This succulent, almost clover-like herb has richly aromatic dark green leaves with reddish-tainted, juicy stems. Delightfully crunchy and fresh tasting, the entire plant can be used, the stems being the most succulent. They have a mild, slightly sour and uniquely tangy flavor.
Traditionally thought of as an appetite enhancer, raw Verdolagas is exquisite in fresh salads, paired with chopped onion, cherry tomatoes, olive oil and a good balsamic vinegar. Sauté in olive oil and garlic and pair with mashed baby Dutch Yellow™ Potatoes. Excellent when used in soups and stews. Briefly steam and toss with butter and pasta and a pinch of crushed red pepper. Perk up an omelet with its tang. May be dried and pickled for later use.