Search Results for Asteraceae
The leaves, which are used as kitchen herbs, smell and taste a bit like mint, parsley and tangerine.
Flowers and leaves give a good, fresh and decorative kitchen herb in salads, whose taste is not particularly reminiscent of the flowers odor.
Common belgian endive (with the yellowish to light green leaves) is much better known and more frequently found on the vegetable shelf than this violet variety.
Green santolina is at home in Mediterranean cuisine. It can be used fresh in salads or marinades for seasoning and develops a slightly resinous aroma.
The milk thistle is extremely thorny, but culinarily it is like a small artichoke: The base of the bud is edible.
In addition to the flower buds of milk thistle, which are comparable to artichokes in culinary way, the large, wavy leaves with numerous thorns are also edible.
The flower buds or flower bottoms of the burdock are edible like the artichoke. The young leaves are edible as wild vegetables.
Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.
Eat the young leaves and the unopened flowers, which can also be used as a substitute for capers.
The flower bases of the buds can be eaten like an artichoke, but those of the carline thistle are much smaller and hardly productive.
This variety of an oakleaf lettuce stands out for its duckbill-like elongated leaf tips. It has a slightly nutty flavor.