Remedies for healing
(lat. Anthriscus cerefolium)
Chervil is an umbellifer and smells a bit like anise. The blossoming herb is collected from May to end of July, the seeds from August to September. Both are dried in shadow, the dehydrated herb is stored in glasses.
Original book source: Prof. Dr. Otto Wilhelm Thomé Flora von Deutschland, Österreich und der Schweiz Vol3, plate 381, 1888, Gera, Germany Source: www.biolib.de, http:// caliban.mpiz-koeln.mpg.de/ thome/ band3/ tafel_065.html
The ingredients of chervil are: essential oils, the glycoside apiin and bitters. In former times chervil was a well estimated medicinal herb but was nearly forgotten.
Hildegard von Bingen said about chervil that it is more warm than cold, and that warmth is healthy. It is useful as a remedy as it can heal the broken up wound of the intestines. Grind it and put the juice into wine and give it to the one with these wounds. Do many times and he will be healed.
Paracelsus writes about chervil: It heals breast ulcers in female breasts, for this it shall be cooked with honey and applied… “Cerefolium is dried and pulverized. Scatter the powder into fire and hold the nose above it. It helps with catarrh as it pulls out the phlegm and slime…with vomiting and diarrhea take the juice of cerefolium along with acid and drink it. Vomiting is avoided when drunk after breakfast…With dizziness it helps. One has to apply it on top of the head or bound around the temples.“ (Vol.III, p.567f)
Chervil is little irritant, disintegrating, dissipating and diuretic. In folk medicine the freshly squeezed juice is applied alone or mixed with juice of the dandelion (Taraxacum offizinale) or yarrow (Achillea millefolium) for treatment of eczema, abscesses, dropsy, abdominal stagnation of women, gout knots and for cleansing the blood. In case of rash or gout 50 grams of fresh leaves are to be eaten. Chervil also is a good spice in the kitchen being applied freshly (not cooked) on soups, sauces, fish-and meat dishes.
Chervil tea is prepared from fresh or dried leaves or seeds. One teaspoon herbs for one cup is needed, steeping of 10 minutes and then drunk (1-2 cups a day, in sips and unsweetened, for 2 weeks as a cure).
Paracelsus: Complete Works (“Sämtliche Werke”). Anger: Eick Publishing House, Vol. III
Pastor Künzli: Great book of Herbs (“Das Große Kräuterbuch“). Walter Publishing House Olten; 1945, 17th edition
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