Verdolagas (Noun)
Meaning
Weedy trailing mat-forming herb with bright yellow flowers cultivated for its edible mildly acid leaves eaten raw or cooked especially in Indian and Greek and Middle Eastern cuisine; cosmopolitan.
Classification
Nouns denoting plants.
Examples
- Fresh verdolagas leaves make a delicious addition to Greek salads like spanakopita or a simple dinner side dish stir-fry.
- Verdolajas leaves can be sautéed in olive oil and garlic as a side dish to accompany grilled meats or vegetables in Indian cuisine.
- Raw verdolajes leaves are also commonly used as a tangy and refreshing substitute for parsley or cilantro in Middle Eastern dips such as hummus.
- Steamed verdolajas leaves can be served with a tangy yoghurt-based raita in a manner similar to the popular North Indian dish saag paneer.
- Boiled or steamed verdolajas leaves can be also used in salads and other side dishes in many parts of the world where its leafy, non bitter character are of special demand and appreciative food traditions worldwide are fully deserving.