An herb with delicate, tripinnate leaves that resemble flat-leaved parsley, but its leaves are more finely dissected and paler green
Taste is more delicate than parsley; some people detect a hint of licorice or anise seed and lemon – others say its aroma and taste suggest the flavors of tarragon and fennel _____________________________________________________________________________________________
* May be useful as a digestive aid, relieving any mild stomach pains
* may help lowering high blood pressure
* infused with vinegar, used for curing hiccups
* A mild stimulant – (Culpeper, the 19th-century English herbalist, wrote that “it doth moderately warm the stomach”)
* It is an excellent source of Vitamins A and C, as well as calcium, iron, manganese, potassium and zinc.
* smaller but significant amounts of a number of the B vitamins, magnesium, selenium, copper and phosphorous
Also known to help with the following:
- Clear up skin complaints such as reducing puffiness caused by allergies and alleviating problems such as acne and eczema. It can also be used as a skin tonic and freshener.
- Benefit the circulation when taken as a herbal tea
- Reduce cellulite
- Treat varicose veins
- Clear up hemorrhoids
- Relieve fluid retention caused by menstruation or the menopause
- bladder disorders, particularly kidney stones and cystitis. When combined with celery, the symptoms of cystitis disappear much quicker and chervil added to a mild potato soup is good if suffering from kidney stones.
- When prepared as a tea, chervil may help to soothe tired or irritated eyes
- Clear up and aid liver problems
- Relieve symptoms of flu and colds
Tips for Use:
* The lemon-anise flavor of chervil is lost with long cooking times. Because of this fragility, it should be added at the very end of preparation of cooked foods or used as a garnish. There is not much use for dried chervil.
* Chervil is best used fresh. To store it, it should be wrapped in damp paper towels and plastic and kept in the crisper or hydrator in the refrigerator. It can only be used for two to three days. Its short life span means that it is difficult to find for sale, and this is one reason that it is not well known.
* to season poultry, seafood and young vegetables. It is particularly popular in France, where it is added to omelettes, salads, and soups.
* commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture ‘fines herbes’, along with tarragon, chives and parsley, a blend indispensable to French cooking
* Chervil stars in béarnaise sauce, a variation of hollandaise.
* Use to enhance sole and other white fish, chicken, eggs and zucchini, as well as salads, sauces and soups.