|
| Anthriscus
cerefolium |
 |
| Name |
| Chervil |
| Biological
Name |
Anthriscus cerefolium |
| Other Names |
| Chervil |
| Parts Used |
| Flowering herb |
| Remedies
For |
| Digestive, diuretic, expectorant, stimulant.
The juice pressed out of the fresh flowering herb is popularly
used for various purposes, including scrofula, eczema, gout stones,
abscesses, dropsy, and women's abdominal complain. The infusion
is popularly used in Europe to lower blood pressure. |
| Description |
Chervil is an annual plant cultivated in many places as a kitchen
spice. The round, finely grooved, branched stem grows 12 to 26 inches
high from a thin, whitish root. The leaves are opposite, light green,
and bipinnate, the lower leaves petioled, the upper sessile on stem
sheaths. The small, white flowers grow from May to July. The elongated,
segmented seeds ripen in August and September. |
| Dosage |
Infusion: Use I tsp. fresh or dry herb with 1/2 cup water. Take
1/2 to 1 cup a day, unsweetened, a mouthful at a time. |
| Safety |
Some herbs are known to react with your medication. Please consult
your physician before starting on any herb.
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