Anchusa officinalis L.

Taprooted, spreading-hirsute perennial 3–8 dm, often several-stemmed; lower lvs oblanceolate, petiolate, mostly 6–20 cm (petiole included) × 1–1.5 cm, the others gradually reduced, becoming sessile and more lanceolate; bracts lanceolate or lance-triangular; cal 5–7 mm at anthesis, scarcely longer in fr, the lanceolate or narrowly triangular lobes about equaling or a little longer than the tube; cor-tube 6–11 mm, the limb 6–11 mm wide; stamens inserted in the upper part of the tube; nutlets ± rugose and tuberculate, oblique, 2 mm high and 3–4 mm long, the tip directed inward; 2n=16. Native of the Mediterranean region, now found as an occasional weed in much of our range.

Roadsides, pastures and waste ground, preferring warmer areas. Weedy places, kitchen gardens near roadsides, field edges, exposed cliffs in forests and steppe zones.

The boiled leaves are used as a substitute for cabbage. The young shoots are eaten in soup and salad. A conserve is made out of the flowers. They are also used as a vegetable. The roots have been used as a red food colouring.

The plant can be grown by division or root cuttings.