Chervil
(Anthriscus sylvestris (L.) Hoffm. Cow Parsley, Keck; A. cerefolium (L.) Hoffm. Chervil, Umbelliferae).
Description: Cow parsley is an erect biennial or perennial,
50150cm (20-60in) high with hollow stem and leaves 2-3pinnate; flowers
white, in umbels.
All parts of the plant have a sweetish odour of aniseed.
Chervil is annual closely related to parsley. Stem up to 70cm (28in) high
with a spread off about 8 inches, finely striated; leaves 2-4-pinnate, segments
oval and less deeply dentate than cow parsley.
It has flat, light green and lacy leaves, which have a slightly aniseed-like
aroma and turn reddish brown as the plant matures.
It blooms in mid-summer, producing flat umbellifers of tiny white flowers.
Part Used: Fresh or dried plant, or the leaves only.
Habitat and Collection: A sylvestris is widespread
throughout Europe in fields and woods.
Generally distributed and often abundant throughout Britain.
A. cerefolium, is a native to the Middle East, southern Russia, and
the Caucasus, and was probably introduced to Europe by the Romans.
Found in hedges and waste places, is an escape from cultivation and naturalised
in some areas of Britain; it is cultivated from seed in rows 15-25cm (6-10in)
apart.
The leaves are collected from the time of their emergence until the plants
are in flower and are dried in the shade.
Constituents and Action: Both species contain volatile oils
which differ one from the other.
Cow parsley is mildly diuretic and stimulates the metabolism; it contracts
the uterus.
Usage: Cow parsley, finely chopped, is eaten as a salad;
infusions of the fresh or dried leaves are also used (pour 0.5 litre (1 pt)
of boiling water on 1-2 tablespoonfuls of drug and allow to stand).
Chervil water is also prepared pharmaceutically.
Treatment of mild oedemas, stomach disorders, some skin eruptions; aids wound
healing.
A. cerefolium is used only as a condiment.
Culinary Use:It has become one of the classic herbs used
in French cookery, in which it is considered indispensable.
Bits of chervil should be snipped from the outside edge of the plant with
scissors and used fresh.
The leaves will quickly loose their flavour and should be added to a dish just
before serving.
Finely chopped chervil enhances the flavour of chicken, fish, herb butter,
vegetables, cottage cheese, salads and egg dishes.
The whole leaves can be added to creamy soups as an aromatic garnish.
This herb adds a nice flavour to white wine vinegar.
Other Uses: The leaves can be infused in water to use as
a skin freshener.
Cultivation: The plant is easily grown from seeds planted in spring or late summer.
Plants resist transplanting, so the seeds should be sown directly in the garden.
Choose a moist, shady location and keep it well watered.
It won't withstand very hot summers well.
A succession of sowings will produce a harvest well into winter.
Chervil makes a great container plant and adapts readily to window boxes.
