In the Maghreb, they are still eaten like salsify or scorzonera, as an accompaniment to tagines, rabbit or poultry.
Finally, and above all, in Corsica, its leaves are used to surround and preserve...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.