Chervil Essential Oil
Chervil Essential Oil 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. The name 'Chervil' comes from the Greek 'to rejoice' because of its delightful scent. It is a constituent of the French herb mixture fines herbes. Some cooks refer to chervil as "gourmet's parsley." Edible leaves - raw in salads or used as a flavouring in cooked foods such as soups and stews. A mild aromatic flavour that is suggestive of aniseed. The leaves are often used as a flavouring, they form the basis of the seasoning 'fines herbes' and are an essential ingredient of 'bouquet garni'.
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| Botanical Name: | Anthriscus cerefolium (L.) Hoffm. |
| Family: | Apiaceae |
| Synonyms: | Anthriscus longirostris, Scandix cerefolium, Chaerophyllum sativum garden chervil, salad chervil, cow parsley, French parsley. |
| See Also: | |
| Parts Used: | Seeds |
| Extraction Method: | Steam Distillation. |
| Appearance: | Pale yellow liquid |
| Aroma Description: | Sweey herbaceous, anise |
| Perfume note: | |
| Consistancy: | Thin |
| Strength of Initial Aroma: | |
| Blends well with: | |
| Historical Uses: | Used as a seasoning for salads, soups etc. traditional use for toning the blood and nervous system, and to improve memory. |
| Modern Uses: | Extensively employed as a flavouring in meat products and in soft and alcoholic drinks. |
| Cautions: | Toxic, irritant possible carcinogenic. |
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