Selling period
January to April

Product description
A native of the Mediterranean regions, possibly derived from the thistle, it has a straight stalk, branchy, with lobed, spiky leaves. It is eaten raw or cooked and is preserved in oil or vinegar.

Main varieties
Violetto di Palermo
Verde di Palermo (with thorns)
Violetto of the Sardinian variety
Violetto Francesino