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chervil

[chur-vil] /ˈtʃɜr vɪl/
noun
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.
Origin
900
before 900; Middle English chervelle, Old English cerfelle < Latin chaerephylla, plural of chaerephyllum < Greek chairéphyllon, equivalent to chaîre hail (greeting) + phýllon leaf
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples for chervil
  • chervil is quite susceptible to this damage because its leaves are so thin.
  • Serve the lobster with a garnish of a green herb, such as chervil.
  • Basil, chervil, coriander leaves and parsley are much better fresh than dried.
  • Garnish with sprinkled chervil or parsley, salt and pepper.
British Dictionary definitions for chervil

chervil

/ˈtʃɜːvɪl/
noun
1.
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
Word Origin
Old English cerfelle, from Latin caerephylla, plural of caerephyllum chervil, from Greek khairephullon, from khairein to enjoy + phullon leaf
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for chervil
n.

type of herb, Old English cerfelle "chervil," from Latin chaerephyllum, from Greek khairephyllon; second element phyllon "leaf" (see folio); first element perhaps from khairein "to rejoice" (see hortatory).

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for chervil

(Anthriscus cerefolium), annual herb of the family Apiaceae (Umbelliferae). It is native to regions of the Black Sea and Caspian Sea and to western Asia. Chervil is cultivated in Europe for its lacy, decompound, aromatic leaves, which are used to flavour fish, salads, soups, eggs, meat dishes, and stuffings for poultry and fish. Herb mixtures such as the French fines herbes frequently contain chervil. Chervil has a delicate aroma and a taste reminiscent of anise. The essential oil occurs in a duct accompanying each of the veins in the leaflets and rachis (the axis of the leaflets). In some parts of Europe, chervil root is eaten as a vegetable.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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15
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