| NOMBRE | plant | perifolio, anthriscus cerefolium, cerafolio, cerefolio, perifollo | aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads |
|---|---|---|---|
| food | perifolio, cerafolio, cerefolio, perifollo | fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach |
| Sentido | aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads. | |
|---|---|---|
| Sinónimos | anthriscus cerefolium, cerafolio, cerefolio, perifollo | |
| Miembro de | anthriscus, genus anthriscus | chervil |
| Partes | cerafolio, cerefolio, perifolio, perifollo | Fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach |
| General | herbácea, hierba, planta herbácea | A plant lacking a permanent woody stem |
| Inglés | chervil, beaked parsley, Anthriscus cereifolium | |
| Catalán | cerfull | |
| Sentido | Fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach. | |
|---|---|---|
| Sinónimos | cerafolio, cerefolio, perifollo | |
| Part de | anthriscus cerefolium, cerafolio, cerefolio, perifolio, perifollo | aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads |
| General | hierba, hierbas, yerba, yerbas | aromatic potherb used in cookery for its savory qualities |
| Inglés | chervil | |
| Catalán | cerfull | |
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