Field eryngo

Eryngium campestre

root · vegetable

Tender young shoots cooked like asparagus, and root candied in sugar like that of sea holly.

Origin

Europe and the Mediterranean

Where to find it

On dry waste ground, stony pastures and roadsides in southern and central France; it is also called “rolling thistle”, as its dry stems roll in the wind.

Season (United States)

March to May

Preparation

The young shoots are picked in spring, before the spines, and cooked for about ten minutes; the root is peeled, cut into lengths and candied for hours in syrup.

Molecules

In small amounts, not counted Falcarinol · Insoluble fibers

Did you know?

Its spiny, bluish leaves make people take it for a thistle: it is in the carrot family.