Chervil: Difference between revisions
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{{Use dmy dates|date=March 2021}} | {{Use dmy dates|date=March 2021}} | ||
{{Speciesbox | {{Speciesbox | ||
|image = Illustration Anthriscus cerefolium0.jpg | |image = Illustration Anthriscus cerefolium0.jpg | ||
|genus = Anthriscus | |genus = Anthriscus | ||
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*''Scandix cerefolium'' <small>L.</small> | *''Scandix cerefolium'' <small>L.</small> | ||
*''Selinum cerefolium'' <small>(L.) E.H.L.Krause</small> | *''Selinum cerefolium'' <small>(L.) E.H.L.Krause</small> | ||
|synonyms_ref =<ref>{{cite web |url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:837913-1 | |synonyms_ref =<ref name="POWO">{{cite web |url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:837913-1 |title=''Anthriscus cerefolium'' (L.) Hoffm. |author=<!--Not stated--> |date=2017 |website=Plants of the World Online |publisher=Board of Trustees of the Royal Botanic Gardens, Kew |access-date=12 July 2020 }}</ref> | ||
}} | }} | ||
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==Name== | ==Name== | ||
The name ''chervil'' is from [[Anglo-Norman language|Anglo-Norman]], from [[Latin]] {{lang|la|chaerephylla}} or {{lang|la|choerephyllum}}, meaning "leaves of joy";<ref>{{cite web |url=https://artofeating.com/chervil/ |title=Chervil, One of the Best & Least Appreciated Herbs |work=The Art of Eating |date=1 October 2014 |access-date=3 August 2018 |archive-date=4 August 2018 |archive-url=https://web.archive.org/web/20180804015904/https://artofeating.com/chervil/ |url-status=dead }}</ref> the Latin is formed, as from an [[Ancient Greek]] word {{lang|grc|χαιρέφυλλον}} ({{lang|grc-Latn|chairephyllon}}).<ref>{{cite web |url=https://books.google.com/books?id=YehbAAAAcAAJ |title=O new greek and english lexicon |first=James |last=Donnegan |date=3 August 2018 |publisher=Cowie}}</ref><ref>{{cite web |url=https://logeion.uchicago.edu/χαιρέφυλλον |title=ΛΟΓΕΙΟΝ}}</ref> | The name ''chervil'' is from [[Anglo-Norman language|Anglo-Norman]], from [[Latin]] {{lang|la|chaerephylla}} or {{lang|la|choerephyllum}}, meaning "leaves of joy";<ref>{{cite web |url=https://artofeating.com/chervil/ |title=Chervil, One of the Best & Least Appreciated Herbs |work=The Art of Eating |date=1 October 2014 |access-date=3 August 2018 |archive-date=4 August 2018 |archive-url=https://web.archive.org/web/20180804015904/https://artofeating.com/chervil/ |url-status=dead }}</ref> the Latin is formed, as from an [[Ancient Greek]] word {{lang|grc|χαιρέφυλλον}} ({{lang|grc-Latn|chairephyllon}}).<ref>{{cite web |url=https://books.google.com/books?id=YehbAAAAcAAJ |title=O new greek and english lexicon |first=James |last=Donnegan |date=3 August 2018 |publisher=Cowie}}</ref><ref>{{cite web |url=https://logeion.uchicago.edu/χαιρέφυλλον |title=ΛΟΓΕΙΟΝ}}</ref> | ||
==Description== | ==Description== | ||
The plants grow to {{convert|40 | The plants grow to {{convert|40-70|cm|abbr=on}}, with tripinnate leaves that may be curly. The small white flowers form small umbels, {{convert|2.5-5|cm|0|abbr=on}} across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.<ref name="OBFP" /> | ||
{{gallery|mode=packed | |||
|Farmer's Market - Chervil (3497853296).jpg|Fresh chervil | |||
|Graine de cerfeuil.JPG|Seed | |||
}} | |||
==Distribution and habitat== | ==Distribution and habitat== | ||
A member of the [[Apiaceae]], chervil is native to the [[Caucasus]] | A member of the [[Apiaceae]], the native distribution of chervil is uncertain due to its long history of cultivation, particularly by the [[Roman Empire|Romans]]. The ''New Oxford Book of Food Plants'' limits its native range to the [[Caucasus]],<ref name="OBFP">{{cite book |last1=Vaughan |first1=J.G. |last2=Geissler |first2=C.A. |title=The New Oxford Book of Food Plants |url=https://archive.org/details/newoxfordbookoff00vaug_0 |url-access=registration |publisher=Oxford University Press |year=1997 |isbn=978-0-19-854825-6 }}</ref> while [[Plants of the World Online]] cites it with a wider native range across central and southeastern Europe and southwestern Asia from Switzerland in the west, to Iran in the east.<ref name="POWO"/> | ||
