Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil). Legends, myths, symbolism, description, cultivation, methods of application

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Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Directory / Cultivated and wild plants

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Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil), Anthriscus cerefolium. Photos of the plant, basic scientific information, legends, myths, symbolism

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil)

Basic scientific information, legends, myths, symbolism

Sort by: Kupyr (Anthriscus)

Family: Umbelliferae (Apiaceae)

Origin: Eurasia

Area: Buteneleaf kupyr grows in Europe and Asia, including Russia, as well as in North America and Australia, where it was introduced as a cultivated plant.

Chemical composition: Kupyr butenelistny contains essential oil, furanocoumarins, carotenoids, flavonoids, saponins and other biologically active substances.

Economic value: It is widely used in cooking as a spice to add flavor and aroma to various dishes such as salads, soups, sauces and marinades. The plant is also used in medicine as a tonic, diuretic, anti-inflammatory and antioxidant agent.

Legends, myths, symbolism: In ancient Greek mythology, kupyr was associated with the goddess Aphrodite, who is said to have used it to treat her beauty and youth. In folk medicine, the plant has been used as a remedy for many ailments, including vision problems, headaches, and stomach ailments. In addition, the cupyr was considered a symbol of eternal youth, abundance and prosperity. In the European folklore tradition, the kupyr was often associated with magic and witchcraft. Its dried stems have been used to create amulets and talismans, said to bring good luck and protect against evil spirits and evil eyes. In some cultures, kupyr has also been used in magical rituals associated with love, marriage, and prosperity. The symbolic meaning of the kupyr is associated with its openwork, transparent leaves and the unusual shape of the stems. It is often associated with grace, beauty and tenderness. Also, the kupyr can symbolize hope, eternal youth and recovery from illness.

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil), Anthriscus cerefolium. Description, illustrations of the plant

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil), Anthriscus cerefolium (L.) Hoffm. Botanical description, distribution, chemical composition, features of use.

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil)

Celery family - Apiaceae.

An annual plant with a spindle-shaped root. The stems are straight, shortly pubescent, almost branched from the base, swollen at the nodes, 15-50 cm high. The leaves are triangular, thrice pinnately dissected.

The flowers are white. Fruits with a short nose, smooth and glabrous, linear-oblong, 7-10 mm long, brown.

Blooms in June - July. The fruits ripen in August - September.

Grows in light woods, in bushes.

It occurs almost throughout Europe (with the exception of Spain, Italy, England and Scandinavia) and in Transcaucasia. It is found in Central Asia, Turkey, Iran and Iraq.

All parts of the plant contain aromatic essential oil, glycosides, carotene, ascorbic acid, mineral salts of magnesium, potassium, etc.

It has a sweetish anise smell, spicy sweetish taste reminiscent of parsley, which is why it is used as a spice. Young fresh leaves are most tasty; when dried, frozen and boiled, they lose their flavor. Dried leaves are rarely used.

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil)

Kupyr goes well with other green vegetables - tarragon, parsley, basil. Usually chopped kupyr is added to dishes before they are served. In the past, special kupyr soups and sauces were very popular.

In North America, ground kupyr is used in grilled poultry, fish, and egg dishes. In spring, kupyr greens mixed with cottage cheese or soft cheese, with brown bread and butter are a welcome treat, especially for children. It is used with hard-boiled eggs, salted omelettes, fish sauces, green butter, potato soup, potato salad, spinach, poultry, fish, lamb and lamb.

It goes well with green salad and mixed vegetable salads, with peas, tomatoes and old potatoes.

Kupyr dishes are a good vitamin and general tonic. In folk medicine, the leaves and fruits of the plant were used for diseases of the kidneys, bladder, as an expectorant and astringent for gastrointestinal disorders.

Good honey plant.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Chervil, Anthriscus cerefolium (L.) Hoffm. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil)

Annual herbaceous plant 30-60 cm high. Stem erect, branched, glabrous. The leaves are pinnately dissected, yellow-green, form a lush rosette. The flowers are small, white, collected in an umbrella. The fruit is an oblong two-seeded plant, black or grayish-green in color. Blooms in April-July.

