Chervil (Anthriscus cerefolium) is a member of the Apiaceae. It is a delicate annual herb related to parsley. It is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. Chervil is native to the Caucasus but was spread by the Romans through most of Europe.
Chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups.
Pregnant women were bathed in an infusion of it. A lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier. It was also claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups.
More delicate than parsley, it has a faint taste of liquorice.
The young green leaves, which smell similar to Anise,
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