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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.
1. (Plants) an aromatic umbelliferous Eurasian plant, Anthriscus cerefolium, with small white flowers and aniseed-flavoured leaves used as herbs in soups and salads
2. (Plants) bur chervil a similar and related plant, Anthriscus caucalis
3. (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]
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]
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|Noun||1.||chervil - aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads|
chervil - fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
|2.||chervil - fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach|
herb - aromatic potherb used in cookery for its savory qualities