Chervil Leaves 100 g, 50 g, 25 g

Chervil Leaves – 100 g ($15.99), 50 g ($9.99), 25 g ($6.99)

Benefits:
Fresh chervil, like parsley, is one of the low calorific herbs. Nonetheless, its leaves and stems feature exceedingly high amounts of antioxidants, vitamins, minerals, and dietary fiber. Chervil, being a close member of the parsley family of herbs, contains similar health-benefiting essential volatile oils like methyl-eugenol (1-allyl-2,4-dimethoxybenzene).

Eugenol has antiseptic actions. It has therapeutic applications in dentistry as a local anesthetic and antiseptic agent for teeth and gum diseases. Eugenol has also been found to reduce blood sugar levels in diabetics; however, further detailed studies are required to establish its role.

Chervil is the of the herb along with parsley, tarragon that is rich in polyphenolic flavonoid antioxidants, including apigenin. Research studies suggest that apigenin works as a neuroprotector and may prevent Alzheimer’s disease patients by limiting neuronal damage in their brains. It has also been found to have cancer-protective functions as well.

Nutrients and Compounds
Chervil is a source of several vitamins and minerals needed for daily health, including:

• Vitamin K for bone health and blood clotting
• Iron for energy and healthy blood
• Manganese and magnesium for metabolism and muscle function

Adding fresh or dried chervil to the diet can help fill nutrient gaps, particularly in plant-based or whole-food-focused eating plans.

One tbsp (about 2 g) of dried chervil leaves contains approximately:

• 4.1 calories
• 0.9 grams carbohydrates
• 0.4 grams protein
• 0.1 gram fat
• 0.2 grams fiber
• 0.6 milligrams iron (3 percent DV)
• 102 international units vitamin A (2 percent DV)
• 23.6 milligrams calcium (2 percent DV)
• 83 milligrams potassium (2 percent DV)

In addition, this herb contains some vitamin C, folate, magnesium, phosphorus, zinc, selenium and more.

Dried herb is one of the finest sources of minerals like potassium, (4740 mg/100 g) calcium, zinc, manganese, iron, and magnesium. Potassium is an essential electrolyte inside cells and body fluids that helps regulate heart rate and blood pressure by countering the pressing effects of sodium. Iron is essential for the production of heme, which is a critical oxygen-carrying component inside the red blood cells. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Furthermore, the herb is also rich in many antioxidant vitamins, including vitamin-A, vitamin-C, vitamin-E, and phenolic antioxidants like zeaxanthin, lutein, and cryptoxanthin.

Fresh garden chervil holds many essential vitamins such as riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins play a vital role in carbohydrate, fat, and protein metabolism by acting as co-enzymes inside the human body.

Many of the benefits attributed to parsley also seem to be true of chervil. Chervil contains active constituents in the form of volatile oils and antioxidants like flavonoids and coumarins that give it these health-promoting effects. Two of the most prominent constituents present in this herb are methyl chavicol (or estragole, which is also found in basil) and hendecane (undecane).

Various types of chervil species have also been found to contain deoxypodophyllotoxin, which one study published in the journal Molecules states has been “proven to have antitumor and anti-proliferative effects, anti-platelet aggregation, antiviral, anti-inflammatory and insecticidal activity.”

Another interesting fact about the volatile oil extracted from chervil leaves is that it has a similar smell as myrrh oil, which is why chervil was once called “myrrhis.”

Healthy Fluid Balance, Reduce Bloating  Chervil’s best-documented effect is its gentle diuretic action. By encouraging healthy urine flow, chervil may help:

• Alleviate mild water retention or puffiness
• Support detoxification processes by promoting waste removal
• Reduce bloating associated with excess salt or hormonal shifts

This makes chervil a popular choice in “detox teas” and wellness blends aimed at supporting healthy kidneys and reducing occasional swelling.

Antioxidants  Chervil is packed with antioxidants, including vitamin C, flavonoids, and carotenoids. Regular consumption may contribute to:

• Lower oxidative stress, which can support healthy aging
• Enhanced immune function by reducing cellular damage
• Protection against environmental stressors (pollution, smoking, etc.)
• Support for skin health, including elasticity and brightness

Digestion  In folk medicine, chervil is often taken after meals to:

• Soothe digestive upset, such as gas or mild cramps
• Ease discomfort from overeating or rich foods
• Support regularity and gentle detoxification

Many wellness practitioners combine chervil with other digestive herbs like fennel or mint for enhanced effects.

Respiratory  Although not as potent as some respiratory herbs, chervil tea or infusions have been used to:

• Calm mild coughs and throat irritation
• Loosen phlegm and ease congestion in minor colds
• Gently open the airways without overstimulation

This makes it a gentle option for those seeking herbal respiratory support, especially in sensitive individuals or children (with guidance).

Anti-Inflammatory  Early studies suggest that the flavonoids and phenolic compounds in chervil may have anti-inflammatory effects, which could support joint comfort and resilience to stressors. More research is needed, but these findings echo the herb’s traditional use for general wellness.

