Soft anise-scented herbs lift a simple chopped egg filling.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 6 eggs
- 1 tbsp chopped bronze fennel fronds
- 2 tbsp chopped chervil
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp salt
Method
- Place eggs in a saucepan, cover with water and bring to a boil. Reduce to a gentle simmer for 10–12 minutes until yolks are firm.
- Cool immediately in cold water, peel and chop.
- Mix mayonnaise, mustard, lemon and salt; fold in eggs and herbs. Keep refrigerated until serving.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Bronze Fennel Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
More ways to use your harvest
Fold in 15 g young garden-cress leaves just before serving for a peppery finish.
Replace the chervil with 1 tsp finely chopped Mexican mint marigold leaves for the whole batch. Its anise flavour is assertive, so use it as a small seasoning.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
