Healthy Habits: Chervil

By Jennifer Wimmer
Anthriscus cerefolium, commonly known as “chervil,” is a plant in the parsley family that has soothing, detoxifying, and pain-relieving properties. It has been used in traditional medicine for centuries as an expectorant and headache reliever, just to name a couple. This medicinal and culinary herb is a main ingredient in the classic French Bearnaise sauce, and has a mild parsley flavor, as well as soft hints of licorice.
The fast-growing herb was brought to the United States by European colonists and homesteaders, and has been known throughout the ages as a tonic that promotes overall health. It is easy to grow in your garden, and doesn’t need full sunlight. It is a perennial, and typically grows 40-45 days from seed to harvest.
Chervil does grow in the wild, and if wild harvesting, just make sure to identify it properly, always use sustainable harvesting methods, and check the local laws first. The leaves resemble wild carrot tops (Queen Anne’s lace), wild parsley, and sometimes hemlock, so be careful to accurately identify it. One way to tell them apart is by crushing the leaves, as chervil has its own distinct aroma. Also, its flowers are more delicate and less pronounced than those of the hemlock. And the leaves are more rounded compared to the jagged edges of wild carrot, and broader than those of parsley. Only take what you need, and avoid uprooting plants! Also, make sure the area you’re wild harvesting in has not been sprayed with chemicals.
This herb has many health benefits, and is an ally in relieving pain, as well as being an anti-cancer agent, a cardioprotective, and an antiseptic. It is rich in vitamins A & C, flavonoids, and other antioxidants, and supports optimal immune system function, while helping the body to fight off free radicals that can cause chronic disease.
Because of its mild carminative properties, it is helpful with reducing gas and bloating. Chervil helps to relieve challenges with slow digestion, alleviates discomfort after meals, settles general stomach upset, encourages elimination of excess fluids (diuretic), and helps reduce harmful bacteria in the digestive tract.
The leaves and stems are both edible and pair well with many other culinary herbs. You can add it to just about anything savory that you’re making, whether it be a sauce, salad, soup, stew, bread recipe, or simply as a garnish.
Tossed Salad Recipe
Arugula, dandelion greens, and chervil are three good choices to add into your favorite salads for digestive support, extra nutrients, and flavor.
Here’s a great recipe to try, and I recommend choosing organically-grown ingredients whenever you can! In a large bowl, place one cup of chopped dandelion greens and one cup of arugula. Add one-half cup each of chopped chervil and parsley, and one-half cup of cherry tomatoes. Toss together with one-quarter cup each of diced cucumber and thinly sliced radishes. A simple salad dressing can be made with three tablespoons of unrefined olive oil, one tablespoon of balsamic vinegar, one teaspoon of Dijon mustard, a pinch of Celtic sea salt, and a dash of black pepper. Top with crumbled feta cheese and chopped walnuts. Spice it up by adding a sprinkle of organic cayenne pepper powder and one finely chopped clove of garlic.
Chervil Tea
Chervil can also be made into a soothing tea. Steep one to two teaspoons of the fresh leaves in one cup of filtered hot water for 5-10 minutes. Strain with a fine mesh strainer, and add a little organic lemon juice and/or local raw honey to enhance the flavor, if you like. You can also chill and serve over ice for a refreshing, cold tonic. Add a couple of mint leaves or lemon balm leaves while steeping for additional health benefits, and to kick up the flavor a notch.
I recently read that chervil symbolizes sincerity. Symbolism with plants is derived from many factors, including how they are commonly used. Maybe chervil earned this reputation because it has a mild flavor and doesn’t overpower, which could be a metaphor for sincerity, which is often characterized by honesty and straightforwardness. Dating back to the Victorian era, its small, white, star-like flowers have been associated with sincerity and honesty, and bloom in late spring to early summer. The flowers, stems, and leaves of chervil are all edible, and have similar health benefits. However, the leaves are the most potent for medicinal use.
The anti-inflammatory properties of chervil make it an effective herb for treating maladies such as pleurisy and sinusitis.  A tincture can be made with chervil and other inflammatory herbs like turmeric, ginger, peppermint, willow bark, nettle, and echinacea. A compound tincture like this can be used to treat many different inflammatory conditions such as arthritis, rheumatoid arthritis, osteoarthritis, tendinitis, bursitis, COPD, and gout, as well as chronic inflammation that can cause heart disease and other cardiovascular challenges.
The dried herb can also be taken in capsule form. Just make sure to purchase a brand with integrity, and a product that is made with organically grown chervil. Always do your research and talk with your doctor before trying a new herbal supplement.
~Be Well and God Bless You.