Português 
English (UK) 
Description (dimensions, color, aroma, texture): Woody plant, low and very branched, forming thickets up to 50cm high, with fleshy leaves, bright green, with greenish-yellow flowers, which reach lush green in the summer, in the months of August and September, the ideal time for harvesting. It produces a tannery obtained from the leaves of the plant with a sui generis palate, with a flavor between nutmeg and eucalyptus, which accompanies fish and meat dishes.
Delimitation of the geographical area of production: Terceira Island. Azores.
Connection to the natural landscape : The natural habitat is located on the coast, below 100 m, strongly exposed to the salty sea breeze. The aerial part dies in the winter and bursts the following year.
Ingredients used: Perrexil; chives; red pepper; salt and vinegar.
Preparation: Separate the flower from the plant, leaving only the leaves to reserve. Wash the leaves, soaking them in water for some time to remove any dirt and set aside. Peel the chives and set aside; Cut the pepper into thin strips and set aside. Prepare the containers for preservation (jars). Drain the leaves of excess water, and separate them into small branches with three or four leaves each and set aside. Place the twigs inside the jars, add the spring onions and red pepper, sprinkle with a splash of coarse salt. Fill the jars with wine vinegar and close. The tannery is ready to consume when the plant reaches the olive green hue, that is, a faint green, which happens between 15 and 30 days, minimum/maximum; Remove from the container and rinse under running water.
Forms of commercialization: It is not easy to find it, marketable, in local commerce. It is mainly used as a traditional preserve, made for home consumption. Some owners of catering equipment make them for consumption in their spaces.
Product history: Almost all notes of "herbs" date back to times of less abundance and some dietary difficulties. Others, however, not so openly but more as a complement or "deception", have gained space in the framework of food on the islands. Perrexil is an endemic plant of Macaronesia and Western Europe, which is found throughout the Portuguese coast, as well as in the Azores, Madeira and Canary Islands, the Atlantic coast of Europe, the Mediterranean coast and the Black Sea. The edible leaves of this plant, rich in vitamin C, were used by navigators to prevent scurvy. Currently it is used in the composition of salads, soups, or in tannery as is customary in the islands of the Central Group of the Azores.
Other designations: "Crithmum maritimum", Funcho or Perrexil-do-Mar.
