Red valerian

Valeriana rubra

leaf

Slightly bitter young leaves, raw in salads or cooked like spinach.

Origin

Mediterranean

Where to find it

It has settled on ramparts, quays and cliffs, from southern France to Brittany and Cornwall; the leaves are picked before flowering.

Season (United States)

March to May

Preparation

The leaves are washed and cut into strips; their bitterness softens with cooking.

Molecules

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

Did you know?

Nothing to do with the valerian of bedtime teas: it is another genus, which flowers on old walls.