Botanical Name: Anthriscus Cerefolium
English: Chervil
Also, Known As: Garden Chervil, French Parsley, Sweet Cicely
Habitat: Europe
Origin: France
Harvested: Cultivated
Parts used: Leaves

General Information:
Chervil (Anthriscus cerefolium), sometimes called French parsley, is a herb that’s used for both culinary and medicinal purposes (as many herbs and spices are). Chervil leaves are green, delicate and curly. If you know what flat-leaf parsley or carrot greens look like, chervil has a similar appearance, only it’s a bit paler green. It also grows small white flowers.

It has a mild taste that some describe as a “cross between tarragon and parsley,” with hints of anise/licorice. Its smell is “delicate” and light, meaning it won’t overpower other flavors in recipes, such as fine olive oils or other herbs.

As a member of the Apiaceae plant family, it’s a European species that was later introduced to Asia, North America and elsewhere. Note that Anthriscus cerefolium is different than other types of wild chervil plants (such as A. caucalis and A. sylvestris) that are mostly considered to be weeds. The herb chervil is sometimes called “garden chervil” to distinguish it from similar plants that are not usually eaten. There are at least 14 known chervil species that have been recognized (and more than 80 that are believed to be in existence), which are classified into four main varieties: garden, root, wild and bur chervils. According to the Extension Forage Specialist at the University of Vermont, wild chervil is becoming a serious problem in hay fields and pastures, as it “competes aggressively with forage crops for light, water and nutrients and often kills off the surrounding vegetation by shading it.”

Garden Chervil is one of the fine herbs that play a pivotal role in the Mediterranean, especially French cuisine. Its myrrh-scented, flavorful leaves, and stems compose several important chemicals having medicinal value.

Chervil is a parsley family herb, which perhaps originated in the mountainous Southern Russia and Caucasus regions and spread across Anatolia and Europe through the Romans.

Binomially, chervil is a common plant genus of the family Apiaceae.

Chervil is a small, annual herb growing to a height of 15 inches. Its anise-scented lacy, fern-like, light green leaves resemble that of carrot tops. The plant prefers fertile, well-drained soil to flourish. During the early summer, its white bloom appears in tiny umbels as in dill.

Chervil is classified into four main varieties:

• Garden Chervil- plain or curly.
• Root chervil (Chaerophyllum bulbosum)- Cultivated for its tapering, parsnip-like root, which is used as a vegetable.
• Wild chervil or cow parsley (Anthriscus sylvestris), and
• Bur chervil

Garden Chervil is the most common type grown in home gardens and backyards. Its leaves possess subtle, slightly aniseed-like flavor.

 

How to use:
We make these suggestions to help you get the best benefit from the herbs that you’re choosing to improve your health. Also we make these ideas and recommendations so that consuming them easier and better fit into your lifestyle by adding them to the food that you already eat.
For the full health benefit, it is best to consume (or use the whole herb in poultices) the whole herb. All of the compounds in the herb act best together, as nature intends. Extracts draw out the most prominent beneficial compounds and may concentrate them. What is not extracted can be helpful in ways that we do not yet understand.

Cut Pieces or Powdered Herb:
There are different ways to use cut pieces or powdered herb.
Food Preparation: You can add powdered or pieces of herb (if the pieces you buy are bigger than you like, a coffee or herb grinder will quickly reduce) to any yogurt, smoothie, apple or other sauces, spreads, salads or other foods more familiar to you that don’t use heat. Heat can be damaging to the beneficial compounds in the herb. Other options like oatmeal, scrambled eggs, pasta sauce, soup, cookies and anything else that fits your lifestyle, but minimizing (by adding near the end of cooking) the heat is helpful.
Also, for children, you can mix powdered herb with honey or glycerin to make paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help medicine go down. The resulting liquid is called an electuary.
For seeds in general, but especially small seeds, it’s best to grind these to break the protective hulls a short time before consumption. This makes all the benefits available, rather than some remaining locked inside the hulls that are unbroken by insufficient chewing.
To make adding herbs even easier, you could add a week’s worth of your chosen herb(s) to an amount of, for example, yogurt that you would eat in a week. Mix thoroughly and eat this each day of the week. So you make once /week and just eat each other day.
Hot Infusion: The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. The heat from making tea can degrade some of the beneficial compounds in the herb. This method minimizes this effect. For the full health benefit, it is recommended to consume what is left over after making tea.
Decoctions: Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water, Bring the water to boil, reduce heat and simmer for 30-60 minutes with the pot covered. Squeeze out as much as liquid as possible. Best practice is to drink the liquid and also consume the solid material that remains. Herb pieces can also be used.
Powdered Herb:
There are different ways to use powdered herb.
Capsules: HerbsCrafters makes capsules guaranteed to be filled with the pure herb with no filler or any other products. You can also use powdered herb to make your own capsules at home. These capsules are best taken with liquid to aid in digestion and absorption and to ensure it doesn’t stick in your throat.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Tips:
You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder or licorice root powder.

Precautions:
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY.
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.

How Much To Use
It is common that 10g of a fresh herb = 1g when dehydrated.
Recommended daily amount 2–5 tsp of dried chervil to food or add to food, drinks or to make an herbal tea.