Leontodon crispus
Vill.
AsteraceaeLeaves
iNaturalist · cc-by-nc-nd
(с) Nicholas Turland, некоторые права защищены (CC BY-NC-ND)
(с) Nicholas Turland, некоторые права защищены (CC BY-NC-ND)
iNaturalist · cc-by-nc
(c) John P Martin, some rights reserved (CC BY-NC)
(c) John P Martin, some rights reserved (CC BY-NC)
iNaturalist · cc-by-nc
(c) John P Martin, some rights reserved (CC BY-NC)
(c) John P Martin, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Leaves
The young ring of basal leaves are used in soups and stews, typically boiled and then fried.
Where to Find It
It is a temperate plant.
Europe, Italy, Mediterranean,
Countries: Andorra, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Algeria, Estonia, Egypt, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Israel, Iceland, Italy, Lebanon, Liechtenstein, Lithuania, Luxembourg, Latvia, Libya, Morocco, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Russia, Sweden, Slovenia, Slovakia, San Marino, Syria, Tunisia, Turkey, Ukraine
How to Identify
A temperate herb in the daisy family with edible leaves.
Notes
The name is ambiguous.
Names & Synonyms
Apargia crispa (Vill.) Willd.Crepis nudicaulis L.and others
References (1)
- Pieroni, A., et al, 2005, Food for two seasons: Culinary uses of non-cultivated local vegetables and mushrooms in a south Italian village. International Journal of Food Sciences and Nutrition, 56(4): 245-272
