On food and cooking the science and lore of the kitchen ( PDFDrive ) 779

dominated by a sweet-smelling compound called the angelica lactone Its candied stems were a popular delicacy from medieval times through the 19th century, but they’re seldom seen in the kitchen nowadays Various parts of the plant now flavor gins, ver-mouths, liqueurs, candies, perfumes, and other manufactured products Celery Celery was a thin-stalked, aromatic but bitter herb called smallage before gardeners developed the mild, thick-stalked vegetable Apium graveolens is a native of damp European habitats near the sea The distinctive flavor of its leaves and stalks comes from compounds called phthalides, which it shares with lovage and with walnuts It also has citrus and fresh notes Celery is often simmered or sautéed with onions and carrots to provide a broad aromatic base for sauces and braises Chervil Chervil (Anthriscus cerefolium) has small, pale, finely divided leaves, and a delicate flavor that comes from relatively small amounts of the tarragon aromatic estragole; it’s best used raw or barely warmed, since heat drives away its flavor Chervil is a component of the French mixture fines herbes Herbs of the Carrot Family Angelica Angelica archangelica Celery Apium graveolens Chervil Anthriscus cerefolium Coriander leaf Coriandrum sativum Dill Anethum graveolens Fennel Foeniculum vulgare Lovage Levisticum officinale Mitsuba Cryptotaenia japonica Parsley Petroselinum crispum Saw-leaf herb Eryngium foetidum ... Chervil is a component of the French mixture fines herbes Herbs of the Carrot Family Angelica Angelica archangelica Celery Apium graveolens Chervil Anthriscus cerefolium Coriander leaf Coriandrum sativum... leaves, and a delicate flavor that comes from relatively small amounts of the tarragon aromatic estragole; it’s best used raw or barely warmed, since heat drives away its flavor Chervil is a component of the French mixture... Coriandrum sativum Dill Anethum graveolens Fennel Foeniculum vulgare Lovage Levisticum officinale Mitsuba Cryptotaenia japonica Parsley Petroselinum crispum Saw-leaf herb Eryngium foetidum