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Herb 101: Chervil

by Uldreich Sam Crisostomo October 25, 2017

Herb 101: Chervil

The herb Chervil, sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley, is a delicate annual herb that is related to parsley.

Chervil is grown from seed sown in the spring or in late fall. Fall sown seed will germinate the following spring. Direct sowing of seed is suggested as chervil seedlings are difficult to transplant successfully. When sowing seed, cover seed very lightly or not at all as light is needed for good germination.

The herb Chervil is a rich source of certain minerals including potassium, phosphorus, copper, selenium, iron, manganese, magnesium, and calcium. It is also a rich source of vitamin A, vitamin C and vitamin D. It is though low in essential oil content. The herb may be used in various culinary preparations due to its aroma and flavor, in limited amounts though. Pregnant women and lactating mothers must refrain from the intake of chervil. Also, the plant is highly resistant to insect and mites.

Some of the benefits from this is are its expectorant-like properties. It helps remove mucous from the respiratory tract. As such, the herb helps prevent coughs and bronchitis. There are still many benefits one can get from this herb.
Uldreich Sam Crisostomo
Uldreich Sam Crisostomo



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