| Chervilís anise/parsley flavor really works well with chicken or fish. It is one of the components of Herbs de Province, as well, so it is used in French cooking as a staple. Chefís use this herb often on signature fish dishes as well as in several salads and a salad dressings.
The Romans brought chervil to England, but it is native to the Middle East and thereís evidence of the herbís use as far back as the Ancient Egyptians. A basket of chervil was found in the tomb of Tutankhamun. It is primarily a culinary herb, but it has been used as a digestive aid, a blood purifier and to lower blood pressure. Chervil juice, applied topically and/or taken internally, is reputed to improve and heal the skin. Strong chervil tea will alleviate the discomfort of insect bites, cuts, and eczema when dabbed on the area at regular intervals. It can also be used in a facial mask for cleansing, deterring wrinkles, and maintaining skin resiliency. Chervil is also considered a diuretic and an expectorant. Fresh leaves in a warm poultice are supposed to ease aching joints. Some people claim that you can cure hiccups by eating a whole chervil plant.
When dried, chervilís umbels of tiny white flowers make an attractive addition to tussie-mussies and other arrangements of everlastings and the dried leaves add a delicate fragrance to potpourris.
Chervil is a warming herb and its flavor is a delicate mix of parsley and anise. In 1636, the Elizabethan physician/herbalist Dr. Gerard wrote, ďThe leaves of sweet chervil are exceeding good, wholesome and pleasant among other salad herbs, giving the taste of Anise seed unto the rest.Ē
Chervil is nutritious, being a good source of vitamin C, carotene, iron, and magnesium. The herb enhances the flavor of most vegetables and goes especially well with fish, eggs, and chicken. It tends to go bitter with prolonged cooking so itís best added at the last minute.
Eat Your Greens and Love Them, Too!
When microgreens are harvested, their flavor is more intense than the same fully grown vegetable. Just imagine adding a mere tablespoon to your salads, smoothies, sandwiches, even pizzas to create a culinary and visual delight. The nutritional makeup of these delicate darlings per ounce is equivalent to many times the nutritional value of the full grown plant. Try them and enjoy!
About Sweet Peas Urban Gardens
Locally owned and operated in downtown Raleigh, North Carolina, Sweet Peas Urban Gardens plants, cares for, and harvests microgreens organically using the most environmentally sustainable methods.
What Are Microgreens?
Microgreens are vegetables and herbs at their first stage of growth, shortly after they sprout from their tiny seeds, and just before they grow their first set of true leaves. Although small in size, microgreens can provide surprisingly intense flavors, vivid colors, and crisp textures and can be served as an edible garnish or a new salad ingredient. Usually harvested less than 14 days after germination, microgreens are generally about one to three inches long and come in a rainbow of colors, which has made them popular in recent years as garnishes with chefs.
Microgreens are most commonly harvested from leafy greens such as kale, arugula, beet greens, onions, radish greens, watercress, chard and bok choy and herbs such as cilantro, basil, chervil, parsley and chives. The taste of microgreens depends on the original vegetable. Microgreens have a very strong and concentrated taste of the original vegetable. This means that cilantro microgreens will still taste of cilantro but in a stronger, more vegetal and condensed format. The health benefits of microgreens are similar to those of sprouts; however, the specific nutritional profile for each microgreen depends on the type of plant it comes from originally.
What Are the Health Benefits of Microgreens?
The nutritional profile of each microgreen depends greatly on the type of microgreen you are eating. Leafy greens are a good source of beta-carotene as well as iron and calcium. Dark green leafy vegetables such as kale and chard are also high in lutein and zeaxanthin. In a study published in the Journal of Agricultural and Food Chemistry, researchers documented findings from an evaluation of four groups of vital nutrients, including vitamin K, vitamin C, vitamin E, lutein, and beta-carotene, in 25 different commercially grown microgreens. Vitamin C, vitamin K, and vitamin E levels were highest among red cabbage, garnet amaranth, and green daikon radish microgreens. Cilantro microgreens were richest in terms of lutein and beta-carotene. All of these nutrients are extremely important for skin, eyes, and fighting cancer and have all sorts of benefits associated with them.