-
Chervil (/ˈtʃɜːrˌvɪl/;
Anthriscus cerefolium),
sometimes called French parsley or
garden chervil (to
distinguish it from
similar plants also
called chervil)...
-
several common names,
including turnip-rooted
chervil, tuberous-rooted
chervil,
bulbous chervil, and
parsnip chervil. It is
native to
Europe and
Western Asia...
-
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...
-
French haute cuisine comprise finely chopped parsley, chives, tarragon, and
chervil.
These are emplo**** in
seasoning delicate dishes, such as chicken, fish...
- shallots, capers,
chopped pickles, and/or
fresh herbs (chives, tarragon,
chervil, burnet). It is
commonly served as céleri remoulade, a mustard-flavored...
- vinegar, shallots,
fresh chervil,
fresh tarragon, and
crushed peppercorns (later
strained out), with
fresh tarragon and
chervil to
finish instead of lemon...
-
goddess is a
salad dressing,
typically containing mayonnaise, sour cream,
chervil, chives, anchovy, tarragon,
lemon juice, and pepper. The
dressing is named...
-
Anthriscus (
chervils) is a
common plant genus of the
family Apiaceae,
growing in
Europe and
temperate parts of Asia. It
comprises 15 species. The genus...
- 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...
-
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...
