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Anthriscus cerefolium (Chervil)

Life > eukaryotes > Archaeoplastida > Chloroplastida > Charophyta > Streptophytina > Plantae (land plants) > Tracheophyta (vascular plants) > Euphyllophyta > Lignophyta (woody plants) > Spermatophyta (seed plants) > Angiospermae (flowering plants) > Eudicotyledons > Core Eudicots > Asterids > Euasterid II > Order: Apiales > Family: Apiaceae

Chervil is an annual herb native to Central Asia, from Iran to southern Russia. Leaves can look rather like those of parsley. It was cultivated as a cullinary herb at least from Greek and Roman times. Along with parsley, tarragon and chives, it is one of the components of fines herbes used by French chefs. Fresh and dried leaves are used in soups, fish dishes, egg dishes, sauces (e.g. bčarnaise and gribiche), and as a constituent in salad dressings.

Publications

  • van Wyk, B.-E. 2005. Food Plants of the World - Identification, Culinary Uses and Nutritional Value. Briza, Pretoria.

 


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