Chervil, scientific name: Anthriscus cerefolium, the taste of France

Chervil, scientific name: Anthriscus cerefolium, the taste of France. Blog article offered by Herbs Name, your online source for information.

Don’t know how to use these beautiful plants? You can access the link for all articles. Undoubtedly you will find something interesting over there.

Chervil, a touch of France in your plate

Chervil is a delicate annual herb with fine green leaves. They are highly similar to finely cut parsley leaves.

Perhaps, that is why it is also known as ‘French Parsley’. This herb is native to the Caucasus but later became popular throughout most of Europe.

This plant produces light green and flat lacy leaves. They have a taste and aroma similar to that of anise.

This makes Chervil a great option for enhancing the flavor of chicken, salads, eggs, vegetables, and fish. It is quite a staple herb in the French cuisine.

It’s also one of the four traditional French ‘fines herbes’.

Herb useful in all kind of pains

Aside from being popular in the culinary world, chervil is also used as a digestive aid, for lowering blood pressure, curing hiccups, and as a mild stimulant.

Last but not least, don’t hesitate to contact us! We’ll try to do our best in order to present the relevant data concerning this topic. Moreover, you can access our blog page for other interesting info!