Chervil
Template:Short description Template:About Template:Use dmy dates Template:Speciesbox
Chervil (Template:IPAc-en; Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh.<ref>Template:Cite journal</ref> It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture {{#invoke:Lang|lang}}.
NameEdit
The name chervil is from Anglo-Norman, from Latin {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}, meaning "leaves of joy";<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> the Latin is formed, as from an Ancient Greek word {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
DescriptionEdit
The plants grow to Template:Convert, with tripinnate leaves that may be curly. The small white flowers form small umbels, Template:Convert across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.<ref name="OBFP" />
Distribution and habitatEdit
.jpg){kind=link}
A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised.<ref name="OBFP">Template:Cite book</ref> It is also grown frequently in the United States, where it sometimes escapes cultivation. Such escape can be recognized, however, as garden chervil is distinguished from all other Anthriscus species growing in North America (i.e., A. caucalis and A. sylvestris) by its having lanceolate-linear bracteoles and a fruit with a relatively long beak.<ref>Template:Cite book</ref>
CultivationEdit
Transplanting chervil can be difficult, due to the long taproot.<ref name="TBC" /> It prefers a cool and moist location; otherwise, it rapidly goes to seed (also known as bolting).<ref name="TBC" /> It is usually grown as a cool-season crop, like lettuce, and should be planted in early spring and late fall or in a winter greenhouse. Regular harvesting of leaves also helps to prevent bolting.<ref name="TBC" /> If plants bolt despite precautions, the plant can be periodically re-sown throughout the growing season, thus producing fresh plants as older plants bolt and go out of production.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Chervil grows to a height of Template:Convert, and a width of Template:Convert.<ref name="TBC" />
UsesEdit
CulinaryEdit
Template:Sister project Chervil is used, particularly in France, to season poultry, seafood, young spring vegetables (such as carrots), soups, and sauces. More delicate than parsley, it has a faint taste of liquorice or aniseed.<ref name="S&S">Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is used by some cooks as a garnish.<ref>Template:Cite book</ref>
Chervil is one of the four traditional French {{#invoke:Lang|lang}}, along with tarragon, chives, and parsley, which are essential to French cooking.<ref>Julia Child, Mastering the Art of French Cooking vol. I p 18.</ref> Unlike the more pungent, robust herbs such as thyme and rosemary, which can take prolonged cooking, the {{#invoke:Lang|lang}} are added at the last minute, to salads, omelettes, and soups.<ref>Peter, K. V. (Ed.). (2012). Handbook of herbs and spices (2nd ed., Vol. 2). Woodhead Publishing.</ref><ref>Template:Cite book</ref>
Chemical constituentsEdit
Essential oil obtained via water distillation of wild Turkish Anthriscus cerefolium was analyzed by gas chromatography - mass spectrometry identifying 4 compounds: methyl chavicol (83.10%), 1-allyl-2,4-dimethoxybenzene (15.15%), undecane (1.75%) and β-pinene (<0.01%).<ref>Template:Cite journal</ref>
HorticultureEdit
According to some, slugs are attracted to chervil and the plant is sometimes used to bait them.<ref>Template:Cite book</ref>
HealthEdit
Chervil has had various uses in folk medicine. It was claimed to be useful as a digestive aid, for lowering high blood pressure, and, infused with vinegar, for curing hiccups.<ref name="TBC">Template:Cite book</ref> Besides its digestive properties, it is used as a mild stimulant.<ref name="S&S" />
Chervil has also been implicated in "strimmer dermatitis", another name for phytophotodermatitis, due to spray from weed trimmers and similar forms of contact. Other plants in the family Apiaceae can have similar effects.<ref name="McGovern-Barkley">Template:Cite journal</ref>
ReferencesEdit
Further readingEdit
- Template:Cite book
- Template:Cite journal
- Template:Cite journal
- Template:Cite journal
- Template:Cite journal
Template:Herbs & spices Template:Edible Apiaceae Template:Taxonbar