A plant (Anthriscus cerefolium) with pinnately divided aromatic leaves, of which several curled varieties are used in soups and salads.
A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. 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 is 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 can be diminished when boiled.
A mild-flavoured herb, and a member of the parsley family. This aromatic herb has curly, dark green leaves with an elusive anise flavour.
With its mild anise flavour, this herb serves as an ideal garnish for salads, chicken and vegetable soups, fish dishes, omelets, all meats, poultry, and game. Good with vegetables such as asparagus and new potatoes, chervil is also used in herb butters and many sauces, especially Bearnaise, remoulade and ravigote. Frequently used together with chives and parsley, the leaves should be added to recipes only when cooking is completed. An ideal plant for window boxes and pots, chervil seeds should be sown in late summer and leaves may be picked throughout the year. The leaves freeze and dry well.
Chervil is a lightgreen, lacey, fernlike leaf of Annthriscus cerefolium, a lowgrowing member of the parsley family.
Similar to a combination of parsley and tarragon, chervil is available fresh or dried. Excellent in roast meat, poultry, fish, vegetable and egg recipes as well as salads.
aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
This feathery herb is native to Russia and the Middle East but is a classic element of French cuisine. It has a delicate, anise-like flavor that is diminished by extended heating or drying, so it is best used fresh as a garnish on hot dishes or in a salad mix. It is one of the herbs used in the mix fines herbs, a combination of parsley, chives, chervil and tarragon.
Sometimes called "gourmet's parsley", the finely divided parsley-like leaves are more aromatic than those of parsley. Chervil enhances the flavor of egg dishes, and is used in soups, sauces, and with fish. Like parsley, it may be used for garnishing.
(French = cerfeui) It looks like parsley, but has a fine aroma like aniseed. In France it is considered as a luxury flavoring. In Greece it is indigenous and it is used combined with other herbs in pies and fricassee.
An aromatic herb that tastes quite like tarragon, with lacy, fern-like leaves. It tastes best when used fresh.
An aromatic plant, Anthriscus cerofolium, having leaves used in soups and salads.
Crushed leaves Herb with mild flavor of parsley and tarragon Soups, salads, sauces, egg and cheese dishes
A mild, anise-flavored herb related to parsley.
a mild-flavored herb member of parsley family
A mild, aromatic herb of the parsley family. It can be used like parsley, although its delicate flavor is diminished when boiled.
Chervil (Anthriscus cerefolium), sometimes called garden chervil, is a delicate annual herb, usually used to season mild-flavoured foods such as poultry, some seafoods, and young vegetables. It is a constituent of the French herb mixture fines herbes. Some cooks refer to chervil as "gourmet's parsley."
