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Chervil (Anthriscus cerefolium)
Chervil, scientifically known as Anthriscus cerefolium, is also commonly called garden chervil (to distinguish it from similar plants), or French parsley. It is a delicate annual herb related to parsley.
Considerations for Pets
- Chervil leaves are described as delicate and curly, somewhat resembling carrot greens, and having a lacy texture, similar to parsley.
- The plant grows to about 2 feet tall.
Taxonomy and Nomenclature
- Scientific Name: Anthriscus cerefolium
- Common Names: Garden chervil, French parsley
- Family: Apiaceae (parsley family)
- Synonyms: The text mentions alliance to cow parsley (Anthriscus sylvestris).
Distribution and Habitat
- Chervil is native to Russia, the Caucasus, and southeastern Europe.
Morphological Characteristics and Growth Habits
- Chervil is an annual plant that typically grows up to 2 feet tall.
- Its leaves are light green and resemble finely cut parsley with a lacy texture.
- It produces clusters of tiny white flowers on flat heads.
- The stems can be erect and may be purple or purple-spotted.
- Leaves are described as 2 or 3 pinnate, dark green turning purple with oval, toothed leaflets.
Quirky Facts
- Chervil's use in the kitchen dates back to 15th century manuscripts.
- Unlike most herbs, chervil does not like hot, sunny weather and prefers cool, moist, and shaded locations.
- Hugh Fearnley-Whittingstall associates chervil with a smile.
Usage and Culinary Information
- Chervil is commonly used to season mild-flavored dishes and is a key ingredient of the French herb mixture "fines herbes."
- It has a mild, sweet aniseed flavor.
- It is often used in fish dishes, elegant soups, salads, and egg dishes (especially omelettes).
- Chervil loses its flavor easily when dried or exposed to too much heat, so it should be added at the end of cooking or sprinkled over food.