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chervil::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | anthriscus cereifolium, beaked parsley |
| Type of | herb, herbaceous plant |
chervil::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | herb |
Examples of chervil
chervil
Add to the salmon with the horseradish, lime juice, vinegar and chopped chervil.
From the guardian.co.uk
Stone and chervil highlights give depth to a pear richness and a fresh lime zing.
From the sfgate.com
Pick the leaves from the chervil and add with all the other herbs to the chicken.
From the guardian.co.uk
Tear basil leaves into the dish or add the chervil, then turn off heat and serve.
From the jsonline.com
Decorate the soup with a spoonful of the lightly whipped cream and the chervil.
From the post-gazette.com
Mandarin orange, fresh berry, aniseed and chervil make it a perfect sushi wine.
From the sfgate.com
A green apple bite with mineral and chervil accents, plus mace and white flowers.
From the sfgate.com
Divide the cheese among the bowls along with a sprinkle of chervil or parsley.
From the denverpost.com
Parsley, cutting celery, chervil and coriander do best in unheated conditions.
From the express.co.uk
- Aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
- Fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
- 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.
- A leafy herb, Anthriscus cerefolium, resembling parsley; leaves from the plant, used as an herb in cooking, which have a mild flavour of anise
- Also known as French parsley, is one of the components of the four fines herbes. It has a delicate licorice flavor with the mild pepperiness of parsley. It is a fleeting flavor. Cooking and drying destroys the subtle flavor, so use large quantities of fresh leaves, toward the end of cooking.
- Herb (fresh sprigs or crumbled dried) Description: Curly, dark-green leaves. Member of the parsley family. Mild celery-licorice flavor. Uses: Main ingredient in "fines herbes", also used to season eggs, chicken, fish, salads, shellfish and tomatoes.
- Related to parsley, this aromatic herb, with a more distinctive taste, is popular in French cooking. Chervil is used like parsley in things like mashed potatoes, soups, and hamburgers. It is a milder alternative to raw onion.
- A mild, aromatic herb of the parsley family. It can be used like parsley, although its delicate flavor is diminished when boiled.
- The delicate green leaves with parsley like flavor will enhance mixed green, beet, cucumber, egg, and tomato salads, and are a good garnish
