CHERVIL (Anthriscus cerefolium)
Chervil is in the same family as carrots and is similar to parsley. There are two main varieties, one with flat and one with curly leaves. It has a taste a little like anise and brings out the flavour of other herbs when cooked together.
It was once known as myrris because of its resemblance to myrrh. It has been used in religious ceremonies and also has many medicinal qualities.
In roman times chervil was used as a spring tonic but is not widely used as a medicinal herb these days. It is mostly used in the kitchen and is one of the main herbs in French cuisine as part of the fines herbes mixture. The other herbs – chives, tarragon and parsley complement each other and chervil brings out the taste of all of them.
Chervil can be added to many dishes and shouldn’t be ignored when the recipe says; chervil (optional). Add some to your recipes and get lots of brownie points for a wonderful tasting meal.
Chervil is native to Middle Eastern countries but can be grown easily in many moderate climates.
Medicinal uses for Chervil:
Chervil has been used extensively in folk medicine throughout the ages. It was once said that eating a whole plant cured hiccups. The herb is warm and soothing and is often used as a digestive aid.
A cold infusion of chervil tea is a soothing eyewash. Young tender leaves added to salads not only improve the flavour of your meal but are also believed to act as a mild tonic.
Here’s to Herbs!
P.S. I took this info from ’20 Occasional Herbs’ which helps you grow your own delicious herbs, listed on Herb Books