Chervil

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Plant Info
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Scientific classification
Domain: {{{domain}}} Superkingdom: {{{superregnum}}} Kingdom: Plantae Subkingdom: Tracheobionta Superdivision: {{{superdivisio}}} Superphylum: {{{superphylum}}} Division: Magnoliophyta Phylum: {{{phylum}}} Subdivision: {{{subdivisio}}} Subphylum: {{{subphylum}}} Infraphylum: {{{infraphylum}}} Microphylum: {{{microphylum}}} Nanophylum: {{{nanophylum}}} Superclass: {{{superclassis}}} Class: Magnoliopsida Sublass: Rosidae Infraclass: {{{infraclassis}}} Superorder: {{{superordo}}} Order: Apiales Suborder: {{{subordo}}} Infraorder: {{{infraordo}}} Superfamily: {{{superfamilia}}} Family: Apiaceae Subfamily: {{{subfamilia}}} Supertribe: {{{supertribus}}} Tribe: {{{tribus}}} Subtribe: {{{subtribus}}} Genus: Anthriscus Subgenus: {{{subgenus}}} Section: {{{sectio}}} Series: {{{series}}} Species: A. cerefolium Subspecies: {{{subspecies}}}
[[{{{diversity_link}}}|Diversity]]
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Binomial name
Anthriscus cerefolium (L.) Hoffm.
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Chervil (Anthriscus cerefolium), sometimes called garden chervil, is a delicate annual herb, usually used to season mild-flavoured foods such as poultry, some seafoods, and young vegetables. It is a constituent of the French herb mixture fines herbes. Some cooks refer to chervil as "gourmet's parsley." Chervil is sometimes used as a trap crop by gardeners to protect vegetable plants from slugs.

Classification: Chervil is a member of the parsley or carrot family, Apiaceae.

Folklore

Chervil had various traditional uses. Pregnant women bathed in an infusion of it; a lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier.

Further reading

• Howard, Michael. Traditional Folk Remedies (Century, 1987), p.118.