Anthriscus cerefolium: Difference between revisions
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|order = Apiales | |order = Apiales | ||
|family = Apiaceae | |family = Apiaceae | ||
|genus = | |genus = Anthriscus | ||
|nb chromosomes = 2n = | |nb chromosomes = 2n = | ||
|origin = area of origin | |origin = area of origin | ||
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|english = | |english = | ||
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|title = Uses summary | |title = Uses summary | ||
|color = lightgreen | |color = lightgreen | ||
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== Uses == | == Uses == | ||
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|text=''Umbelliferae''. CHERVIL. Europe, Orient and north Asia. This is an old fashioned pot-herb, an annual, which appears in garden catalogs. Chervil is said to be a native of Europe and was cultivated in England by Gerarde <ref>Gerarde, J. ''Herb.'' 1040. 1633 or 1636.</ref> in 1597. Parkinson <ref>McIntosh, C. ''Book Gard.'' 2: 171. 1855. (''Chaerophyllum sativum'')</ref> says "it is sown in gardens to serve as salad herb." Pliny <ref>Ibid.</ref> mentions its use by the Syrians, who cultivated it as a food, and ate it both boiled and raw. Booth <ref>Booth, W. B. ''Treas. Bot.'' 1: 74. 1870.</ref> says the French and Dutch have scarcely a soup or a salad in which chervil does not form a part and as a seasoner is by many preferred to parsley. It seems still to find occasional use in England, Chervil was cultivated in Brazil in 1647 <ref>Churchill ''Coll. Voy.'' 2: 132. 1732.</ref> but there are no references to its early use in America. The earlier writers on American gardening mention it, however, from McMahon <ref>McMahon, B. ''Amer. Card. Cal.'' 191. 1806.</ref> in 1806. The leaves, when young, are the parts used to impart a warm, aromatic flavor to soups, stews and salads. Gerarde <ref>Gerarde, J. ''Herb.'' 1040. 1633 or 1636.</ref> speaks of the roots as being edible. There are curled-leaved varieties. | |||
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|author =[[Anthriscus (Sturtevant, 1919)|Sturtevant, ''Notes on edible plants'', 1919]]. | |||
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== References == | == References == | ||
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*[https://fr.wikipedia.org/wiki/Anthriscus%20cerefolium Wikipédia] | *[https://fr.wikipedia.org/wiki/Anthriscus%20cerefolium Wikipédia] | ||
*[http://www.wikiphyto.org/wiki/Anthriscus%20cerefolium Wikiphyto] | *[http://www.wikiphyto.org/wiki/Anthriscus%20cerefolium Wikiphyto] | ||
[[Category:Anthriscus]] | |||
Latest revision as of 16:45, 5 October 2025
Anthriscus cerefolium
| Order | Apiales |
|---|---|
| Family | Apiaceae |
| Genus | Anthriscus |
2n =
Origin : area of origin
wild or cultivated
Description
-
1, leaf; 2, flowering and fruiting branch; 3, flower; 4, mericarp (PROSEA)
Popular names
Classification
Cultivars
History
Uses
Umbelliferae. CHERVIL. Europe, Orient and north Asia. This is an old fashioned pot-herb, an annual, which appears in garden catalogs. Chervil is said to be a native of Europe and was cultivated in England by Gerarde [1] in 1597. Parkinson [2] says "it is sown in gardens to serve as salad herb." Pliny [3] mentions its use by the Syrians, who cultivated it as a food, and ate it both boiled and raw. Booth [4] says the French and Dutch have scarcely a soup or a salad in which chervil does not form a part and as a seasoner is by many preferred to parsley. It seems still to find occasional use in England, Chervil was cultivated in Brazil in 1647 [5] but there are no references to its early use in America. The earlier writers on American gardening mention it, however, from McMahon [6] in 1806. The leaves, when young, are the parts used to impart a warm, aromatic flavor to soups, stews and salads. Gerarde [7] speaks of the roots as being edible. There are curled-leaved varieties.