Homeland chervil - South-Eastern Europe. It was known to the ancient Greeks and Romans as a food plant. In addition to the leaf, forms of chervil are also known, forming sweet root crops.

Chervil is cold-resistant; seedlings withstand light frosts. Due to its precocity and unpretentiousness, it can be grown both in open and closed ground. It grows well on various soils, but prefers fertile, loose and sufficiently moist. Chervil is sown in early spring, often among other crops. Seeds are soaked before sowing.

Plant care consists of regular watering and weeding. Young greens are harvested before the stems appear. To constantly have fresh chervil greens, it is sown every 15-20 days until mid-July. Place crops in shady places, since at high air temperatures the stems quickly grow and the leaves coarsen. Seeds ripen in mid-summer. When they turn brown, the plants are cut and left to ripen and dry in the shade.

Chervil leaves contain vitamin C, carotene, phytoncides, minerals (especially a lot of magnesium), glycosides, essential oil, the main component of which is anethole, which gives the plant a pleasant anise smell.

In folk medicine, chervil is used for diseases of the kidneys, bladder, gastrointestinal tract, and diarrhea. Juice squeezed from fresh grass is used for fever, dizziness, jaundice. The plant is considered especially effective as an expectorant for tuberculosis.

Chervil is especially popular as a spice. Along with dill, it is the first spicy herb on our table, which not only flavors food, but also fortifies it. The leaves are usually harvested before flowering and eaten fresh as a seasoning for salads, soups and second courses. Chervil goes well with tarragon, parsley and basil.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Common chervil (openwork chervil), Anthriscus cerefolium (L.) Hoffm. Classification, synonyms, botanical description, nutritional value, cultivation

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil)

Synonyms: A. sativus Bess., Scandix Cerefolium L., S. tenuifolia Salisb., Chalrophyllum Cerefolium Crantz., Cerefolium sativum Bess., Myrrhodes Cerefolium Schinz. et ThelL, Cerefolium Cerefolium Britt.

Kupyr, butenelistny kupyr, garden chervil.

Names: German Gartenkerbel; Goal. kervel; dates corvel; Swede, kyrfvelfloka; English chervil; fr. cerefeuil; it. cerfoglio; Spanish perfolio; port, cerefolio; hung. turbolya; Slovenian krebuljica; Serb, krosuljica; Czech kerblik; Polish trybula warzywna, t. ogrodowa.

The plant is an annual, with a cylindrical articulated-curved branching stem, 50-75 cm high, green in color.

The flowers are small, white, collected in umbrellas with 4-51 rays; in an umbrella 4-5 flowers on short pedicels. The fruit is a two-seed, which breaks up when ripe into two parts containing one seed each; the inner side of each half of the fruit has a deep groove.

Seeds are narrow, black, reaching 8-9 mm in length. The weight of 1000 seeds is 2-3 g. Mature fruits are black in color with a dark purple hue, have a pleasant smell reminiscent of anise.

Flowering starts from the central umbel and spreads from the center to the periphery (blooming duration is 20-30 days). In Europe, chervil flowers from mid-July to mid-August.

Willingly visited by bees.

Chervil is undemanding to the soil, but prefers garden, well fertilized; it can be sown in slightly shady places. Sowing is done in early spring with seeds in open ground. The sowing method is suitable for tape with distances between lines of 10-20 cm. The seeding rate is 10 kg/ha.

Chervil stems quickly, so the leaves are cut for eating no later than 1,5-2 months after sowing (before the plant blooms). To have high-quality leaves, repeated crops are used.

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil)

Chervil comes from Western Asia and southern Russia, where it is still found in the wild. It belongs to spicy-flavoring plants; its leaves are used fresh as a seasoning for salads, soups, vegetable and meat dishes.

The edible species Anthriscus sylvestris Holfm is known.

It is a biennial or perennial plant native to Europe. The chemical composition of this chervil (forest bush): 20,3% starch, 5,7% glucose, 3,3% disaccharides and 10,5% fiber.

The roots of this plant are eaten boiled.

Author: Ipatiev A.N.

