Uses[change | change source]
Cooking[change | change source]
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[change | change source]
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.
References[change | change source]
- McGee, Rose Marie Nichols (2002). The Bountiful Container. Workman Publishing. Unknown parameter