One of the mysteries of the English language finally explained.
A Eurasian plant of the parsley family, with delicate fernlike leaves that are used as a culinary herb.
Anthriscus cerefolium, family Umbelliferae
- ‘Flat-leaf parsley, chervil or tarragon all work nicely in there, too.’
- ‘Choose five of the following fresh herbs: flat-leaf parsley, chives, mint, chervil, basil, dill, tarragon.’
- ‘If desired, garnish each tartlet with a leaf of chervil or a small sprig of dill.’
- ‘Drizzle vinaigrette and garnish with chervil and gold leaf.’
- ‘No one I know has streams of sunshine constantly flooding their kitchen through leaded windows, alighting on creamware jugs filled with marjoram and chervil.’
Old English, from Latin chaerephylla, from Greek khairephullon.
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