Kupyr
Antbriscus cerefolium
Another well-known and widely used name kupyra - chervil. An annual herbaceous plant with a height of 20-70 cm. Comes from South-Eastern Europe, some botanists consider it the birthplace of the Caucasus and West Asia. Kupyr was known and cultivated in ancient times. Even the Romans and the ancient Greeks seasoned their soups with them. In the countries of Europe, the kupyr( chervil plain) appeared around the 14th century and immediately fell in love.
Description: the appearance of the flesh is reminiscent of parsley, but its leaves are more
thin, small and dense, an umbellate plant with 2-6-ray umbrellas. Its color is fresh green, the smell of mashed leaves is pleasant. The stems are finely ribbed, glabrous or with sparse pubescence, often relatively branched. Leaves are tender, thrice-drained, dissected with pinnately incised, ovate-acute lobes. Blooms from April to July with small white flowers, collected in a complex umbrella.
Ingredients: contains aromatic essential oil, glycosides, carotene, vitamin C, minerals and magnesium. Some kupyra lovers plant it constantly at intervals of 14 days to receive fresh leaves, rich in vitamins throughout the season.
Cultivation: Kupyr - early-ripening cold-resistant plant. It is best developed on light soils rich in organic substances, although it can grow on different soils. It tolerates shading, it can be used as a sealant in between other cultures. Does not tolerate soil wetting. In low places with compacted soil, it strongly oppresses excess moisture, loses aromaticity, turns yellow and dies. However, for normal development of the kypyryu, sufficient soil moisture is needed. In summer, in arid, hot weather, without watering, the greens coarsen, and the stems appear prematurely on the plants. The soil is prepared for sowing of the falcons as well as for anise, dill and other annual green crops. To obtain spicy greens, the seeds are sown early in the spring and the crops are repeated at intervals of 10-15 days, before hot weather. In August, the crops are renewed. Seedlings appear slowly, after 15-20 days. To obtain early friendly shoots, the seeds are soaked or germinated before sowing. Sowing of the ordinary( distance between the rows of 25-30 cm), the seeds are closed by 1 cm. Shoots are thinned by 10-15 cm.
Care consists in weeding and loosening the soil. At home, the fennel is grown in the winter-spring period, closer to spring, in shallow drawers on the windowsills. Blossoms in the end of June - the beginning of July. Ripen seeds after 110-130 days after sowing. They can be sown also under the winter. Collection: cut into green after 30-35 days at a time, as the cutlass after the cutting grows poorly and produces poor quality products. The yield of the leaves can be increased if the flower stems appear in time. Seed plants are removed in the middle or in the end of August when umbrellas get stuck. Seed plants are cut off at the ground and dried in a ventilated room.
Medicinal properties: fragrant plant ( Herba cerefolii), leaves and fruits are still used today in folk medicine, mainly with diarrhea, diseases of the kidneys, bladder, respiratory tract and digestive system.
The most commonly grown varieties are Ordinary, Dark green and Kurchavolistny. They differ in the degree of dissection and waviness of the leaves and resistance to stalking. varieties also proved to be very good. Double curly and Simple smoothwood.
Application: the food uses fresh leaves of the fossil, cut before the flowering of the plant. Kupyr has a sweetish anise smell, spicy, sweetish taste, reminiscent of parsley, which is used as a spice in soups and for salads.
The most delicious young and fresh leaves, when drying they lose their flavor. Well combined kupyr with the rest of the herbs - tarragon, parsley and basil. It should be used fresh greens kupyrya: after fading, freezing and cooking, it loses its value. Therefore, it should be added to the dishes before serving, for example, in the soup, pour in fresh crushed herbs. Old recipes often mention a special soup made of fumar and sauce. In North America, ground fennel is used when frying poultry in a grill, fish and egg dishes. In the spring, the greens of the caper, mixed with cottage cheese or with soft "Camembert" cheese, with black bread and butter, are a welcome treat, especially for children. Kupyr is used with hard boiled eggs, salted omelettes, fish sauces, green butter, potato soup, spinach, poultry, fish, lamb tinned and lamb. It is well combined to taste with vegetable salads, with peas, tomatoes and potatoes.
soup with 100 grams of corn, 1 bunch of watercress, 30 g of butter, 500 g of potatoes, salt, 15-1.15 liters of water Wash greens of fennel and watercress put in boiling salted water togetherwith sliced potatoes. Cook over low heat for about 1 h. Then rub through a sieve and pour into a bowl with butter. Before serving, sprinkle the soup with the herbs of chervil or parsley.