Real chervil, a medicinal vegetable garden plant

1. True chervil is an annual plant of the umbelliferous family. It is related to parsley. You can eat chervil leaves; they are used as a spice in cooking. You could season young vegetables with chervil leaves to give it an extra delicate flavor. Chervil is quite easy to grow in the garden or on the balcony. The harvested leaves can be shredded and dried or put in the freezer to enjoy them all year round.

Chervil history

1. The Latin name for this plant is Anthriscus cerefolium. Cerefolium is a derivative of kairephullon, which means 'leaf to enjoy'. Kairephullon has corrupted itself in Dutch to 'chervil'. Chervil originally only grew in the Caucasus, a mountain region on the border of Europe and Asia. The ancient Romans spread this herb all over Europe. In the Middle Ages, chervil was often found in monastery gardens. The purifying effect of this light to anise

Tips for eating chervil

1. Real chervil is used as a kitchen herb. Fresh chervil leaves can be stored for no more than two days. It can be frozen to extend the storage period to several months. Chervil soup is eaten in Belgium. The leaves have the most aroma when they are picked before flowering. Real chervil is used in soups, sauces, salads and herb butter. Together with common sorrel, it is part of Frankfurter green sauce. In France, real chervil is regularly added to the omelette. The taste of this herb is more refined than parsley

Grow your own chervil

1. Real chervil is sometimes planted by farmers as an intermediate crop because it grows quickly and can be harvested in May. You should sow it early in the spring or late in the fall. In the vegetable garden, the chervil plant has the additional advantage that it repels snails. This plant does not like to be moved; there is a very good chance that the root will break off. That is why chervil is sown where it is to grow and not repotted. Chervil grows to a height of 20 to 70 centimeters. He prefers a cool and moist place, Chervil Leaf / Source: Krzysztof Ziarnek, Wikimedia Commons (GFDL)

Nutritional value of chervil

1. Chervil has traditionally been a medicinal herb. Chervil contains a lot of vitamin C and iron. It also contains the essential oils isoanethol, estragole and chavibetol. It also contains alkaloids glycosides and carotene. Chervil contains various bioflavonoids such as cis-chrysanthenyl acetate and derivatives thereof that help the body to better absorb vitamin C. Laboratory studies on rat brains and in vitro studies show that chervil has a range of antioxidants

Healing power chervil

1. This fast-growing plant is used as a digestive herb. In addition, it is an appetite stimulant. It is mixed with vinegar as a medicine for hiccups. It is a folk medicine to lower high blood pressure. Chervil is also a mild stimulant; it could make you more active. This medicinal herb also cleanses the blood, removes moisture and reduces swelling. Fresh chervil juice is a medicine for sore throats. You could also drink chervil juice or chervil tea for bronchitis and asthma. In natural medicine, an essential oil of chervil is used for its medicinal qualities.

2. This fast-growing plant is used as a digestive herb. In addition, it is an appetite stimulant. It is mixed with vinegar as a medicine for hiccups. It is a folk medicine to lower high blood pressure. Chervil is also a mild stimulant; it could make you more active. This medicinal herb also cleanses the blood, removes moisture and reduces swelling. Fresh chervil juice is a medicine for sore throats. You could also drink chervil juice or chervil tea for bronchitis and asthma. In natural medicine, a chervil essential oil is used for its medicinal qualities.