chervil

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English[edit]

chervil Anthriscus cerefolium

Etymology[edit]

From Middle English chervell, from Old English cerfelle, from Anglo-Norman chervele (compare Jèrriais chèrfi), from Latin chaerephylla, plural of chaerephyllum, from Ancient Greek χαιρέφυλλον (khairéphullon).

Pronunciation[edit]

  • (US) IPA(key): /ˈt͡ʃɜː(ɹ)vɪl/
  • Rhymes: -ɜː(ɹ)vɪl
  • Audio (RP)(file)

Noun[edit]

chervil (countable and uncountable, plural chervils)

  1. (countable) A leafy herb, Anthriscus cerefolium, resembling parsley.
  2. (uncountable) Leaves from the plant, used as an herb in cooking, which have a mild flavor of anise.
    • 2016, Susan Belsinger; Arthur O. Tucker, The Culinary Herbal, Timber Press, →ISBN, page 57:
      No herb, except perhaps tarragon, is quite so French as chervil, an association that is not surprising for a nation known for its celebration of fine food and the subtle use of herbs.
    • 2017, Alice Arndt, Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings‎[1], CRC Press, →ISBN:
      Cook fresh chervil leaves very little, if at all. They are best when added to a dish after it has been cooked, or toward the end of the cooking time.

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