As far as its culinary uses are concerned, chervil works great with poultry, seafood and vegetables. There are many soup and sauce recipes that are made with chervil and many times chervil is preferred to its close relative parsley, because of its light flavor, which is similar to aniseed and licorice. You can add chervil to omelets and salads, as seasoning.
Chervil has been used traditionally as a digestive remedy, and it is often infused in vinegar to stop hiccups. A mild digestive stimulant, it has anti-bacterial properties like many other culinary herbs.
A herbal tea obtained from chervil leaves is used traditionally to lower blood pressure. Because of its anti-inflammatory qualities, it is thought to be a good aid for promoting a healthy heart. Its content of vitamin C must be noted, as it helps the body efficiently fight against free radicals and their action inside the human body. Many studies show that regular intake of vitamin C can prevent various illnesses and diseases, and even prevent the occurrence of cancer later in life.
Revised August 24th, 2015
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Chervil, which is commonly called French parsley, is an herb that is mainly used in mild-flavored recipes. It's part of the fine herb mixture that's added to various French dishes.