#French cuisine

• Chervil — An annual herbaceous plant in the umbellifer family (Anthriscus cerefolium), with finely divided, aromatic leaves and small white flowers; it is widely cultivated as a culinary herb due to its refined, slightly sweet flavor reminiscent of anise and parsley, and is also used in folk medicine for its depurative and diuretic properties.
• Aspic — A cold culinary dish consisting of a savory, transparent gelatinous mass obtained by prolonged boiling of meat, bones, and cartilages (jelly, răcituri) or by adding gelatin, used to encase and decorate pieces of meat, fish, vegetables, or eggs; in a zoological sense, it represents a highly venomous viper of Southern Europe (Vipera aspis), and in botany, it denotes a species of lavender (Lavandula latifolia) from which a harsh aromatic oil is extracted.