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chervil |
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chervil (chûr`vəl), name for two similar edible Old World herbs of the family Umbelliferae (parsley parsley, Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish. ..... Click the link for more information. family). The salad chervil is Anthriscus cerefolium. Its leaves, like those of the related dill and parsley, are used for seasoning. The turnip-rooted chervil (Chaerophyllum bulbosum) is cultivated for its edible root. Other species of Chaerophyllum [Gr.,=gladdening leaf, for the fragrant foliage] are also called chervil, e.g., the native American C. procumbens. Chervil is classified in the division Magnoliophyta Magnoliophyta (măg'nōlēŏf`ətə) ..... Click the link for more information. , class Magnoliopsida, order Umbellales, family Umbelliferae. chervil 1. an aromatic umbelliferous Eurasian plant, Anthriscus cerefolium, with small white flowers and aniseed-flavoured leaves used as herbs in soups and salads 2. bur chervil a similar and related plant, Anthriscus caucalis 3. a related plant, Chaerophyllum temulentum, having a hairy purple-spotted stem How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Top with additional endives, garnish with chervil and serve. 2 tablespoons mixed herbs (Italian parsley, chervil, chives, tarragon, basil), coarsely chopped Fennel belongs to the Apiaceae family of herbs that contains anise, caraway, celery, chervil, coriander, cumin, dill, and parsley. |
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