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Chervil (Anthriscus cerefolium)



Blood-purifying, metabolism-stimulating, detoxifying, diuretic

Areas of application:

Chronic skin rashes, for blood purification

Spice plant

Plant parts used:

Leaves, herbs, seeds

Collection time:

Spring to autumn

To find:

Garden plant


Glycoside, apiin, bitter substances, essential oil


☕ Tea: 1 teaspoon of dried herb or 2 teaspoons of fresh herb are poured with 1/4 liter of boiling water and left to steep for about 10 minutes. Drink 3 cups of tea daily for 2 weeks as a cure.

In spring the tea can be drunk as a blood purifier or as a tonic.

Chervil is a must in French cuisine. It is not cooked, but always sprinkled fresh over soups. The herb goes well with soups, sauces, fish and meat dishes and potato dishes.

Hildegard von Bingen: Chervil is more warm than cold. It is useful for medicinal purposes and heals the broken wounds of the intestines. So crush chervil, and put the juice into wine, and give it to him that hath broken wounds to drink. Do this often and he will be healed.

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