Thursday, February 27, 2014




The leaves of Minutina greens are slender, spiky and antler-like, hence the name “buckshorn”. The leaves grow upward in a rosette pattern, and have a crisp texture. The flavor is likened to spinach or parsley, with a more intense sweet, nutty flavor. The leaves are more flavorful before the plant flowers. 


Used as an addition to various other greens for salads, Minutina adds unique texture and flavor. The greens can also be sautéed with garlic, salt and pepper and served on its own. Stir fry in Asian dishes or use as an edible bed for meats or fish. Minutina was used in fancy jellies in America and England during Colonial times. Add to pizzas or sandwiches for a distinct flavor. 


Minutina is native to the coasts of Eurasia and Northern Africa, though it can be found growing in many places all over the globe. It was recorded in Italy in 1586 as a vegetable and was typically used in “wild green” salads. During Colonial times in America, the greens were used for medicinal purposes to treat fevers. The Italian heirloom can withstand mild frosts and grows during the winter in most temperate climates. It can be found growing along pebbly coastlines in Europe and the Mediterranean. Minutina is found growing wild in the US, Australia and New Zealand. 

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