dry chervil leaves are used as a seasoning in cooking, they go especially well with cottage cheese, cheese, mushrooms, beans, boiled potatoes, fresh cucumbers. Greens contain a large amount of ascorbic acid, rutin; stimulates appetite, has a tonic effect.

Cultivation features: Does not tolerate waterlogging. The green mass is harvested before flowering, when the leaves contain the highest percentage of essential oil.