Anthriscus cerefolium
Anthriscus cerefolium
| Order | Apiales |
|---|---|
| Family | Apiaceae |
| Genus | Anthriscus |
2n =
Origin : area of origin
wild or cultivated
Description
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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.