Rosemary-thyme socca

All parts of the plant are edible. Right now, the leaves are tender and good raw in salads, but since they are so abundant, I’ve been cooking them. The leaves are extremely nutritious, containing vitamins A, B complex, C, as well as minerals. The leaf is also a mild potassium-sparing diuretic (it is so rich in potassium that it won’t deplete levels in the body, unlike common prescription diuretics). Both the leaf and root are great for liver and digestive function. The root can also help support healthy microbes in your gut. The roots can be dried and roasted to make a coffee substitute.
My improvised rosemary-thyme socca (a chickpea flatbread) topped with sauteed onion, garlic, and dandelion greens, garnished with coltsfoot flower (dandelion flowers are edible too, they just weren’t blooming when I made this).