





Scientific Name: Anthriscus cerefolium- Umbelliferae Family
AKA: Chervil
Parts Used: Flowering herb
Active Compounds: Volatile oil, flavonoids, coumarins
Background: Chervil appears in ancient literature as a symbol of new life. Herbalist Culpepper of the 17th century and the Roman scholar Pliny agree that it "does much to warm old and cold stomachs" Similar in aroma and taste to myrrh, it has the blended flavors of anise and parsley. In French kitchens, it is often the unidentifiable spice of fish recipes. Chervil has been employed in treating a wide array of conditions. One adage suggests eating the whole plant to cure hiccups.
Applications: Stimulant/Expectorant/Digestive/Diuretic
Stimulant: Temporarily arouses physiological activity.
Expectorant: Facilitates the secretion of mucus from the respiratory system.
Digestive: Promotes digestion.
Diuretic: Increases urine discharge.
Other uses: menstrual cramps, edema, eczema, abscesses, gout stones, and scrofula Although no clinical studies support the claim, Europeans use Chervil to lower blood pressure.
Description:
A hardy annual plant, Chervil has light green, fern-like opposing leaves supported by round, grooved stems. The slender white root produces plants reaching 26 inches in height. Tiny white flowers bloom from spring through mid-summer. The Chervil fruit or seeds ripen in late summer to early fall and have a long, thin, segmented appearance.
Chervil Dosage:
Infusion: Place 1 teaspoon of the Chervil herb, fresh or dry, in 1/2 cup of water. Drink 1/2 to 1 cup daily.
Safety:
No information available.
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