Chervil – Herb of the Month

by Maryann Readal

chervil plantChervil, Anthriscus cerefolium, is similar to parsley but has a milder, anise flavor. It is sometimes called French parsley or garden parsley. The Romans named it cherifoliu, the ‘cheri’ part meaning delight and the ‘folium’ part meaning leaves—the joy of leaves.

Chervil is important in French cuisine, where it is an ingredient in classic sauces such as béarnaise and ravigote. These sauces pair well with fish, veal, or chicken. Along with parsley, chives, and tarragon, chervil is in the French herb combination, herbes fines. Chervil is better used fresh as it loses its flavor when dried. It should be added at the end of cooking to get the most out of its flavor. It is a good addition to omelets and salads and can be sprinkled over fresh fruit. Chervil makes a flavorful and colorful butter. The leaves and flowers can be used to flavor vinegar.

Chervil is an annual herb that prefers moist earth and the coolness of spring. In warmer areas, it will be a winter herb. It produces long, dark brown seeds that easily germinate, and the plant can reseed. Because of its taproot, however, chervil does not transplant well. It is recommended to sow successive plantings to have a continuous supply of the herb. You just about have to grow chervil yourself if you want to use it in your cooking because it is not an herb commonly found in the fresh herb section of your supermarket. You would more likely find it in a farmer’s market.chervil seed - wikimedia commons 

Chervil is in the Apiaceae family, the same family as carrots, parsley, and dill. It has the same feathery green foliage as the other members of this family, and these lacey leaves are the prized part of this herb. The plant produces flower stalks that can grow to about two feet and are topped with umbels of tiny, white flowers. Gardeners use chervil to bait slugs so that they do not bother their vegetables. 

Chervil is native to the Caucasus region of Europe and Asia. It has been used for food as well as for medicine for a very long time. It was considered a warm herb by early herbalists and was used in medicinal applications for that reason. The ancient Greeks used chervil to create healing spring tonics and herbalists used it to cure digestive problems. Many early herbalists wrote about chervil. Pliny the Elder (23-79 CE) said that the seed in vinegar would stop hiccups. He and Nicolas Culpeper, a 17th-century herbalist, believed that, as Culpeper put it “[it] does much to please and warm old and cold stomach.” chervilDuring the Middle Ages, chervil was used to treat eye inflammations, smooth skin wrinkles, combat the plague, and treat blood clots. John Parkinson (1567-1650), a British botanist and herbalist, recommended that the green seeds be added to herb salads dressed with oil and vinegar “to comfort the cold stomach of the aged.” In the same period, John Gerard (1545-1612), a botanist and herbalist, wrote that the roots, “first boiled; which is very good for old people that are dull and without courage: it rejoiceth and comforteth the heart, and increaseth their lust and strength.” Chervil seems to have been an herb used for the elderly, as both a tonic and to boost brain health. Chervil was also used as a blood purifier, a diuretic, and to lower blood pressure (Chevallier, 2000).

Not much modern research has been done on the medicinal effects of chervil. However, a recent report in the journal Pharmaceuticals concludes that chervil holds promise for use in anti-cancer and antimicrobial treatments (Stojković, 2021).

In the practice of some earth religions, chervil is considered to be the herb of immortality. It is believed that when used as incense, it can help bring one in touch with one’s higher self and inner spirit. 

magi-myrrhIt is thought that the Romans brought chervil to France and England. It was one of the nine sacred herbs of the Anglo-Saxons of early England. The use of chervil has roots in early Christianity. The Romans called this herb ‘myrrhis’ because the smell and taste of the essential oil were reminiscent of the oil of myrrh, which was one of the gifts brought by the Maji to the Christ child in Bethlehem. Because of this, early Christians believed that chervil symbolized birth and new life. 

It is the custom in some European countries today to serve chervil soup on Holy (Maundy) Thursday. The Germans serve chervil soup on Holy Thursday, or as they call it, Gründonnerstag (Green Thursday), although it is thought that the word grün is derived from the word greinen, which means to weep, giving added significance to why the soup is served on Holy Thursday.

