PLANT

Cheese grass originates from various parts of Asia and belongs to the Rubiaceae family. Fast-growing perennial climbing or creeping plant, reaching a height of about 3 metres. Plant with a characteristic smell reminiscent of cheese, given off by the leaves when broken. The generously sized leaves are green on the upper side and burgundy, like the stems, on the underside also covered in hairs: they are very decorative. The bell-shaped, white flowers develop from the leaf axil and turn pink and then purple as they oxidise.

CULTIVATION

For proper cultivation, it is recommended to be exposed in sunny locations sheltered from the wind, but it adapts well to a half-shade position. It is not afraid of low temperatures. Cheese grass can be grown either in groups in the garden or as a single specimen in pots on balconies and terraces. The soil to be used must have excellent drainage, while watering should be regular when the substrate is dry with increased frequency in the warmer months.

COLLECTION

Harvesting is done leaf by leaf, by hand or with a knife, at the juvenile stage, from spring until frost or all year round if the plant is sheltered. The leaves are eaten raw, cooked or dried.

USES IN THE KITCHEN