āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
Chervil
01
āĻā§āĻ°āĻāĻŋāĻ˛, āĻā§āĻ°āĻāĻŋāĻ˛ āĻĒāĻžāĻ¤āĻž
the fresh green leaves of a plant of the parsley family that is used in cooking
āĻāĻĻāĻžāĻšāĻ°āĻŖ
You can mix chervil with butter and spread it on freshly baked bread for a simple yet delicious appetizer.
āĻāĻĒāĻ¨āĻŋ āĻāĻāĻāĻŋ āĻ¸āĻšāĻ āĻāĻŋāĻ¨ā§āĻ¤ā§ āĻ¸ā§āĻ¸ā§āĻŦāĻžāĻĻā§ āĻ
ā§āĻ¯āĻžāĻĒā§āĻāĻžāĻāĻāĻžāĻ°ā§āĻ° āĻāĻ¨ā§āĻ¯ āĻ¤āĻžāĻāĻž āĻŦā§āĻāĻĄ āĻ°ā§āĻāĻŋāĻ¤ā§ āĻā§āĻ°āĻāĻŋāĻ˛ āĻŽāĻžāĻāĻ¨ā§āĻ° āĻ¸āĻžāĻĨā§ āĻŽāĻŋāĻļāĻŋāĻ¯āĻŧā§ āĻāĻĄāĻŧāĻŋāĻ¯āĻŧā§ āĻĻāĻŋāĻ¤ā§ āĻĒāĻžāĻ°ā§āĻ¨āĨ¤
02
āĻā§āĻ°āĻāĻŋāĻ˛, āĻ¸ā§āĻāĻ¨ā§āĻ§āĻŋ āĻĒāĻžāĻ¤āĻž
aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
