Rush skeletonweed

Chondrilla juncea

leaf

Tender, slightly bitter winter rosettes, raw in salads or boiled with olive oil in Italy and Greece.

Origin

Mediterranean and Central Asia

Where to find it

In fallow fields, olive groves and vineyards; in Rome, it can be found in winter on market stalls, among the wild chicories.

Season (United States)

January to April

Preparation

The rosettes are cut off at the root and washed in several changes of water; boiled, they cook for five to ten minutes.

Molecules

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

Did you know?

In Lazio, its rosettes are called “mazzocchi” and eaten in the cold season.