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Chervil

Chervil


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The Chervil


The botanical name of the chervil is "Anthriscus cerefolium", and is a plant that belongs to the Umbelliferae family. The plant very much resembles a small miniature fern and has the characteristic of having the leaves of a very light green, but in Autumn they turn red. The flowers are tiny and white in color and occur only during the summer season and the fruits are blackish achenes. The chervil is used both for culinary and phytotherapeutic use. In the first case, the chervil can be harvested throughout the year. If used instead for therapeutic purposes, the Chervil should be harvested before its flowering.

How Chervil is grown


The Chervil prefers rather shady locations, so its definitive dwellings should be under a plant that covers it in the sunniest hours of the day. If the area where the chervil is planted is very hot, a large quantity of seeds will be produced. The seeds can be planted in any month of the year except in winter because due to the intense cold, the seed may not take root on the ground. The seeds must be planted in very small furrows just emerging, so there is no need to press once they have been buried. The Chervil can be planted either in a pot or in a garden but does not like to be transplanted and transferred so it is not absolutely necessary to use a seedbed but the seed must be placed directly, in what will be the actual home of the plant.

Medicinal properties of the Chervil



Used already by the ancient Romans, the chervil was used as a purifying agent in the form of an herbal tea using both fresh and dried leaves. Today the chervil leaves are usually used to prepare tonic herbal teas especially during the seasonal changes when a slight mental or physical tiredness is accused. In fact, the chervil has the therapeutic power to stimulate the metabolism by increasing the appetite and also has a good diuretic action. The flavor of the chervil is quite sweet and therefore being more or less similar to the citrus taste of the orange, also in the kitchen it is used to prepare sauces or particular dishes. The leaves of the Chervil are very rich in some essential vitamins such as C and also contain iron, carotene and manganese which certainly bring considerable benefits to the whole organism. In the kitchen, it gives the dishes a pleasant taste and to keep them from losing their medicinal properties, it is good to use chervil leaves at the end of cooking or directly in salads.

How to use the Chervil


In herbal medicine, there are the essential oils of chervil which are used above all to treat gallbladder diseases but also for all those disorders of the digestive system because the oils are able to stimulate the body's production of gastric juices. The chervil, which has diuretic and purifying qualities, improves the condition of the blood which is why the restorative treatment is used and recommended especially to those who feel tired or have a slight sense of fatigue. With a tablespoon of dried chervil leaves, an herbal tea is prepared that promotes both metabolism and all kidney activity. This compound is also useful to tone the skin of the face and to give the face a certain degree of brightness because it contrasts the formation of wrinkles in a very effective way. If the chervil leaves are centrifuged, a valid juice is obtained that spread on the buttocks of the newborns who feed themselves with the mother's milk, brings them relief if they are irritated or have reddened skin.

Popular beliefs about chervil



There are many popular beliefs about chervil that was highly appreciated by Charlemagne. Over time, its history has been enriched with symbolism and popular beliefs. In some Italian regions, its presence is linked to the Easter traditions and the resurrection of Christ. In ancient times they were attributed with virtues which he did not have. It was used for ophthalmic use, for dysfunctions in the genital and urinary tracts and was even used to combat mental disorders. Today, after thorough studies, the chervil has a more modest and appropriate use for pathologies.

A few additional notes on the chervil


Many people boast of having specific knowledge in the field of medicinal herbs. These people love DIY for the collection and drying of medicinal plants. The competence, however, must be maximum because at least as far as the chervil is concerned, this can be confused with other very similar plants but which, instead, have an extremely high degree of toxicity. Chervil should never be frozen because it would lose part of its medicinal virtues but it is good to keep it only for a few days in the refrigerator until it is used. With chervil not only tisanes or special dishes are prepared but it also serves to flavor numerous white wines and is used to make an aromatic butter. In cosmetics, some companies use it to create invigorating and anti-age beauty masks or as a cleanser for oily skin. Some companies use it to create repellent products.