Leopard Leaves

Leopard leaves are long, dark green leaves with light green spots and a bright, tart crab apple-esque flavor. They excel as a garnish for desserts, salads, cocktails, and entrees (seafood, rich meats, or foie gras).

Serve leopard leaves raw (after a brief rinse) as a garnish or salad ingredient. Their acidity is a particularly good pairing with rich foods like duck, pork, scallops (or other shellfish), bone marrow, veal sweetbreads, goat cheese or foie gras. They also pair well with seafood and rich desserts.