chervil

[ chur-vil ]

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.

chervil

/ 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. bur chervil
   a similar and related plant, Anthriscus caucalis
3. a related plant, Chaerophyllum temulentum, having a hairy purple-spotted stem

Word History and Origins

Origin of chervil¹

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

Word History and Origins

Origin of chervil¹

Old English cerfelle, from Latin caerephylla, plural of caerephyllum chervil, from Greek khairephullon, from khairein to enjoy + phullon 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

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

The tavern’s bisque revives passion with a puree of white sweet potatoes, cream, onions and garlic, one side of which seems to float an island of crab, chervil and crushed hickory nuts, reminiscent of pecans.

From Washington Post

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

The dish is accompanied by double-fried french fries, confetti-cut coleslaw and a tartar sauce that promotes fresh chervil, lemon and capers over fat.

From Washington Post