Difference between revisions of "Chervil"

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__NOTOC__{{Plantbox
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| name = ''LATINNAME''  <!--- replace LATINNAME with the actual latin name -->
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| common_names = Garden Chervil
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| growth_habit = ?  <!--- tree, shrub, herbaceous, vine, etc -->
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| high = ?  <!--- 1m (3 ft) -->
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| wide =    <!--- 65cm (25 inches) -->
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| origin = ?  <!--- Mexico, S America, S Europe, garden, etc -->
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| poisonous =    <!--- indicate parts of plants which are known/thought to be poisonous -->
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| lifespan =    <!--- perennial, annual, etc -->
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| exposure = ?  <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
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| water = ?  <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
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| features =    <!--- flowers, fragrance, fruit, naturalizes, invasive -->
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| hardiness =    <!--- frost sensitive, hardy, 5°C (40°F), etc -->
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| bloom =    <!--- seasons which the plant blooms, if it is grown for its flowers -->
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| usda_zones = ?  <!--- eg. 8-11 -->
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| sunset_zones =    <!--- eg. 8, 9, 12-24, not available -->
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| color = IndianRed
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| image = Anthriscus cerefolium Kervel plant.jpg
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| image_width = 210px    <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
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| image_caption =    <!--- eg. Cultivated freesias -->
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| regnum = Plantae
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| divisio = Magnoliophyta
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| classis = Magnoliopsida
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| ordo = Apiales
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| familia = Apiaceae
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| genus = Anthriscus
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| species = cerefolium
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}}
 
{{Inc|
 
{{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.
 
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.
 
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.
  
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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.
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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}}
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==Cultivation==
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{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
  
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===Propagation===
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{{Taxobox
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{{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
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| color = lightgreen
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| name = Garden Chervil
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===Pests and diseases===
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| image = Anthriscus cerefolium Kervel plant.jpg
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{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
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| image_width = 250px
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| regnum = [[Plant]]ae
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==Species==
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| subregnum = [[Tracheobionta]]
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<!--  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    -->
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| divisio = [[flowering plant|Magnoliophyta]]
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| classis = [[dicotyledon|Magnoliopsida]]
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==Gallery==
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| subclassis = [[Rosidae]]
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{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
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| ordo = [[Apiales]]
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| familia = [[Apiaceae]]
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<gallery>
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| genus = ''[[Anthriscus]]''
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Image:Upload.png| photo 1
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| species = '''''A. cerefolium'''''
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Image:Upload.png| photo 2
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| binomial = ''Anthriscus cerefolium''
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Image:Upload.png| photo 3
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| binomial_authority = (L.) Hoffm.
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</gallery>
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}}
 
  
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'''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.  
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==References==
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*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
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<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
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<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
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<!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
  
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''Classification:'' Chervil is a member of the parsley or carrot family, [[Apiaceae]].
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==External links==
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==Folklore==
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*{{wplink}}
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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.
 
  
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==Further reading==
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{{stub}}
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*Howard, Michael. ''Traditional Folk Remedies'' (Century, 1987), p.118.
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[[Category:Categorize]]
  
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{{Herbs & spices}}
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<!--  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!    -->
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[[Category:Apiaceae|Chervil]]
 
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[[Category:Herbs]]
 

Latest revision as of 18:40, 30 June 2009


Anthriscus cerefolium Kervel plant.jpg


Plant Characteristics
Origin: ✈ ?
Cultivation
Exposure: ☼ ?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property.
Water: ◍ ?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property.
Scientific Names

Apiaceae >

Anthriscus >

cerefolium >



Read about Chervil in the Standard Cyclopedia of Horticulture 

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.CH


The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


Cultivation

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Propagation

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Pests and diseases

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Species

Gallery

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  • photo 2

  • photo 3

References

External links


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