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14-September-2008 18:38:44 - Chervil This article or section relies largely or entirely upon a single source. Garden Chervil Scientific classification Kingdom: Plantae Subkingdom: Tracheobionta Division: Magnoliophyta Class: Magnoliopsida Subclass: Rosidae Order: Apiales Family: Apiaceae Genus: Anthriscus Species: A. cerefolium Binomial name Anthriscus cerefolium L. Hoffm. Chervil Anthriscus cerefolium is a delicate annual herb related to parsley. Sometimes called garden chervil, it is used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. Contents 1 Biology 1.1 Root Chervil 2 Uses 2.1 Culinary 2.2 Horticulture 2.3 Medical 3 Cultivation 4 See also 5 References 6 Further reading 7 External links Biology A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised.1 The plants grow to 40-70cm, with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.5-5cm across. The fruit is about 1cm long, oblong-ovoid with a slender, ridged beak.1 Root Chervil Another type of chervil is grown as a root vegetable, sometimes called turnip rooted chervil or tuberous-rooted chervil. This type of chervil produces much thicker roots than types cultivated for their leaves. It was once a popular vegetable in the 19th century. It is now virtually forgotten and is little known in Britain and the United States, root chervil is very common in French cuisine, where it is used in most soups or stews. Though it looks similar to parsnip it tastes quite different. Parsnips are among the closest relatives of parsley in the umbellifer family of herbs, although the similarity of the names is a coincidence, parsnip meaning forked turnip. It is not related to real turnips. Uses Culinary Chervil garnishing a salad. Chervil garnishing a salad. Sometimes referred to as gourmet's parsley, chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has a faint taste of liquorice. Horticulture Chervil is sometimes used as a trap crop by gardeners to protect vegetable plants from slugs. Medical Chervil had various traditional uses. Pregnant women bathed in an infusion of it; a lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier. Cultivation Chervil grows to a height of 12 to 26 inches.citation needed Chervil prefers a cool and moist location, otherwise it rapidly goes to seed. See also Dill Sweet Cicely References ^ a b Vaughan, J.G.; Geissler, C.A. 1997. The New Oxford Book of Food Plants. Oxford University Press. Further reading Howard, Michael. Traditional Folk Remedies Century, 1987, p.118. External links Herbs by Linda Gilbert: Chervil A Pinch of Chervil Desirable Herb and Spice Varieties: Chervil v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Chervil Categories: Apiaceae | Herbs | Medicinal plants | Root vegetablesHidden categories: Articles lacking reliable references from July 2008 | All articles with statements | Articles with statements since May 2008 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Brezhoneg БългарÑ?ки Català Deutsch Eesti Español Esperanto Français Italiano עברית Magyar Nederlands Nedersaksisch РуÑ?Ñ?кий Suomi Svenska Türkçe This page was last modified on 16 August 2008, at 03:06
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