Bur chervil (Anthriscus caucalis) is native to Eurasia, however, since being introduced as a garden ornamental, this annual has naturalized throughout large portions of North America.Found along stream banks and in other open moist places, bur chervil smells like parsley when crushed.These bur chervil specimens were photographed on the levee between Baum and Crystal Lakes in Shasta County CA. .
Chervil, a Delicate and Versatile Spring Herb
Chervil has been an important part of folk herbal medicine since the Ancient Roman period.It also contains important minerals such as calcium, selenium, potassium, and copper which will help you stay healthy.Chervil tea and juice are especially good to use as a herbal medicine due to their potency.These drinks can help treat different ailments, such as high blood pressure, high cholesterol, digestive problems, constipation, cough, gum diseases, mouth ulcers, and fluid retention.Dabbing it on insect bites and eczema will make them heal faster as well as reduce the itchiness.In addition to having wonderful culinary and medicinal benefits, it’s also a great companion plant for carrots, lettuces, and radishes.Lastly, if you’re tight on space, this plant can grow well in containers, allowing you to put them in your kitchen’s tiny herb garden.Unlike other herbs, chervil actually prefers cooler temperature and sheltered locations.It should also be noted that chervil has really long roots that don’t respond well to moving and crowding.Chervil contains a compound that can trigger mutations in the genes of the developing fetus and thus, cause birth and growth defects.It tastes great as a spice, works wonders as a natural home remedy, and serves nicely as a companion plant.This tasty and helpful plant is known globally for its properties by gardeners and scientists alike.Many of our readers find that subscribing to Eat The Planet is the best way to make sure they don't miss any of our valuable information about wild edibles. .
Bur Chervil, Anthriscus caucalis
The hedgerows are starting to brighten up after winter, with Spring flowers – Dandelions, Red Deadnettles, Primroses, Cowslips and many more.It likes light, sandy or gravelly soils and is concentrated in East Anglia, although it has a scattered distribution elsewhere in the British Isles (note 1).I first noticed large amounts of Bur Chervil in the spring of 2020 when I cycled on the B1113 near Bracon Ash, just outside Norwich.It favours a south-facing aspect (often at the base of a hedge) and the plant flowers and dies by midsummer, leaving little or no trace until the following spring.Anthriscus caucalis has been introduced to Norway (though it is native to Sweden) and to parts of North and South America, including the United States, Canada, Argentina and Chile.I normally include information on whether a plant is edible or poisonous, but there seems to be surprisingly little data for Bur Chervil, apart from a Chinese paper from 2018 (note 6).Cow Parsley, Anthriscus sylvestris, can be eaten too – see my May 2014 blog post and the Eat The Weeds website for suggestions.It adds a delicate, parsley-like flavour (with a hint of aniseed) to dishes and is one of the traditional fines herbes of French cuisine.Note 2 – Mike’s Flora of East Anglia: An Identification Guide website has good photos of But Chervil and other Umbellifers with Rough or Hairy Fruits.Note 3 – Robinne Weiss thinks “The plant almost certainly arrived in New Zealand on the back of an imported sheep“, thanks to the spines on its seeds.Note 6 – P. Lai, H. Rao and Y. Gau (2018), “Chemical Composition, Cytotoxic, Antimicrobial and Antioxidant Activities of Essential oil from Anthriscus caucalis M.
Bieb Grown in China”.The leaves and young shoots of both plants are sometimes used in dovga (a soup made from yoghurt and herbs) and qutab (a pattie filled with a variety of ingredients, cooked on a griddle). .
Chervil, One of the Best & Least Appreciated Herbs
ccording to one interpretation, the Latin for chervil means “leaves of joy.” And it’s true that Anthriscus cerefolium, the often-overlooked component of fines herbes, is strongly flattering to some foods.The three other standard components of fines herbes — parsley, chives, and tarragon — are all more familiar, yet the mix is best when chervil dominates.I love eating in France, but, years back, when I became aware of chervil’s frequent appearance as a sprig on a plate, I would taste it carefully and usually find a flavor of stale refrigerator or worse.I’ve never tasted turnip-rooted chervil, Chaerophyllum bulbosum, a vegetable grown in France for its enlarged root.Chervil, together with small croûtons fried in butter at the last minute, goes on top of purée Parmentier, a classical potato soup made with sweated leeks, white consommé, and cream, and finished with butter at the moment of serving.Very easy to make is sauce cerfeuil, plain chervil sauce — the leaves in chiffonade combined with cream, salt, and pepper, meant especially for poultry and game birds — simple, good food. .
replace sound (holistic) medical.Do not rely only on this site for learning to identify plants. .
Cow Parsley, Wild Chervil, Anthriscus sylvestris
We don’t use Wild Chervil as its taste doesn’t warrant the risk of confusing it with other deadly members of its family. .
HORTA – GREENS: A Glossary of Edible Wild Greens
Many of the greens we enjoy in the Greek kitchen are easy to find in Chinese and other Asian markets.I’ve compiled a short alphabetical list, really not even the tip of the iceberg, of greens we love to eat in the Greek kitchen.You can cook them up in the cleanest, simplest, most “detoxing” way, by simply boiling them and dressing them with great Greek olive oil and either lemon juice or vinegar.Vlita is the Greek name of this ubiquitous summer green, which is boiled for salads but also cooked into pies and vegetable stews, especially with zucchini.In Greece, roka is eaten raw in salads and sometimes cooked with black-eyed peas and other legumes in casseroles rich with olive oil.It’s the green from which strychnine is produced, but its leaves are perfectly safe to eat, and Greeks do just that, boiling them for a delicious salad.One of the most aromatic greens, with tiny tender leaves and a delicious, sweet flavor, kafkalithra is used in salads and pies.Called kardamo in Greek, this peppery green is one of the few enjoyed almost exclusively raw in salads.By far one of the most ancient wild prizes among Greek flora, askolymbrus is a delicious, expensive green eaten as a boiled salad or in stews, especially with avgolemono sauce.The leaves and shoots of vrouves, as this is called in Greek, make excellent boiled salads.Tsouknida is the term for stinging nettles, which are always eaten cooked, often in pie fillings and soups.The tender shoots and thin, rounded leaves of petromaroulo, as it’s called in Greek, are typically boiled for salads.Known as kalogeros in Greek, which means “monk,” this green is mainly cooked with a mix of others for pie fillings.This aromatic green, myroni in Greek, is eaten raw in salads as well as in fillings for savory pies.Known as marathon to the Greeks, wild fennel is rampant on the Aegean islands in the spring and is used in salads, savory pies, fritters, and stuffed dishes.It means “ram’s beard,” and was inspired by the long, wispy shape of this delicious springtime shepherds’ favorite.It is delicious both raw and cooked; its tender buds are one of the great country pickles of Greece. .