Chervil (Anthriscus cerefolium) or else garden chervil is a delicate annual herb related to parsley. However, it is more delicate than parsley, which means that it has a faint taste of liquorice or aniseed. It has a 40–70 cm height and ‘curly’ leaves. Its color is light green, which becomes gradually red brown as the plant matures. The harvest period begins from winter (when the leaves are small and tender), to spring.


  • It is used as flavoring extensively in cooking, in food industry as a significant ingredient in sauces and dressings, and of course in cosmetics industry. It gives a special flavor in pies. Also, it is cooked with meat, fish and pulses while simultaneously it is used in soups, salads and omelets. In some areas of our country and especially in Peloponnese is one of the most common vegetables. Unlike some pungent herbs such as thyme and rosemary, which can take prolonged cooking, this herb is added at the last minute, to the meals. It is worth commenting that, Chervil is one of the four traditional French herbs, along with chives and parsley, which are essential to French cooking.

Healing properties.

  • It is useful for enhancing the digestive system..
  • It reduces the high blood pressure..
  • It is used as a mild stimulant.
  • It acts as diuretic, expectorant and laxative.
  • It has antioxidant properties.

BioParnon Herbs

The humankind, from the first years of its existence, realized that, Mother Nature is a whole world of offer in survival and in health. The World Health Organization,has come to the conclusion that ,over than 80% of population trusts, nowadays, medicine that is based on products with herbs.




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