Chervil

It is a name commonly applied to two plants of the parsley family both of which are cultivated for food. The salad chervil (Anthriscus cerefolium) has leaves that are similar in taste and appearance to those of parsley. They are used as a salad green, a garnish and as a seasoning in meat, loaf, soup and other dishes. They are also used to flavour vinegar. The salad chervil is generally cultivated in the Caucasus region of Russia, but has now become naturalised from Quebec to the United States. It is not grown in India.

The turnip root chervil is a biennial European plant grown for its edible carrot shaped roots which are grey on the outside and yellowish white inside. They are mostly eaten in stews or as a boiled or fried vegetable. Chervil contains iodine, potassium, fluorine and sulphur.

Benefit and uses of Chervil.

• Medicinal plant, chervil is considered a diuretic, expectorant, and stimulant. It has been used against eczema and to lower blood pressure.
• The leaves can be infused in water to use as a skin freshener. Dried chervil may be used to scent potpourris.
• Fresh leaves and stems are used to flavor soups, casseroles, salads, sauces, eggs (particularly omelettes), carrots, spinach, sorrel, fish, and cheese. Chervil also can be used in herbal butters.
• Chervil has been used in the past as a diuretic, expectorant, digestive aid, and skin freshener.
• It was also thought to relieve symptoms of eczema, gout, kidney stones, and pleurisy.
• The plant contains vitamin C, carotene, iron, and magnesium.
• The fresh leaves is also used as an eyewash to treat sore or inflamed eyes.