from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An annual Eurasian herb (Anthriscus cerefolium) in the parsley family, having aromatic leaves.
- n. The leaves of this plant used as a seasoning or garnish.
- n. Any of several related plants, such as those of the genus Chaerophyllum.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A leafy herb, Anthriscus cerefolium, resembling parsley.
- n. leaves from the plant, used as an herb in cooking, which have a mild flavour of anise.
from the GNU version of the Collaborative International Dictionary of English
- n. A plant (Anthriscus cerefolium) with pinnately divided aromatic leaves, of which several curled varieties are used in soups and salads.
from The Century Dictionary and Cyclopedia
- n. A garden pot-herb, Anthriscus Cerefolium, of the natural order Umbelliferœ. The bur or hemlock chervil is A. vulgaris; the wild or cow chervil, A. sylvestris. Both are natives of Europe.
- n. A name of several other plants of different genera.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
- n. aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
And on the subject of herbs, could any of you gourmets tell me if chervil is available in Mexico under any name at all, and can parsley be substituted successfully for it if it can't be found here?
Finding a substitute for chervil is like finding a substitute for cilantro, you can use other herbs but you will not get the cilantro flavor.
And if Gotham Greens can grow chervil, which isn't easy to grow and doesn't transport well, they will make a lot of New York chefs happy.
Lighter tasting ones such as chervil go well with the gentle taste of fish, slightly stronger tarragon with chicken and so on.
We decide to leave the small chervil and mizuna bed as we are in love with these flavours right now and anyway have to stop somewhere!
The Blend All-Purpose Seasoning (Maine Accent brand), or other blend of similar multi-herb seasoning (The Blend contains parsley, basil, marjoram, chervil & spices)
One is a tiny piece of intensely porky suckling pig with the sweet of apple, the vegetal of parsnip and the light bitterness of , chervil and ground ivy; the other a sliver of beef shortrib cooked for 72 hours and served with smoked marrow.
Stick with the classic interpretation unless you want the wrath of Arnold Bennett's ghost upon you, but a few tarragon or chervil leaves added to the sauce would be a possibility.
The chef serves the steak on a salad of shaved jicama, blanched asparagus tips, radishes, tarragon, chervil and olive oil, salt and pepper.
KB: My favorite ingredients are chervil, and hyssop from Bradley Farm near New Paltz, N.Y.