Chervil

Chervil has been used by herbalists for several medicinal purposes throughout history as a diuretic, expectorant, digestive aid and skin freshener. It was also thought to relieve symptoms of eczema, gout, kidney stones, and pleurisy. Today, it is most widely known as a remedy for high blood pressure. Chervil is a traditional remedy for bad dreams, burns and stomach upsets. It is an excellent source of antioxidants that stabilize cell membranes and reduce inflammation associated with headache, sinusitis, peptic ulcer and infections. Chervil is used as an eyewash to refresh the eyes.

The tender young leaves of chervil have been used in spring tonics for thousands of years, dating back to the ancient Greeks. A combination of chervil, dandelion and watercress rejuvenates the body from vitamin and mineral deficiencies brought on by winter and lack of fresh greens. Even today European herbalists recommend this tonic. Chervil is a cornerstone of French cuisine, as one of the four “fines herbes” alongside parsley, tarragon, and chives.

Chervil is nutritious, being a good source of vitamin C, carotene, iron and magnesium. It is also a rich source of bioflavonoids, which aid the body in many ways, including vitamin C absorption. The whole plant reportedly relieves hiccoughs!

The plant prefers partial shade and can be grown in a container in a shady cool spot. Burns in hot summer sun. Enjoys partial sun in cooler regions. This annual herb is experiencing a return to popularity, and is nostalgic to many. Self seeding annual. Zones 3-7