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Chervil

Product Name Size ZIN Price Quantity Add to Cart
Chervil Tea (Loose) 4 oz 513827 $19.52
8 oz 513828 $32.35
Chervil Tea 25 tea bags 513829 $20.20
50 tea bags 513830 $31.89
Chervil Glycerite Liquid Extract (1:5) 1 oz - No Flavor 522272 $23.84
1 oz - Strawberry 522273 $26.35
1 oz - Vanilla 522274 $26.35
1 oz - Chocolate 522275 $26.35
1 oz - Mint 522276 $26.35
Chervil - 450 mg 100 capsules 513824 $21.51
Chervil Powder 4 oz 513825 $27.47
1 oz 513826 $13.51
Chervil Cream 2 oz 523937 $19.26
Chervil Salve 2 oz 523938 $21.13

  • Traditionally used to help support high blood pressure, tired eyes, digestion and more.
Chervil is indigenous to the Middle East and the Caucuses and was introduced to Europe by the Ancient Romans. The herb was used in combination with Dandelion and Watercress as a spring tonic. It then developed into an important kitchen spice and has become one of the most essential herbs in French cuisine.

Most commercial Chervil is now cultivated in France and the Netherlands. Chervil is a member of the Carrot family and its leaves highly resemble carrot tops. The young green leaves, which smell similar to Anise, are collected before they lose their pungency and often preserved in vinegar. Fresh Chervil is added to salads to give them a low-calorie kick.

In various traditional healths, Chervil can be used as an eyewash to refresh the eyes. Like most culinary herbs, Chervil was used most often for its ability to aid in digestion. Chervil was also made into a tea and may be ingested to help support blood pressure. The active constituents of Chervil include its volatile oil, which has a smell similar to Myrrh. Chervil is also a rich source of bioflavonoids, which aid the body in many ways, including Vitamin C absorption.

The Athenians were great users of Chervil. Everyone is familiar with its economic uses; it is aromatic and stimulant, help stimulates the appetite and facilitates digestion.

Used externally, it is a supportive for swellings in the breasts and piles, and boiled in water it can be applied as a poultice. One scientist recommended parsley juice for helping support seminal discharges, but several health products successfully used Chervil juice instead and its use was extended to other complaints of the urinary system. It was prescribed for laryngeal phthisis, and for dropsy, when a dose of 60 grams was given mixed with the same amount of white wine.

A distinguished oculist in Paris in the last century used Chervil locally in ophthalmia; he proposed applying Chervil poultices to the affected eye and at the same time washing the eye with a decoction of the same plant. This approach had been recommended by the good results obtained by other specialists. The fruits of the Chervil are regarded as a stimulant and carminative.

Chervil, together with chives, parsley and tarragon, is one of the fines herbes mixture used in French cooking. It is also one of the herbs used in ravigote sauces, and is often blended with tarragon to flavor béchamel and other creamy sauces. It is a hardy annual, one that is easy to grow but that quickly goes to seed.

History

The plant is a native of the Middle East, southern Russia, and the Caucasus, and was almost certainly introduced to northern Europe by the Romans. It became one of the classic culinary herbs.

Characteristics

A member of the umbellifer family, chervil is closely related to parsley. It grows to a height of 20 inches with a spread of about 8 inches. It has flat, light green, and lacy leaves, which have a slightly aniseed-like aroma and turn reddish-brown as the plant matures. It blooms in midsummer, producing flat umbellifers of tiny white flowers.

Growing Tips

The plant can easily be grown from seed planted in early spring or late summer in the position where it is to grow; a trough or a window box is ideal. A succession of sowings will produce a harvest well into the winter. It likes a moist, shady position, and should be kept well watered.

How to Use

The leaves quickly lose their flavor and are best added fresh to a dish just before serving. They can be chopped into softened butter to serve with broiled meats or poultry; added as an aromatic garnish to creamy soups; and stirred into egg and cheese dishes.

Use the leaves to make astringent infusions, or extract their juice and use as a tonic wash which is particularly beneficial for sallow skin. Add the infusion to cleansers and conditioners to soften fine lines and wrinkles.

Health-wise,the leaves are used before the plant comes into flower for complaints such as indigestion and a hot chervil poultice can be used to help support joint pains. However, chervil is not used much in medicinal situations any more.

