Dictionary:
cher·vil (chûr'vəl)  |
[Middle English, from Old English cerfille, from Latin chaerephyllum, from Greek khairephullon : khairein, to greet, delight in + phullon, leaf.]
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1. A herb, Anthriscus cerefolium, with parsley-like leaves, used in the fresh green state as a garnish and fresh or dried to flavour salads and soups.
2. The turnip-rooted chervil, Chaerophyllum bulbosum, is a hardy biennial vegetable cultivated for its roots.
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[CHER-vuhl] A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Chervil is one of the main ingredients in fines herbes. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it's available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor is diminished when boiled. Chervil is also called cicily and sweet cicily.
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| Anthriscus cerefolium (L.) Hoffm. |
Chervil (Anthriscus cerefolium) is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.
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A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised.[1]
The plants grow to 40-70 cm, with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.5-5 cm across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.[1]
Another type of chervil is grown as a root vegetable, sometimes called turnip rooted chervil or tuberous-rooted chervil. This type of chervil produces much thicker roots than types cultivated for their leaves. It was once a popular vegetable in the 19th century. It is now virtually forgotten and is little known in Britain and the United States, root chervil is very common in French cuisine, where it is used in most soups or stews.
Though it looks similar to parsnip it tastes quite different. Parsnips are among the closest relatives of parsley in the umbellifer family of herbs, although the similarity of the names is a coincidence, parsnip meaning "forked turnip". It is not related to real turnips.
Sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a faint taste of liquorice.
Chervil is sometimes used to repel slugs.
Chervil had various traditional uses. Pregnant women bathed in an infusion of it; a lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier. It was also claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups. [2]
Chervil is best grown seeded in place - transplanting can be difficult, due to the long taproot. [2] It prefers a cool and moist location, otherwise it rapidly goes to seed (also known as bolting). [2] Regular harvesting of leaves also helps to prevent bolting.[2] If plants bolt despite precautions, the plant can be periodically re-sown through the growing season, thus producing fresh plants as older plants bolt and go out of production.
Chervil grows to a height of 12 to 24 inches, and a width of 6 to 12 inches.[2]
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| Translations: Chervil |
Français (French)
n. - cerfeuil
Deutsch (German)
n. - Kerbel, Kerbelkraut
Ελληνική (Greek)
n. - (φυτολ.) χαιρέφυλλο (κν. φραγκομαϊντανός, σκαντζίκι)
Português (Portuguese)
n. - cerefólio (m) (Bot.)
Español (Spanish)
n. - perifollo
中文（简体）(Chinese (Simplified))
山萝卜, 细叶芹
中文（繁體）(Chinese (Traditional))
n. - 山蘿蔔, 細葉芹
العربيه (Arabic)
(الاسم) نوع من الأعشاب المعطرة تضاف الى بعض الأطعمه
עברית (Hebrew)
n. - תמכה, סוג תבלין
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 | fines herbes |
| Carwile (family name) |
| milfoil |
 | What is chervil? |
| What to substitute for chervil? |
| Can wild Chervil root be used as a remedy? |
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Columbia Encyclopedia. The Columbia Electronic Encyclopedia, Sixth Edition Copyright © 2003, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/ Read more |
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| Word Tutor. Copyright © 2004-present by eSpindle Learning, a 501(c) nonprofit organization. All rights reserved. eSpindle provides personalized spelling and vocabulary tutoring online; free trial. Read more |
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| Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Chervil". Read more |
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