Dictionary:

chervil

  (chûr'vəl)

1. 1. An annual Eurasian herb (Anthriscus cerefolium) in the parsley family, having aromatic leaves.
   2. The leaves of this plant used as a seasoning or garnish.
2. Any of several related plants, such as those of the genus Chaerophyllum.

[Middle English, from Old English cerfille, from Latin chaerephyllum, from Greek khairephullon : khairein, to greet, delight in + phullon, leaf.]

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.

[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.

Tutor's tip: This word was used in the 2006 Scripps National Spelling Bee finals.

Garden Chervil
Scientific classification
Kingdom: Plantae Subkingdom: Tracheobionta Division: Magnoliophyta Class: Magnoliopsida Subclass: Rosidae Order: Apiales Family: Apiaceae Genus: Anthriscus Species: A. cerefolium
Binomial name
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.

Biology

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 40-70cm, with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.5-5cm across. The fruit is about 1cm long, oblong-ovoid with a slender, ridged beak.^[1]

Uses

Culinary

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.

Horticulture

Chervil is sometimes used as a trap crop by gardeners to protect vegetable plants from slugs.

Medical

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.

Cultivation

Chervil prefers a cool and moist location, otherwise it rapidly goes to seed.

See also

• Dill
• Sweet Cicely

References

‹ The template below (Refs) is being considered for deletion. See templates for deletion to help reach a consensus. ›

1. ^ ^{a b} Vaughan, J.G.; Geissler, C.A. (1997). The New Oxford Book of Food Plants. Oxford University Press. 

Further reading

• Howard, Michael. Traditional Folk Remedies (Century, 1987), p.118.

Herbs and spices
Herbs	Angelica • Basil • Basil, holy • Basil, Thai • Bay leaf • Boldo • Borage • Cannabis • Chervil • Chives • Coriander leaf (cilantro) • Curry leaf • Dill • Epazote • Eryngium foetidum (long coriander) • Hoja santa • Houttuynia cordata (giấp cá) • Hyssop • Lavender • Lemon balm • Lemon grass • Lemon verbena • Limnophila aromatica (rice paddy herb) • Lovage • Marjoram • Mint • Mitsuba • Oregano • Parsley • Perilla (shiso) • Rosemary • Rue • Sage • Savory • Sorrel • Stevia • Tarragon • Thyme • Vietnamese coriander (rau răm) • Woodruff
Spices	African pepper • Ajwain (bishop's weed) • Aleppo pepper • Allspice • Amchur (mango powder) • Anise • Aromatic ginger • Asafoetida • Camphor • Caraway • Cardamom • Cardamom, black • Cassia • Cayenne pepper • Celery seed • Chili • Cinnamon • Clove • Coriander seed • Cubeb • Cumin • Cumin, black • Dill seed • Fennel • Fenugreek • Fingerroot (krachai) • Galangal, greater • Galangal, lesser • Garlic • Ginger • Grains of Paradise • Horseradish • Juniper berry • Liquorice • Mace • Mahlab • Malabathrum (tejpat) • Mustard, black • Mustard, brown • Mustard, white • Nasturtium • Nigella (kalonji) • Nutmeg • Paprika • Pepper, black • Pepper, green • Pepper, long • Pepper, pink, Brazilian • Pepper, pink, Peruvian • Pepper, white • Pomegranate seed (anardana) • Poppy seed • Saffron • Sarsaparilla • Sassafras • Sesame • Sichuan pepper (huājiāo, sansho) • Star anise • Sumac • Tasmanian pepper • Tamarind • Turmeric • Wasabi • Zedoary

nds-nl:Kaarvel

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Dansk (Danish)
n. - kørvel

Nederlands (Dutch)
kervel

Français (French)
n. - cerfeuil

Deutsch (German)
n. - Kerbel, Kerbelkraut

Ελληνική (Greek)
n. - (φυτολ.) χαιρέφυλλο (κν. φραγκομαϊντανός, σκαντζίκι)

Italiano (Italian)
cerfoglio

Português (Portuguese)
n. - cerefólio (m) (Bot.)

Русский (Russian)
купырь

Español (Spanish)
n. - perifollo

Svenska (Swedish)
n. - körvel

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

한국어 (Korean)
n. - 파슬리류

日本語 (Japanese)
n. - チャービル

العربيه (Arabic)
‏(الاسم) نوع من الأعشاب المعطرة تضاف الى بعض الأطعمه‏

עברית (Hebrew)
n. - ‮תמכה, סוג תבלין‬

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