2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The chervil / Anthriscus cerefolium /, also called div kereviz, shushan or azmatsug is a gentle annual plant that is a close relative of parsley. The chervil is in one family with celery, carrot and parsley - the Umbelliferae family. Reaches a height of 40-60 cm. Blooms from April to June with beautiful silvery-white flowers. When the chervil ripens, the leaves turn purple in color and finally bronze. Then they lose their sharp taste, so use only green leaves.
Unlike most spices, chervil grows in cool, shady and humid places. It grows well in open areas and in deep pots, because the rhizomes are long.
The leaves of chervil they should be used very quickly once collected, as they quickly lose their flavor and it is advisable to add them to food just before serving. Finely chopped chervil leaves are used in potato dishes, poultry, fish dishes, eggs, vegetables, cheeses and salads. Whole leaves can be added to creamy soups for more flavor. They also give a pleasant aroma of white wine vinegar.
The chervil is associated with the Resurrection of Christ, because its aroma is very similar to myrrh, and its early buds symbolize the revival. The plant is traditionally used at Easter in some parts of Europe - it is eaten as part of the festive ceremony on Holy Thursday. Chervil was known as a spice for soup by the ancient Greeks and Romans.
Composition of chervil
Fresh green leaves of chervil contain large amounts of aromatic essential oils, vitamin C, minerals, magnesium, glycosides and carotene.
Selection and storage of chervil
Chervil can be purchased dried. The spice should be stored in a dry and cool place, away from direct sunlight. If stored in a plastic bag and refrigerator, the fresh spice can last up to a week. One way to preserve the incredible aroma of chervil is by putting it in wine vinegar.
Kervel in cooking
The scent of chervil resembles that of anise. The young leaves of the plant have the most pleasant aroma, while the dried ones have lost a large part of their aroma. Due to its sweet aniseed aroma, chervil is often used to flavor soups and salads. In hot dishes, chervil should be added immediately before serving. A very small amount of the spice is enough for flavoring.
In some dishes of North American cuisine, chervil leaves are used to flavor grilled birds, fish and egg dishes. In French cuisine, chervil is used very often in the spring - the young green leaves are mixed with cottage cheese or soft cheese (Camembert, for example) and butter. Slices of black bread are smeared with the obtained green butter.
Often chervil leaves are added to fish sauces, poultry dishes, potato soups, lamb and skewers. Chervil gives a very pleasant aroma and taste to dishes with lettuce, peas and tomatoes. Suitable for flavoring carrots, eggs and asparagus.
Chervil goes very well with other spices such as tarragon, basil and parsley. Some chefs call this spice "gourmet parsley." Chervel is the main ingredient in the French mixture "fin erb". This is a general name by which French chefs refer to a mixture of finely chopped parsley, onion noodles, chervil and tarragon.
The spices are in equal amounts. Different variations of this mixture are possible, but the first three spices must be present. In Norway and France, chervil is often served as a side dish.
Recipe with chervil
Wash well under a stream of cold water 1 sprig of parsley, a little dill, a few leaves of chervil, 1 green onion or other plant you particularly like, then cut them very finely (for easier chewing), add a little oil (preferably from olives), a little salt (to taste) and the juice of half a lemon. Mix them and do not eat them the same day, but put them in a jar and every morning spread the mixture on a piece of bread with butter, cheese or pate.
Benefits of chervil
A combination of dandelion, chervel and watercress is extremely useful for strengthening the body in winter, when the lack of vitamins is strongest. Like most medicinal plants, chervil is useful in lazy intestines. When made into tea it can be used to moisturize the eyes.
To do this, pour 1 tbsp. freshly chopped chervil with 1 tsp. boiling water and simmer for about 10 minutes. When the decoction cools, moisten a little cotton and apply on closed eyes for 10 minutes. Chervil lowers blood pressure and has a good diuretic effect.
Here are the most valuable benefits of chervil:
- stimulates the secretion of milk;
- stimulates blood circulation, dilutes it and cleanses it of toxins;
- cleanses the kidneys and liver;
- has a diuretic, gastric, mild cleansing effect, is collagen - helps to eliminate bile;
- has anti-inflammatory, tonic, healing effect;
- fights cancer;
- has antiseptic effects, is useful in lung diseases - asthma, bronchitis, laryngitis;
- effective in gastritis, cystitis, rheumatism, gout;
- useful in hepatic colic;
- useful in ophthalmic diseases, - apply warm compresses on closed eyes;
- treats swelling, promotes wound healing;
- fights wrinkles;
- prevents premature aging.
While chervil helps digestion and excretion of milk, eliminates toxins and reduces appetite for sweets.
The chervil plant has a strong diuretic effect, stimulates the liver and digestive tract, purifies the blood (especially if consumed raw) and if used daily in food, eliminates toxins from the body. Chervil tea cleanses the skin of sebum and blackheads, treats eczema and rejuvenates.
Weight loss with chervil
Kervel is an ideal tool for diets. If you want to lose a few pounds, replace the famous dietary cabbage soup with chervil soup, which is much richer in nutrients.
To prepare four servings of chervil soup, you need 250 g of chervil, 1 lettuce, two or three potatoes, a tablespoon of olive oil and a sprig of green parsley. First, peel the potatoes, cut them into cubes and cook until soft, adding chopped lettuce and chervil to them 6-7 minutes before they are completely ready. Mash, season with chopped green parsley, olive oil. Do not add salt, because it is a dietary soup.
Consumed every morning, the soup has a strong antioxidant effect, will give energy and over time the skin will become radiant and you will lose weight. This is a soup that detoxifies your body and helps you lose weight.
More benefits of chervil:
Helps digestion
The active ingredients contained in the plant stimulate the production of saliva, gastric, bile and intestinal secretions, promote digestion and excretion of milk.
Useful in chronic kidney and lung diseases
Kervel also has diuretic properties, recommended in the treatment of urinary retention, kidney stones and eczema, in the treatment of bronchitis and chronic lung disease.
Relieves ophthalmic problems
Externally chervil is used in the treatment of ophthalmic conditions, such as inflammation of the eyelids, but also in the treatment of dermatoses, hemorrhoids and skin secretions.
Experts say that the plant will cure these diseases only if external treatment complements internal.
However, it is not recommended to make certain herbal decoctions and apply them yourself, without the advice of a specialist who will analyze exactly the reactions you have and how suitable this plant is for you.
How is it used for therapeutic purposes?
Kervel is indicated for fresh use. Thus the leaves are washed, after which the juice is extracted with the help of a juicer.
Consumed as an infusion, it is also effective in kidney and cardiovascular diseases. The chervil infusion is prepared from a teaspoon of dried herbs or 3 teaspoons of fresh herbs added to 250 ml of boiling water, which is left to infuse - one minute if you use dried herbs, 5-10 minutes if fresh - and strain. Drink up to two glasses a day.
