- Region
- Europe
- Origin
- Southeastern Europe and western Asia; grown in Europe since Roman times
- Traditions
- Monastic and folk knowledge, Anglo-Saxon medicine
Europe · Herb · № 834
Anthriscus cerefolium
Herb · Europe
Chervil
Anthriscus cerefolium
A mild, aniseed-like kitchen herb, traditionally used as a cleansing spring herb and for digestive complaints.
Safety notes
Resembles poisonous members of the carrot family such as hemlock; never pick chervil in the wild without certain identification.
Cautions by tradition (1)
- Western herbalism: Do not confuse with the poisonous hemlock.
Preparation
Fresh in soup and salad; as a tea of the fresh herb.
Use in traditions
One of the herbs of the Anglo-Saxon Nine Herbs Charm and of Walahfrid Strabo's Hortulus.
Applications
Use by tradition
How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.
Western herbalism
Attributed effects
A cleansing spring herb; for digestive complaints, fluid retention and as a compress on tired eyes.
Preparation and amount
Fresh in soup or salad; as tea of the fresh herb.
Caution: Do not confuse with the poisonous hemlock.
- Ways to prepare herbs
- Tea (infusion)Powder and kitchen