Let us explore chervil together again! Also in dried form, it retains its strong, slightly reminiscent of anise scent.
The leaves are used in soups, salads, sauces and pies, or simply chop it and spread it on a butter bread.
Its fresh aroma dissipates quickly, so if possible we should not simmer it with the food but only to refine the preparation of the dishes. Simply, we can use it to replace parsley.
Chervil is an natural antioxidant, since it has a very high content of vitamin C and flavin. From chervil cooked tea helps fight the symptoms of respiratory and digestive organs, as well as kidney and bladder ailments. Also helps detoxify and improve blood circulation.

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