One of the richest vegetables in Greece in trace elements and vitamins. Seasonal, spring vegetable. The way we apply for its dehydration (like the fresh olive) is kept green with all its aroma and nutrients. After brief hydration in lukewarm water it is boiled to make it wonderful asparagus salad or add its rich flavor to other dishes. Its dehydrated flowers can be served as a “snack” to accompany drinks or to satisfy your hunger in the office.
