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Kerbel

chervil

noun KER-bel Rare
Food & Drink Ingredients

Origin: from Latin caerefolium

Usage Note

Kerbel is chervil, a delicate herb with a faint anise flavour used in Frankfurter Grüne Soße, spring soups, and fine sauces. Its flavour fades quickly when heated, so it is added at the end of cooking. Used uncountably.

Examples

"Kerbel verliert sein Aroma schnell, daher erst kurz vor dem Servieren zugeben."

Natural Translation

Chervil loses its aroma quickly, so add it just before serving.

Literal Translation

Chervil loses its aroma quickly, therefore first shortly before the serving add.

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