Winter hardy plants for the herb garden or early spring greens. Flat, light green lacy leaves have a flavour somewhere between parsley and anise. 18 days micro. 40 baby. 60 full.
A herb that is popular for its culinary as well as medicinal properties, chervil is used in egg, fish and chicken dishes. Culinary experts believe that chervil should be added at the last, after most of the cooking is done because it tendency to lose its flavour if cooked on high heat for a long time.
A concoction made with watercress, chervil and dandelion was often used as a medicine during the long and cold winter months.
Health benefits: An herb that has been used extensively for several thousand years, chervil has medicinal properties that still make it a well known herb now.
Chevril is rich in vitamins and minerals, and thus, several people want to use this herb for the nutrients. However, this herb does not have a strong flavor, and is best combined with other herbs.
Chevril is also a good source of zinc, potassium, manganese, iron and calcium.
This herb is also rich in phosphorous, copper, selenium, magnesium and vitamins B.
Like several other medicinal herbs, chervil is good for treating digestive and stomach disorders. It is good for relieving stomach pain.
Chevril is good for treating eczema and acne, as well as for reducing inflammation caused by allergies. This herb is even used by people as a skin tonic.
When used in an herbal tea, chervil can improve blood circulation.
It can cut down cellulite.
Chevril is used to treat hemorrhoids and varicose veins.
Fluid retention is a common symptom during menstruation and eating chervil at that time can reduce this symptom.
It can even lower high blood pressure.
Chevril can help people suffering from cystitis, kidney stones, and bladder disorders.
Whenever you suffer from irritated eyes, drink tea made with chervil to feel refreshed.
Chevril is also known to cure liver problems.
Colds and flu can also be treated with chervil.
Apart from all the medicinal uses and health benefits, chervil is a good herb for cooking. Use fresh chervil in egg dishes, in salads, soups, sandwiches and chicken dishes.