Anthriscus cerefolium
| FEMA | 2279 | CHERVIL (ANTHRISCUS CEREFOLIUM (L.) HOFFM.) |
|---|---|
| Substances Added to Food (formerly EAFUS) | CHERVIL (ANTHRISCUS CEREFOLIUM (L.) HOFFM.) |
Anthriscus cerefolium Chemical Properties,Uses,Production
Chemical Properties
This annual has bright green leaves that are finely divided, curled and branched and flowering stems 40 to 50 cm tall. The sweet-scented leaves are used like parsley for flavoring soups and stews. The plant is grown in mountain areas of southern Europe and in England. It is also grown commercially in the United States. It contains an essential oil and a fixed oil. Chervil is parsley-like, but more aromatic and reminiscent of tarragon (methyl chavicol) and has a tonic, aromatic, aperitive taste. The active principle in chervil is estragole.
Essential oil composition
Aerial parts: Bitter principles; volatile compounds (0.03%). The essential oil contains: alkenylbenzenes (estragole-methyl chavicol 75 to 80%; 1-allyl-2,4-dimethoxy-benzene 16 to 22%; (E)-anethole 0.2%); terpenic hydrocarbons (limonene 0.2%; traces of β-phellandrene; α- + β-pinene; myrcene) (CoE, 2000).