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Anthriscus cerefolium (Chervil)
Life
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Archaeoplastida >
Chloroplastida
>
Charophyta > Streptophytina > Plantae (land plants)
> Tracheophyta (vascular plants) > Euphyllophyta > Lignophyta (woody plants)
> Spermatophyta (seed plants) > Angiospermae (flowering
plants)
> Eudicotyledons > Core Eudicots > Asterids > Euasterid II >
Order: Apiales > Family: Apiaceae
Chervil is an annual herb native to Central Asia, from
Iran to southern Russia. Leaves can look rather like those of parsley. It was
cultivated as a cullinary herb at least from Greek and Roman times. Along with
parsley, tarragon and chives, it is one of the components of fines herbes
used by French chefs. Fresh and dried leaves are used in soups, fish dishes, egg
dishes, sauces (e.g. bčarnaise and gribiche), and as a constituent
in salad dressings.
Publications
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van Wyk, B.-E. 2005. Food Plants of the World -
Identification, Culinary Uses and Nutritional Value. Briza, Pretoria.
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