Houseleek

Sempervivum tectorum

leaf

Rosettes of fleshy leaves with a tangy cucumber taste, eaten raw or pressed into juice.

Origin

Mountains of Europe

Where to find it

On rocks and low walls in the Alps and the Massif Central; it is better picked in the garden, where it multiplies on its own, since several wild houseleeks are protected.

Season (United States)

all year round

Preparation

The leaves are pulled from the rosette, rinsed and eaten raw, in small amounts.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

It was planted on roofs: it was supposed to protect the house from lightning.