Chervil...

Related species:
Bulbous chervil

Chervil contains Vitamin C, carotene, iron and magnesium. It is thought to have blood-cleansing properties, and is also used as a lotion to cleanse the skin. A cold compress of chervil alleviates the pain of stings, bites and bruises. Chervil tea can be used to increase perspiration during fevers, and it is reputed to lower blood pressure and relieve flatulence. Chervil vinegar, made by mixing a handful of bruised seeds in 1 pint of vinegar, is recommended for hiccups.

Chervil is a delicate, fern-like annual with a refreshing, spicy flavour. It is one of the traditional herbs used in the fines herbes mixture which figures so largely in French cooking. The leaves are at their most delicious in chervil soup, but can also be added to butter sauces, egg, fish and cheese dishes, and salads. As chervil leaves are so fine and light, large quantities are usually needed in the kitchen. They should be added towards the end of the cooking process as they lose their subtlety with prolonged cooking.

Chervil is an aromatic annual that some people believe is best sown before the full moon. The seeds germinate quickly, and the plant thrives in well-drained, partially-shaded soil. Chervil can be grown in window boxes and containers and, once established, self-seeds freely. Radishes grown near chervil have a hotter flavour.

Ingredients:
1 cup rice
1 cup chervil, chopped
2 tablespoons finely chopped spring onions
2 hard-boiled eggs, chopped
6 large mushrooms, diced
3 tablespoons plain yoghurt
2 sheets frozen puff pastry
salt
white pepper

Procedure:
Cook the rice and set aside to cool.

Line a pie dish with one of the puff pastry sheets, and prick the base with a fork. Mix all the ingredients together and pile into the pie dish, pressing lightly to create a firm mound. Cover with the other sheet of pastry, press to seal, and make a small vent in the centre. Decorate with pastry off-cuts, brush with milk, and bake in a moderately hot oven until the pastry is golden brown.