They started in the 80's in San Francisco, United States.
States as a side dish in restaurant dishes and continued to be
to this day all over the world. But the reason they became famous
was not the vitamins but their very intense flavours. There's a lot of
diversity to suit every taste, from a cool broccoli flavor to
and from small rocket leaves to large crunchy mustard leaves.
sunflower leaves
This vast collection of fragrances and textures became an obsession for
many chefs, in restaurants and beyond, to create new dishes.
The choices are many. Pasta, omelettes, veloute soups,
carbonara or something simpler like salads or sandwiches giving a
a distinctive color in both appearance and taste. Usually
consumed raw to preserve all the nutrients
ingredients
