chervil

American  

[chur-vil] / ˈtʃɜr vɪl /

noun

1. an herb, Anthriscus cerefolium, of the parsley family, having aromatic leaves used to flavor soups, salads, etc.

2. any of several other plants of the same genus or allied genera.

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chervil British  

/ ˈtʃɜːvɪl /

noun

1. an aromatic umbelliferous Eurasian plant, Anthriscus cerefolium, with small white flowers and aniseed-flavoured leaves used as herbs in soups and salads

2. a similar and related plant, Anthriscus caucalis

3. a related plant, Chaerophyllum temulentum, having a hairy purple-spotted stem

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Etymology

Origin of chervil

before 900; Middle English chervelle, Old English cerfelle < Latin chaerephylla, plural of chaerephyllum < Greek chairéphyllon, equivalent to chaîre hail (greeting) + phýllon leaf

Example Sentences

Make the easiest herb dip ever by mixing ½ cup mayonnaise, ½ cup sour cream and ½ cup chopped mixed fresh herbs like basil, oregano, thyme, marjoram, chervil and parsley.

From Washington Times • Nov. 30, 2023

The customizable approach here came about by way of messing around with a New York Times recipe for Butter-Braised Asparagus by David Tanis — his involves chives, parsley or chervil, tarragon and optional dill.

From Seattle Times • May 23, 2023

But oeuf-mayo is perhaps best when at its simplest: a free-range egg coated with mayonnaise and garnished with herbs — Greenspan is partial to chives or chervil.

From Salon • Jul. 11, 2022

Herbs like dill, chervil, cilantro and tarragon can change its direction, too.

From New York Times • Jan. 1, 2020

Another.—Proceed as above in every particular, except that you use a handful of chervil instead of water-cresses.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre