*Chervil is an annual herb Anthriscus cerefolium.
*They have a very mild, sweet, delicate taste and flavor, and slightly resemble parsley.
*It is also called ‘gourmet's parsley’.
*Fresh and dried leaves are used to flavor milder dishes like poultry, fish and young vegetables.
*Fresh leaves add the best flavor, as the leaves lose their flavor during drying process.
*Buying and storage: Select good quality dried chervil leaves or make your own by drying the fresh chervil leaves in shade at home. Store them in an airtight container in a cool, dry place in a cupboard. They keep well for several months.
Is it raw?
Yes, dried chervil leaves in the supermarket are raw.
1. Dried chervil leaves are very low in calories and also have a very mild flavor.
2. Very good source of beta-carotene, which is a precursor of Vitamin A. It enhances the eye sight, fights against acne, results in smooth radiant skin.
3. Good source of Vitamin C, which along with beta-carotenes acts as antioxidants, scavenge the free radicals, preserve the integrity of cell membranes and prevent the damage caused by them.
4. Good source of magnesium that helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension, soreness in muscles.
5. Very good source of manganese, which is an essential cofactor in many enzymatic reactions in the body, especially in the production of energy and antioxidants defenses.
6. Good source of other minerals like calcium, iron, potassium, phosphorus, magnesium, zinc, copper and manganese, which play a very important role in maintaining proper metabolic activities of the body.
7. Good source of soluble dietary fiber. It adds roughage to the contents of the intestines, promotes satiety, promotes the health of the colon, and also helps in relieving constipation, hemorrhoids, diverticular disorders, etc.