Definition

Noun 1. A culinary herb: A specific aromatic annual herb native to the Old World, scientifically named Anthriscus cereifolium, cultivated primarily for its delicate, finely divided, and often curly leaves which are used as a flavoring, especially in soups and salads.

Usage Examples

• Noun:
  • Fresh Anthriscus cereifolium is essential for an authentic French fines herbes mixture.
  • The recipe calls for a tablespoon of chopped Anthriscus cereifolium to garnish the soup.
  • Anthriscus cereifolium has a subtle, slightly anise-like flavor.

Advanced Usage

• In botanical or formal culinary contexts: The term is used precisely to distinguish this specific herb from similar-looking plants like parsley or cilantro.
  • The genus Anthriscus includes several species, with Anthriscus cereifolium being the one of primary culinary importance.

Variants and Related Words

• Chervil: This is the common English name for . All usage examples for "Anthriscus cereifolium" can be substituted with "chervil" in everyday language.
  • You can use chervil as a substitute for Anthriscus cereifolium in any recipe.

Synonyms

• Chervil: The standard common name.
• Garden chervil: A more descriptive common name.
• French parsley: An informal name referring to its appearance and common use in French cuisine.

Related Phrases

• Fines herbes: A classic French herb blend where Anthriscus cereifolium (chervil) is a traditional component alongside chives, tarragon, and parsley.
  • The delicate flavor of Anthriscus cereifolium is a key component of fines herbes.

Noun

1. aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads