AskDefine | Define chervil

Dictionary Definition



1 aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads [syn: beaked parsley, Anthriscus cereifolium]
2 fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach

User Contributed Dictionary




  1. A leafy herb, Anthriscus cerefolium, resembling parsley.
  2. leaves from the plant, used as an herb in cooking, which have a mild flavour of anise.



See also

Extensive Definition

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.


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.
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.

Root Chervil

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 as a trap crop by gardeners to protect vegetable plants from 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.


Chervil grows to a height of 12 to 26 inches. Chervil prefers a cool and moist location, otherwise it rapidly goes to seed.

See also


Further reading

  • Howard, Michael. Traditional Folk Remedies (Century, 1987), p.118.
chervil in Breton: Serfilh
chervil in Catalan: Cerfull
chervil in German: Gartenkerbel
chervil in Estonian: Aed-harakputk
chervil in Esperanto: Cerefolio
chervil in Spanish: Perifollo
chervil in French: Cerfeuil commun
chervil in Hebrew: תמכה
chervil in Hungarian: Turbolya
chervil in Italian: Cerfoglio
chervil in Dutch: Echte kervel
chervil in Dutch Low Saxon: Kaarvel
chervil in Russian: Кервель
chervil in Finnish: Maustekirveli
chervil in Swedish: Dansk körvel
chervil in Turkish: Frenkmaydanozu
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