Lamb's ear

Stachys byzantina

leaf

Large downy, silvery leaves, dipped in batter and fried as fritters, tasting of apple and pineapple.

Origin

Caucasus, Turkey and Iran

Where to find it

In the garden, where it edges beds with its silvery leaves; garden centers sell the plants everywhere, often treated.

Season (United States)

May to September

Preparation

The leaves are rinsed and dried, then dipped in a light batter and fried for one to two minutes.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Rosmarinic acid

Did you know?

Its leaves, covered in soft hairs, were once used as bandages.