select i.*, substring_index(group_concat(distinct pa.country order by rsi.date_added desc),',',-1) as source_country
from inventory_item_manage i
left outer join sheffields_2017.receiving_shipments_item_has_inventory_item hrsi on i.id = hrsi.inventory_item_id
left outer join sheffields_2017.receiving_shipments_item rsi on rsi.id = hrsi.receiving_shipments_item_id
left outer join sheffields_2017.po on rsi.po_id = po.id
left outer join sheffields_2017.po_address pa on pa.po_id = po.id
where i.inventory_id = '6126'
group by i.id
Germination: sow seed 1/16" deep, tamp the soil, lightly mulch the seed bed.
Chervil, also known as Anthriscus cerefolium or Garden Chervil, is a delicate annual herb related to parsley. It has a mild, aromatic flavor that is suggestive of aniseed, making it a popular seasoning for mild-flavored dishes. In France, it is a key ingredient in the French herb mixture, fines herbes. Chervil's leaves are ready for harvesting in about 8 weeks from sowing and respond well to cut and come again harvesting. This herb is used in various culinary creations like soups, salads, and stews. Chervil has various traditional uses in folk medicine. It is claimed to be useful as a digestive aid, for lowering high blood pressure, and for curing hiccups. Chervil is best grown seeded in place, as transplanting can be difficult due to its long taproot. It prefers a cool and moist location; otherwise, it rapidly goes to seed. Regular harvesting of leaves helps prevent bolting. The delicate flavor of its leaves does not withstand drying or prolonged cooking, so the leaves should always be used fresh. The flowers can also be used as a seasoning, while another type of chervil is grown primarily for its roots.