- L. P. Miller in L. P. Miller, ed.,
Phytochemistry, Vol. 1 , Van Nostrand
Reinhold, New York, 1973, p. 297.
4. L. Stammitti et al.,Phytochemistry, 43 ,45
(1996).
5. J. L. HartwellLloydia, 34 , 103 (1971).
CHERVIL
Source: Anthriscus cerefolium(L.) Hoffm.
(syn. A. longirostris Bertol.) (Family
Umbelliferae or Apiaceae).
Common/vernacular names:Chervil, garden
chervil, and salad chervil.
GENERAL DESCRIPTION
Slender annual with small leaves and erect
branching stem, hairy near the nodes; up to
about 0.8 m high; native to Europe (the
Caucasus and south Russia) and western
Asia; naturalized in North America (Quebec
to Pennsylvania), Australia, and New Zeal-
and; widely cultivated. Parts used are the
leaves (fresh or dried) and the dried flower-
ing herb.
CHEMICAL COMPOSITION
Contains a volatile oil (ca. 0.03% in the herb
and 0.9% in the fruits), apiin (apigenin-7-
apiosylglucoside), bitter principles, and high
concentrations of potassium (ca. 4.7%), calci-
um (ca. 1.3%), magnesium (130 mg/100 g),
phosphorus (450 mg/100 g), and others. Fruits
(seeds) contain luteolin-7-glucoside and
about 13% fixed oils, which are composed of
petroselinic acid and linoleic acid as the main
components, with minor concentrations of
palmitic acid and short-chain hydrocarbons
(C 23 or less, mainly branched-chain C 17 ). The
volatile oil contains estragole (methyl chavi-
col) and 1-allyl-2,4-dimethoxybenzene as ma-
jor constituents, with anethole also reported to
be present in the oil of Indian origin (KARRER;
LIST AND HO ̈RHAMMER;MARSH).1–4
PHARMACOLOGY AND BIOLOGICAL
ACTIVITIES
In vitroantioxidant, lipid peroxidation-inhi-
biting, and copper chelating activities were
found from aqueous extracts of the leaves and
roots.^5
TOXICOLOGY
Estragole, the major component of the volatile
oil, has been reported to produce tumors in
mice (seesweet basil).
USES
Food. Used as a flavor ingredient in food
products, including nonalcoholic beverages,
frozen dairy desserts, candy, baked goods,
meat and meat products, and condiments and
relishes. Highest average maximum use level
reported is 0.114% of the herb in meats and
meat products.
Theleaves(particularlywhenfresh)areused
asa domesticspiceinsoups,salads, vinegarfor
salad dressings, omelets, and other dishes.
Traditional Medicine. Used as diuretic, ex-
pectorant, and digestive; also to lower blood
pressure, in the form of an infusion. The juice
from the fresh herb is used to treat eczema,
gout stones, and abscesses, among others.
COMMERCIAL PREPARATION
Available mainly as the crude.
Regulatory Status. GRAS as a natural flavor-
ing or seasoning (§182.10). Essential oil, nat-
ural extractives, and solvent-free oleoresin
also GRAS §182.20).
Chervil 185