The species is now [[naturalisation (biology)|naturalised]] through most of Europe and North Africa.<ref name="OBFP" /><ref name="POWO" /> It is also [[Introduced species|introduced]] and frequently grown in North America, where it is naturalised in many areas.<ref name="POWO" /> These escapes differ from other ''[[Anthriscus]]'' species growing in North America (''[[Anthriscus caucalis|A. caucalis]]'' and ''[[Anthriscus sylvestris|A. sylvestris]]'') by having lanceolate-linear bracteoles and a fruit with a relatively long beak.<ref>{{Cite book |last1=Dickinson |first1=Richard |title=Weeds of North America |last2=Royer |first2=France |publisher=The University of Chicago Press |year=2014 |isbn=978-0-226-07644-7 |edition=1st |location=Chicago and London |pages=21–33 |language=English}}</ref> | |||
== Cultivation == | == Cultivation == | ||
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 (horticulture)|bolting]]).<ref name="TBC" /> It is usually grown as a cool-season crop, like [[lettuce]], | 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 (horticulture)|bolting]]).<ref name="TBC" /> It is usually grown as a cool-season crop, like [[lettuce]], being planted in early spring and late fall or in a winter greenhouse. Regular harvesting of leaves also reduces bolting.<ref name="TBC" /> If plants bolt despite precautions, new seeds can be periodically re-sown throughout the growing season, thus producing fresh plants as older plants bolt and go out of production.<ref>{{Cite web |title=How to Prevent Cool Season Crops from Bolting |url=https://www.growveg.com/guides/how-to-prevent-cool-season-crops-from-bolting/ |access-date=2022-10-14 |website=GrowVeg}}</ref> | ||
== Uses == | == Uses == | ||
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===Chemical constituents=== | ===Chemical constituents=== | ||
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>{{cite journal |last1=Baser |first1=K. H.C. |last2=Ermin |first2=N. |last3=Demirçakmak |first3=B. |title=The Essential Oil of Anthriscus cerefolium (L.) Hoffm. (Chervil) Growing Wild in Turkey |journal=Journal of Essential Oil Research |date=July 1998 |volume=10 |issue=4 |pages=463–464 |doi=10.1080/10412905.1998.9700944}}</ref> | 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 {{nowrap|[[β-pinene]]}} (<0.01%).<ref>{{cite journal |last1=Baser |first1=K. H.C. |last2=Ermin |first2=N. |last3=Demirçakmak |first3=B. |title=The Essential Oil of Anthriscus cerefolium (L.) Hoffm. (Chervil) Growing Wild in Turkey |journal=Journal of Essential Oil Research |date=July 1998 |volume=10 |issue=4 |pages=463–464 |doi=10.1080/10412905.1998.9700944}}</ref> | ||
===Horticulture=== | ===Horticulture=== | ||
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===Health=== | ===Health=== | ||
Chervil has had various uses in [[folk medicine]]. It was claimed to be useful as a [[digestion|digestive]] aid, for lowering [[high blood pressure]], and, infused with [[vinegar]], for curing [[hiccup]]s.<ref name="TBC">{{cite book |last1=McGee |first1=Rose Marie Nichols |last2=Stuckey |first2=Maggie |title=The Bountiful Container |publisher=Workman Publishing |year=2002 | |||
Chervil has had various uses in folk medicine. It was claimed to be useful as a [[digestion|digestive]] aid, for lowering [[high blood pressure]], and, infused with [[vinegar]], for curing [[ | |||
}}</ref> Besides its digestive properties, it is used as a mild stimulant.<ref name="S&S" /> | }}</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 | 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">{{cite journal |journal=The Electronic Textbook of Dermatology |url=http://telemedicine.org/botanica/bot1.htm |title=Botanical Dermatology |last1=McGovern |first1=Thomas W |last2=Barkley |first2=Theodore M |year=1998 |volume=37 |issue=5 |at=Section Phytophotodermatitis |publisher=Internet Dermatology Society |doi=10.1046/j.1365-4362.1998.00385.x |pmid=9620476 |s2cid=221810453 |access-date=23 October 2018|url-access=subscription }}</ref> | ||
==References== | ==References== | ||
Latest revision as of 22:01, 3 April 2026
| Chervil | |
|---|---|
| File:Illustration Anthriscus cerefolium0.jpg | |
| Scientific classification edit | |
| Missing taxonomy template (fix): | Anthriscus |
| Species: | Template:Taxonomy/AnthriscusA. cerefolium
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| Binomial name | |
| Template:Taxonomy/AnthriscusAnthriscus cerefolium | |
| Synonyms[2] | |
| |
Chervil (/ˈtʃɜːrˌvɪl/; 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.[3] It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.
