Chaerophyllum aromaticum
L.
Chervil, Spice cow
iNaturalist · cc-by-nc
(c) Norbert Sauberer, some rights reserved (CC BY-NC)
(c) Norbert Sauberer, some rights reserved (CC BY-NC)
iNaturalist · cc-by-nc
(c) Norbert Sauberer, some rights reserved (CC BY-NC)
(c) Norbert Sauberer, some rights reserved (CC BY-NC)
iNaturalist · cc-by-nc
(c) Norbert Sauberer, some rights reserved (CC BY-NC)
(c) Norbert Sauberer, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Leaves, Seed
The leaves and seeds are used as flavoring in food, offering a carrot-parsley taste.
Where to Find It
It is a temperate plant.
Europe, Turkey, Türkiye,
Countries: Andorra, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Iceland, Italy, Liechtenstein, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Russia, Sweden, Slovenia, Slovakia, San Marino, Turkey, Ukraine
How to Identify
An herbaceous plant from the carrot/parsley family (Apiaceae) found in temperate regions. The leaves and seeds have a carrot-parsley flavor and are used in culinary applications.
Wikipedia
Source ↗Chaerophyllum aromaticum is a species of flowering plant belonging to the family Apiaceae. Its native range is Central, Southeastern and Eastern Europe.
References (3)
- Dogan, A., et al, 2014, A review of edible plants on the Turkish Apiaceae species. J. Fac. Pharm. Istanbul, 44(2) pp 251-262
- Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement
- Seidemann J., 2005, World Spice Plants. Economic Usage, Botany, Taxonomy. Springer. p 94
