HOME
The Info List - Chervil


--- Advertisement ---



Chervil
Chervil
(/ˈtʃɜːrˌvɪl/; Anthriscus
Anthriscus
cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called 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.

Contents

1 Biology 2 Uses and impact

2.1 Culinary arts 2.2 Horticulture 2.3 Health

3 Cultivation 4 See also 5 References 6 Further reading

Biology[edit] A member of the Apiaceae, chervil is native to the Caucasus
Caucasus
but was spread by the Romans through most of Europe, where it is now naturalised.[1] The plants grow to 40–70 cm (16–28 in), with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.54–5 cm (1.00–1.97 in) across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.[1]

Seed of chervil

Uses and impact[edit] Culinary arts[edit]

Chervil
Chervil
garnishing a salad

Chervil
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 liquorice or aniseed.[2] Chervil
Chervil
is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking.[3] Unlike the more pungent, robust herbs, thyme, rosemary, etc., which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups. Horticulture[edit] According to some, slugs are attracted to chervil and the plant is sometimes used to bait them.[4] Health[edit] Chervil
Chervil
has 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.[5] Besides its digestive properties, it is used as a mild stimulant.[2] Chervil
Chervil
has also been implicated in "strimmer dermatitis", or phytophotodermatitis, due to spray from weed trimmers and other forms of contact. Other plants in the family Apiaceae
Apiaceae
can have similar effects.[6] Cultivation[edit] Transplanting chervil can be difficult, due to the long taproot.[5] It prefers a cool and moist location; otherwise, it rapidly goes to seed (also known as bolting).[5] It is usually grown as a cool-season crop, like lettuce, and should be planted in early spring and late fall or in a winter greenhouse. Regular harvesting of leaves also helps to prevent bolting.[5] If plants bolt despite precautions, the plant can be periodically re-sown throughout the growing season, thus producing fresh plants as older plants bolt and go out of production. Chervil
Chervil
grows to a height of 12 to 24 inches (300 to 610 mm), and a width of 6 to 12 inches (150 to 300 mm).[5] See also[edit]

Dill Fines herbes Parsley Sweet cicely

References[edit]

^ a b Vaughan, J.G.; Geissler, C.A. (1997). The New Oxford Book of Food Plants. Oxford University Press.  ^ a b Gualtiero Simonetti (1990). Stanley Schuler, ed. Simon & Schuster's Guide to Herbs and Spices. Simon & Schuster, Inc. ISBN 0-671-73489-X.  ^ Julia Child, Mastering the Art of French Cooking vol. I p 18. ^ Fern Marshall Bradley, Barbara W. Ellis, Deborah L. Martin, "Chervil is irresistible to slugs" in The Organic Gardener's Handbook of Natural Pest and Disease, Page 363. ^ a b c d e McGee, Rose Marie Nichols; Stuckey, Maggie (2002). The Bountiful Container. Workman Publishing.  ^ Drugge, Rhett; Dunn, Heather. "Botanical Dermatology Phytophotodermatitis". Electronic Textbook of Dermatology. The Internet Dermatology Society, Inc. Archived from the original on 14 February 2012. Retrieved 12 March 2012. 

Further reading[edit]

Howard, Michael. Traditional Folk Remedies (Century, 1987), p. 118.

v t e

Culinary herbs and spices

Herbs

Angelica Basil

holy Thai

Bay leaf Indian bay leaf (tejpat) Boldo Borage Chervil Chives

garlic / Chinese

Cicely Coriander
Coriander
leaf / Cilantro

Bolivian Vietnamese (rau răm)

Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata
Houttuynia cordata
(giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica
Limnophila aromatica
(rice-paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff

Spices

Aonori
Aonori
(ground seaweed) Ajwain Allspice Amchoor (mango powder) Anise

star

Asafoetida Camphor Caraway Cardamom

black

Cassia Celery
Celery
powder Celery
Celery
seed Charoli Chenpi Cinnamon Clove Coriander
Coriander
seed Cubeb Cumin

Nigella sativa Bunium persicum

Deulkkae Dill /  Dill
Dill
seed Fennel Fenugreek

blue

Fingerroot (krachai) Galangal

greater lesser

Garlic Ginger Aromatic ginger (kencur) Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Mace Mango-ginger Mastic Mahleb Mustard

black brown white

Nigella (kalonji) Njangsa Nutmeg Pomegranate
Pomegranate
seed (anardana) Poppy seed Radhuni Rose Saffron Salt Sarsaparilla Sassafras Sesame Shiso
Shiso
seeds / berries Sumac Tamarind Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu
Yuzu
zest Zedoary Zereshk Zest

Peppers

Alligator Brazilian Chili

Cayenne Paprika

Long Peruvian Sichuan (huājiāo) Japanese pricklyash Tasmanian Peppercorn (black / green / white)

Mixtures

Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Cinnamon
Cinnamon
sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic
Garlic
powder Garlic
Garlic
salt Gochujang Harissa Hawaij Herbes de Provence Idli podi Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Onion powder Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Vadouvan Yuzukoshō Za'atar

Lists and related topics

Lists of herbs and spices

Culinary Australian Bangladeshi Indian Pakistani

Related topics

Chinese herbology Herbal tea Marination Spice
Spice
rub

v t e

Edible Apiaceae

Aegopodium podagraria Ajwain Alepidea peduncularis Alexanders Angelica archangelica Anise Anthriscus
Anthriscus
sylvestris Apium prostratum Arracacha Asafoetida Bunium persicum Caraway Carrot Celeriac Celery Centella asiatica Chaerophyllum
Chaerophyllum
bulbosum Chervil Chinese celery Cicely Coriander Crithmum Cryptotaenia Cumin Daucus pusillus Dill Echinophora sibthorpiana Erigenia
Erigenia
bulbosa Eryngium foetidum Fennel Heracleum persicum Ligusticum scoticum Lomatium Lomatium
Lomatium
parryi Lovage Oenanthe javanica Osmorhiza Parsley Parsnip Perideridia Peucedanum ostruthium Ridolfia segetum Sium sisarum Trachyspermum roxburghianum

Taxon identifiers

Wd: Q218462 APDB: 154273 EoL: 584997 EPPO: ANRCE GBIF: 5371746 GRIN: 3595 iNaturalist: 158434 IPNI: 837913-1 ITIS: 29587 NCBI: 40888 Plant
Plant
List: kew-2641808 PLANTS: ANCE Tropicos: 17

.