Raffi at 18:40, 30 June 2009

2009-06-30T18:40:58Z

Silparaja at 07:15, 30 June 2009

2009-06-30T07:15:19Z

Envoy at 14:02, 4 August 2007

2007-08-04T14:02:59Z

New page

{{Taxobox
| color = lightgreen
| name = Garden Chervil
| image = Anthriscus cerefolium Kervel plant.jpg
| image_width = 250px
| regnum = [[Plant]]ae
| subregnum = [[Tracheobionta]]
| divisio = [[flowering plant|Magnoliophyta]]
| classis = [[dicotyledon|Magnoliopsida]]
| subclassis = [[Rosidae]]
| ordo = [[Apiales]]
| familia = [[Apiaceae]]
| genus = ''[[Anthriscus]]''
| species = '''''A. cerefolium'''''
| binomial = ''Anthriscus cerefolium''
| binomial_authority = (L.) Hoffm.
}}

'''Chervil''' (''Anthriscus cerefolium''), sometimes called garden chervil, is a delicate [[annual plant|annual]] [[herb]], usually used to season mild-flavoured foods such as [[poultry]], some [[seafood]]s, and young [[vegetable]]s. 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.

{{Herbs & spices}}
[[Category:Apiaceae|Chervil]]
[[Category:Herbs]]

@@ Line 1: / Line 1: @@
 {{Inc|
 Chervil. A term applied to two umbelliferous plants that produce edible parts, neither of which is well known in America. The name is sometimes applied, also, to the sweet cicely.
 Salad chervil or leaf chervil is Anthriscus Cerefolium, Hoffm., a native of Caucasus, southern Russia and western Asia. It is annual, reaching 1½ to 2 feet high. The neat and aromatic leaves are used like parsley, which they much resemble. The leaves are decompound, with oval cut leaflets; and there are varieties with much cut and curled foliage. The cultivation of salad chervil presents no difficulties. Leaves are ready to use in six to ten weeks from seed-sowing, and any good garden soil is congenial. It thrives best in the cooler and moister part of the year. In hot weather, seeds would better be sown in a shaded place.
-Tuberous or turnip-rooted chervil is Chaerophyllum bulbosum, Linn., of southern Europe. (See Chaerophyllum.) It is biennial or plur-annual, like the radish and carrot. The roots are like small carrots in shape (4 to 5 inches long), but are gray or blackish, and the flesh is yellowish white and of different flavor. The roots are eaten as carrots are, either boiled or in stews. The one difficulty in the growing of tuberous chervil is the fact that the seeds germinate very tardily, or even not at all, if kept dry over winter. It is customary, therefore, to sow them in the fall, although they do not germinate until spring. If they are to be reserved for spring-growing, they should be stratified (see Seedage) or kept in sand. In four or five months after germination, the roots are fit to use, although they improve in quality by being left in the ground. The roots keep well in winter. L.H.B.
+Tuberous or turnip-rooted chervil is Chaerophyllum bulbosum, Linn., of southern Europe. (See Chaerophyllum.) It is biennial or plur-annual, like the radish and carrot. The roots are like small carrots in shape (4 to 5 inches long), but are gray or blackish, and the flesh is yellowish white and of different flavor. The roots are eaten as carrots are, either boiled or in stews. The one difficulty in the growing of tuberous chervil is the fact that the seeds germinate very tardily, or even not at all, if kept dry over winter. It is customary, therefore, to sow them in the fall, although they do not germinate until spring. If they are to be reserved for spring-growing, they should be stratified (see Seedage) or kept in sand. In four or five months after germination, the roots are fit to use, although they improve in quality by being left in the ground. The roots keep well in winter.{{SCH}}
-}}
+===Propagation===
-{{Taxobox
+{{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
-| color = lightgreen
-| name = Garden Chervil
+===Pests and diseases===
-| image = Anthriscus cerefolium Kervel plant.jpg
+{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
-| image_width = 250px
-| regnum = [[Plant]]ae
+==Species==
-| subregnum = [[Tracheobionta]]
+<!--  This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->
-| divisio = [[flowering plant|Magnoliophyta]]
-| classis = [[dicotyledon|Magnoliopsida]]
+==Gallery==
-| subclassis = [[Rosidae]]
+{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
-| ordo = [[Apiales]]
-| familia = [[Apiaceae]]
+<gallery>
-| genus = ''[[Anthriscus]]''
+Image:Upload.png| photo 1
-| species = '''''A. cerefolium'''''
+Image:Upload.png| photo 2
-| binomial = ''Anthriscus cerefolium''
+Image:Upload.png| photo 3
-| binomial_authority = (L.) Hoffm.
+</gallery>
-'''Chervil''' (''Anthriscus cerefolium''), sometimes called garden chervil,  is a delicate [[annual plant|annual]] [[herb]], usually used to season mild-flavoured foods such as [[poultry]], some [[seafood]]s, and young [[vegetable]]s. 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.
+==References==
-''Classification:'' Chervil is a member of the parsley or carrot family, [[Apiaceae]].
+==External links==
-==Folklore==
+*{{wplink}}
-==Further reading==
+{{stub}}
-*Howard, Michael. ''Traditional Folk Remedies'' (Century, 1987), p.118.
+[[Category:Categorize]]
-{{Herbs & spices}}
+<!--  in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions!    -->

← Older revision		Revision as of 07:15, 30 June 2009
Line 1:		Line 1:
		+	{{Inc\|
		+	Chervil. A term applied to two umbelliferous plants that produce edible parts, neither of which is well known in America. The name is sometimes applied, also, to the sweet cicely.
		+	Salad chervil or leaf chervil is Anthriscus Cerefolium, Hoffm., a native of Caucasus, southern Russia and western Asia. It is annual, reaching 1½ to 2 feet high. The neat and aromatic leaves are used like parsley, which they much resemble. The leaves are decompound, with oval cut leaflets; and there are varieties with much cut and curled foliage. The cultivation of salad chervil presents no difficulties. Leaves are ready to use in six to ten weeks from seed-sowing, and any good garden soil is congenial. It thrives best in the cooler and moister part of the year. In hot weather, seeds would better be sown in a shaded place.
		+
		+	Tuberous or turnip-rooted chervil is Chaerophyllum bulbosum, Linn., of southern Europe. (See Chaerophyllum.) It is biennial or plur-annual, like the radish and carrot. The roots are like small carrots in shape (4 to 5 inches long), but are gray or blackish, and the flesh is yellowish white and of different flavor. The roots are eaten as carrots are, either boiled or in stews. The one difficulty in the growing of tuberous chervil is the fact that the seeds germinate very tardily, or even not at all, if kept dry over winter. It is customary, therefore, to sow them in the fall, although they do not germinate until spring. If they are to be reserved for spring-growing, they should be stratified (see Seedage) or kept in sand. In four or five months after germination, the roots are fit to use, although they improve in quality by being left in the ground. The roots keep well in winter. L.H.B.
		+
		+	}}
	{{Taxobox		{{Taxobox
	\| color = lightgreen		\| color = lightgreen

Chervil - Revision history

Raffi at 18:40, 30 June 2009

Silparaja at 07:15, 30 June 2009

Envoy at 14:02, 4 August 2007