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Chervil (/ˈtʃɜːrˌvɪl/;
Anthriscus cerefolium),
sometimes called French parsley or
garden chervil (to
distinguish it from
similar plants also
called chervil)...
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several common names,
including turnip-rooted
chervil, tuberous-rooted
chervil,
bulbous chervil, and
parsnip chervil. It is
native to
Europe and
Western Asia...
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Anthriscus caucalis, also burr
chervil or bur-
chervil, a
plant in the
family Apiaceae. It is
similar in
appearance to
chervil, the
common cooking herb from...
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goddess is a
salad dressing,
typically containing mayonnaise, sour cream,
chervil, chives, anchovy, tarragon,
lemon juice, and pepper. The
dressing is named...
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French haute cuisine comprise finely chopped parsley, chives,
tarragon and
chervil.
These are emplo**** in
seasoning delicate dishes, such as chicken, fish...
- The
sauce is
finished with
chopped pickled cu****bers, capers, parsley,
chervil and tarragon. It also
includes hard-boiled egg
whites cut in a julienne...
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Anthriscus sylvestris,
known as cow parsley, wild
chervil, wild
beaked parsley,
Queen Anne's lace or keck, is a
herbaceous biennial or short-lived perennial...
- shallots, capers,
chopped pickles, and/or
fresh herbs (chives, tarragon,
chervil, burnet). It is
commonly served as céleri remoulade, a mustard-flavored...
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greens that
originated in Provence, France. The
traditional mix
includes chervil, arugula,
leafy lettuces and endive,
while the term
mesclun may also refer...
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Chaerophyllum pro****bens,
known by the
common names spreading chervil and wild
chervil, is an
annual forb
native to the
eastern United States and Canada...
