Chervil is one of the herbs and spices commonly used in cooking. With the scientific name Anthrisus cerefolium, chervil resembles a small and feathery flatleaf parsley, with a mild and sweet aniseed flavor. It is known as one of the most vital ingredients in French cuisine and it serves as a seasoning for egg, chicken, and fish dishes. The following are the health benefits of chervil, along with a sample recipe.

Health Benefits

Fiber

As a plant, one of the health benefits of chervil is fiber that helps the body clean itself and defend it from toxins and free radicals. It also promotes digestion and metabolism, allowing breakdown of vitamins and minerals and preventing accumulation of fat. Fiber also helps reduce blood cholesterol and blood sugar levels; thus, it helps prevent diabetes mellutis and cardiovascular problems like hypertension, atherosclerosis, coronary artery disease, and stroke.

Integumentary Benefits

Another heath benefit of eating chervil is a healthy skin. According to Diet Health Club, chervil leaves are beneficial to people who suffer from eczema and aggravated acne and its medicinal properties enable it to become a “favored ingredient” in lotions and cleansers.” As per the publication, its juice can also be taken at regular intervals to improve and heal the skin from scars and injuries. With its efficacy when it comes to skin treatments, it is also used in creams to treat varicose veins and hemorrhoids.

Antioxidant Properties

Eating chervil also promotes the body’s health with its antioxidants, such as vitamin A. the vitamin is known to promote vision, as well as the integrity of the skin and the mucus membranes. This makes chervil a “tonic” for the body, as cited by Home Remedies for You; this maintains the tonicity of the the organs’ and body’s epithelial lining. Such antioxidant also helps detoxify the blood and make the skin look smoother and younger.

Sample Recipe

One recipe that uses chervil is Roasted Halibut with Chervil Sauce. According to My Recipes, the ingredients include three-fourth cup of chervil sprigs, two tablespoons of flat-leaf parsley, a teaspoon of ground coriander, one green onion, one-fourth cup of olive oil, a tablespoon of lemon juice, one and one-fourth teaspoons of kosher salt, two pounds of skinned halibut fillets, a cup of white wine, two tablespoons shallots, and six tablespoons unsalted butter.

To prepare, as per the publication, the oven is preheated to 325 degrees. Next, the marinade ingredients are blended until smooth. After that, the resulting mixture is poured into a bowl. Fish is added, which is gently turned to coat. Then, the blender is rinsed and dried. Next, the fillets are arranged on a baking sheet and baked until they flake slightly. As per the publication, the last bit of translucence is fading from their centers and a bit of liquid collects around them for 12 to 14 minutes. For the sauce, wine, lemon juice, and shallots are put in a small sauce pan and brought to a boil over high heat. They are cooked until reduced by half for about four minutes and butter is whisked, one at a time. The mixture is poured into a blender and whirled shortly and three-fourth cup of chervil is added until finely chopped. Then, the sauce is poured into six shallow bowls. Finally, the dish is topped with fish, salt to taste, flowers, and chervil to garnish.

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