* Please Note: Traditional Use information is provided as a courtesy only. Although we have done our best to review the validity of these uses and we continue to revise this information as new data emerges, the traditional uses indicated on this page for this product may be wrong. This information is based on Traditional and Folklore Medicine which uses natural materials to support health. This information has not been evaluated or approved by the FDA and is not necessarily based on scientific evidence from any source. These statements have not been evaluated by the Food and Drug Administration (FDA). These products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor.
So popular is parsley in Britain (even to the extent of fabricating a plastic imitation for decorating butchers' slabs) and so apparently vital for almost every dish that it is surprising that the similar chervil is not more commonly grown. In France it is considered invaluable as a delicate flavouring herb, especially for winter use because it is easy to obtain fresh, and as every cook knows (French or otherwise) no dried culinary herb can be compared to its living state. Almost every recipe for a mixture of fines herbes includes cerfeuil.
Chervil is one of several slender annual "cow parsleys" (umbellifers). A single plant is a poor thing visually but a scattering of seeds over a couple of square feet gives a bright green ferny heap of leaves topped by flat heads of tiny white flowers. Frequent sowings in good soil will provide leaves for picking at almost any season: sown in August or September seedlings will overwinter for the earliest outdoor supply. This can be preceded by kitchen-window pots.
One clump outside, in a not too obvious spot, should be allowed to ripen seed for next year.
General Herb Information
Chervil - (Anthriscus cerefolium).
Propagation: By seed, easy germination, seeds viable for 3 years, sow where plants are to grow as root system does not stand transplanting well, thin out seedlings by pinching off at ground.
Nature of Plant: Culinary importance, resembles a mild parsley.
Spacing of Mature Plants: 9 inches.
Cultural Requirements: Light, well-drained soil, moderately rich; needs shade or part shade but preferably that of taller plants.
Uses
Leaf: (Culinary) In sorrel or spinach soup, egg dishes, salads, French dressing, fish, bearnaise and ravigote sauces, butter sauce for chicken, with wine and butter over cutlets; (Medicinal) applied to bruises.
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Directions
Stir 1/4 of a teaspoon into a glass of water and consume 3 times daily, with meals.
Additional Information
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These statements have not been evaluated by the Food and Drug Administration (FDA). Products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor. The essence of the current American rule on Traditional Uses is, as stated by FTC, "Claims based on historical or traditional use should be substantiated by confirming scientific evidence, or should be presented in such a way that consumers understand that the sole basis for the claim is a history of use of the product for a particular purpose."