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Glite Dictionary
Anthriscus cereifolium

Anthriscus cereifolium

9.2
A small herb with fine leaves like parsley used to add a mild flavor to soups and salads
  • noun
  • Specialized
translation icon : Anthriscus cereifolium
  • Fresh Anthriscus cereifolium adds a delicate flavor to salads and egg dishes.

Examples

  • The finely cut leaves of Anthriscus cereifolium are popular in French cuisine.

  • Gardeners often grow Anthriscus cereifolium alongside parsley and tarragon for a ready supply of fine herbs.

  • I added fresh Anthriscus cereifolium to the salad.

  • Have you ever tried Anthriscus cereifolium in your dishes?

  • Fresh Anthriscus cereifolium adds a delicate flavor to salads and egg dishes.

  • The finely cut leaves of Anthriscus cereifolium are popular in French cuisine.

  • Gardeners often grow Anthriscus cereifolium alongside parsley and tarragon for a ready supply of fine herbs.

Synonyms

chervil
vsAnthriscus cereifolium
3 8.9

A small herb with fine leaves that adds a light, fresh taste to salads or soups

focuses on leaf use more than delicate flavor
beaked parsley
vsAnthriscus cereifolium
9.2

A small aromatic herb with curly leaves used to flavour soups and salads

is not usually curly, having more evenly divided flat leaf forms

Surface Forms

Anthriscus cereifolium singular
Anthriscus cereifolium plural

Morphology

Anthriscus + cereifolium

This is a Latin botanical binomial (genus + species) rather than a compositional English phrase; the parts are not common English words and the specific epithet 'cereifolium' is unknown, so a B1 learner who knows the constituents would not be able to derive the meaning 'an aromatic annual herb used in cooking'. Scientific names are language-specific labels whose meanings are not transparently built from everyday lexical meanings, making the expression unpredictable for learners.

Etymology

Anthriscus cereifolium may come from old words that mean 'small flower' for Anthriscus and 'wax leaf' for cereifolium. Picture a little plant with tiny flowers and very fine, feathery leaves used to give a light, delicate taste to soups and salads, so the name fits this mild cooking herb.