Kervell is an annual herbaceous plant, valuable for its spicy aromatic flavor and rich vitamin composition. Young leaves have a delicate anise scent, resembling a mixture of parsley, tarragon, and anise, making them an ideal seasoning for salads, soups, meat dishes, egg omelets, and even vinegar. In cooking, they enhance the aroma of other herbs and add freshness to dishes.
In nature, kervell grows in Western Asia, southern Russia, and the Caucasus, but it is successfully cultivated in Crimea, Moldova, and Transcaucasia. The plant grows easily on any garden soil, preferring shaded areas, and does not require deep sowing of seeds – it is enough to sow them finely, starting from March to June, to ensure a constant supply of fresh greens throughout the summer.
Kervell has many useful properties: leaves contain provitamin A, vitamin C, essential oils, and carotene. It stimulates the functions of the liver, kidneys, and respiratory system, as well as supports the endocrine system. In folk medicine, kervell is used to treat respiratory diseases, skin problems, jaundice, and gout. To prepare tincture or tonics, young greens are used before flowering. It is not recommended to dry leaves – they lose their aroma; small quantities can be frozen to preserve freshness.
Kervell is also valued as a honey plant, and root forms resemble parsnip in taste and contain a high amount of vitamins, making them suitable for winter preparation. In cooking, roots can be used in salads, soups, and even when making vitamin cheeses. Thanks to its rich aroma and useful properties, kervell remains a demanded spicy herb both in traditional cuisine and in modern gastronomy.