German Chervil Soup

4 hard-boiled eggs

2 bunches of chervil

2 spring onions

1 tablespoon butter

13-1/2 fluid oz. chicken stock 

8-1/2 fluid oz. cream 

1/2 cup crème fraiche

salt and freshly ground pepper

1 pinch sugar

1 teaspoon lemon juice

2 egg yolks beaten

Wash and dry the chervil, remove stems and chop finely, reserving a few stems for garnish.   Wash and slice the spring onions. Lightly fry the spring onions in the butter, then add the broth, cream, and crème fraiche and allow to come to the boil briefly. Season with salt, pepper, sugar, and lemon juice. Add the chopped chervil and keep warm without allowing the soup to boil.

Whisk in the egg yolks into the slightly cooled soup. Pour the soup into individual dishes.

Slice the hard boiled eggs and place them in the center of the soup. Sprinkle remaining chervil over the soup and serve.

(Recipe from German Foods https://germanfoods.org/recipes/chervil-soup/)

 

For more information and recipes using chervil, visit The Herb Society of America’s Herb of the Month web page, https://www.herbsociety.org/hsa-learn/herb-of-the-month.html

Photo Credits: 1) Chervil plant (Maryann Readal); 2) Chervil seed (Elric04, Creative Commons License); 3) Chervil flowers (CC BY-SA 3.0, Creative Commons License); 4) Adoration of the Magi by Bernardino Luini (Dennis Jarvis, Creative Commons License) (https://creativecommons.org/licenses/by-sa/2.0/deed.en)

References

Behr, Edward. 1986. Chervil: One of the best and least appreciated herbs. Available at https://artofeating.com/chervil/. Accessed March 15, 2021.

Chevallier, Andrew. 2000. Encyclopedia of herbal medicine. London, Dorling Kindersley.

Crocker, Pat. 2018. Herbalist’s kitchen: Cooking and healing with herbs. New York: Sterling Epicure.

Gordon, Leslie. 1980. A country herbal. New York: W. H. Smith.

Hayes, Elizabeth.1961. Spices and herbs around the world. New York: Doubleday.

Stojković, Dejan et at. Jan 2021. Extract of herba Anthrisci cerefolii: Chemical profiling and insights into its anti-glioblastoma and antimicrobial mechanism of actions. Pharmaceuticals. 14 (1). Available from EBSCOhost. Accessed March 16, 2021.

Vyas, A. et al. 2012. Chervil: a multifunctional miraculous nutritional herb. Asian Journal of Plant Sciences, 11 (4): 163-170. Available from EBSCOhost. Accessed March 12, 2021.

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.


Maryann is the Secretary of The Herb Society of America and a Texas Master Gardener. She is a member of The Society’s Texas Thyme Unit in Huntsville, TX. She gardens among the pines in the Piney Woods of East Texas.

Edible Flowers from Culinary Herbs

By Peggy Riccio

Edible flowers with deviled eggs
Deviled eggs with edible herbal flowers (Photo courtesy of Susan Belsinger)

During this time of “unintentional pausing” I have been diving even deeper into the world of herbs. I am growing a wider variety of herbs, watching herbal webinars and cooking demonstrations, and experimenting in the kitchen. Recently, I learned that flowers from culinary herbs are edible. “Edible” in this case simply means one can eat them — not that they are necessarily “tasty.” However, because the flowers are edible, regardless of their taste, they can be used for botanical color and decoration. Think of a painter’s palette with each paint symbolizing a culinary herb in your garden. Think of how that flower can add color and interest to your meals and beverages. Imagine how the flower would look whole, separated, or even minced. The following are great for adding botanical color.

Calendula with egg salad
Pot marigold flowers with egg salad

I love the bright orange/yellow color of pot marigold (Calendula officinalis) flowers. The best thing about them is that they can be used whole, separated, or minced and fresh or dried. I garnish pound cakes by placing a few orange flower heads on the side on a blue platter, and I sprinkle the petals on the white frosting of an angel food cake. For contrast, I sprinkle the gold petals on green beans or broccoli. The petals can add orange color to biscuits, banana bread, butter, cream cheese, egg salad, egg dishes, and rice dishes. If you mince the petals with a knife, you can make orange confetti. You can also combine this with colors of other edible flowers to decorate anything from fruit salad to cupcakes.

