Distribution: Atlantic coast, North Sea, English Channel and Mediterranean
Colour: lime green to darkgreen
- Raw: thin, sometimes transparent
- Cooked: melt-in-the-mouth, crispy
When cooked; powerful & balanced
Rich in vitamin C (8 times more than oranges), vitamin A, calcium, chlorophyl, iron (twice as much as wheat germ), magnesium (10 times more than wheat germ). It is also high in protein and low in fat and iodine.
How to eat it: in salads, with other raw vegetables, fried, sliced into a sauce, soup, pie, etc.