Knowra Chervil Chervil Chervil (Anthriscus cerefolium) is an aromatic annual herb in the carrot family, cultivated for its delicate, parsley-like leaves and mild anise flavor.
Fines herbes : A French mixture of finely chopped herbs, traditionally including parsley, chives, tarragon, and chervil. Chervil is one of the mixture’s defining ingredients.
Apiaceae : A flowering-plant family that includes carrots, parsley, celery, and many aromatic herbs. Chervil belongs to this family of often aromatic plants.
Annual plant : A plant that completes its life cycle, from germination to seed production, within one growing season. Chervil is grown as an annual and tends to flower quickly in warm conditions.
Tarragon : An aromatic perennial herb, Artemisia dracunculus, with a distinctive anise-like flavor. Both herbs have anise notes, but tarragon is stronger and more persistent.
French cuisine : The culinary traditions and practices associated with France and its regions. Chervil is especially associated with French cooking.
Anthriscus : A genus of flowering plants in the carrot family, including chervil and several wild species. Chervil is the cultivated species Anthriscus cerefolium.
Bolting : The rapid development of flowering stems in a plant grown chiefly for its leaves or roots. Chervil’s leaves become less useful for cooking after it bolts.
Dill : An aromatic herb, Anethum graveolens, whose leaves and seeds are used in cooking. Dill offers a sharper, more resinous flavor than chervil’s mild sweetness.
Béarnaise sauce : A warm emulsified sauce made with butter, egg yolks, vinegar, shallots, and tarragon. Chervil is often included alongside tarragon in the sauce’s herb mixture.
Parsley : A biennial herb, Petroselinum crispum, grown for its aromatic leaves and used widely in cooking. Its foliage resembles chervil, but its flavor is less delicately anise-like.
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