Chervil - Revision history

Farred: fix typos

2013-07-24T08:25:07Z

fix typos

Laertes: Undo revision 14746 by 170.35.208.23 (Talk)

2008-12-17T11:02:54Z

Undo revision 14746 by 170.35.208.23 (Talk)

170.35.208.23: FIELD_OTHER

2008-12-17T09:32:18Z

FIELD_OTHER

Jarogers2001 at 04:40, 14 March 2007

2007-03-14T04:40:57Z

Strangelv: removed stub tag

2007-02-03T19:49:45Z

removed stub tag

Cfrjlr: [[Category:Life Support (Food Supply)]

2007-01-30T14:28:20Z

[[Category:Life Support (Food Supply)]

Jarogers2001 at 06:59, 18 January 2007

2007-01-18T06:59:30Z

New page

{|
|-
| Species Name: || Anthriscus cerefolium ||
|-
| Family: || Apiaceae ||
|-
| Height: || 20 inches ||
|-
| Spread: || 8 inches ||
|-
|}
Chervil is a member of the ''Apiaceae'' family which includes parsley and carrots.

"I find this plant to be a beautiful and aromatic addition to my own herb garden. It smells of liquorice, has vibrant green and sometimes purple tinged foliage, and tiny delicate white flowers. I use it fresh in salads, as a garnish in a glass of sambvca or tea, and When finely diced it is an excellent addition to steamed and buttered vegetables" -- [[User:Jarogers2001|Jarogers2001]] 22:59, 17 January 2007 (PST)

==Care==
Chervil prefers cool, shaded, moist locations and will go to seed quickly if planted in areas of too much heat. The tap root is long, as with other members of this family, and does not like to be transplanted. Pinching off the tops of this herb will promote a longer growing season, and succesive sowing will allow a longer harvest.

==Uses==
Chervil is one of five components of the French ''fines herbes'', a mixture of fresh herbs used in french cuisine to decorate warm and cold dishes. ''Fines herbes'' is also the basis of ravigote sauce, a warm herbed veloute (stock or fumet based white sauce) which is served over fish or poultry.
This herb has a natural affinity for foods such as salmon, trout, young asparagus, new potatoes, baby green beans, carrots and salads of spring greens.<br>
The flavor of chervil can be lost easily by drying or from too much heat. It should be added at the end of cooking or sprinkled on before serving.<br>
The tap root of this plant is also edible.

==Preservation==
*Chervil can be refrigerated for up to a week in an air tight container.
*Can be added to white wine vinegar to preserve flavor and impregnate the vinegar.
*Can be kept for several days as a Pesto.

==Nutrition==
This herb contains only monor amounts of essential oil. 0.3% in fresh leaves and 0.9% in the seeds. Chervil contains methylchavicol (estragole) and hendecane (undecane).
{|
!Name
!Amount
|-
| Chervil(dried) || 1 gram/teaspoon ||
|-
| Ash: || 0.16g ||
|-
| Calcium: || 13mg ||
|-
| Calories: || 2 ||
|-
| Carbohydrates: || 0.5g ||
|-
| Cholesterol: || 0 ||
|-
| Copper: || .002ug ||
|-
| Fiber: || 0.1g ||
|-
| Iron: || 0.3mg ||
|-
| Magnesium: || 1mg ||
|-
| Manganese: || 0.01mg ||
|-
| Monosaturated fat: || 0.01g ||
|-
| Phosphorus: || 3mg ||
|-
| Polysaturated fat: || 0.01g ||
|-
| Potassium: || 28ug ||
|-
| Protien: || 0.1g ||
|-
| Saturated fat: || 0.001g ||
|-
| Selenium: || 0.2ug ||
|-
| Sodium: || 0.5mg ||
|-
| Total Lipids: || 0.02g ||
|-
| Vitamin A: || 7ug ||
|-
| Vitamin B1 (Thiamin): || 0.002mg ||
|-
| Vitamin B2 (Riboflavin): || 0.004mg ||
|-
| Vitamin B3 (Niacin): || 0.03mg ||
|-
| Vitamin B5 (Pantotheic Acid): || 0 ||
|-
| Vitamin B6 (Pyridoxine): || 0.007mg ||
|-
| Vitamin C: || 0.3mg ||
|-
| Vitamin E: || 0.01mg ||
|-
| Zinc: || 0.05mg ||
|-
|}

==External Links==

*[http://www.sallys-place.com/food/columns/gilbert/chevil.htm Sally's Place]
*[http://www.uni-graz.at/~katzer/engl/Anth_cer.html Gernot Katzer's Spice Pages]
*[http://www.gardenguides.com/plants/info/herbs/chervil.asp GardenGuides.com]
*[http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=1835 Epicurious]
*[http://www.foodgenius.com/index.cgi?action=nutrition&ndb_no=2008 Food Genius]
*[http://www.evitamins.com/healthnotes.asp?ContentID=3733009 eVitamins]
*[http://www.recipezaar.com/library/getentry.zsp?id=322 Recipe Zaar]
{{Stub}}
[[Category:Agriculture]]
[[Category:Nutrition]]

