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

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

A tightly edited menu recontextualizes staples such as half-sour pickles, here stars of an elegant salad with fennel, chervil, tarragon and avocado.

From Washington Post • Sep. 21, 2018

—Select fine lettuces, remove the coarse outer leaves, wash and wipe, place in a salad bowl and sprinkle over a tablespoonful of chopped chives, half a teaspoonful each of chopped chervil and tarragon.

From Twenty-four Little French Dinners and How to Cook and Serve Them by Moore, Cora