Chervil

Chervil (Anthriscus cerefolium) is a delicate, herbaceous plant belonging to the Apiaceae family, known for its finely divided, feathery leaves and white flower clusters. It has a mild, anise-like flavor and is commonly used as a culinary herb in French cuisine, particularly in soups, salads, and sauces, as well as in herbal medicine for its potential health benefits.

Chervil meaning with examples

• In the bustling kitchen, the chef meticulously added fresh chervil to the vibrant vegetable medley, enhancing both the aroma and the flavor of the dish, making it a perfect accompaniment to the grilled salmon.
• As spring arrived, the herb garden flourished, and among the robust plants, chervil stood out with its delicate leaves, ready to be snipped and tossed into a refreshing salad for a light, festive meal.
• The traditional French dish featured chervil as a key ingredient, lending its subtle licorice notes that balanced beautifully with the richness of the cream sauce, elevating the entire dining experience.
• While preparing her grandmother's family recipe, she remembered to sprinkle chervil over the stew right before serving, ensuring that its fragrant presence could be enjoyed by all gathered around the table.
• In her quest for vibrant tastes, the home cook discovered that chervil was the ideal herb to infuse her homemade vinaigrette, bringing a touch of elegance and freshness that complimented the seasonal greens.