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Hi Fermi - I think it must be Seseli gummiferum; very distinctive for its almost succulent blue-grey leaves and thick stem (the unkind might liken it to a cabbage!).
Hey! don't knock cabbage Tim, a jolly good vegetable raw or cooked. It's just that so many people murder it. Try gently stir-fried, with a dash of salt and pepper, butter and honey. (I'd better trot off to the Cooks' Corner. )
Or gently stir-fried with either fennel or onion seeds. Or simply steamed and splashed with Lea & Perrins Worcestershire Sauce (accept no substitutes!).Where's the Cooks Corner?
Here : http://www.srgc.net/forum/index.php?topic=3774.0
The blue sky is beautiful all right but on our TV news here in NZ, we've seen terryfying pictures this summer when the skies over Victoria and NSW have been scarlet and blood red with flames. I hope Fermi that you and Will and all the others I know will be spared these shocking events this year.