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LEAF VEGETABLES 5
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arugula
Especially popular in southern France and Italy; whether raw or cooked, it should be used in moderation because of its strong flavor.
nettle
When cooked or dried, the leaves lose their sting; it has a somewhat spicy flavor and can be prepared more or less like spinach.
purslane
Both the stems and the tender fleshy leaves are eaten; it has a slightly acidic, spicy flavor.
dandelion
The leaves of this common plant are excellent in salads; when cooked, they can be prepared like spinach.
watercress
Tender and juicy, it is mostly eaten raw, in salads; the delicate leaves have a slight mustardlike flavor.
corn salad
Also called lamb’s lettuce; its soft, mild-tasting leaves are primarily eaten raw, in salads.
arugula
Especially popular in southern France and Italy; whether raw or cooked, it should be used in moderation because of its strong flavor.
nettle
When cooked or dried, the leaves lose their sting; it has a somewhat spicy flavor and can be prepared more or less like spinach.
purslane
Both the stems and the tender fleshy leaves are eaten; it has a slightly acidic, spicy flavor.
dandelion
The leaves of this common plant are excellent in salads; when cooked, they can be prepared like spinach.
watercress
Tender and juicy, it is mostly eaten raw, in salads; the delicate leaves have a slight mustardlike flavor.
corn salad
Also called lamb’s lettuce; its soft, mild-tasting leaves are primarily eaten raw, in salads.
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