Other names: needles, grass-to-the-range, cleft crane
Edible part: young leaves may be eaten raw in salads or cooked as a vegetable. It may very well face a drop of lemon juice or some herbs like mint and thyme. As it is difficult to collect enough to make a dish, mix them with other greens.
It was cultivated in the grassy plains as winter forage, especially for sheep. It is found in the cities of textile industry as it comes mixed with wool. Each fruit has a long tail and tapering part of the "cleft crane, and mature wound corkscrew spin to penetrate into the soil and deposit the seed.
Omelet Recipe lanyard: Makes 2 servings
15 ml / 1 tsp tablespoon butter or margarine
250 ml / 1 cup Stork leaves, washed and chopped 4 eggs
125 ml / ½ cup whole milk or cream
1 ml / ¼ c.
teaspoon salt 1 ml / ¼ c. teaspoon black pepper 4 slices bacon
, cooked and chopped (optional) Grated cheese
In a heavy skillet, melt the butter or margarine until they begin to foam. Add
Stork leaves and cook over medium heat about 5 minutes.
During cooking, beat together eggs, milk or cream, seasonings and bacon if you wish.
Pour this mixture into the pan, stir gently and let it take the omelet.
Sprinkle with grated cheese.
Serve immediately with buttered toast.
Erodium Tomato Recipe: Makes 2 servings
500 ml / 2 cups of Stork young leaves, washed and chopped
50 ml / ¼ cup water
1 small clove garlic, minced
30 ml / 2 tablespoons tablespoon olive oil 1 small box
tomato puree
Salt and pepper to taste
2 ml / ½ tsp tsp oregano Put
leaves Stork and water in a saucepan.
Bring to a boil, reduce heat and simmer for 5 minutes.
Drain and set aside.
Sauté garlic in olive oil until lightly browned. Add the
Stork, tomato paste and seasonings.
Mix well and heat.
Serve over rice or noodles.
Edible part: young leaves may be eaten raw in salads or cooked as a vegetable. It may very well face a drop of lemon juice or some herbs like mint and thyme. As it is difficult to collect enough to make a dish, mix them with other greens.
It was cultivated in the grassy plains as winter forage, especially for sheep. It is found in the cities of textile industry as it comes mixed with wool. Each fruit has a long tail and tapering part of the "cleft crane, and mature wound corkscrew spin to penetrate into the soil and deposit the seed.
Omelet Recipe lanyard: Makes 2 servings
15 ml / 1 tsp tablespoon butter or margarine
250 ml / 1 cup Stork leaves, washed and chopped 4 eggs
125 ml / ½ cup whole milk or cream
1 ml / ¼ c.
teaspoon salt 1 ml / ¼ c. teaspoon black pepper 4 slices bacon
, cooked and chopped (optional) Grated cheese
In a heavy skillet, melt the butter or margarine until they begin to foam. Add
Stork leaves and cook over medium heat about 5 minutes.
During cooking, beat together eggs, milk or cream, seasonings and bacon if you wish.
Pour this mixture into the pan, stir gently and let it take the omelet.
Sprinkle with grated cheese.
Serve immediately with buttered toast.
Erodium Tomato Recipe: Makes 2 servings
500 ml / 2 cups of Stork young leaves, washed and chopped
50 ml / ¼ cup water
1 small clove garlic, minced
30 ml / 2 tablespoons tablespoon olive oil 1 small box
tomato puree
Salt and pepper to taste
2 ml / ½ tsp tsp oregano Put
leaves Stork and water in a saucepan.
Bring to a boil, reduce heat and simmer for 5 minutes.
Drain and set aside.
Sauté garlic in olive oil until lightly browned. Add the
Stork, tomato paste and seasonings.
Mix well and heat.
Serve over rice or noodles.
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