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chervil
cher·vil C0277800 (chûr′vəl)n.1. a. An annual Eurasian herb (Anthriscus cerefolium) in the parsley family, having aromatic leaves.b. 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; see gher- in Indo-European roots + phullon, leaf; see bhel- in Indo-European roots.]chervil (ˈtʃɜːvɪl) n1. (Plants) an aromatic umbelliferous Eurasian plant, Anthriscus cerefolium, with small white flowers and aniseed-flavoured leaves used as herbs in soups and salads2. (Plants) bur chervil a similar and related plant, Anthriscus caucalis3. (Plants) a related plant, Chaerophyllum temulentum, having a hairy purple-spotted stem[Old English cerfelle, from Latin caerephylla, plural of caerephyllum chervil, from Greek khairephullon, from khairein to enjoy + phullon leaf]cher•vil (ˈtʃɜr vɪl)
n. 1. an herb, Anthriscus cerefolium, of the parsley family, having aromatic leaves used to flavor soups, salads, etc. 2. any of several other plants of the same genus or allied genera. [before 900; Middle English chervelle, Old English cerfelle < Latin chaerephylla, pl. of chaerephyllum < Greek chairéphyllon=chaîre hail (greeting) + phýllon leaf] Thesaurus| Noun | 1. |  chervil - aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and saladsAnthriscus cereifolium, beaked parsleychervil - fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinachherb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pestsAnthriscus, genus Anthriscus - chervil: of Europe, North Africa and Asia | | 2. | chervil - fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinachherb - aromatic potherb used in cookery for its savory qualitiesAnthriscus cereifolium, beaked parsley, chervil - aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads |
Translationschervil
chervil (chûr`vəl), name for two similar edible Old World herbs of the family Umbelliferae (parsleyparsley,
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 MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
..... Click the link for more information. , class Magnoliopsida, order Umbellales, family Umbelliferae.  chervil chervilNot really a full umbrella, but has parsley-like leaves and white flowers. Flowers have anise-like flavor. Leaves used like parsley. Better to eat raw because heat takes away the flavor. Used as digestive aid, for high blood pressure, mild stimulant.Chervil (Chaerophyllum), a genus of plants of the family Umbelliferae. Chervils are biennial or perennial herbs with compound-pinnate incised leaves and small, white flowers (more rarely, purple, pink, or other shades), gathered into compound umbels. About 40 species grow in Europe, Asia, and America. In America there are several species. In the USSR there are more than 20 species, mainly in the Caucasus. Tuberous chervil (Chaerophyllum bulbosum), widespread in the European USSR, has edible, thickened, tuber-like roots. In Western Europe this species is cultivated. The roots of several other species are also edible. Intoxicating chervil (C. temulum or C. temulentum), which grows in the European USSR and the Caucasus, is considered a poisonous plant. Prescott chervil, or steppe chervil (C. prescottii), which is found in the European USSR, Siberia, and Middle Asia, and tuberous chervil are biennial weeds that choke newly planted cereal grains. Measures to control them include deep plowing, trimming the roots back as far as the carrot-like part, decontaminating the seeds, and spraying plantings with herbicides. REFERENCESGrossgeim, A. A. Rastitel’nye bogatstva Kavkaza, 2nd ed. Moscow, 1952.
Ipat’ev, A. N. Ovoshchnye rasteniia zemnogo shara. Minsk, 1966.
chervil1. 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 chervil
Synonyms for chervilnoun aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and saladsSynonyms- Anthriscus cereifolium
- beaked parsley
Related Words- chervil
- herb
- herbaceous plant
- Anthriscus
- genus Anthriscus
noun fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinachRelated Words- herb
- Anthriscus cereifolium
- beaked parsley
- chervil
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