| Description | A one size fits all, set and forget controlled release plant food for those who don't have the time or inclination to tend to each plant or garden bed individually. The smart way to fertilise - one application feeds continuously for up to 12 months.
• All Purpose
• 12 months feed
• Plus trace elements
• Fast and Easy
• Watersmart technology
FEATURES
- The release of nutrients depends on temperature - more when it's warm and plants are growing and less when it's cold and growth is slow
- Uses advanced prill technology that ensures even and controlled nutrient release with no wastage. Controlled release means feeding less often and more effectively; less frequent feeding is more economical and environment-friendly
- Wetting agent improves water absorption into the soil or potting mix and helps plants take up nutrients
- Boosted levels of iron & magnesium and other trace elements keep leaves greener for longer and promote healthy growth
- Less than 2% phosphorus (the 'P' in NPK) means it's safe to use on most Australian natives
SUITABLE FOR
- Trees and shrubs including most natives and other phosphorus-sensitive plants
- Flowering and leafy annuals, perennials, climbers and groundcovers
- Vegetables, herbs and fruits
- Potted plants including vegetables, herbs, palms, orchids and indoor plants
- Safe to use on new plants - the controlled release of nutrients means it will not burn soft leaves or tender young roots
Size 1KG | Anthriscus cerefolium
Chervil, sometimes called garden chervil or French parsley, is a delicate annual herb related to parsley. This plant is a native to the Caucasus, which is a mountainous region between Turkey and Russia. Chervil was spread through Europe by the Romans, and is now naturalised. The plants can grow up to 70cm tall and 30cm wide, and produces small white flowers. This herb is referred to as gourmet's parsley, and is used particularly in France to season poultry, seafood, spring veg, soups and sauces. It has a faint taste of liquorice and aniseed. Chervil is one of the four French "fines herbes" which are essential to French cooking. The other three are tarragon, chives and parsley. Unlike stronger herbs like thyme and rosemary which can withstand long cooking times, these "fines herbes" are added at the last minute. Traditionally, chervil has had many medicinal uses. It has claimed to be used as a digestive aid, for lowering blood pressure, and used infused with vinegar for curing hiccups! It has also been used as a mild stimulant. It prefers a cool and moist location, and regular harvesting of leaves helps to prevent it rapidly going to seed, which will bring the plant to the end of its production. | |
