chervil

简明释义

英[ˈtʃɜːvɪl]美[ˈtʃɜːrvɪl]

n. 山萝卜

英英释义

单词用法

同义词

反义词

例句

1.Spoon sea urchin over the egg, then caviar ( optional ), garnish with few chervil springs and freshly ground white pepper, serve.

摇一勺海胆围在鸡蛋的四周，上面放一些鱼子酱（随意的） ，再用一些山萝卜作装饰，最后的盘子的周团撒一些白胡椒，即可。

2.Spoon sea urchin over the egg, then caviar ( optional ), garnish with few chervil springs and freshly ground white pepper, serve.

摇一勺海胆围在鸡蛋的四周，上面放一些鱼子酱（随意的） ，再用一些山萝卜作装饰，最后的盘子的周团撒一些白胡椒，即可。

3.All have a generous dose of herbs and spices, everything from chervil and celery seed to cloves and peppercorns.

从山萝卜到芹菜籽，从丁香到胡椒籽，每一样均含有大剂量的药草和香料成分。

4.I sprinkled some chervil on top of the soup for added flavor.

我在汤上撒了一些香芹以增加风味。

5.The recipe calls for fresh chervil to enhance the dish's aroma.

这个食谱需要新鲜的香芹来增强菜肴的香气。

6.You can use chervil as a garnish for your salads.

你可以用香芹作为沙拉的装饰。

7.Adding chervil to your omelet gives it a unique taste.

在你的煎蛋卷中加入香芹会给它带来独特的味道。

8.For a refreshing herb tea, steep chervil leaves in hot water.

要制作清新的草药茶，可以将香芹叶浸泡在热水中。

作文

In the world of culinary herbs, few are as delicate and versatile as chervil. This herb, often overshadowed by more popular counterparts like basil and parsley, possesses a unique flavor profile that can elevate a variety of dishes. Derived from the plant species Anthriscus cerefolium, chervil is a member of the Apiaceae family, which also includes carrots and dill. Its subtle taste is reminiscent of anise, making it a perfect addition to soups, salads, and sauces. In this essay, I will explore the characteristics, uses, and benefits of chervil, highlighting why it deserves a prominent place in our kitchens. Firstly, the appearance of chervil is as charming as its flavor. The leaves are feathery and bright green, resembling those of parsley, but are more delicate and tender. When you crush the leaves, they release a faintly sweet aroma that hints at their anise-like flavor. This herb is typically harvested in the spring and early summer, as its taste is best during these months. Chefs often use chervil as a garnish due to its visually appealing foliage, adding a touch of elegance to any plate. The culinary applications of chervil are vast. It is a staple in French cuisine, where it is one of the key ingredients in the classic herb blend known as fines herbes, which also includes tarragon, chives, and parsley. This blend is often used in omelets, sauces, and dressings, showcasing the versatility of chervil. Additionally, it pairs well with eggs, fish, and poultry, enhancing the flavors without overpowering them. One of my favorite recipes is a simple chervil vinaigrette, where fresh chervil is blended with olive oil, vinegar, and a touch of mustard, creating a delightful dressing for salads or steamed vegetables. Beyond its culinary uses, chervil also boasts several health benefits. Rich in vitamins A and C, as well as essential minerals like iron and calcium, this herb can contribute to overall well-being. The antioxidants found in chervil help combat oxidative stress in the body, supporting a healthy immune system. Moreover, traditional medicine has utilized chervil for its potential digestive benefits, as it is believed to aid in digestion and relieve gas and bloating. Growing your own chervil can be a rewarding experience. This herb thrives in cooler temperatures and can be easily cultivated in a garden or even in pots on a balcony. With minimal effort, you can have fresh chervil at your fingertips, ready to enhance your culinary creations. Just be sure to keep the soil moist and provide some shade, as chervil prefers indirect sunlight. In conclusion, chervil is a remarkable herb that should not be overlooked. Its delicate flavor, aesthetic appeal, and health benefits make it a valuable addition to any kitchen. Whether you are a seasoned chef or a home cook, incorporating chervil into your meals can add a touch of sophistication and depth to your dishes. So next time you are at the grocery store or farmers' market, consider picking up some fresh chervil and experimenting with its unique flavor—it may just become your new favorite herb.

在烹饪草药的世界中，很少有像chervil这样细腻和多才多艺的草药。这种草药常常被像罗勒和香菜这样的更受欢迎的对手所掩盖，拥有独特的味道轮廓，可以提升各种菜肴。chervil源自植物种类Anthriscus cerefolium，是伞形科的一员，这个家族还包括胡萝卜和莳萝。它微妙的味道让人联想到茴香，使其成为汤、沙拉和酱汁的完美添加剂。在这篇文章中，我将探讨chervil的特性、用途和好处，强调它为何值得在我们的厨房中占据重要位置。 首先，chervil的外观与其味道一样迷人。叶子羽状且鲜绿色，类似于香菜，但更加细腻和嫩滑。当你捏碎叶子时，它们会释放出淡淡的甜香，暗示着它们的茴香味。这种草药通常在春季和初夏收获，因为在这些月份它的味道最佳。厨师们常常将chervil用作装饰，因为它的外观令人愉悦，为任何盘子增添了一丝优雅。 chervil的烹饪应用广泛。它是法国料理中的主食之一，是经典草药混合物fines herbes的关键成分之一，后者还包括龙蒿、细香葱和香菜。这种混合物经常用于煎蛋、酱汁和调料，展示了chervil的多样性。此外，它与鸡蛋、鱼和家禽搭配得很好，增强了风味而不压倒它们。我最喜欢的食谱之一是简单的chervil油醋汁，新鲜的chervil与橄榄油、醋和一点芥末混合，创造出一种美味的调料，适合沙拉或蒸蔬菜。 除了其烹饪用途，chervil还具有多种健康益处。富含维生素A和C以及铁和钙等必需矿物质，这种草药可以促进整体健康。chervil中的抗氧化剂有助于抵抗体内的氧化压力，支持健康的免疫系统。此外，传统医学利用chervil来潜在的消化益处，因为它被认为有助于消化并缓解胀气和肠胃不适。 自己种植chervil是一种令人满意的体验。这种草药在较凉的温度下生长良好，可以在花园中甚至阳台上的花盆中轻松栽培。只需稍加努力，你就可以在指尖上拥有新鲜的chervil，随时准备提升你的烹饪创作。只需确保保持土壤湿润，并提供一些阴凉，因为chervil更喜欢间接阳光。 总之，chervil是一种非凡的草药，不应被忽视。它细腻的味道、美学吸引力和健康益处使其成为任何厨房的宝贵补充。无论你是经验丰富的厨师还是家庭厨师，将chervil融入你的餐点中都能为你的菜肴增添一丝复杂性和深度。因此，下次你在杂货店或农贸市场时，不妨考虑买一些新鲜的chervil，尝试其独特的味道——它可能会成为你新的最爱草药。