← Older revision		Revision as of 09:32, 17 December 2008
Line 96:		Line 96:
	\|}		\|}

−	~~==External Links==~~	+	FIELD_MESSAGE_sitrol
−
−	*[http://www.sallys-place.com/food/columns/gilbert/chevil.htm Sally's Place]
−	*[http://www.uni-graz.at/~katzer/engl/Anth_cer.html Gernot Katzer's Spice Pages]
−	*[http://www.gardenguides.com/plants/info/herbs/chervil.asp GardenGuides.com]
−	*[http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=1835 Epicurious]
−	*[http://www.foodgenius.com/index.cgi?action=nutrition&ndb_no=2008 Food Genius]
−	*[http://www.evitamins.com/healthnotes.asp?ContentID=3733009 eVitamins]
−	*[http://www.recipezaar.com/library/getentry.zsp?id=322 Recipe Zaar]
−
−
−	~~[[Category:Agriculture]]~~
−	~~[[Category:Food]]~~

← Older revision		Revision as of 04:40, 14 March 2007
Line 108:		Line 108:

	[[Category:Agriculture]]		[[Category:Agriculture]]
−	[[Category:~~Life Support (~~Food ~~Supply)~~]]	+	[[Category:Food]]

@@ Line 16: / Line 16: @@
 ==Care==
-Chervil prefers cool, shaded, moist locations and will go to seed quickly if planted in areas of too much heat.  The tap root is long, as with other members of this family, and does not like to be transplanted.  Pinching off the tops of this herb will promote a longer growing season, and succesive sowing will allow a longer harvest.
+Chervil prefers cool, shaded, moist locations and will go to seed quickly if planted in areas of too much heat.  The tap root is long, as with other members of this family, and does not like to be transplanted.  Pinching off the tops of this herb will promote a longer growing season, and successive sowing will allow a longer harvest.
 ==Uses==
-Chervil is one of five components of the French ''fines herbes'', a mixture of fresh herbs used in french cuisine to decorate warm and cold dishes.  ''Fines herbes'' is also the basis of ravigote sauce, a warm herbed veloute (stock or fumet based white sauce) which is served over fish or poultry.
+Chervil is one of five components of the French ''fines herbes'', a mixture of fresh herbs used in French cuisine to decorate warm and cold dishes.  ''Fines herbes'' is also the basis of ravigote sauce, a warm herbed veloute (stock or fumet based white sauce) which is served over fish or poultry.
 This herb has a natural affinity for foods such as salmon, trout, young asparagus, new potatoes, baby green beans, carrots and salads of spring greens.<br>
 The flavor of chervil can be lost easily by drying or from too much heat.  It should be added at the end of cooking or sprinkled on before serving.<br>
@@ Line 31: / Line 31: @@
 ==Nutrition==
-This herb contains only monor amounts of essential oil.  0.3% in fresh leaves and 0.9% in the seeds.  Chervil contains methylchavicol (estragole) and hendecane (undecane).
+This herb contains only minor amounts of essential oil.  0.3% in fresh leaves and 0.9% in the seeds.  Chervil contains methylchavicol (estragole) and hendecane (undecane).
 {|
 !Name

← Older revision		Revision as of 11:02, 17 December 2008
Line 96:		Line 96:
	\|}		\|}

−	~~FIELD_MESSAGE_sitrol~~	+	==External Links==
		+
		+	*[http://www.sallys-place.com/food/columns/gilbert/chevil.htm Sally's Place]
		+	*[http://www.uni-graz.at/~katzer/engl/Anth_cer.html Gernot Katzer's Spice Pages]
		+	*[http://www.gardenguides.com/plants/info/herbs/chervil.asp GardenGuides.com]
		+	*[http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=1835 Epicurious]
		+	*[http://www.foodgenius.com/index.cgi?action=nutrition&ndb_no=2008 Food Genius]
		+	*[http://www.evitamins.com/healthnotes.asp?ContentID=3733009 eVitamins]
		+	*[http://www.recipezaar.com/library/getentry.zsp?id=322 Recipe Zaar]
		+
		+
		+	[[Category:Agriculture]]
		+	[[Category:Food]]

@@ Line 105: / Line 105: @@
 *[http://www.evitamins.com/healthnotes.asp?ContentID=3733009 eVitamins]
 *[http://www.recipezaar.com/library/getentry.zsp?id=322 Recipe Zaar]
-{{Stub}}
 [[Category:Agriculture]]
 [[Category:Life Support (Food Supply)]]