Chervil: traditional uses, how to prepare it, and when to take care

Partager

0

Chervil is the mild, aniseed-scented herb that French cooks snip over eggs, fish and soup at the last second. Beyond the kitchen, it has a long history in European folk herbalism as a spring cleansing herb and a soothing poultice plant. Here is what it is, how to prepare it at home tonight, and who should leave it alone.

Chervil at a glance

A short history

• Roman gardeners took chervil north across Europe, where it settled into kitchen gardens for good.
• In the Middle Ages it was one of the classic “spring herbs”, eaten fresh after winter alongside nettle and dandelion.
• Old European herbals record it as a herb for sluggish digestion and for women after childbirth.
• In French cooking it became one of the four fines herbes, with parsley, tarragon and chives.

What it is credited with

• Naturopathy treats fresh chervil as a spring tonic herb, eaten raw in quantity when the first leaves appear.
• Herbalists have long given chervil infusion a reputation as a gentle digestive, taken after a heavy meal.
• Traditional European herbalism credits the leaf infusion with diuretic properties, encouraging the passing of water.
• Folk practice in the Middle Ages used chervil to stir up a lazy stomach and to comfort women after birth.
• Crushed-leaf poultices have a traditional reputation as a decongestant, applied to bruises and insect bites.
• Country herbalism applied the fresh juice or crushed leaf to minor scrapes and irritated skin as a soothing dressing.
• In old herbals, chervil preparations were also taken to ease stiff, aching joints and the discomfort of gout.
• Cooks value it, plainly and without any claim, as a way to season lightly and use less salt.

How to use it

Fresh, in the kitchen — the simplest form

• Snip a generous handful with scissors and scatter it raw over mixed salads, omelettes, fish, shellfish, young vegetables or white meat.
• Add it to hot soup off the heat, at the last second, once the pan has stopped bubbling.
• Never boil it. Heat destroys both the aniseed aroma and the fragile vitamin C.
• Stir a couple of tablespoons of chopped leaf into fromage blanc, yoghurt or soft butter for a five-minute herb spread.

Leaf infusion

• Count 1 to 2 teaspoons of freshly chopped leaf (or a small pinch dried) per cup.
• Pour water that has come off the boil over the leaf, cover the cup, and leave 5 to 10 minutes.
• Strain and drink warm, traditionally one cup after the midday and evening meals.
• Keep it to a short run of a few days at a time rather than a permanent habit.

Decoction of flowering tips and seeds

• Use the flowered tips and the seeds, which hold the aroma more strongly than the leaf.
• Cover with cold water, bring gently to the boil, simmer 5 minutes, then leave to stand 10 minutes off the heat.
• Strain well. This is the base traditionally used for compresses and warm baths rather than for drinking.

Poultice

• Crush a good handful of fresh leaves in a mortar with a few drops of vinegar and a pinch of salt.
• Spread the pulp on a clean cloth and lay it on the bruised or bitten area for 15 to 20 minutes.
• Rinse the skin afterwards. Never apply to broken, weeping or infected skin.
• Try a small patch on the inner forearm first, and wait a day, before using it more widely.

Fresh juice

• Pass well-washed leaves and tender stems through a juicer, or blend and press through muslin.
• It is intensely flavoured: a tablespoon diluted in vegetable juice is plenty.
• Drink it the same hour — it oxidises and turns bitter fast.

Frequently Asked Questions

The one thing to remember: pick chervil young, use it the same day, and always add it raw or off the heat — boiling it throws away both the flavour and the vitamin C.

Are there any contraindications?

Yes. Ingesting chervil in any form is contraindicated for breastfeeding women. It is also best avoided in medicinal amounts during pregnancy, and is not suitable as a remedy for young children. Anyone on regular medication, particularly diuretics or blood pressure treatment, should check with a healthcare professional first.

Which part of the plant do I use?

The young leaves are the everyday part, raw in cooking or as an infusion. Stems, flowering tips, seeds and roots are used in traditional preparations, with the tips and seeds reserved for decoctions meant for compresses and baths rather than for drinking.

Can I dry chervil like other herbs?

You can, but it is disappointing. Chervil’s aniseed aroma sits in volatile compounds that vanish as it dries. Freezing chopped leaves in ice-cube trays keeps far more of the flavour, and fresh from the garden beats both.

How long should I drink chervil infusion for?

Traditional practice is a cup after meals for a few days at a stretch, not as a permanent daily habit. Herbalists generally suggest short courses with breaks in between. If you want to use it over a longer period, take advice from a herbalist or healthcare professional.

Can I pick chervil from the wild?

Better not. Several members of the Apiaceae family, including poison hemlock and fool’s parsley, look very much like chervil and are highly toxic. Grow it yourself from seed — it is quick and easy — or buy it from a greengrocer.

• Read also: how to grow chervil
• Read also: aniseed and its traditional uses

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.