• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Herbal Resource

Information on Medicinal Herbs & Functional Medicine

  • Home
  • Herbs List
  • Herbs by Health Condition
  • Latest Posts
  • Phytochemicals
  • Our Authors

Chervil – Herb Uses as Spice and Benefits

Pin719
Share22
Share
Reddit
Flip
Tweet
Share
741 Shares

Botanical Name of Chervil: Anthriscus cerefolium.

Chervil is one of the first garden herbs that can be harvest in spring and traditionally viewed as a symbol of new life.

The plant has a long history of use, and it was highly regarded as a spice and medicinal herb by the ancient Greeks, Egyptians, and Romans.

The Romans spread and introduced the plant to rest of Europe where it soon became naturalized in many areas.

In the famous writings of the author and naturalist Pliny the Elder (23-79 AD), the Natural History (Naturalis Historia) he mentions chervil where he recommends it for hiccups among other things.

Today, the herb is mostly known for its culinary uses, and since there is little scientific evidence that the plant has any unique medicinal properties, apart from its nutritional value, it is hardly ever used in modern-day herbal medicine.

chevril herb uses
Chevril Uses and Benefits

Uses of Chervil in Traditional and Folk Medicine

Even though chervil is no longer considered to have any significant value as a medicinal herb, it has had its applications in folk medicine for various ailments, both externally and internally.

Just like many other plants in the Apiaceae family, the herb is regarded to have a slight digestive, diuretic, expectorant, sudorific and stimulant properties. [1]

It is said that the herb could be used as a relief for high fever and colds. It is also thought that chervil may contribute to lowering high blood pressure. [2]

Chervil was once valued as a “spring tonic” for cleansing the liver and kidneys, and as a remedy for enhancing digestion, gout, arthritis and for poor memory, and mental depression. [3]

Traditionally, the bruised leaves were used as a poultice and applied to slow-healing wounds and painful joints. As a remedy for sore and inflamed eyes, it was used in the form of an infusion as an eyewash. [4]

The herb is nutritious and rich in vitamin C, carotene, iron, calcium, and magnesium.

chervil herb spice
Chervil – A Delicate Kitchen Herb

Culinary Uses of Chervil as a Spice Herb

Chervil has a fresh aromatic and slightly sweet flavor not unlike aniseed.

For flavoring, small quantities are best. It is an essential ingredient in the traditional French herbal mixtures “bouquet garnis” (basil, burnet, chervil, rosemary, peppercorns, savory and tarragon) and “fines herbes” (finely chopped parsley, chives, tarragon, and chervil).

It is best to use the fresh leaves as the flavor diminish rapidly if the herb is dried or cooked.

Chervil is an excellent addition to salads and it is often used for cheeses, scrambled eggs, omelets, tomato dishes, soups, sauces, stews, chicken, fish (seafood) and grilled dishes. The middle eastern vegetarian salad “tabbouleh.” often contains the leaves.

The herb is also excellent for marinade and spice butter and to add flavor to the extra-virgin olive oil.

In soups, stews, sauces and other hot dishes, the herb should be added in the final stages of the cooking to preserve the flavor.

The roots and the flowers of chervil are also edible, but apart from as a garnish, the flowers are rarely used.

It is best to cook the roots and serve them hot or cold in the form of a vegetable.

Chervil Anthriscus cerefolium
Chervil (Anthriscus cerefolium) – Illustration ©The Herbal Resource

Active Ingredients and Substances

Chervil contains about 1% essential oil, with estragole and 1-allyl-2,4-dimethoxybenzene as the main constituents in addition to trace amounts of anethole (contributes to the anise flavor) and other substances.

Furthermore, the plant contains flavonoids (apiin, etc.), minerals such as calcium, iron, magnesium and potassium, vitamin C, carotene, and bitters.

The fruits contain a fatty oil with petroseline and linoleic acid. [5]

Plant Parts Used

It is the leaves that are used, mostly as a spice, but sometimes for medicinal purposes.

The leaves have a slightly peppery taste and aroma somewhat akin to anise and are harvested before the plant begins to bloom, The flowers make a beautiful garnish.

When storing the leaves for later uses, it is best to freeze them. Frozen leaves can keep for three or four months.

Growing Chevril

Although the plant is a biennial, it is usually cultivated as an annual. 

Chervil is grown in the same way as parsley. The leaves are harvested after 7 to 10 weeks after sowing and can be collected until the plant produces flowers.

When growing chervil from seed, it is best to spread the seeds well and cover them with a thin layer of soil.

The seeds germinate quickly, and thinning the seedlings is essential so that they stand approximately 20 cm apart.

It is a good idea to sow chervil several times during the summer with two to three weeks apart, to ensure fresh continuous supply of the leaves.

Chervil often self-sows when it has established itself and grown in a suitable position.

The herb thrives best in nutritious, well-drained soil and lights soil that is good for moisture.

