Anthriscus cerefolium from which Chervil Herb is harvested has bright green leaves look like carrot tops, not too surprising being that it is a member of the carrot family.

It also produces characteristic umbels of tiny silvery white flowers at the end of its very short growing period. The herb goes to seed quickly in the heat, and in fact, unlike most other culinary herbs, prefers a cool, moist and shaded location.

Traditional Uses for Chervil:-

Chervil is one of the staples of classic French cooking. Along with chives, tarragon and parsley, it is used as an aromatic seasoning blend called “Fines Herbes.” Most frequently it is used to flavor eggs, fish, chicken and light sauces and dressings. It also combines well with mild cheeses and is a tasty addition to herb butters.

Medicinal Uses for Chervil:-

As with many herbs, It is an aid to sluggish digestion. When brewed as a tea it can be used as a soothing eye wash. Pour 1 cup of boiling water over 1 tablespoonful of the fresh or dried chopped herb and let this steep for 20 minutes. Be sure to cover this to keep in all the volatile oils. When cool, moisten a cotton ball with some of the mixture and place over closed eyes for 10 minutes. Definitely refreshing.

Folklore:-

Chervil is also linked to the Easter celebration in parts of Europe, where it is eaten as part of the ceremony for Holy Thursday. Chervil is associated with Easter because its aroma is similar to that of myrrh (one of the gifts to Jesus from the three wise men) and because of its early spring sprouting symbolizes renewal.