A tangy and citrusy leaf, that really brings meals to life. Best eaten raw, but can be cooked liked spinach.
Works well as part of a salad, mixed into pasta and pairs well with anything that calls for a tangy flavour.
Stir into plain pasta with olive oil, chopped fresh garlic and salt.
Finely chop with salad onions and sprinkle on the top of chicken or roasted nut dishes with salt and pepper before serving
Finely chop leaves, grate half a red onion and half a cucumber and mix with live natural yoghurt and a squeeze or two of fresh lemon juice to make a refreshing dip that pairs well with naan or pitta bread or any salted meats.