Pour hot but not boiling water over a handful of freshly cut leaves and let steep for a few minutes, covered. Strain and drink warm, optionally sweetened with a little honey. One tablespoon of chopped leaves per cup, once or twice daily.
Finely chop fresh leaves and add them at the end of cooking to dishes, salads, eggs, or fresh cheese, to best preserve their aromatic and sulfur compounds. A few sprigs per meal, according to taste.
Crush a small quantity of fresh leaves to extract the juice, then apply directly to the affected area using a clean compress, for just a few minutes. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
It is easily found cultivated in gardens, planters, and vegetable gardens throughout Europe, as well as in herbal shops and markets in fresh or dried form.
Harvesting is preferably done in spring and summer, by cutting fresh leaves just before flowering for optimal aroma.