Kaldırık (Oriental borage)

Trachystemon orientalis

vegetable · leaf

Stalks and young leaves of a wild borage of damp forests, sautéed or in soup, with onions and corn.

Origin

Turkish Black Sea coast and the Caucasus

Season (United States)

February to April

Preparation

The leaf stalks and young leaves are washed, cut into pieces and cooked for about ten minutes, sautéed with onions or in soup; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Insoluble fibers · Chlorophyll

Did you know?

On the Black Sea coast, it is sold in bunches at spring markets.