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Rumex japonicus (perennial, cooked as a vegetable or added to soups. The leaves can also be dried for later use)

Rumex japonicus (perennial, cooked as a vegetable or added to soups.

Satureja montana Winter Savory (evergreen shrub, raw as garnish to salad, or cooked as flavouring soups or stews, herbal tea)

Satureja montana Winter Savory (evergreen shrub, raw as garnish to salad, or cooked as flavouring soups or stews, herbal tea)

Viola acuminata  (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb,  thickening soup, herbal tea)

Viola acuminata (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb, thickening soup, herbal tea)

Viola obtusa  (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb,  thickening soup, herbal tea)

Viola patrinii China violet (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb, thickening soup, herbal tea)

Viola japonica Japanese violet (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb,  thickening soup, herbal tea)

Viola japonica Japanese violet (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb, thickening soup, herbal tea)

Tanacetum balsamita Alecost, Costmary (perennial, raw  in salad (added sparingly) or as a flavouring in soups, beer).

An oldfashioned perennial herb, costmary is appreciated for its long, feathery leaves and mintlike aroma. Tiny yellow or white blooms appear in late summer. This article includes information on caring for a costmary herb plant and its uses.

north american wild plant - Google Search

Salicornia europaea Glasswort (annual,Young stems - raw or cooked as a potherb, added to soups; The young shoots can be pickled after first boiling them in their own salted water)

Spinacia oleracea Spinach.     EDIBLE DYES ... from plants!

Spinacia oleracea Spinach (annual, raw in salad or cooked)

Viola pinnata (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb,  thickening soup, herbal tea)

Viola pinnata (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb, thickening soup, herbal tea)

Viola langsdorffii Alaska Violet. Aleutian violet (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb,  thickening soup, herbal tea)

Aleutian violet (perennial, Vegetable (young leaves and flower buds) - eaten raw or cooked, garnish herb, thickening soup, herbal tea)

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