Water the plants regularly during dry periods. Also, shelter them for strong winds. The plant does not tolerate full sun well.

It is regarded to be a good companion plant for growing with carrots, radishes, dill, and coriander. If grown alongside lettuces, it is thought to offer protection from aphids, slugs, and ants.

When collecting the plants from the wild, it must be done with care as it shares some similarities with the poisonous hemlock (Conium maculatum) and fool’s parsley (Conium maculatum). [6]

Dosage and Administration

There is no established dosage for chervil for medicinal purposes.

Traditionally it is sometimes recommended for a therapeutic purpose to drink few cups a day of chervil tea.

As a tea: Add of 25 g of the finely chopped fresh leaves to a cup of boiling water. Steep for 10 minutes and then strain.

Possible Side Effects and Interactions of Chervil

There are no restrictions in using the herb as a spice in cooking,

Pregnant and lactating women should consult a professional healthcare provider before using it for medicinal purposes.

Avoid using in those with known allergies or sensitivity to chervil, or other members of the Apiaceae family. [7]

Other Common Names

  • Garden chervil
  • French parsley
  • Kjørvel (Norwegian)
  • Kørvel (Danish)
  • Kerbel (German)
  • Cerfeuil (French)
  • Perfolio (Spanish)
  • Kerfill (Icelandic)
  • Gårdegearvil (Swedish)
  • Maustekirveli (Finnish)
  • San-lo-po (Chinese)

Habitat

Chervil is native to Central Asia (the Caucasus, from Iran to southern Russia.

Today, chervil is a favorite garden plant, and it is cultivated in Europe, North America and other places around the world.

Plant Description

Chervil is an annual plant that belongs to the celery, carrot or parsley family. (Apiaceae) It can grow up to 30-70 cm (12–30 inches) high and 20-30 cm (8 to 12 inches wide).

The straight stems are thin, and the light green finely divided curly tripinnate leaves are similar to those of parsley.

The inconspicuous white flowers form small umbels. The root is long and pointed and smells of anise. The fruits are glossy black, 9.8 mm long with a long, narrow beak.

Supporting References

[1] Reader’s Digest: Magic and Medicine of Plants. Reader’s Digest 1986

[2] ScienceAlert – A Multifunctional Miraculous Nutritional Herb

[3] Hoffmann, David: The New Holistic Herbal. Boston. Element Books Ltd. 1990.

[4] Bown, Deni: The Royal Horticultural Society New Encyclopedia of Herbs and Their Uses. London, England. Dorling Kindersley 2002.

[5] Obanis.org – NOBANIS –Invasive Alien Species Fact Sheet

[6] Bown, Deni: Herbal. The Essential Guide to Herbs for Living. London, England. Pavilion Books Limited 2003.

[7] Elias, Jason & Shelagh Ryan Masline: The A to Z Guide to Healing Herbal Remedies. New York. Dell Publishing 1995.

The following two tabs change content below.
  • Bio
  • Latest Posts
My Facebook profileMy Google+ profile

Thordur Sturluson

Thor Sturluson has a BS in Biology, majoring in Botany, from the University of Maine and a masters degree in Zoology from the Open University in London. He's an experienced Biologist with a history of working in the environmental services industry. A trained scuba diver and researcher, Thor's has a keen interest in nature conservation and animal/plant protection. His work and botany passion has made The Herbal Resource what it is.
My Facebook profileMy Google+ profile

Latest posts by Thordur Sturluson (see all)

  • What is the Difference Between Hemp and Marijuana? - June 3, 2019
Pin719
Share22
Share
Reddit
Flip
Tweet
Share
741 Shares

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Newsletter Sign-up

Subscribe to our mailing list and get interesting stuff and updates to your inbox weekly.

We respect your privacy and take protecting it seriously

Footer

  • Newsletters
  • Deals
  • Ethical Foraging – Do’s and Don’ts
  • Write for Us
  • Partner, Advertising & Commercial Relationships
  • Affiliate Agreement
  • Affiliate Disclosure
  • Privacy Policy
  • Terms of Use
  • About Us
  • Contact Us

Categories

  • Functional Medicine
  • Grow Your Own Herbs
  • Herbs – General
  • Herbs – Scientific Evidence
  • Herbs for Specific Ailments
  • Medicinal Herb Profiles
  • Phytochemicals
  • Poisonous Plants
  • Sponsored Posts
  • Uncategorized

Follow

Subscribe to notifications

Contact Information

The Herbal Resource
523 E. 14th St.
Suite 5A
New York, NY 10009
Email: herb@herbal-supplement-resource.com

Amazon Affiliate Disclosure Statement

The Herbal Resource is a participant in the Amazon Associates Program as well as with other affiliate partners.

An affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to their products and services.

Looking for Something?

© Copyright 2018 The Herbal Resource · All Rights Reserved!

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
SettingsAccept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.