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What is chervil?
The French chervil or parsley (Genus Anthriscus and cerefolium species) - in English "french parsley" - is an aromatic vegetable from which fresh leaves are used as a spice or garnish in the kitchen, or as a remedy in folk medicine.
Chervil has an annual life cycle and grows quite easily throughout the northern temperate zone. At first glance it is often confused with the local parsley ( Petroselinum crispum ) - of the same biological family (Apiaceae).
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The name "chervil" is of Anglo-Norman origin, from the Latin "chaerephylla" or "choerephyllum", and even earlier from the ancient Greek "χαιρέφυλλον" (chairephyllon) - which means "leaves of joy".
French parsley has a chemical composition that does not differ much from the average of fresh aromatic herbs. It must however report that, on the daily balance, being used in very limited quantities, it has a negligible nutritional impact. It has no major dietary contraindications, but the possibility of an allergic reaction must be taken into account.
Chervil is used as a condiment, especially in recipes with a delicate taste, and is a fundamental ingredient of "fines herbes" - a typical blend of French herbs.
Nutritional Properties
Nutritional properties of chervil
Warning! The detail of the chemical composition available in the table refers to the powder of dried chervil leaves ; it should concern Anthriscus cerefolium but, to be fair, we specify that the botanical species is not mentioned in the reference table.
Fresh chervil leaves - hereinafter simply called "chervil" - are a spice, more precisely an aromatic herb, pertinent to the VI and VII fundamental group of foods. However, it should be specified that its limited use - portions of very few grams - nullifies any impact on the final nutritional balance.
Chervil has a low energy content, supplied mainly by soluble carbohydrates, followed by low biological value proteins and finally by a few predominantly unsaturated fatty acids - with considerable importance of polyunsaturated fats. Water and dietary fiber play a decisive role in the total mass. On the contrary, cholesterol is absent while small concentrations of phytosterols and other purely plant elements appear - for example polyphenols and chlorophyll.
The chervil is free of gluten and lactose. Histamine is irrelevant, as are purines and the amino acid phenylalanine.
With regard to mineral salts, the chervil brings moderate amounts of potassium and magnesium. If they had a good bioavailability, the levels of iron and calcium would not be negligible either. On the other hand, iron is present in a biologically inactive form and calcium probably remains largely chelated by antinutritional agents such as oxalic acid.
Among the most present vitamins the retinol equivalents (RAE) certainly stand out - more precisely the carotenoids (provitamin A) - ascorbic acid (vitamin C) and folates. Remember that these last two suffer a lot from a possible cooking.
| Chervil in Leaves, Dry | Values for 100 g |
| Power | 237.0 kcal |
| TOT Carbohydrates | 49.1 g |
| of which soluble sugars | - g |
| fibers | 11.3 g |
| TOT fats | 3.9 g |
| of which saturated fatty acids | 0.169 g |
| of which monounsaturated fatty acids | 1, 399 g |
| of which polyunsaturated fatty acids | 1, 800 g |
| Protein | 23.2 g |
| Vitamins | |
| Thiamine (vit B1) | 0.380 mg |
| Riboflavin (B2) | 0.680 mg |
| Niacin (vit PP) | 5.4 mg |
| Pantothenic acid (vit B5) | - mg |
| Pyridoxine (vit B6) | 0.93 mg |
| Folati, DFE | 274.0 mcg |
| Vitamin C (ascorbic acid) | 50.0 mg |
| Vitamin E (alpha tocopherol) | - mg |
| Vitamin A - RAE | 293.0 mcg |
| Minerals | |
| Football | 1346.0 mg |
| Iron | 31.95 mg |
| Magnesium | 130.0 mg |
| Manganese | - mg |
| Phosphorus | 450.0 mg |
| Potassium | 4740.0 mg |
| Zinc | 8.8 mg |
| Sodium | 83.0 mg |
| water | 4.26 g |
Diet
Chervil in the diet
Chervil has no major dietary implications. It is suitable for most dietary regimens, both for healthy subjects and for those affected by replacement diseases - diabetes mellitus, dyslipidemia, arterial hypertension, etc. It has no contraindications in the treatment of food intolerances such as celiac disease, lactose intolerance and histamine, or even hyperuricemia and phenylketonuria. It cannot be excluded that it can trigger allergic reactions in hypersensitives.
Despite the wealth of water, dietary fiber, mineral salts and vitamins, the average portion of chervil - a few grams - is so low that it has no real impact on the final nutritional balance.
Health
Chervil in folk medicine
Especially in the past, chervil was often used as a remedy in folk medicine. Its medicinal capacity, if taken internally, would be:
- Digestive
- hypotensive
- Against the hiccups
- Stimulating bland.
More recently, some suggest the chervil to combat water retention.
Topically applied fresh chervil juice is used against gout, abscesses and in the treatment of dermatological manifestations, such as "berloque dermatitis" or "margarita photodermatitis" - which typically affects gardeners. Other plants of the Apiaceae family can have similar effects.
Note : At the moment we do not have sufficiently accurate information to understand how and how the chervil could work.
Kitchen
How do you use chervil in the kitchen?
Chervil is widely used in France, as an aromatic herb or spice, to season poultry, seafood, fresh vegetables, soups and sauces. Similar but more delicate than parsley, it has a weak aftertaste of licorice and anise.
Chervil is one of four traditional French herbs, along with tarragon, chives and parsley, essential for "fines herbes" - traditional condiment. Unlike the more intense and robust spices, such as laurel, thyme, rosemary, oregano and marjoram, which also endure prolonged cooking, fines herbes are added only at the last minute - in salads, on omelettes and in soups.
Description
Short description of the chervil
Chervil is a bright light green herbaceous plant. It has alternate tripennatosette leaves with slightly curled edges; produces white flowers grouped in umbels with 2.5-5 cm of diameter, which evolve into thin seeds 1 cm long and black. The root is long and tapwood. The chervil reaches 40-70 cm in height and 15-30 cm in width.
Of popular use, especially in France, this aromatic must not be confused with other similar plants or that mistakenly bear the same name. The resemblance that most often misleads consumers is that between the chervil and the common parsley ( P. crispum ), but it is not uncommon to be confused with the Chaerophyllum bulbosum (of which the root is consumed).
Botany
Elements of chervil botany
Chervil is a vegetable originating in the Caucasus. From here, Roman legionaries spread it throughout Europe, in which it is now completely naturalized. It is a rustic plant and it grows in various types of soil, with good humidity and not excessive temperatures, positioned in the shade or with partial exposure - it matures quickly producing seeds. It is easily cultivated throughout the northern temperate climate zone.
Curiosity
Some claim that snails are strongly attracted to chervil and therefore, using this plant, it is possible to make them come out of the closet.
Chervil is usually grown in the cold season, similar to lettuce, radicchio, chicory and cabbage, it should be planted in early spring or late autumn; in the middle of winter, it requires greenhouse confinement.
Regularly harvesting the buds and leaves delays maturation in seed. If this happens anyway, it is advisable to let the plant complete the cycle to use its seeds.