General Herb Information

Chervil is a hardy annual, little known, yet worthy of a place in every garden of edibles for its delicate flavor in salads. It is a native of southeastern Europe growing to a height of two feet. The small, finely divided, parsley-like leaves are on erect branching stems. The fruit is linear, about one-fourth inch long with a one-eighth-inch long beak. It produces umbels of minute white flowers. One variety has crisped leaves. Chervil has a decidedly mild anise- or tarragon-like flavor. In the northeastern United States it has escaped from cultivation and grows wild.

Chervil is easily grown from seed sown at intervals from spring to fall. Plants take six to eight weeks to develop. It does best in the cool of spring and autumn, disliking summer heat. Seedlings should be thinned to stand six inches apart.

Chervil likes a well-drained moderately rich garden soil in partial shade. A pH range between 7 and 8 is optimum. It can be planted among taller vegetables or herbs which will shade it during the hot, dry summer weather.

Culinary Usage

Fresh chervil is best for cooking. It loses its delicate tarragon flavor upon drying. Its subtle flavor has to be tasted to be appreciated. Use more chervil than you would of other herbs, as its mild flavor is easily lost. Add it to cooked foods after the dish is done to preserve flavor. Add fresh to soups and sauces. Chervil is good in egg dishes, with baked potatoes in sour cream, or mixed (two tablespoons of fresh, 1 teaspoon dried) with a package of cream cheese or a stick of butter. It has great potential and, when combined with other herbs, glorifies their flavor.

The fresh leaves of chervil were added to salads, sauces and soups. Drying reduces the flavour. Gerard said that the roots were "most excellent in a salad, if they be boiled and afterwards dressed as the cunning cook knoweth how better than myself."

Medicinal Usage

Chervil was valued as a cleansing tonic, especially for liver, kidney and stomach complaints. Applied externally as a warm poultice, the leaves supported aching joints, swellings and haemorrhoids. They were also used to help support conjunctivitis and sore eyes. The juice was taken to help support fevers and supportjaundice and joint pain. The leaves eaten raw stimulated digestion. As a Lenten herb, chervil was traditionally taken for its restorative and blood-cleansing properties.

Chervil increases perspiration, is diuretic, a blood cleanser, expectorant, and can be used to help support high blood pressure. In the European tradition, the fresh juice has found use in helping to support fevers, joint pain, jaundice, and chronic skin problems.

The essential oil contains estragole (as does tarragon and basil), plus anethole. The leaves contain a fixed oil, high concentrations of potassium and calcium and apiin-a glycoside.

Miscellaneous

A native of the Middle East and eastern and southern Europe, chervil was almost certainly introduced into Britain by the Romans. It was listed by Aelfric.

So popular is parsley in Britain (even to the extent of fabricating a plastic imitation for decorating butchers' slabs) and so apparently vital for almost every dish that it is surprising that the similar chervil is not more commonly grown. In France it is considered invaluable as a delicate flavouring herb, especially for winter use because it is easy to obtain fresh, and as every cook knows (French or otherwise) no dried culinary herb can be compared to its living state. Almost every recipe for a mixture of fines herbes includes cerfeuil.

Chervil is one of several slender annual "cow parsleys" (umbellifers). A single plant is a poor thing visually but a scattering of seeds over a couple of square feet gives a bright green ferny heap of leaves topped by flat heads of tiny white flowers. Frequent sowings in good soil will provide leaves for picking at almost any season: sown in August or September seedlings will overwinter for the earliest outdoor supply. This can be preceded by kitchen-window pots.

One clump outside, in a not too obvious spot, should be allowed to ripen seed for next year.

General Herb Information

Chervil - (Anthriscus cerefolium).

Propagation: By seed, easy germination, seeds viable for 3 years, sow where plants are to grow as root system does not stand transplanting well, thin out seedlings by pinching off at ground.

Nature of Plant: Culinary importance, resembles a mild parsley.

Spacing of Mature Plants: 9 inches.

Cultural Requirements: Light, well-drained soil, moderately rich; needs shade or part shade but preferably that of taller plants.

Uses

Leaf: (Culinary) In sorrel or spinach soup, egg dishes, salads, French dressing, fish, bearnaise and ravigote sauces, butter sauce for chicken, with wine and butter over cutlets; (Health) applied to bruises.
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Eva08-05-2009

Thank you for carrying this herb. I was having trouble finding it elsewhere, and glad to find it on your website. My order arrived promptly, and when I opened the bottle the lovely scent told me that the chervil was quite fresh. I'll definitely order this from you again.

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These statements have not been evaluated by the Food and Drug Administration (FDA). Products are intended to support general well being and are not intended to treat, diagnose, prevent, or cure any condition or disease.