Review Article 
Chervil: A Multifunctional Miraculous Nutritional Herb
A. Vyas, S.S. Shukla, R. Pandey, V. Jain, V. Joshi and B. Gidwani
Asian Journal of Plant Sciences, 2012, 11(4), 163-171.
Abstract
Use of herbs to remedy many ailments is known since ages. Indeed, the use of herbs is not only natural way to remedy diseases but also without harmful side effects. Chervil (Anthriscus cerefolium) is a delicate annual herb, full of nutritional value. It is a common plant genus of the family Apiaceae. It comprises 12 species, some of which are considered as noxious weeds. The genus grows in meadows and verges on slightly wet porous soils. This plant finds wide use in treatment of various diseases. Also, it is considered safe to use this herb by the people throughout the world. It is also called ‘gourmet's parsley’. The active constituents of chervil are volatile oil, flavonoids and coumarins, other constituents present are methyl chavicol (estragole) and hendecane (undecane). This herb is used in kitchen for due to its nutritional aspect. The entire herb is advantageous, miraculous and nutritious in nature.
ASCI-ID: 7-1625
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