Chervil (Anthriscus cerefolium)
Flowers: May to July. Height: Up to 60cm (24in).
Known as Herb of Joy, Chervil was thought to make one merry, sharpen the wit, bestow youth upon the aged and to symbolise sincerity. In medieval times it was considered to be an important Lenten herb as its flavour and fragrance resembled the myrrh brought by the wise men to the baby Jesus and because Chervil symbolised new life. (In parts of Europe chervil soup is still traditionally served on Maundy Thursday.) It is now known to be high in Vitamin A and have twice as much iron as spinach.
Medicinal: The leaves were eaten along with several other herbs to clear the body of winter ills and ailments. It was used as an eyewash to refresh the eyes. Chervil tea was a traditional remedy for colic, indigestion, and intestinal gas. Eating a whole plant reportedly relieved hiccups.
Culinary: More delicate than parsley, and with a faint taste of liquorice, it was most frequently used to flavour egg, fish and chicken dishes, light sauces and dressings and was a tasty addition to mild cheeses and herb butters.
