Valerianella discoidea
Loisel.
Lesser Cornsalad
(c) Sylvain Piry, some rights reserved (CC BY-NC), uploaded by Sylvain Piry
(c) fotis-samaritakis, some rights reserved (CC BY-NC), uploaded by fotis-samaritakis
(c) Thomas Koffel, some rights reserved (CC BY), uploaded by Thomas Koffel
What to Eat
Edible parts: Leaves
The leaves of young plants are eaten with bread and salt or in soups, and occasionally in salads, though they have a bitter taste.
Where to Find It
It grows on fallow land and rocky hillslopes.
Africa, Australia, Europe, France, Greece, Italy, Mediterranean, North Africa, Portugal, Spain, Tunisia, Turkey, Türkiye,
How to Identify
A short annual herb. It is usually without hairs. The stem is simple or can be branched from the base. The leaves are narrow and spoon shaped. The middle leaves have some teeth. The upper leaves are more narrow and lobed towards the base. The bracts are oval with a thin hairy edge. The flowers are pale mauve to blue. The fruit are 1.5-2 mm long. They have calyx lobes attached. The calyx cup is hairy inside.
Notes
Also put in the family Valerianaceae.
Names & Synonyms
Djemir, Harra, Héliouat, Ibrat-n-tekouk, Khedana, Thioiunas
References (3)
- Blamey, M and Grey-Wilson, C., 2005, Wild flowers of the Mediterranean. A & C Black London. p 423
- BOUQUET,
- Lazarides, M. & Hince, B., 1993, Handbook of Economic Plants of Australia, CSIRO. p 244
