Valerianella

One of the most delicate wild salad leaves, this plant is now widely cultivated. It is used largely in modern cuisine to decorate various dishes and is usually eaten raw on its own or as part of a green salad. The little bushy leaves are extremely tender and delicate. I prefer to eat it dressed with extra-virgin olive oil and a little lemon juice. As with all their salads, Italians like to dress valerianella at the table, damaging the delicate leaves with the acidity of the lemon or vinegar.