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Information on Chervil
The herb chervil is from the Parsley family of herbs and is used in food regularly. This plant or herb is widely used in French cuisine along with other herbs like thyme, rosemary and basil. Chervil is used as a garnish and carries a taste of licorice or aniseed. Chervil is also known as cicily, sweet cicily or gourmet’s parsley. Though the herb originated in Eastern Europe and Western Asia, it gained popularity through the French.
In 100 grams of dried chervil, there are about 230 calories, of which 6 per cent is total fat, dietary fiber is 11.3 grams, protein is 23.2 grams, and of course, it has no cholesterol.
Health Benefits of Chervil
The herb has strong anti inflammatory properties that make it a favorite in home remedies. Chervil has many health and medicinal benefits.
Chervil also has a good amount of fiber, so eating large quantities of chervil is good for digestion. Chervil alleviates stomach pain and other digestive problems, including internal and external allergy inflammations.
It is also known to reduce cellulite. Its anti-inflammatory properties make it safe even for pregnant women. Sometimes pregnant women are also given a bath in its infusion so that their bodies can gently absorb chervil’s herbal properties. This has been debated in some medical circles, so be sure to consult your doctor before you use it during your pregnancy.
Chervil Leaves Nutrition Benefits
Nutritional Benefits of Chervil Tea
Chervil tea also has tremendous benefits.
How to Use Chervil Tea
Adding chervil leaves to food preparations at the beginning can make these leaves go bitter and in turn make the dish bitter. Therefore these herbs are best added at the end of cooking the dish or as a garnish. The addition of these leaves in salad dressings, marinades and rubs is a good idea to improve flavors. You can use chervil by chopping the fresh herb in to omelets or in to your salad, as a garnish on soups, stews, pastas and especially on homemade potato salad where you can substitute chervil for parsley or dill. You can also add the herb to white wine vinegar to use as a readymade dressing or mix the herb with butter to use on grilled seafood, especially fish. You can also use the leaves as a stuffing for chicken or fish before baking them.
How to Use Chervil?
While this herb is often used in salads, the benefits of chervil also make it a favorite in different home remedies. In terms of flavor, it is rather mild and therefore works best when combined with other herbs. There is a plain and curly version of chervil. The plain variety has more flavor. The longer you store the herb after plucking it, the more the flavor reduces. If you want to retain the flavor of chervil, you should dry the herb and use the dried chervil in different preparations instead of trying to keep it fresh. Dry the herb quickly in an oven or mix it with butter and freeze the butter. These are some of the ways to use the flavor of chervil despite not having access to the fresh herb. It is essentially a summer plant and can be germinated to survive winter.
|Submitted on January 16, 2014|