Chervil ( Anthriscus cerefolium ) Culinary: Chervil is used widely in dishes as flavor and/or garnish. Use finely chopped leaves with poultry and fish, vegetables, omelettes, soups and sauces, but never cook longer than 15 minutes or the flavor will be lost. Sprinkle over salads or sandwich fillings. Medicinal: Eat chervil to clean the blood, ease rheumatism and aid the kidneys. Cosmetic: Eat or drink to clean from the inside. Close page to exit or Return to Herbal Index Return to Home . |
