Chervil we still know it all. That delicate, sweet-smelling green that even in supermarkets can be found, apparently has withstood the test of time quite well. The plant was already known to the Romans, in the Middle Ages under the impetus of Charlemagne, he was highly respected. Hildegard also mentions the 'Kirbeli, "as they called it.
The romantic description of Dodoens should there be, "Chervil has witgruene delicate in many parts verdeylde leaf ones which some hayrachtigh sijn income of liefelijck savor. Sijn sijn ront and hollow stalks, andthe there upon washing Cleyne croonkens bring forth hende white bloemkens'
In the early stage, it seems the plant parsley but the green is a shade lighter. Chervil also resembles other toxic umbelliferae as hemlock or hemlock. The blade of which is fortunately a darker shade of green, the lobes are more pointed and moreover the smell so unpleasant that any stray into the kervelbed can be easily removed. Moreover, these toxic earthly have become so rare that we hardly encounter in the vegetable garden. The bona fide chervil plant also has the sweet smell of anise. The long, white roots also smell of anise and contain therefore anisaldehyde. They were well sugared and have, according to Parkinson 'a sweet, Plezante and whole, spicy flavor.
Especially for older people was formerly recommended eating chervil. At least that Culpeper writes: "The roots, boiled and eaten cold, are recommended by days old. John Gerard was a great lover of chervil: "The roots are also excellent in a salad, as they are first boiled and then seasoned with a sauce, like a good cook knows to do so admirably. I eat them very simply with oil and vinegar, of course, after I've cooked first. Very good for old people who are dull and dispirited; delighted and invigorates the heart and gives vitality and vigor. "
Due to the potassium content and the essential oil works chervil indeed diuretic. Furthermore, the herb has a beneficial effect on the lymphatic and glandular system of the lower body, and drives the possible presence of stones from the kidneys. In short, a cleansing herb and as such be excellent for the elderly. Chervil is in ancient herbal and cookbooks also often described as invigorating and refreshing and that seems to me to be useful for the elderly of days. Evelyn, the English diarist says' it for reasons of mirth "in no salad should be without. That 'cerefolium' refers indirectly via 'Chaerophyllum' sheet of joy "the possible" anti-depressant "effect. This must still be fully proven.
The Dutch seem, at least once, to have had the reputation of being frantic chervil eaters, judging notes Gerard and Parkinson's. Parkinson's, the writer's name in the title of his book hid says: "Chervil is cooked by the French and the Dutch in a pan or stewed, either separately or with other herbs. There they make than an electuary of. " Gerard called the dish by name, "Chervil is often incorporated into a kind electuary or stew by the Dutch, where they eat. They call it warmoes. " Sounds like he kept himself rather at the roots' first cooked and then quite simply eaten with oil and vinegar.
That old kruudmoes who know the Dutch are also hardly, can also be found at Mellie Uyldert. Needed: one pound of barley, 2 liters of buttermilk, half a pound of raisins, one pork sausage, one piece of streaky bacon, salt, a handful of nine herbs: chervil, aalkruid, sorrel, nettle tops, chives, blackcurrant leaf, parsley or selling, of husbandry, ground elder, tile or chard leaf or mentioned .. Soak the barley a day in advance in water and boil them until tender. Add the buttermilk, sausage, bacon and chopped herbs. Bring to a boil and let simmer for two hours. Add the washed raisins and let it boil for half an hour. Serve the dish hot or cold and give it to election syrup or sugar. An eternity ago I made ready this sometimes with serious consequences. Not to eat but as a blood purifying spring cure it is to try.
French: cerveuil, cerfeuil cultivé, cerfeuil des Jardins, herbe aiguillée.
German: gartenkerbel, Kerbel, Gartenkerbel, Französische Petersilie
English: Chervil, Cerefolium, Mirrhis, Mirrha, Chervil Sweet, Sweet cicely
Zwaving JH, Smith D, R Bos The essential oil of Chervil, Anthriscus cerefolium Hoffm. Isolation of 1-allyl-2,4-dimethoxybenzene.Pharm Weekbl. 1971 Mar 19; 106: 182-9.
Fejes S, etc. In vitro antioxidant activity of L. Anthriscus cerefolium extracts.J Ethnopharmacol. 2000 Mar; 69: 259-65.