Abstract
Chervil is a hardy annual, small, rounded herb of the carrot family with strong antioxidant activity. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of chervil in different recipes around the world. It is a major ingredient in French cooking and has become part of the popular spice blend, “bouquet garni”. Chervil has been reported to have expectorant, stimulant, diuretic, anti-lipoperoxidation, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of chervil are discussed in great detail.
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Charles, D.J. (2012). Chervil. In: Antioxidant Properties of Spices, Herbs and Other Sources. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-4310-0_17
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DOI: https://doi.org/10.1007/978-1-4614-4310-0_17
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Online ISBN: 978-1-4614-4310-0
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