Culinary Use:
Chervil is an essential ingredient of soups and herbal spring, hence derives its common name: the plant for soup. Provides a database of classic dishes called Green Sauce Frankfurter. Also tastes great with dishes of fish and eggs, as well as raw vegetables, tomatoes and cheese. You have to remember just to add it to dishes just before eating, because rapidly loses flavor.
Medical Application:
Essential oils and bitter substances regulate kidney function and digestion. In the spring contains a lot of vitamin C, chervil is used to purify the body. It is also ideal for cleaning blood.
Special provision:
Cream or chervil soup
Pick the chervil leaves around 100g. Leave a little for garnish soups and chop the rest. Melt 40g butter in a saucepan and add about 30g of flour. Then pour 1 cup milk and 1 / 2 liter of vegetable broth and cook for 10 minutes on low heat. During this time, chervil, mix with 1 / 2 cup fresh cream and add to soup. Season with salt, pepper and a pinch of sugar. Serve with croutons, decorating the remaining leaves.
WARNING:
Delicate leaves of this species can easily be confused with hemlock plamistym, which is a plant poisonous and disgusting smelling. Wild chervil is different from the meadow garden chervil that it is slightly toxic and can cause a rash.
Chervil is an essential ingredient of soups and herbal spring, hence derives its common name: the plant for soup. Provides a database of classic dishes called Green Sauce Frankfurter. Also tastes great with dishes of fish and eggs, as well as raw vegetables, tomatoes and cheese. You have to remember just to add it to dishes just before eating, because rapidly loses flavor.
Medical Application:
Essential oils and bitter substances regulate kidney function and digestion. In the spring contains a lot of vitamin C, chervil is used to purify the body. It is also ideal for cleaning blood.
Special provision:
Cream or chervil soup
Pick the chervil leaves around 100g. Leave a little for garnish soups and chop the rest. Melt 40g butter in a saucepan and add about 30g of flour. Then pour 1 cup milk and 1 / 2 liter of vegetable broth and cook for 10 minutes on low heat. During this time, chervil, mix with 1 / 2 cup fresh cream and add to soup. Season with salt, pepper and a pinch of sugar. Serve with croutons, decorating the remaining leaves.
WARNING:
Delicate leaves of this species can easily be confused with hemlock plamistym, which is a plant poisonous and disgusting smelling. Wild chervil is different from the meadow garden chervil that it is slightly toxic and can cause a rash.
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