Name
The name chervil is from Anglo-Norman, from Latin chaerephylla or choerephyllum, meaning "leaves of joy";[4] the Latin is formed, as from an Ancient Greek word χαιρέφυλλον (chairephyllon).[5][6]
Description
The plants grow to 40–70 cm (16–28 in), with tripinnate leaves that may be curly. The small white flowers form small umbels, 2.5–5 cm (1–2 in) across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.[7]
-
Fresh chervil
-
Seed
.jpg){kind=link}
Distribution and habitat
A member of the Apiaceae, the native distribution of chervil is uncertain due to its long history of cultivation, particularly by the Romans. The New Oxford Book of Food Plants limits its native range to the Caucasus,[7] while Plants of the World Online cites it with a wider native range across central and southeastern Europe and southwestern Asia from Switzerland in the west, to Iran in the east.[2]
The species is now naturalised through most of Europe and North Africa.[7][2] It is also introduced and frequently grown in North America, where it is naturalised in many areas.[2] These escapes differ from other Anthriscus species growing in North America (A. caucalis and A. sylvestris) by having lanceolate-linear bracteoles and a fruit with a relatively long beak.[8]
Cultivation
Transplanting chervil can be difficult, due to the long taproot.[9] It prefers a cool and moist location; otherwise, it rapidly goes to seed (also known as bolting).[9] It is usually grown as a cool-season crop, like lettuce, being planted in early spring and late fall or in a winter greenhouse. Regular harvesting of leaves also reduces bolting.[9] If plants bolt despite precautions, new seeds can be periodically re-sown throughout the growing season, thus producing fresh plants as older plants bolt and go out of production.[10]
Uses
Culinary
| File:Wikibooks-logo-en-noslogan.svg | Wikibooks Cookbook has a recipe/module on |
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.[11][12] It is used by some cooks as a garnish.[13]
Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking.[14] Unlike the more pungent, robust herbs such as thyme and rosemary, which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups.[15][16]
Chemical constituents
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%).[17]
Horticulture
According to some, slugs are attracted to chervil and the plant is sometimes used to bait them.[18]
Health
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.[9] Besides its digestive properties, it is used as a mild stimulant.[11]
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.[19]
References
- ↑ Gen. Pl. Umbell.: 41 (1814)
- ↑ 2.0 2.1 2.2 2.3 "Anthriscus cerefolium (L.) Hoffm". Plants of the World Online. Board of Trustees of the Royal Botanic Gardens, Kew. 2017. Retrieved 12 July 2020.
- ↑ Farooqi, A.A.; Srinivasappa, K.N. (2012). "Chervil". Handbook of Herbs and Spices: 268–274. doi:10.1533/9780857095688.268. ISBN 9780857090409.
- ↑ "Chervil, One of the Best & Least Appreciated Herbs". The Art of Eating. 1 October 2014. Archived from the original on 4 August 2018. Retrieved 3 August 2018.
- ↑ Donnegan, James (3 August 2018). "O new greek and english lexicon". Cowie.
