Just found this on culinaryherbguide.com - confirmation of happy cooking times ahead :-)
The curry plant from southern Europe is a somewhat new addition to list of herbal plants. The sweet curry scent of it’s silver green leaves has cause it recent popularity among adventurous cooks.
It can also be added to dressings to season salads or it can be used to flavor meats, such as chicken (tuck it under the skin of the poultry during cooking).
The curry plant should not be confused with curry leaves that grow on the curry tree. Although curry leaves are also used to season various foods, the plant providing these leaves is considerably larger and is a different plant entirely.
Add the leaves to soups, stews, steamed vegetables, rice dishes and pickles for a mild curry flavor. Remove sprig before serving.
Silver curry plant. I have had a look online but am still not sure if its edible or not as its not the same plant as the curry leaf used in many Indian dishes.
The aroma is fantastic and it might well inspire a few more curries in the rustic kitchen :-)
A bit of left over onion from the curry made a quick salad dish with some cucumber and some fresh coriander & mint from the rustic kitchen.