Provenance : France, Spain, Bulgaria

Season : From April to June

Habitat : grows in circles or in lines in fields, in bushes, on the edges of woods.

Savour : mild and pleasant, reminding one of fresh flour.

Cooking tips :

The Saint Georges is very fragrant and a small quantity is enough to flavour a dish. (about 50g per head)

It can be eaten cooked in parsley and garlic, in cream as a garnishing for white meats (porc, poultry, veal) and seasons them well. With nobler products, such as asparagus, salmon, crayfish which bring out its fine flavour.

The Saint Georges can be added to omelettes and is also used for making sauces.