Chervil
species of plant, chervil
Chervil (Anthriscus cerefolium) is a herb that is related to parsley. It is sometimes called garden chervil.
Garden Chervil | |
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Illustration Anthriscus cerefolium | |
Scientific classification | |
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Genus: | Anthriscus |
Species: | A. cerefolium |
Binomial name | |
Anthriscus cerefolium (L.) Hoffm. |
Uses
Cooking
Sometimes called "gourmet's parsley", chervil is put in poultry, seafood, and small vegetables. It is particularly famous in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a small taste of liquorice.
Medicine
Chervil had several traditional uses. Pregnant women were washed in an infusion of it; a lotion of chervil was used as for cleaning skin; and it was used medicinally as a blood purifier. It was also said to be useful for curing hiccups.[1]
References
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