Jenny's stonecrop
Petrosedum rupestre
leaf
Small, fleshy needle-like leaves with a fresh, tangy taste, raw in salads or in soup.
- Origin
- Europe
- Where to find it
- On rocks, walls and dry sand; it is also grown as edging, and garden centers sell it as ground cover.
- Season (United States)
- March to June
- Preparation
- Only Jenny's stonecrop: goldmoss stonecrop, yellow and burning, looks like it and is not eaten.
- Did you know?
- Its old French name is “trique-madame”: it was once grown for salad and soup.