Chervil: A Culinary Herb

Medical use of the delicate culinary herb chervil dates back to ancient Rome, where it was valued as a diuretic. The medium- size plant, which originated in the Caucasus mountains, has curly leaves and small white flowers that form umbels. The herb is an excellent source of antioxidants, which helps to stabilize cell membranes and reduce inflammation. It is recommended as an eyewash and as a Tea to ease menstrual cramps. Crumbled leaves can be placed on wounds, insect bites, or burns to speed healing; a warm poultice of chervil can ease joints swollen by arthritis or injury.