Chervil is a hardy annual herb that produces mounds of feathery leaves that look very similar to parsley or carrot tops. Although these plants share the same botanical family, chervil has a far bolder aroma and flavor than its milder counterparts. In fact, chervil, sometimes referred to as the gourmet's parsley, has a fragrance and taste faintly reminiscent of anise or licorice. However, these attributes are only preserved if the herb is harvested while the leaves are still young and green, otherwise they turn bronze in color and lose potency.*
Chervil is used for fluid retention, cough, digestion problems, and high blood pressure. Juice from fresh chervil is used for gout, pockets of infection (abscesses), and a skin condition called eczema.*
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