courtesy jayirwin via flickr
Peppery, garlicy, crunchy, divine. I cut mine up and sauteed with onions and MORE garlic, then added green squash and tinned tomatoes to make a sauce. Per a friend's advice, I got rid of the bulbous bit at the end, which looked something like an artichoke heart.
They taste fresh, like a hit of spring. The feeling you'd think you'd get if you carried around mint leaves in your mouth. Adventerous and 100 percent yum.
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