Latin Name: Anthriscus cerefolium
Herb Class/Action: Chervil is classified as an aromatic herb with diuretic, digestive, and mild antispasmodic properties.
Parts of Plant Used: The leaves and tender stems of chervil are used for culinary and medicinal purposes.
Flavors: Chervil has a delicate, subtle flavor reminiscent of anise and parsley, with hints of citrus.
Energetics: Chervil is energetically warming and drying.
Medicinal Properties:
- Digestive Support: Chervil can aid digestion and alleviate symptoms of bloating, gas, and indigestion. It stimulates the production of digestive juices and enzymes, promoting healthy digestion.
- Diuretic Action: Chervil has diuretic properties, meaning it can increase urine production and help eliminate excess fluid from the body. This makes it beneficial for supporting kidney health and reducing water retention.
- Mild Antispasmodic: Chervil may help relieve mild muscle spasms and cramps, particularly those associated with digestive discomfort.
In the Garden: Chervil is an annual herb that prefers cool, moist conditions and partial shade. It grows best in well-drained soil and can be cultivated in containers or directly in the garden. Chervil produces small white flowers and fern-like foliage that adds a delicate beauty to herb gardens.
Culinary Uses: Chervil is a popular culinary herb used to flavor a variety of dishes, including salads, soups, sauces, and egg dishes. It is often used fresh as a garnish due to its mild, subtle flavor. Chervil pairs well with fish, poultry, vegetables, and creamy sauces.
Precautions: Chervil is generally safe for most individuals when consumed in culinary amounts. However, it may cause allergic reactions in some people, particularly those with allergies to other plants in the Apiaceae family, such as parsley or fennel. Pregnant or breastfeeding women should consult with a healthcare professional before using chervil medicinally.