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil), Anthriscus cerefolium. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

To treat diarrhea: prepare a decoction of dried chervil leaves, pour boiling water over them and leave for 15 minutes. Drink 1/2 cup 3-4 times a day to reduce diarrhea symptoms.
To improve digestion: eat fresh chervil leaves in salads, soups and other dishes. Chervil chervil contains enzymes that help improve digestion and nutrient absorption.
To reduce inflammation: prepare a decoction of dried chervil leaves, pour boiling water over them and leave for 15 minutes. Strain and use as a lotion to reduce skin inflammation.
For the treatment of cough: prepare a decoction of dried chervil leaves, pour boiling water over them and leave for 15 minutes. Add honey and drink 1/2 cup 2-3 times a day to reduce cough symptoms.
To improve the general condition of the body: eat fresh chervil leaves in salads, soups and other dishes. Kupyr chervil contains vitamins and microelements that help strengthen the immune system and improve the general condition of the body.
To reduce stomach pain: prepare a decoction of dried chervil leaves, pour boiling water over them and leave for 15 minutes. Drink 1/2 cup before meals to relieve stomach pain.
For headache treatment: prepare a decoction of dried chervil leaves, pour boiling water over them and leave for 15 minutes. Add honey and drink 1/2 cup 2-3 times a day to reduce headache symptoms.
To reduce stress: prepare a decoction of dried chervil leaves, pour boiling water over them and leave for 15 minutes. Add honey and drink 1/2 cup 2-3 times a day to reduce stress and improve your mood.

Cosmetology:

Face tonic: brew 2 tablespoons of fresh chervil leaves in 1 liter of boiling water. Let it brew for 30 minutes, then strain and use the resulting infusion as a facial tonic. Tonic will help refresh the skin and shrink pores.
Mask for the face: mix 2 tablespoons of fresh chervil leaves with 1 tablespoon of honey and 1 tablespoon of olive oil. Apply the mask on your face and leave for 15 minutes, then rinse with warm water. The mask will help moisturize and nourish the skin.
Eye care product: Steep 1 tablespoon of fresh chervil leaves in 1 cup boiling water. Let it brew for 30 minutes, then strain and leave the infusion in the cold for a few minutes. Apply the infusion to the skin around the eyes with a cotton pad to reduce puffiness and dark circles under the eyes.
Face cream: Mix 1 tablespoon fresh chervil leaves with 1 tablespoon shea butter and 1 tablespoon olive oil. Rub the oil between your palms and apply to the face and neck to hydrate and nourish the skin.

Attention! Before use, consult with a specialist!

Kupyr butenelistny (kupyr chervil, common chervil, openwork chervil), Anthriscus cerefolium. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Buteneleaf bush (Anthriscus cerefolium), also known as chervil, common chervil or lace chervil, is an annual herbaceous plant that is widely used in cooking due to its delicate aroma and taste.

Tips for growing, harvesting and storing buteneleaf kupyr:

Cultivation:

Kupyr butenelistny prefers sunny or partial shade places with fertile soil and moderate moisture.
Seeds of buteneleaf kupyr can be sown in the ground in spring or autumn.
Keep the soil moist, but do not flood it.
Buteneleaf bush grows quickly and blooms quickly, so it is recommended to sow it several times a season to always have fresh leaves.

Preparation and storage:

Harvest the leaves when they are still young and tender, before flowering.
Trim the leaves from the plant without damaging its roots.
The leaves can be used immediately after picking, but if they need to be stored for a longer period, they can be frozen or dried.
Fresh leaves can be stored in the refrigerator for several days in a perforated bag.
The leaves can also be frozen or dried for future use. To freeze, place the leaves in a freezer bag and store them in the freezer.
To dry, spread the leaves in a thin layer on a cloth or paper surface in a warm, dry place with good ventilation. Drying usually takes from several days to several weeks.

Buteneleaf kupyr is widely used in cooking, in particular to add flavor and flavor to salads, soups, sauces, omelettes and other dishes. The leaves of the butene leaf are often added to dishes at the very end of cooking in order to preserve their aroma and taste.

Buteneleaf is also used in traditional medicine to treat indigestion, headaches, and the common cold. Buteneleaf contains antioxidants and vitamin C, which can help boost the immune system and protect the body from free radicals.

The leaves can also be used as a seasoning for homemade skin care products such as face masks and baths.

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