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Chervil Meaning: Definition, Examples, and Translations

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chervil

[หˆสงษœrvษ™l ]

Definition

Context #1 | Noun

culinary herb

Chervil is a delicate herb that belongs to the parsley family. It is commonly used in French cuisine and has a mild anise-like flavor. Often added to sauces, soups, and salads, chervil is best used fresh to retain its flavor. This herb is also known for its medicinal properties and has been used in traditional medicine for various ailments.

Synonyms

Anthriscus cerefolium, French parsley, genuine chervil.

Examples of usage

  • Chervil adds a subtle flavor to the vinaigrette.
  • You can sprinkle fresh chervil over your fish dish.
  • The chef garnished the soup with chervil leaves.
  • Chervil is one of the key ingredients in fines herbes.

Translations

To see the translation, please select a language from the options available.

Origin of 'chervil'

The word 'chervil' comes from the Old French term 'cerfeuil', which itself is derived from the Latin 'cerefolium'. The Latin term is believed to have originated from the Greek word 'kefalฤ“', referring to the herb's canopy-shaped leaves reminiscent of a head of cabbage. Historical records indicate that chervil has been cultivated since antiquity, particularly by the Romans, who valued it for both its culinary and medicinal uses. It was often recommended in ancient herbal literature for its health benefits and was a popular ingredient in Roman dishes. Over the centuries, chervil has maintained its prominence in European cuisine, particularly in France, where it was a staple ingredient for enhancing flavors in various dishes. Its mild flavor profile makes it an excellent herb for fresh applications, and it has become an essential component in the classic French fines herbes mixture.

Word Frequency Rank

Ranking #36,077, this word is encountered relatively rarely in everyday English. It might appear in literary works or specialized texts but isn't essential for general communication.