Description

Chervil is a delicate leafy culinary herb used frequently in French cuisine. The light-green lacy leaves grow opposite along thin, hollow stems, resembling carrot greens or flat-leaf Parsley but frillier. Chervil is highly aromatic with notes of Anise and offers a sweet and delicate flavor, often described as a mild blend of Tarragon and Parsley with notes of licorice or Mint.

Chervil is an excellent source of iron, vitamins A and C, calcium, potassium, and magnesium, and it also has good amounts of vitamin E and B-complex vitamins. It is known for being a good source of antioxidants and has been a staple of herbal medicine for centuries, thanks to its wide-ranging health benefits. It has historically served as a digestive aid, a soothing anti-inflammatory eye wash, a treatment for blood clots, and even a face wash for discouraging wrinkles. It was used by the ancient Greeks to create a cure-all Spring tonic, and during the Middle Ages, a tea made from the herb was used as a treatment for hiccups, while boiled roots were thought to prevent the plague.