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Chervil is an officinal and aromatic plant with diuretic and purifying properties, and useful for the respiratory system and against constipation. It is an aromatic herb very similar to parsley, but much more delicate. Rich in vitamin C, carotene, mineral salts, iron, calcium and magnesium, important for muscles and nerves.
chervil
Commonly used in cooking as a garnish, chervil closely resembles parsley or mint in its flavor, albeit with a more delicate and lighter tone. The aroma can also evoke anise and liquorice, with some fresh and sweetish notes. It is often used in leaves for beneficial infusions, considered a medicinal herb in the herbal tradition.
Chervil has been appreciated since ancient times for its digestive, purifying and diuretic properties. It stimulates digestive function, and the use of chervil leaves can benefit in case of ailments including bloating, intestinal gas and stomach pain. An effective way to treat stomach disorders is to use fresh or dried leaves to prepare an infusion.
From a herbal point of view, chervil leaves act to drain body fluids, with a diuretic and decongestant function. Its diuretic properties promote urination and the expulsion of waste and toxins from the body. The infusion of the leaves is used to detoxify the body and provide wellbeing to the urinary tract. An excellent medicinal herb for an internal and external purifying action.
On a nutritional level, chervil represents an excellent source of mineral salts including iron and calcium, magnesium, potassium, selenium and manganese. The leaves contain vitamins A and C, antioxidants for our well-being, as well as some micronutrients such as riboflavin and folate. Dried chervil is ideal for purifying herbal teas, with the infusion of leaves in boiling water. You can create a natural detox drink, useful for taking antioxidants and draining the lymphatic system.
Chervil is not only used in cooking or herbal medicine, but also in natural cosmetics. Applied to the skin, chervil helps restore skin balance, purifies and soothes redness. An infusion of chervil (a handful for 1 liter of boiling water in 6-7 minutes) can be useful to create a soothing and purifying tonic.
It is used in larger doses as a compress to treat chilblains and calluses, crushing the leaves on the affected area for about thirty minutes. The decoction was adopted for washing reddened parts of sensitive skin and children.
Although allergy to chervil appears rather rare, caution is advised in those allergic to parsley, which is closely related to chervil.
As a flavouring, it is used in a similar way to parsley, appearing with flat or curly leaves depending on the variety.
It can maintain its taste in dishes by adding parsley leaves chervil at the end of the preparation. In fact, when cooked, it loses flavor.
Dried chervil is convenient for its practicality, given that it is fresh only in spring while the dried leaves version is available all year round. Furthermore, according to taste it is preferable for those looking for a more delicate flavor but similar to parsley and anise.
Chervil is often used in egg recipes such as scrambled eggs and omelettes – it is a very popular aromatic herb in French cuisine. It is added to vegetables, mixed with butter to make it aromatic and on salads, where it can take on a flavor reminiscent of mint or tarragon. Dried chervil can be added to legume or potato soups to enrich the aroma of meat dishes and matching sauces.
Some haute cuisine recipes also use the dried version of chervil in vinaigrettes and to create Béarnaise sauce (béarnaise) – perfect for accompanying meat or fish main courses. It represents one of the aromatic herbs used to make French "fines herbes" together with parsley, chives and tarragon.
Ingredients: 4 soles weighing approximately 300 g each - 2 shallots - 2 dl of dry white wine - 120 g of champignon mushrooms - 2 egg yolks - 1 dl of cream - 2 teaspoons of chopped chervil – 45 g of butter – salt to taste – pepper to taste. Preparation Open and wash the sole. Place them in a baking dish, add the finely chopped shallots and the wine; add salt and pepper.
Brown on the heat, then continue cooking in a hot oven at 200 °C for another 10 minutes. Wash and finely chop the mushrooms, then sauté them for 3 minutes in 10 g of butter, and finally season with salt and pepper.
Remove the sole from the oven, peel them and divide them into fillets. Place half of the fillets in a buttered baking dish, sprinkle them with the chopped mushrooms and cover with the remaining fillets. Filterreduce the cooking juices of the sole by a third over a high heat; dilute the egg yolks with the cream and pour them into the cooking base. Beat vigorously with a whisk without bringing to the boil. Then remove from the heat and, whisking constantly, add 30 g of butter cut into pieces and then the chopped chervil. Pour the sauce over the sole and pass the dish under the oven grill for a few minutes.
Chervil leaves derive from Anthriscus cerefolium, an annual herbaceous plant belonging to the Umbelliferae family. It is native to the Caucasus, in the area that borders Europe and Asia, and measures approximately 40 cm in height. It has smooth, light green leaves, similar to parsley, which give off an aniseed scent. The white flowers appear in early summer. It grows well on well-drained and fertile soil. As a medicinal and aromatic plant, it is present in four main varieties of chervil: garden chervil, root chervil, wild chervil and pit chervil. It is considered a relative plant of parsley, which arrived in Europe thanks to the trade of the ancient Romans, who spread it throughout the Mediterranean area. It is used in cooking, especially in France and Italy, where it is easier to find it in the dried version.
