"Everything, except Agriculture, can wait in this tough time. Do yourself a favor and wear a protective face mask."

All about “Chervil / French Parsley”

Spread the knowledge

Nutritional value of chervil

What is a “portion” of chervil worth?
Weight / volume Dried, 5 ml / 1 g
Calories 1 kcal
Protein 0.14 g
Carbohydrates 0.3 g
Fat 0.02g
Dietary fiber 0.1g

Source: Health Canada, Canadian Food File, 2009 version

Health effects of chervil

Herbs are usually not consumed in large quantities. Used as seasonings, they cannot therefore provide all the health benefits attributed to them. However, adding herbs to food on a regular and significant basis makes it possible to contribute, if only in a minimal way, to the antioxidant intake of the diet. On the other hand, consumption of herbs alone cannot meet the body’s antioxidant needs.

The majority of studies on herbs have been carried out in animals using plant extracts. The extract is used to isolate and concentrate the active ingredients, as well as to understand the mechanisms of action. In humans, it is difficult to assess the health effects of consuming herbs since the amounts consumed are generally very low.

Current scientific evidence is insufficient to recommend the use of chervil to reduce cough, digestive disorders, hypertension, eczema, and gout.

The vitamins and minerals present in chervil are negligible. In large amounts, it is said to contain more calcium and potassium than other herbs.

Use of chervil

Chervil is used to flavor dishes and is a good substitute for parsley. In France, the word “herbs” refers to a mixture containing chervil, parsley, tarragon, and chives. It can be added to soups and soups, salad dressings, sauces (especially Bearnaise), salads, vegetables, omelettes, stews, etc.

As its essential oil is very volatile, chervil easily loses its taste when exposed to heat. It is therefore advisable to use it raw, or to cut it at the last moment and then add it at the end of cooking.

Chervil is kept fresh for a few days in the refrigerator by placing the stems in a bowl of water or by wrapping them in moistened absorbent paper. You can also freeze it to keep more flavor.

In herbal tea, put 1tc. (15 ml) dried leaves in 1 cup (250 ml) of hot water and leave to infuse for 10 minutes.

A word from the nutritionist

Chervil is an interesting flavor to integrate into your favorite dishes. It has properties similar to other herbs. To avoid adding salt, do not hesitate to use fine herbs to cook tasty dishes.

Leave a Reply

Connect with:

Your email address will not be published. Required fields are marked *