Chervil Drug Interactions, Uses, Effectiveness, Safety & More

Chervil (Anthriscus cerefolium) is a leafy green herb in the same plant family as parsley, carrots, and celery. It has a mild flavor that tastes a little like parsley with a hint of anise. Chervil is native to parts of Europe and western Asia and is now grown in gardens around the world.

It is best known as a culinary herb, used in French cooking as part of the classic blend called fines herbes. Beyond the kitchen, chervil has a long history in traditional folk medicine, where the fresh leaves, juice, or a tea made from the herb were used for digestion and as a gentle 'cleansing' spring tonic.

Chervil contains flavonoids, vitamin C, and aromatic compounds in its leaves and small amounts of essential oil. Like many plants in the carrot family, it contains substances that act as antioxidants in laboratory tests.

The proposed effects—such as aiding digestion or acting as a mild diuretic—are mostly based on traditional use and early laboratory or animal research, not on well-designed human studies. In other words, the way it might work in the body is still mostly unproven.

As a food and seasoning, chervil is generally considered safe for most people. The safety of concentrated extracts, large medicinal amounts, and the essential oil is not well studied.

People who are allergic to other plants in the carrot/parsley family (such as parsley, celery, carrot, dill, or fennel) may also react to chervil. Like some related plants, chervil may contain compounds that can make the skin more sensitive to sunlight when handled in large amounts, so wash your hands after touching a lot of the fresh herb.

Pregnancy: Avoid medicinal or concentrated amounts during pregnancy. Some traditional sources suggest related herbs may affect the uterus, and safety has not been confirmed. Breastfeeding: There is not enough information to know if medicinal amounts are safe, so it is best to limit chervil to normal food amounts. Always check with your pharmacist or doctor first.

When used as a food, chervil rarely causes problems. Possible side effects, mostly from larger or concentrated amounts, may include allergic reactions (especially in people sensitive to related plants), mild stomach upset, or skin sensitivity to sunlight after heavy skin contact with the fresh plant.

The essential oil is much more concentrated and should never be swallowed unless directed by a qualified professional. Stop using chervil and seek care if you notice signs of an allergic reaction, such as rash, swelling, or trouble breathing.

There is no established standardized medicinal dose for chervil. It is most commonly used in cooking, where the amount is small and considered safe.

If you choose to use a chervil tea or supplement product, follow the directions on the label and do not exceed the recommended amount. Because the herb has not been well studied, it is a good idea to check with your pharmacist or doctor before using it for any health purpose, especially if you are pregnant, breastfeeding, or have a medical condition.