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Specific References
Chervil is an officinal and aromatic plant with diuretic and purifying properties, and useful for the respiratory system and against constipation. It is an aromatic herb very similar to parsley, but much more delicate. Rich in vitamin C, carotene, mineral salts, iron, calcium and magnesium, important for muscles and nerves.
chervil
Zahatar is a mixture of spices well known and used in the Middle Eastern countries. This combination of spices is ideal for flavoring meats such as chicken and lamb, vegetables, cheeses, stewed potatoes and onions, mozzarella and tomatoes.
sumack, salt 3%, oregano, sesame, thyme.
An exquisite variant for seasonings and touches of flavor, black garlic is produced by fermentation, and is rich in proteins, phosphorus and calcium. In this way, the pungent taste of white garlic is avoided while maintaining the nutritional principles; indeed, doubling the natural antioxidant and antibiotic properties.
Black Garlic*
*Organic
Gomasio is a Japanese condiment made from toasted and chopped sesame, used in cooking to flavor first and second courses, soups, salads and delicious sauces. It represents a beneficial aromatic solution, compared to common table salt: it contains less sodium and provides the body with various nutrients. The version of black gomasio includes dark sesame rich in antioxidants and minerals.
Black SESAME, White SESAME, whole salt.
Ras el hanout literally "head of the grocery" in Arabic is a mixture of around 30 different plants. It can be considered the North African Curry. Excellent in stews and pan-fried fish and chicken preparations. Appreciated in lamb dishes and couscous.
turmeric, coriander, pepper, cumin, fennel, ginger, cinnamon, allspice, chili pepper, cardamom, anise, fenugreek seeds, nutmeg.
Tarragon also known as tarragon, is an herb considered digestive and purifying. Similar to anise and celery, it gives a slightly bitter and peppery flavour, suitable as a condiment for less tasty foods. In the kitchen, its fresh and strong taste is used to flavor sauces, meats, fish and eggs. Useful for counteracting meteorism and excess gastrointestinal gas, tarragon is also rich in antioxidants.
tarragon
The catmint also called Roman mint, is used and known mainly to flavor the Roman artichokes. Ulite to flavor tomatoes with rice or in vegetables au gratin. It releases a slightly more delicate flavor than peppermint.
mint / catmint
Mulled wine, a spicy wine with ancient origins. Warm and aromatic, it is prepared with red wine, sugar, aromatic spices and citrus fruits. In addition to embellishing the atmosphere with its scent and warming up, it is also a good disinfectant and a good antidote against colds. You put the wine in it ... we'll take care of the rest!
Ingredients: cinnamon, cloves, nutmeg.
Anise seeds give a unique flavor to dishes and excellent anti-bloating digestive properties, which counteract abdominal discomfort. They promote well-being after meals and stimulate the appetite. They are the basis of herbal preparations that calm coughs. As aromatic and tasty seeds, they can be used in milk for breakfast, together with muesli or in a mix of dried fruit.
Anise
The sesame seeds to be toasted are oilseeds, considered one of the main plant sources of calcium and are therefore useful for strengthening bones and teeth. Among other properties they help reduce cholesterol and promote digestion and more. They contain magnesium, phosphorus, iron, manganese, selenium, zinc and a good dose of protein.
Ingredients: sesame seeds
This spice, originally from India, has been appreciated in the East for centuries for its pungent flavor and its beneficial qualities on our body. The premium quality version of dried turmeric powder offers you incredible taste, digestive properties and numerous antioxidants. It is ground and ready for use in the kitchen, concentrating its aromatic characteristics to the maximum. Perfect for creating tasty dishes with an exotic and colorful touch!
turmeric 100%
Cajenna pepper stimulates blood flow, is tonic and stomachic which facilitates digestion. The sweat effect makes it effective against colds, congestion and coughs. It is a natural anti-inflammatory and pain reliever. Useful in case of headache, neuralgia, arthritis, pain in the muscles and oral cavity.
Ingredients: cayenne pepper
Origin: India
Cassia ground cinnamon has an intense flavor that goes well with salty foods and flavors meat. In the Middle East it accompanies stews, lamb, goose and duck meat; in Thailand pork and dried fruit; in Morocco it is combined with pigeon pastilla; in Yorkshire it is excellent in braised ham. A pinch of cinnamon is perfect in mashed potatoes, ravioli and pumpkin risotto. It gives a unique aroma to vegetable pies or natural yoghurt.
cinnamon
Vanilla is mainly for flavoring desserts and for making excellent creams. The aroma is given by the presence of vanillin with antioxidant properties which helps maintain a young organism by counteracting the action of free radicals. It is also useful for fighting stress and defeating insomnia.
vanilla bourbon
Carolina Reaper chili is a new hybrid of the Capsicum Chinense family grown in South Carolina obtained by crossing two species of extremely hot peppers, the Pakistani Naga Morich and a Red Habanero. One of the strongest peppers in terms of spiciness.
Ingredients: carolina reaper chili
Packaging: 10g
When added to food, parsley gives off a pleasant smell, a real pleasure for the nostrils and gives the food a particular and characteristic taste, enhancing its natural flavor. It is also used to flavor many sauces, and can be found in the "zogghiu", a typical Sicilian sauce to flavor grilled meats or fish.
Ingredients: parsley
Mint, as well as in the kitchen, can be used as a natural remedy thanks to its many beneficial properties. Promotes digestion, fights bad breath. It is suitable in the kitchen on various dishes, meat, vegetables, omelettes, soups.
peppermint
