Curled Chervil

Chervil a delicate annual herb related to parsley but sadly, it is generally neglected in American cuisine. Sometimes referred to as “gourmet’s parsley“, chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelets, soups and in tossed green salads as part of a mesclun mix.

Each packet contains 0.25 gram, which is approximately 110 seeds. An annual plant.

Historically, Chervil leaves and dried flowers, as well as the juice, was used to aid digestion, to suppress coughs, as an expectorant, as a diuretic, and to treat eczema, gout and abscesses. An infusion can be made by steeping one teaspoon of fresh or dried herb in 1/2 cup of boiling water. For most ailments, take 1/2 to 1 cup of the unsweetened infusion per day, a mouthful at a time.

The reported preferred temperature for vaporizing and aromatherapy is 212°F to 302°F (100°C to 150°C).