Chervil

background

Chervil (Anthriscus cerefolium or Anthriscus longirostris) is an annual herb native to the Caucasus area, which is located at the border between Europe and Asia. Chervil, sometimes called garden chervil or salad chervil, is a member of the Apiaceae family.
Very popular in the 19th Century, chervil is used to season foods, such as soups, salads, sauces, eggs, cheese, and butter, and it is a commonly used in French cuisine. The young leaves of chervil smell similar to anise and are often preserved in vinegar before they lose their aroma. Chervil is typically added to foods at the end of preparation or as a garnish since cooking it may result in a loss of flavor.
Another type of chervil, sometimes called turnip-rooted chervil or tuberous-rooted chervil, is grown as a root vegetable. This type of chervil produces much thicker roots than the types cultivated for their leaves. Wild chervil (Anthriscus sylvestris), also known as cow parsley, is a poisonous species and noxious weed distantly related to garden chervil (Anthriscus cerefolium).
Historically, chervil has been used as an expectorant, aromatic, bitter tonic, digestive stimulant, and an eyewash to refresh the eyes. In secondary sources, the use of chervil has also been noted for its blood-thinning and blood-pressure-lowering properties. Chervil has also been shown to have antioxidant effects in laboratory research. Chervil is a rich source of bioflavonoids, which may aid in vitamin C absorption.
At this time, there is a lack of high-quality human trials supporting the effectiveness of chervil for any medical condition.
Chervil and chervil extract are listed in the U.S. Food and Drug Administration (FDA) Generally Recognized as Safe (GRAS) list. According to secondary sources, chervil essential oils may not be suitable for use in skincare products, due to the presence of irritants and toxins.

Related Terms

Anthriscus longirostris, Anthriscussylvestris, Apiaceae (former name: Umbelliferae), bioflavonoids, French parsley, garden chervil, gourmet's parsley, leaf chervil, salad chervil.
Note: Wild chervil (Anthriscussylvestris), also known as cow parsley, is a poisonous species and noxious weed distantly related to garden chervil (Anthriscus cerefolium) and is not included in this monograph.

evidence table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.