Chervil | Incredible Edible Todmorden | Herbs


chervilAnthriscus cerefolium

Tender young leaves have long been used as part of a Spring tonic to purge the winter’s poisons, especially for those liable to gout, rheumatism or liver complaints. And the cooled tea is sometimes employed as an eyewash.

To use chervil, one of the fines herbes, for medicine or cooking, you’ll have to grow it; it doesn’t travel well. Many languages call it ‘French parsley’, which is sometimes used in English too.