It is the herb of our grandmothers and originates from the south-eastern regions of Russia. It was grown in gardens as both a medicine and a spice. Our grandmothers used fresh chervil to prepare chervil soup; it can be used to season sauces, quark, soften vegetable salads, or sprinkled on bread spread with butter.
Chervil is of a warm nature and sharp taste, it releases and moves stagnation, and supports the function of the large intestine.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
Characteristics of food and its influence on individual organs
Classification of herbs and mushrooms by individual diseases
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