Chervil anthriscus cerefolium
- Common Names
- Chervil , chervel, sweet cicely
- Botanical Name
- anthriscus cerefolium
Medicinal Uses & Benefits of Chervil
How to Use: Chervil
Chervil must be used fresh to produce its full flavor. Cooking destroys the color and flavor of this delicate herb, so add last to soups and stews. Chervil is highly regarded by French cooks and considered to be one of the foremost of the fine herbes, along with chives, parsley and tarragon.
Although chervil is considered to be foremost a culinary herb, is also has a history of use in herbal medicine. Chervil is a traditional remedy for bad dreams, burns, and stomach upsets. We know today that chervil is an excellent source of antioxidants that stabilize cell membranes and reduce inflammation associated with headache, sinusitis, peptic ulcer, and infections.
Preparation Methods & Dosage :Tea, tincture or extract. Culinary herb used much like parsley.
Chervil grows well in pots: all it needs is moderately rich soil, moisture, good drainage, and a sunny situation. It is an annual that bolts easily, so it is probably wise to start a new plant fairly often (chervil matures quickly--in 6 weeks under ideal conditions).
How to Grow Chervil
Chervil grows easily in pots, and is best grown from seed not older than a year. Scatter seeds on the soil surface, litely covered, and keep moist during germination. Chervil does not take to being transplanted, so direct seed where you want it to grow. Keep well watered, and pinch the leaves often to prevent the small white flowers from developing.
History and Traditions & FolkloreChervil is a delicate and fernlike member of the parsely family, and is similar in appearance and use. The plant is native to southern Russia and western Asia, and cultivated in France for centuries.