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The happy herb

Chervil's name is derived from the Greek chaerophyllon, meaning the herb of rejoicing or, less reverentially, the happy herb. It's a notion that spread beyond the ancient world, too: in European folklore, the eating of chervil was encouraged because it was said not only to aid digestion, but to inspire cheerfulness and sharp wits. It certainly brings a smile to my face whenever I chop, nibble or sprinkle it... It looks like a lacy, very dainty version of parsley, which is no surprise seeing as they're close cousins, both in the umbelliferae family, along with frondy carrots and fennel. As you might expect from its refined appearance, chervil tastes mild and subtle, a little like parsley, but…

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 Cherchez La Chervil, the Forgotten Herb

Even before the French, the Romans enjoyed "the herb of rejoicing" (as it is translated from the Greek) after it was brought to them from the Russian Caucasus region. Not only was it used in culinary preparations, notably by the 1st-century scholar Pliny, it was thought to have diuretic, stimulating and "blood-purifying" properties. Even today, a tea brewed of chervil is recommended as both an eye wash and an aid for menstrual cramps.

 Herb to Know: Chervil

Interestingly enough, chervil has almost no recorded history as a medicinal herb. Perhaps because of its delicate scent and flavor, most ancient people seem to have ignored chervil in favor of more potent potions. Chervil is reputed to have a mild stimulating effect (Culpeper, the 19th-century English herbalist, wrote that “it doth moderately warm the stomach”), but its main use is in the kitchen. Although its role often is usurped by the more widely available French tarragon (Artemisia dracunculus), chervil’s unique flavor earns it a place in every gourmet’s kitchen. Along with tarragon, chives and parsley, chervil is a component of fines herbes, a blend indispensable to French cooking. Chervil stars in béarnaise sauce, a variation of hollandaise. Besides these traditional uses, chervil also is an excellent complement to any mild food. Use the chopped leaves to enhance sole and other white fish, chicken, eggs and zucchini, as well as salads, sauces and soups. Its flavor is best fresh; if you plan to use it in cooked dishes, add it near the end of the cooking process.

 Herb, Chervil

Chervil has been peculiarly described as a “warm herb” because its fragrance and flavor stimulate the senses the way warmth does. Chervil is similar to the myrrh brought by the Wise Men to the baby Jesus. This link to the Holy Days and because chervil symbolizes new life, it was traditional to serve chervil soup on Maundy Thursday. During medieval times, chervil had a variety of uses, the most interesting of which was eating an entire plant to cure a bad case of the hiccups. It works and is still used today!

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Alys Fowler: chervil

You may not find it in the supermarket or garden centre, but there's a very good reason those in culinary circles regard chervil as a queen among herbs

Chervil - Herb of the Week

Named after Apicius, the renowned gourmet of 1st century Rome, he was not the only one to love it. It is believed that the plant made it to England through the Romans and was well documented in historic herbals. In a 15th century herbal, it was considered an essential kitchen herb. John Parkinson, a 17th century garden writer in England, suggested using it in salads and as a flavoring in soups. It is considered a Lenten herb because it has a flavor and fragrance resembling myrrh brought by the wise men to the baby Jesus. Thus as a symbol of new life it is often served as a soup on Holy Thursday. Chervil is considered to have blood-cleansing and restorative properties. During the Middle Ages the entire plant was eaten to relieve hiccups.

Chervil Nutrition facts

Fresh chervil, like parsley, is one of the low calorific herbs. Nonetheless, its leaves and stems feature exceedingly high amounts of antioxidants, vitamins, minerals, and dietary fiber. Chervil, being a close member of the parsley family of herbs, contains similar health-benefiting essential volatile oils like methyl-eugenol (1-allyl-2,4-dimethoxybenzene). Eugenol has antiseptic actions. It has therapeutic applications in dentistry as a local anesthetic and antiseptic agent for teeth and gum diseases. Eugenol has also been found to reduce blood sugar levels in diabetics; however, further detailed studies are required to establish its role.

