| NOM | plant | cerfull | aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads |
|---|---|---|---|
| food | cerfull | fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach |
| Sentit | aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads. | |
|---|---|---|
| Membre de | anthriscus, Anthriscus, genus anthriscus | chervil |
| Parts | cerfull | Fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach |
| General | herbàcia, herba, planta herbàcia | A plant lacking a permanent woody stem |
| Anglès | chervil, beaked parsley, Anthriscus cereifolium | |
| Espanyol | anthriscus cerefolium, cerafolio, cerefolio, perifolio, perifollo | |
| Sentit | Fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach. | |
|---|---|---|
| Part de | cerfull | aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads |
| General | herba, herbes | aromatic potherb used in cookery for its savory qualities |
| Anglès | chervil | |
| Espanyol | cerafolio, cerefolio, perifolio, perifollo | |
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