Chervil leaves are delicate and curly, somewhat resembling carrot greens and is usually included in recipes, such as salads and soups and as a garnish.
Introduced in France by the Romans during the 15th century, it remains a staple of French cooking and one of the country’s most utilized herbs.
The leaves and dried flowering parts, as well as the juice is used to make medicine and is a good source of calcium and potassium.
Chervil has been used as an expectorant, aromatic, bitters, tonic and digestive stimulant, and topically as eyewash to refresh the eyes, and for arthritis and rheumatism during historic times.
Chervil must be used fresh to produce its full flavour. Cooking destroys the colour and flavour of this delicate herb, chervil is an excellent source of antioxidants that stabilize cell membranes and reduce inflammation associated with headache, sinusitis, peptic ulcer, and infections.
Chervil herb is also a diuretic. It helps in the processes of excretion by promoting frequent urination.
This leads to the removal of toxins and waste materials from the body, thereby preventing a variety of ailments.
It may be used to improve blood circulation and in the treatment of haemorrhages and varicose veins. It also helps to prevent low blood pressure.
Chervil also has a good amount of fiber, so eating large quantities of chervil is good for digestion.
Chervil alleviates stomach pain and other digestive problems, including internal and external allergy inflammations.
Consuming chervil is definitely good for you but even just using various forms of chervil leaves can be beneficial too.
The leaves of chervil can be soaked in vinegar and then consumed in order to stop hiccups.
It is important to remember that despite its many benefits, you need to consult a doctor before taking it on a regular basis.