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.

Culinary use:
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.

Medicinal use:
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.

Flavour :
More delicate than parsley, it has a faint taste of liquorice.
The young green leaves, which smell similar to Anise,

Other names :
Garden chervil
Gourmet’s parsley

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