Reichardia (French scorzonera)
Reichardia picroides
leaf
Tender leaves with a mild, barely bitter taste, raw in salads or cooked with other wild greens.
- Origin
- Mediterranean
- Where to find it
- On rocks, old walls and limestone sea cliffs in southern Italy, Sicily and Greece; it is picked all year round, except in the heart of summer.
- Season (United States)
- January to May
- Preparation
- The young rosettes are picked and washed; cooked, about ten minutes is enough.
- Did you know?
- Its Italian name, “caccialepre”, is said to come from how much hares love it.