Chervil
Chervil (Anthriscus cerefolium)
Chervil (IPA: /ˈʃɜːrvɪl/), also known as garden chervil, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.
Etymology
The word "chervil" is derived from the Latin word chaerophyllum meaning "cheer" and "leaf". The Latin term was borrowed from the Greek khairephyllon, a compound of khairein meaning "to rejoice" and phyllon meaning "leaf".
Description
Chervil grows to 40–70 cm (16–28 in), with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.54–5.08 cm (1.00–2.00 in) across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.
Culinary uses
Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of licorice or aniseed.
Medicinal uses
Chervil had various uses in folk medicine. It was claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups. Besides, it is also used as a mild stimulant.
Related terms
External links
- Medical encyclopedia article on Chervil
- Wikipedia's article - Chervil
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