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Chervil is a small green garden herb. The leaves look a little like parsley, but they are finer and more , and the smell is stronger — a soft or liquorice smell, though not as heavy as real liquorice. Cooks, especially in French cooking, often throw it in at the very end, because heat quickly kills the taste. It is one of the classic gentle herbs used together in that kitchen. It is not a herb most home kitchens in Taiwan keep on the shelf. You are more likely to meet it in a recipe, a garden shop, or a French restaurant than in everyday talk. People sometimes call it “French parsley,” which is handy, though actually it is its own plant, not just parsley from France.
雪維菜
組成From Middle English chervell, from Old English cerfille, from Anglo-Norman chervele, from Latin caerefolium, from Ancient Greek khairéphullon (χαιρέφυλλον).
原始詞典資料2 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
chervilnoun/ˈt͡ʃɜː(ɹ)vɪl/
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A leafy herb, Anthriscus cerefolium, resembling parsley.
- The life of one plant would be affected by another. Rue was definitely hostile to basil, rosemary to hyssop, but coriander, dill and chervil lived on the friendliest of terms[.]
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Leaves from the plant, used as an herb in cooking, which have a mild flavor of anise.
- No herb, except perhaps tarragon, is quite so French as chervil, an association that is not surprising for a nation known for its celebration of fine food and the subtle use of herbs.
- Cook fresh chervil leaves very little, if at all. They are best when added to a dish after it has been cooked, or toward the end of the cooking time.
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。