Also known as French parsley or garden chervil. Not to be confused with the tuberous chervil, whose leaves are poisonous.
Chervil is native to the Caucasus and was spread throughout Europe during the Roman conquests. It was later naturalized in North America. Along with tarragon, chives and parsley, it is one of the four traditional French herbs. It thrives in cool, moist soils. The origin of its name is disputed: chervil comes from the Greek chairophyllon, which derives either from chairô, to rejoice, or from cheir, hand, and phyllon, leaf.
Chervil is very rich in iron and vitamin C (which facilitates the absorption of iron), making it a very useful food for people suffering from anemia. It also contains a significant amount of vitamin B and beta-carotene, as well as minerals, while being very low in calories.
In infusion, chervil has a diuretic effect that helps to eliminate toxins from the body and avoid problems related to water retention. It is a depurative that helps cleanse the intestines and prevent or relieve kidney stones. It also relieves people suffering from arthritis, rheumatism or gout.
Infusion: 1 tablespoon chopped chervil per cup of water. Leave to infuse for 15 minutes and drink up to 3 cups per day.
In food: eat preferably raw to preserve the vitamins, for example in salads or sprinkled on omelets or soups.
Contraindicated for people allergic to the Apiaceae family. In case of persistent symptoms or if you have any doubts, consult a doctor.