A small hardy herb that has a long cropping period. The parsley-like leaves have a delicate flavor of anise and parsley. When used in cooking it must be added at the end of the process in order to retain flovor. Annual. H:30cm W:20cm. 12cm, 17cm
In the garden:
Also known as French Parsley.
• Biennial, Frost hardy.
•±60 cm; Spread: ±30 cm.
• Full sun to semi-shade; Well drained, composted soil.
• Pick fresh leaves throughout the year.
• Vegetables: Plant with Carrots, Radish,
• Attracting Beneficial insects: Hoverfly, Wasp,
• Use Fresh Chervil leaves and flowers with:
• Vegetables, Potatoes,
• Casseroles, Cheese, Eggs, Garnish, Herb Butters, Salads, Sauces, Soups,
• Chicken, Fish, Shellfish,
• French dishes. It is an essential ingredient of ravigote sauces and fines herbes .
• The delicate anise flavour does not withstand drying or prolonged cooking; chervil is therefore usually added just before serving.
• Eat raw for additional vitamin C, carotene, iron and magnesium.
• Curried Vegetables with Rice and Feta.
• Use in an infusion or face mask to cleanse skin, maintain suppleness and discourage wrinkles.
Chervil may be beneficial in the following cases:
• Topical for conjunctivitis, inflamed eyelids.
• Alleviate chronic catarrh, Expectorant.
• High blood pressure.
• Jaundice, Liver complaints.
• Stimulate digestion, Indigestion.
• Fluid retention.
Musculo / Skeletal System
Preparation and dosage:
• One cup, three times per day.