CHERVIL -wild- (Anthriscus cerefolium)
The small white flowers, borne in umbels, are followed by long, pointed, black seeds with a conspicuous furrow from end to end. Chervil seeds can be kept for up to three years and still keep their germinability, but in most cases before this time elapses the seeds will loose their germinability. The cultivation of chervil is very similar to that one of parsley.
Chervil grows better in warm climates, but still needs to be placed in a strategic shady and rather cool location. The leaves are highly aromatic, and were used for seasoning and for mixed salads.
Chervil is mostly used in combination with other culinary herbs, and has been claimed to be one of the most important ingredients of the French "fines herbes", a group of selected culinary herbs used in French cuisine. The most renamed variety is the Curled chervil, which, in spite it has the same flavour as the regular chervil looks much better in the table.
Common name: Garden chervil, French parsley.
Chervil is rich in bioflavonoids.
TRADITIONAL MEDICINAL USE
Traditional medicinal use.
SIDE EFFECTS AND PRECAUTIONS
See disclaimer below.