Pineapple sage (Salvia elegans) flowers are bright red with a funnel shape. The entire flower, or coarsely chopped flowers, can add a splash of red to a fruit salad. The entire flower can float in a clear cocktail or lemonade. Coarsely chopped flowers can add red color to butter, condiments, and sauces or to a chicken, seafood, or fish dish at the end of the cooking period.

Borage (Borago officinalis) flowers have a striking blue flower head — a singular flower adds beauty to a cupcake. Each flower head can be encased in an ice cube for a drink or just float the flower in a cocktail. Separated, the petals can add sky blue to fruit salads, yogurt-based dips, or any baked item. These are also good for topping off appetizers or garnishing a cake.

Tomato soup with cilantro

Cilantro (Coriandrum sativum), dill (Anethum graveolens), and fennel (Foeniculum vulgare) have small white or yellow flowers. These are best used as a garnish, like sprinkling on soups, green salads, and main entrees. They can be added to an appetizer or deviled eggs. Usually they are used for savory dishes or pickling, not desserts and drinks.

Shrimp with rosemary
Shrimp with rosemary

Purple rosemary (Rosmarinus officinalis) and sage (Salvia spp.) flowers are great for adding color and interest because guests will never expect them. The rosemary flowers are smaller than sage flowers but both can be used for the same type of dishes. I add them to seafood, shrimp scampi, pasta, green salad, potatoes, and green vegetables. They can also be used for cocktails and mulled wine. Sage and rosemary flowers pair well with melon, cut up fresh oranges, or poached pears.

Of course, there are many herb flowers with both flavor and color. Lavender (Lavandula spp.), chives (Allium spp.), and basil (Ocimum basilicum) are classic examples. These can be used as well, but knowing that all culinary herbs have edible flowers expands your palette of what you can use in your meals and beverages. To get you started, write down the culinary herbs you have in the garden and post this paper on the inside of your kitchen cupboard. When you are cooking or baking, you can open the cupboard and look at your list to remember what you can pick to add color and interest to your dish.


A horticulturist in Virginia, Peggy Riccio’s website, pegplant.com, is an online resource for gardeners in the Washington, DC metro area. Currently, she is the chair of the Potomac Unit of The Herb Society of America.

Hearty and Herby Corn Chowder

By Gladys McKinneycorn chowder

During the fall when I have run myself down with all the pumpkin recipes, I look forward to this comfort food chowder. So often we forget the beauty of all the harvest vegetables when pumpkin time comes around, so I thought it fair to mention some other vegetables left behind in the rush-in of fall and all the autumn colors.

Parsley is the main herb in this chowder recipe. It is an herb that is packed with vitamin C, a vitamin that is important for our immune system and overall health.  So, at a time of year when the sun starts to set early and rise late, it is one of the handy herbs to help boost our immune system when we need it most.

This chowder is a long-time friend of late evenings with a good book. Enjoy!

Herbed Corn Chowdercorn chowder herbs

  • 1/4 cup of butter
  • 1/2 cup of onions
  • 1/4 cup of shallots
  • 1/4 cup of flour
  • 1 quart of half and half cream
  • 3 cans of creamed corn
  • 1 can of sweet corn
  • 2 cups of cheddar cheese
  • ¼ cup parsley
  • 1 teaspoon of thyme
  • Smoked pepper, salt, paprika, hot pepper flakes to taste

Put butter, onions and shallots into a skillet (I use a cast iron pan). Cook this until the onions just start to caramelize and then add the flour. Fork-stir this until no lumps are in the pan and it is smooth. In a separate pan on the stove or in a bowl in the microwave, warm up the half and half and add this to the onion mixture and stir well until smooth. Add the cans of corn, stirring constantly; add the cheese next. As the mixture heats, add your parsley, thyme, smoked pepper, and salt to taste.

When done, put into soup bowls and top with a few hot pepper flakes and sprinkle with paprika. I serve this with a nice crusty bread or corn bread.


Gladys McKinney is treasurer of The Herb Society of America.  She lives in Villas, New Jersey. Gladys says that she enjoys this chowder at the shoreline of Cape May in the fall with her children.