Chervil
(Anthriscus cerefolium)
Description
Chervil also belongs to the parsley family, and is a biennial herb that grows to about 70 cm high. The tripinnate leaves are light green in colour and feathered. In the second year, it produces small white flowers. The stems are hollow, while the thin roots are white in colour. The seeds are 7 to 10 mm large and have a slight anise-like taste.
Origin
Chervil originates from South-Eastern Europe and Western Asia. The plant grows best in cool, moist places. It occurs both naturally and in cultivation.
Did you know?
Chervil is one of the five components of the French fines herbes, and is sometimes also known as “gourmet's parsley”.
Chervil has a beneficial effect on bronchitis and asthma. It aids digestion, cleanses the blood and has a diuretic effect. An infusion of chervil leaves helps for a sore throat.
A good alternative for anise milk can be made by infusing a few branches of chervil in a glass of hot milk.
Chervil has a high vitamin C content.
Quality
Leaves are at their most aromatic before the plant has flowered, and then young, tender leaves are preferably used for drying.
Uses
The leaves can be added to soups, salads and sauces. They also compliment grilled fish and meat.