chervil


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cher·vil

 (chûr′vəl)
n.
1.
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.

[Middle English, from Old English cerfille, from Latin chaerephyllum, from Greek khairephullon : khairein, to greet, delight in; see gher- in Indo-European roots + phullon, leaf; see bhel- in Indo-European roots.]

chervil

(ˈtʃɜːvɪl)
n
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]

cher•vil

(ˈtʃɜr vɪl)

n.
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]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.chervil - aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and saladschervil - 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
Anthriscus, genus Anthriscus - chervil: of Europe, North Africa and Asia
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
Anthriscus cereifolium, beaked parsley, chervil - aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
Translations
kirveli

chervil

[ˈtʃɜːvɪl] Nperifollo m

chervil

[ˈtʃɜːrvɪl] ncerfeuil m

chervil

nKerbel m

chervil

[ˈtʃɜːvɪl] ncerfoglio
References in periodicals archive ?
Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.
INGREDIENTS SERVES 6 1 large live brown crab, about 1kg, placed in the freezer for 30 minutes before cooking Salt For the asparagus mousse: 3 sheets of bronze leaf gelatine, soaked in ice-cold water 25g unsalted butter 325g asparagus spears, trimmed of any woody parts 150ml double cream For the mayonnaise: 2 large egg yolks 1tbsp brown crab meat (from the crab above) Juice of 1 lemon 300ml light olive oil Cornish sea salt and freshly ground pepper For the asparagus salad: 12 asparagus spears, trimmed of any woody parts 1tbsp chopped chervil 40ml agrodolce vinegar 100ml good-quality olive oil DIRECTIONS First make the asparagus mousse: Soak the gelatine in a shallow dish of ice-cold water to soften.
CHERVIL a) The blacksmith uses a chervil to make horseshoes.
chopped chervil salt and pepper For the salad: 1/2 tbsp wholegrain mustard 1/2 tbsp white wine vinegar 11/2 tbsp sunflower oil 1 handful pea shoots 1 handful watercress METHOD 1.
Ingredients: Onion, finely chopped; leek, white part only, finely sliced; celery stick, finely chopped; head of celeriac, peeled and diced; 1 litre veg or chicken stock; 125ml double cream; 200g smoked mackerel fillet, skinned and broken into pieces; handful of chervil, finely chopped; light olive oil, for frying; extra virgin olive oil, for drizzling; salt and pepper.
INGREDIENTS For the Parmesan straws (makes 18): 200g/7oz ready-made, all-butter puff pastry 1 medium free-range egg 2tbsp finely chopped chives 3tbsp finely grated Parmesan 1tsp white sesame seeds 1tsp black sesame seeds A pinch of paprika For the soup: 800g/13/4lb asparagus (about 50 spears) 2 medium onions 1 small leek 2tbsp olive oil 750ml/26floz chicken stock 150ml/5floz creme fraiche 1tbsp finely chopped chives Salt & freshly ground black pepper For the garnish: The asparagus tips from the 800g asparagus 6 small new potatoes 30g/1oz butter A handful of fresh chervil METHOD 1.
start Aspara INGREDIENTS For the Parmesan straws (makes 18): 200g/7oz ready-made, all-butter puff pastry 1 medium free-range egg 2tbsp finely chopped chives 3tbsp finely grated Parmesan 1tsp white sesame seeds 1tsp black sesame seeds A pinch of paprika For the soup: 800g/13/4lb asparagus (about 50 spears) 2 medium onions 1 small leek 2tbsp olive oil 750ml/26floz chicken stock 150ml/5floz creme fraiche 1tbsp finely chopped chives Salt & freshly ground black pepper For the garnish: The asparagus tips from the 800g asparagus 6 small new potatoes 30g/1oz butter A handful of fresh chervil METHOD 1.
Finally, top the salad with the figs, pomegranate seeds and blue cheese, and finish with the chervil, if you like.
5 Finally, top the salad with the figs, pomegranate seeds and crumbled blue cheese, and with the chervil, if liked.
GRILLED MACKEREL WITH CAULIFLOWER 'FARROTTO' AND TROUT ROE 4 servings / wine pairing: Burgundy white vieilles vignes (chardonnay); Jean-Philippe Fichet INGREDIENTS; For the farrotto Salt 3/4 cup (about 5 ounces/140 grams) farro (a wheat grain) rinsed Olive oil For the cauliflower puree 1/2 cauliflower 2 cups (500 ml) whole milk, or as needed Salt 1 small bay leaf Juice of 1/4 lemon, or to taste 1/4 bunch chervil (or substitute chives), chopped For the mackerel 2 large or 4 small skin-on mackerel fillets (about 11/4 pounds/570 grams total) Olive oil Grated zest of 1 lemon, 1 lime and 1 orange 1 tablespoon trout roe A handful of baby rocket Olive oil METHOD: FARROTTO Bring a medium pot of salted water to a boil.
Chervil, a member or the parsley family, is sometimes called French parsley and is part of a classic mix of herbs, along with flat-leaf parsley, chives, and tarragon, called fines herbes.