Chervil – A fine herb for putting the spring in your step!

Chervil, native to the Caucasus region bordering Europe and Asia, has been used in homeopathic medicine for centuries. It was introduced to Asia, North America, and other parts of the world and is now widely and easily cultivated herb plant. Chervil has been used as a diuretic, an aid for digestion, an expectorant and for skin conditions. It’s a traditional remedy for treating bad dreams, stomach upsets and for soothing burns.

Chervil, a Delicate and Versatile Spring Herb

Sometimes also called French parsley, chervil (Anthriscus cerefolium) is a mild herb that plays an important role in French and Mediterranean cuisines. This annual plant is native to Europe. This herb is closely related to parsley and the two herbs look very similar. But, chervil leaves tend to be smaller, frillier, and paler in color compared to parsley leaves.

Chervil: A Culinary Herb with Ephemeral Grace

Chervil (Anthriscus cerefolium) is an old European herb, one of the components of fines herbs of French cuisine. It is not as well known here in America but it is easy to grow from seed. A cousin of parsley, chervil’s leaves are similar but finely cut. The overall height is smaller, about one foot tall and wide. If it flowers, the compound umbels display small white flowers, again, similar to parsley or carrot. Because chervil is a hardy annual, seeds should be sown in very early spring, end of March to beginning of April. Chervil prefers moist soil and partial or afternoon shade. I prefer to grow it in containers because the ground soil is still very cold plus this prevents slug damage.

Chervil: A Multifunctional Miraculous Nutritional Herb

Chervil (Anthriscus cerefolium) is a delicate annual herb, full of nutritional value. It is a common plant genus of the family Apiaceae. It comprises 12 species, some of which are considered as noxious weeds. The genus grows in meadows and verges on slightly wet porous soils. This plant finds wide use in treatment of various diseases. Also, it is considered safe to use this herb by the people throughout the world. It is also called ‘gourmet's parsley’. The active constituents of chervil are volatile oil, flavonoids and coumarins, other constituents present are methyl chavicol (estragole) and hendecane (undecane).

Health Benefits of Chervil

If you're a fan of French cuisine, you may already be familiar with chervil. A member of the parsley family, this bright green herb has a light, delicate flavor similar to tarragon or anise. Delicious in salads or sprinkled on soups, chervil is a great addition to any dish. However, in addition to being tasty, chervil confers several health benefits and has many medicinal uses.

Health benefits of Chervil (French parsley)

Chervil scientifically known as Anthriscus cerefolium sometimes called French Parsley, Sweet Cicely, cicily, garden chervil, gourmet’s parsley, Rich Man’s Parsley, Beaked Parsley and Salad Chervil is a delicate annual herb related to parsley. It belongs to the botanical family Apiacea, and it is native to Europe. Chervil comes from the carrot family along with dill, parsley, and fennel.

Learn About… Chervil

If you’re a fan of French cuisine, then Chervil, or Anthriscus cerefolium, is an herb that you are more familiar with than you know. Its uncanny resemblance to flat-leaf parsley may have led you to mistaken it as chervil’s close cousin, but like parsley, it holds its own in the culinary world. Chervil originates in the Caucasus, a region at the border of Europe and Asia, situated between the Black and the Caspian seas. Having said that, though, there is very little recorded history of its use.

What Is Chervil?

Chervil (pronounced SHER-vil) is a delicate culinary herb used frequently in French cuisine. It is a member of the parsley family with a mild flavor. This spring herb is often used in egg dishes. It is sometimes called French parsley.

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9 Health Benefits Of Chervil You Need To Know About

Chervil’s benefits extend beyond its subtle aroma, which can transform a bland dish into a delicacy. It is an integral part of the fines herbes seasonings used in French cuisine. Chervil is believed to make people merry, sharpen their wits, rejuvenate the body, and symbolize sincerity. Its delicate flavor brings out the best in mild sauces and dishes. This herb is packed with antioxidants, minerals, and vitamins that can help boost digestion and circulation.