{"id":10196,"date":"2026-09-21T18:43:27","date_gmt":"2026-09-21T18:43:27","guid":{"rendered":"https:\/\/edenshealth.de\/wiki-archiv\/kerbel-anthriscus-cerefolium\/"},"modified":"2026-09-21T18:43:27","modified_gmt":"2026-09-21T18:43:27","slug":"kerbel-anthriscus-cerefolium","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/kerbel-anthriscus-cerefolium\/","title":{"rendered":"Chervil (Anthriscus cerefolium)"},"content":{"rendered":"
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Chervil (Anthriscus cerefolium)<\/h1>\n<\/div>\n
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Botanical name<\/div>\n
Anthriscus cerefoliumUmbellifers (Apiaceae), such as parsley and dill<\/small><\/div>\n<\/div>\n
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is used<\/div>\n
The young herbfresh, finely picked or chopped<\/small><\/div>\n<\/div>\n
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The taste<\/div>\n
Delicate aromas of anise and parsleysweetish, with a slight fennel note<\/small><\/div>\n<\/div>\n
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Origin<\/div>\n
Caucasus, Southeast Europe, West Asiaspread by the Romans in Europe<\/small><\/div>\n<\/div>\n
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Known for<\/div>\n
The first herb in springMain character of the Maundy Thursday soup<\/small><\/div>\n<\/div>\n
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season<\/div>\n
April to June, then again in autumnIt cannot tolerate summer heat.<\/small><\/div>\n<\/div>\n<\/div>\n
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