Anthriscus caucalis
M. Bieb.
Bur chervil
(c) 2008 Keir Morse, some rights reserved (CC BY-NC-SA)
(c) Brian Starzomski, some rights reserved (CC BY-NC), uploaded by Brian Starzomski
(c) Patrick Robinson, some rights reserved (CC BY-NC), uploaded by Patrick Robinson
What to Eat
Edible parts: Leaves
Young leaves are eaten raw in salads and cooked in sauces.
Where to Find It
It is a temperate plant. In Argentina it grows from sea level to 1,900 m above sea level.
Argentina, Australia, Britain, Central Asia, Chile, Europe, Ireland, Korea, Luxembourg, South America, Tajikistan, Tasmania,
How to Identify
An herb that grows each year from seed. It grows 60 cm tall. The stems are hollow and pale green. The leaves are divided 3 times and a fine. They have white hairs underneath. The crushed leaves have a sweet smell. The flowers are in white flat topped groups.
Wikipedia
Source ↗Anthriscus caucalis, also burr chervil or bur-chervil, a plant in the family Apiaceae. It is similar in appearance to chervil, the common cooking herb from the same genus. It sends up thin, hollow stems and bears umbels of white flowers. The light green leaves are triangular and made up of many leaflets. The tiny hard fruits, each about 3 millimeters long, are covered in hooked spines. The plant is native to and common in parts of Europe and Asia, and has been introduced elsewhere such as North America.
Names & Synonyms
References (1)
- Irving, M., 2009, The Forager Handbook, A Guide to the Edible Plants of Britain. Ebury Press p 111
