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Castroni Cervil Leaves
The chervil (Anthriscus cerefolium) is an annual plant imported to Europe by the Romans from southern Russia, Caucasus or the Middle East; it is now naturalized in the American flora, North Africa and Europe where it grows wild in the woods and meadows.
It is suitable particularly suitable with eggs. Widely used in the North-European cuisine is very popular in France, where it is added to omelettes, salads and soups, and it is an essential element in the preparation of the “French herbs.” Also used in Spanish “Gazpacho” and some delicate dishes of Greek cuisine. Fairly rare, however, to find in Italy.
It is also an urinary tract disinfectant with antimicrobial principles, useful for external use for contusions and bruises.