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Eco123 Revista da Economia e Ecologia
Is a tender leaf for salads which can be harvested all year round.Â
Harvest when in flower, and use fresh as an infusion or in soups.
For a stronger flavour, pick the older, darker coloured leaves, but check that the plant is growing in clean, flowing water.
Pick the leaves in the early summer and use them chopped in fish dishes and potato salads.
Rich in vitamin A and C. The leaves should be harvested when young and should be cooked like spinach.
Its leaves are sweet and can be used in salads or sandwiches.
Is perennial and can be picked all year round, and cooked like spinach or added to soups..Â
Pick the shoots and young leaves at the end of spring and in the early summer. Use in soups and omelettes.
Harvest a few young leaves, chop them and add to salads to give them a slight garlicky flavour.Â
The bitter tasting leaves can be added to salads and to dishes that have been prepared or are about to be prepared.
Can be cooked like spinach and added to salads.
