Monday, 25 November 2013

A little history about chervil

Chervil is one those herbs that have been used by our ancestors and is being continuously used by us too. The herb contains essential oils that are similar to the ones mentioned in the Bible. In the Bible, the resinous oil brought by the wise men to the baby Jesus. This is why ancient Romans called it “myrrhis.” For the same reason, some Europeans think of the herb as a symbol of new life. During religious festivals, believers prepare a tasty Chervil soup. Churches offer chervil in some form for their Holy Thursday celebrations too. The herb was introduced to France and England by Roman almost 2000 years ago.

Chervil is a delicate herb that belongs to the parsley family. It is known as Anthriscus cerefolium scientifically and is native to southern Russia and the Middle East. The annual herb is at its peak from May to September. It is an aromatic plant that is very much like French parsley in appearance. Chervil leaves look like a short feathery version of parsley leaves. The leaves are beautified with flimsy white flowers. However, the taste is fragrance of it matches with that of the anise seed or licorice. Because of this mild sweet flavor and great taste, it has made a place as an ingredient in several famous French dishes. It tastes especially good when added with eggs. Be it poached, omelets or scrambled eggs, it accentuates the taste of the dish. It is also an excellent add on to salads. Other than its use in the kitchen, the herb has countless medical uses.

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