Introduction:
This light green herb, which resembles parsley in appearance, is a spice herb with a spicy-sweet aroma that is reminiscent of a mixture of parsley, fennel and aniseed in taste.
Use/Preparation:
Chervil is used as a spice with meat, poultry, fish, vegetables, cream of chervil soup, in Frankfurt green sauce, in dips, herb curd, with salad or omelette. Chervil should be used as fresh as possible, as the leaves quickly lose their aroma.
Health:
Chervil is said to have a diuretic and appetite-stimulating effect. Its expectorant properties are said to provide relief from colds. Among other things, the spice contains iron, zinc, potassium, calcium, vitamins A and C as well as health-promoting flavonoids.
Alternatives:
Parsley, dill, chives, onion leek, fennel, aniseed are suitable alternatives. Sweet chervil, so-called Spanish chervil, also has a similar aroma, but stronger.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 58/243 |
| Fat | 0,6 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 6,2 g |
| Sugar | 0 g |
| Protein | 4,1 g |
| Salt | 0 g |