- ↑ "ΛΟΓΕΙΟΝ".
- ↑ 7.0 7.1 7.2 Vaughan, J.G.; Geissler, C.A. (1997). The New Oxford Book of Food Plants. Oxford University Press. ISBN 978-0-19-854825-6.
- ↑ Dickinson, Richard; Royer, France (2014). Weeds of North America (1st ed.). Chicago and London: The University of Chicago Press. pp. 21–33. ISBN 978-0-226-07644-7.
- ↑ 9.0 9.1 9.2 9.3 McGee, Rose Marie Nichols; Stuckey, Maggie (2002). The Bountiful Container. Workman Publishing.
- ↑ "How to Prevent Cool Season Crops from Bolting". GrowVeg. Retrieved 14 October 2022.
- ↑ 11.0 11.1 Gualtiero Simonetti (1990). Stanley Schuler (ed.). Simon & Schuster's Guide to Herbs and Spices. Simon & Schuster, Inc. ISBN 978-0-671-73489-3.
- ↑ "Chervil". BBC Good Food.
- ↑ The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: Wiley. p. 180. ISBN 978-0-470-42 135-2.
- ↑ Julia Child, Mastering the Art of French Cooking vol. I p 18.
- ↑ Peter, K. V. (Ed.). (2012). Handbook of herbs and spices (2nd ed., Vol. 2). Woodhead Publishing.
- ↑ Biggs, Matthew; McVicar, Jekka; Flowerdew, Bob (2016). The New Vegetables, Herbs & Fruit: An Illustrated Encyclopedia (1st ed.). United States, Canada: Firefly Books Ltd. p. 235. ISBN 978-1-77085-798-8.
- ↑ Baser, K. H.C.; Ermin, N.; Demirçakmak, B. (July 1998). "The Essential Oil of Anthriscus cerefolium (L.) Hoffm. (Chervil) Growing Wild in Turkey". Journal of Essential Oil Research. 10 (4): 463–464. doi:10.1080/10412905.1998.9700944.
- ↑ Fern Marshall Bradley; Barbara W. Ellis; Deborah L. Martin (2 February 2010). "Chervil is irresistible to slugs". The Organic Gardener's Handbook of Natural Pest and Disease. Harmony/Rodale. p. 363. ISBN 9781605291796.
- ↑ McGovern, Thomas W; Barkley, Theodore M (1998). "Botanical Dermatology". The Electronic Textbook of Dermatology. Internet Dermatology Society. 37 (5). Section Phytophotodermatitis. doi:10.1046/j.1365-4362.1998.00385.x. PMID 9620476. S2CID 221810453. Retrieved 23 October 2018.
Further reading
- Howard, Michael (1987). Traditional Folk Remedies. Century. p. 118.
- Philosoph-Hadas, S.; Jacob, D.; Meir, S.; Aharoni, N. (June 1993). "Mode of action of CO2 in delaying senescence of chervil leaves". Acta Horticulturae (343): 117–122. doi:10.17660/ActaHortic.1993.343.27.
- El Gendy, A.G.; El Gohary, A.E.; Omer, E.A.; Hendawy, S.F.; Hussein, M.S.; Petrova, V.; Stancheva, I. (July 2015). "Effect of nitrogen and potassium fertilizer on herbage and oil yield of chervil plant (Anthriscus cerefolium L.)". Industrial Crops and Products. 69: 167–174. doi:10.1016/j.indcrop.2015.02.023.
- Liopa-Tsakalidi, A.; Barouchas, P. E. (2011). "Salinity, chitin and GA3 effects on seed germination of chervil ('Anthriscus cerefolium')". Australian Journal of Crop Science. 5 (8): 973.
- Simándi, B.; Oszagyán, M.; Lemberkovics, É.; Petri, G.; Kéry, Á.; Fejes, Sz. (May 1996). "Comparison of the Volatile Composition of Chervil Oil Obtained by Hydrodistillation and Supercritical Fluid Extraction". Journal of Essential Oil Research. 8 (3): 305–306. doi:10.1080/10412905.1996.9700620.
Template:Herbs & spices Template:Edible Apiaceae Template:Taxonbar