Chervil

Chervil (Anthriscus cerefolium) is a herb that is related to parsley. It is sometimes called garden chervil.

Garden Chervil
Illustration Anthriscus cerefolium
Scientific classification
Kingdom:
Plantae
(unranked):
Angiosperms
(unranked):
Eudicots
(unranked):
Asterids
Order:
Apiales
Family:
Apiaceae
Genus:
Anthriscus
Species:
A. cerefolium
Binomial name
Anthriscus cerefolium
(L.) Hoffm.

Uses

Cooking
Chervil in salad

Sometimes called "gourmet's parsley", chervil is put in poultry, seafood, and small vegetables. It is particularly famous in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a small taste of liquorice.

Medicine

Chervil had several traditional uses. Pregnant women were washed in an infusion of it; a lotion of chervil was used as for cleaning skin; and it was used medicinally as a blood purifier. It was also said to be useful for curing hiccups.[1]

References
  1. McGee, Rose Marie Nichols; Stuckey, Maggie (2002). The Bountiful Container. Workman Publishing. ISBN 9780761116233.
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