Chervil medicinal herb can be used as tonic for the body

By AnemoneProjectors (Flickr: Rough Chervil (Chaerophyllum temulum)) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Chervil (Anthriscus cerefolium) medicinal herb is an aromatic plant from the Umbelliferae family.  It is native to Russia, the hilly districts of Wales, Northern England and Scotland.   There are about twelve species in all.   It is also known as Gourmet Parsley and it can be used just like parsley.   It is just as effective as it was then.  It is seen as one of the bitter herbs and has been harvested in France for many years.

This herbaceous plant which is closely related to parsley as mentioned before, bears beautiful white flowers in early summer. The common names are Chervel, French parsley, Gourmet parsley, Kervel, Anthriscus cerefolium, Hedge parsley as well as Sweet cicely.

This medicinal plant is seen as a fragile plant containing a very delicate taste. It possesses a bit of taste like anise herb. However, that could be immediately lost during cooking so it is best to use the fresh herbs.

Some of the medicinal properties are aromatic, stimulant, carminative, diuretic, tonic, stomachic, deobstruent, depurative as well as expectorant.  The constituents are vitamin A, B and C, calcium, potassium, magnesium, courmarins, flavonoids, selenium, manganese and methylchavicol.

It is a culinary herb

It is also known for its texture and strong aromatic flavor just like garlic, tarragon, oregano, parsley, thyme, basil, rosemary, bay leaf and sage which are popular culinary herbs.

Add it to any dish of your choice, especially to egg dishes, soups and salads, but add it at least 10 minutes before final cooking so that the flavor can be intact.  We can also do the same for garlic.  It is also a great addition to various chicken recipes.  There is also a chervil sauce on the market.  I will have to search for one.

The leaves are very big and they carry a sweet taste.  Depending on your preference, the leaves may be used fresh or dried. It is definitely a favorite culinary herb in France as it is used frequently in French cuisines.

Health benefits of chervil herb

Although it is widely popular as a culinary herb, medicinally, the fresh root can be eaten and the juice made from it is good for scrofula, eczema, gout stones, abscesses, digestive aid, high blood pressure, sores, wounds, urinary tract infections (UTI), pleurisy and dropsy. It is also excellent for females abdominal ailments. It can also be used as a blood thinner.

It is used to treat coughs, colds, flu, sinusitis, remedy flatulence and it acts as a mild stimulant to strengthen the stomach.

An infusion of the leaves as well as the flowers may be used as a diuretic herb.  It is one of the best herbs to be grown in an herb garden.

Herbal infusion, dosage and storage

Use one teaspoonful of the fresh or dried leaves with half cup of boiling water and steep for ten minutes. Then take half to one cup per day. Please be reminded that when it comes to bitter herbs, they must be consume on a timely basis like a mouthful at a time.

Put away dried leaves inside of a cool, dry area and put them away from heat, light and also dampness. The dried leaves of chervil can be kept for up to six months.

Return from chervil to herb garden

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