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Curled Chervil

Curled Chervil

$2.75 USD
$2.75 USD
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Curled Chervil
Anthriscus cerefolium

Chervil a delicate annual herb related to parsley but sadly, it is generally neglected in American cuisine. Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelets, soups and in tossed green salads as part of a mesclun mix.

Each packet contains 0.25 gram, which is approximately 110 seeds. An annual plant.
Medicinal Herbs Historically, Chervil leaves and dried flowers, as well as the juice, was used to aid digestion, to suppress coughs, as an expectorant, as a diuretic, and to treat eczema, gout and abscesses. An infusion can be made by steeping one teaspoon of fresh or dried herb in 1/2 cup of boiling water. For most ailments, take 1/2 to 1 cup of the unsweetened infusion per day, a mouthful at a time.

Vaporization Temperature The reported preferred temperature for vaporizing and aromatherapy is 212°F to 302°F (100°C to 150°C).
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The Victory Seed Company does not advocate medical self-diagnosis or self-medication. Reference to the medicinal properties of plants are described here for educational and historical purposes only and are not to be construed as a prescription, prognosis or diagnosis for any disease or illness.  As with any remedies or medicines, you should consult your personal health care provider before using. Informational References:
  1. "The Herb Book," John B. Lust, N.D., D.B.M., Bantam Books, Inc., 1974.
  2. "Handbook of phytochemical constituents of GRAS herbs and other economic plants," James A. Duke, CRC Press, Boca Raton, Florida, 1992.
  3. "Dr. Duke's Phytochemical and Ethnobotanical Databases," U.S. Department of Agriculture, Agricultural Research Service, 1992-2016.

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