Common stork's-bill
Erodium cicutarium
leaf
Young leaves in a rosette tasting of parsley, raw in salads or cooked; the stems are chewed for their tang.
- Origin
- Mediterranean
- Where to find it
- In sands, vineyards and dry roadsides around the Mediterranean; in Italy and Greece, it is mixed with the wild herbs in pies and “horta”.
- Season (United States)
- March to May
- Preparation
- The rosette is picked before the flowering stems shoot up, washed and eaten raw, or cooked for a few minutes.
- Did you know?
- Its beak-shaped fruits twist as they dry and drill themselves into the ground.