Aromatic plants

Chervil

How to grow chervil

Chervil is an annual aromatic plant characterized by divided leaf leaves that tend to curl and small white flowers gathered in umbrella-shaped inflorescences. If it grows florid it can reach 70 cm in height and produces oval-shaped fruits about 1 cm in size. It is a herb with a delicate flavor but very difficult to find fresh in Italy, so we suggest growing it. The chervil is sown in autumn or spring in light earth and fertilized well exposed to the sun. It is good to remember that this plant tolerates partial shade and low temperatures but not the heat. Its growth is fast and to better enjoy its flavor it is advisable to harvest it already 10 – 15 days after sowing. It is advisable to re-sow the plant every two – three weeks.


The secret to best tasting chervil is to use it fresh, as this is the only way to preserve its delicate aroma. It is therefore advisable to consume it fresh even better if just picked from your garden. Alternatively, it can be stored in bowls to be kept in the open air not exposed to the sun.This aromatic herb can play a useful function in your garden. If planted in small clumps around your crops, it will attract snails which, in this way, will avoid damaging the vegetables. One last nice curiosity is linked to the origin of its name. The scientific name of the plant is «Anthriscus cerefolium» whose Greek derivation is Anthriskos and the Latin cherifolium. Its precise meaning is uncertain and disputed between «hedge flower» or «rallegro er l’odor»

Properties of chervil


It is advisable to sow chervil in your garden because being rich in carotene, vitamin C and magnesium it has important emollient properties.It can be used to treat redness of the eyes caused by exposure to wind and sun as indicated in case of bruises and insect bites.Preparing a decoction using the leaves, we will obtain a valid remedy to soothe the reddened parts of newborns while the decoction of roots helps to relieve forms of depression that can affect the elderly. Chervil infusions are useful for the treatment of hepatic colic, rheumatism and menstrual pain as well as it can be used to counter dropsy and gout. Herbal teas stimulate digestion by carrying out a beneficial action for the liver and circulation.

Chervil: Cooking with chervil


If you decide to grow this delicate aromatic herb in your garden, you will have the opportunity to taste all its flavor and enrich your dishes with its delicate aroma.Cervil has an aroma reminiscent of anise and, due to its freshness, is to be used in all dishes that normally require parsley.It must be added to food after cooking because the heat alters its flavor and causes the loss of aroma.This aromatic herb is perfect as a condiment for white meats, such as rabbit or chicken, but it is also perfect for flavoring eggs. Your soups and soups will acquire that extra something that characterizes good cuisine.

Related posts

Deja una respuesta

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

Botón volver arriba