C is for ... Chervil

Chervil is native to the Caucasus region of Russia where it was largely unused. It was discovered by the Romans and through them introduced to France.

Chervil resembles curly parsley (French parsley) but has more delicate indented leaves and a slightly wilted appearance.

Chervil has a faint, delicate anise flavour that does not stand up well to heating. It is best to add chervil at the very end of the cooking time, after the food has been removed from the heat, or to sprinkle it over the top of a soups, cooked chicken, fish, or veal as a garnish. You can also use the leaves to stuff a chicken or fish before cooking.

It makes a very good addition to salads. The flavour is more delicate than that of parsley. Add it to butter sauces to go over steamed vegetables or mix with other herbs and add to egg dishes.

Fresh leaves can be added to white wine vinegar to make a salad dressing.

This herb loses its flavour when dried so it is best to use it fresh.

Chervil was eaten on salads in the spring as a blood purifier and tonic.

It can help with stomach disorders and is useful in aiding digestion as it stimulates the digestive system.

It has been used clear puffiness in the eyes, reduce varicose veins, and relieve fluid retention. It is a diuretic, expectorant, digestive aid, and an antihypertensive. Juice from fresh chervil is used for eczema, gout, and abscesses.

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