Chervil, c/s

Background: Chervil appears in ancient literature as a symbol of new life. Herbalist Culpepper of the 17th century and the Roman scholar Pliny agree that it "does much to warm old and cold stomachs…" Similar in aroma and taste to myrrh, it has the blended flavors of anise and parsley. In French kitchens, it is often the unidentifiable spice of fish recipes. Chervil has been employed in treating a wide array of conditions. One adage suggests eating the whole plant to cure hiccups.

Applications: Stimulant/Expectorant/Digestive/Diuretic

Stimulant: Temporarily arouses physiological activity.

Expectorant: Facilitates the secretion of mucus from the respiratory system.

Digestive: Promotes digestion.

Diuretic: Increases urine discharge.

Other uses: menstrual cramps, edema, eczema, abscesses, gout stones, and scrofula Although no clinical studies support the claim, Europeans use Chervil to lower blood pressure.