Herbs mix - chives, parsley, coriander, chervil

The Herb Mix is a very rich blend composed of Common Chives, Common Parsley 2, Coriander, Common Chervil). These aromatic and condimental plants are cultivated for their foliage with different scents that will be used in the preparation of various hot or cold dishes. Sowing period from March to August for a harvest 2 months later.

The Chives, also known as Civette or Appétits, is a tasty perennial aromatic plant. It is one of the most popular herbs. It belongs to the same family as garlic, onion and shallot. It has a tufted habit and thin hollow cylindrical leaves. It is a perennial plant that will be cultivated for two or three years because beyond that, it tends to exhaust itself and become less productive. It will then need to be divided.

The fresh, garlic-like and slightly spicy taste of its leaves suits many dishes: omelette, stuffings, savory pies and seasoning for fresh cheeses... It is a must-have in herb gardens but there is nothing stopping you from mixing styles and planting it everywhere in the garden, especially at the base of roses: its flowering in pinkish-purple pompoms is charming and its aromas repel aphids and prevent black spot disease. It is therefore also a first-class companion plant.

Originally from the Middle East, Common Chervil is cultivated for its appetizing, purifying, diuretic and stimulating properties. It contains vitamin C as well as trace elements. In cooking, the fresh leaves, finely chopped, flavor raw vegetables, salads, soups, many vegetables, sauces, stews, roasted meats, grilled dishes and certain fishes.

Parsley is an aromatic herb, also used as a medicinal plant. It is rich in vitamins, trace elements and minerals. Its very high content of vitamins C and A should be noted: 100 g of parsley contains four times more vitamin C than 100 g of an orange and four times the daily requirement of vitamin A. It is a stimulant for the nervous system, it effectively fights anemia and has detoxifying properties.

It is therefore not surprising that it symbolized strength in ancient Greece and was adored by the Romans who introduced it to many countries in the Empire. It fell out of favor in the Middle Ages where it was associated with the devil. The explanation probably lies in the somewhat unpredictable germination of the plant. This biennial plant native to the Near East is cultivated as an annual except if you want it to go to seed and harvest the seeds. It then produces umbels of tiny greenish-yellow to white flowers. But it is for its leaves that parsley is cultivated. It contains essential oils and emits a fragrant scent when crushed. They are bright green, divided into three leaflets and deeply lobed. Parsley is sometimes confused with small hemlock - a toxic plant - whose leaves are similar but which gives off a nauseating smell. Tuberous parsley is cultivated for both its taproot and foliage. Parsley plants can reach a height of 60 cm (24in).

It is often included in bouquet garni along with thyme, bay leaf and rosemary. It is highly appreciated in persillades that accompany green beans, snails, etc. It is also frequently used as a decorative element on dishes.

This blend of herbs will require a supply of well-decomposed compost (3 kg/m²) in late autumn or early spring.

Harvest: Between April and October, it is harvested as needed and as it develops.

Storage: Between April and October, this blend can be stored for a few days in a glass filled with water.

Gardener's tip: Regular weeding and hoeing should be done. Pinch the flowering stems so that new branches develop. The smell of its leaves repels mosquitoes.