Dandelion, blowball, lion’s-tooth, cankerwort: Taraxacum officinale Botanists call it Taraxacum officinale, but has a lot of common names because, though considered a weed by many gardeners and lawn owners, this humble plant has several culinary and medicinal uses. Every single
Robinia pseudoacacia or Black locust tree Black locust flowers are delicious, sweet and aromatic. Black locust tree is, for us europeans, an invasive species (native to United States, imported back in 1600), naturalized now in many parts of Europe. I
Common Hogweed Hogweed is undoubtedly a worthwhile edible wild plant: it’s delicious and tastes vaguely like celery, its perfume reminds me carrot leaves, but has a distinctive, delicate flavour. Hogweed has a taste like nothing else. Botanists call it Heracleum sphondylium,
Hop shoots & risotto Hop shoots have a unique taste, gentle and slightly bitter. Botanists call it Humulus lupulus, but in Italy it has a lot of different names, from one place to another: Lavartis, Luvertin, Bruscandoli, bruscandoi, Verdiscio… names
How many wonderful nettles (Urtica dioica)! I have taken as much as I don’t know what to do with it. I will take the experimental way, then. A stop by the butcher and a small talk with my friend Corina,
I always loved nettle omelette, a childhood memory that in easter times tasted like spring in the countryside. But the idea to wrap it up in a crispy puff pastry is a recent gift that Patrizia gave me. Really a
My sourdough has to be refreshed, I want to bake some muffins but my fridge is empty…no milk, no eggs, no butter (except the ones spoiled long ago). But I’m not easily discouraged… Here’s the result! Not bad at all,
Each summer I make at least two jars of this delicious syrup, to fight winter coughs and sore throats. But why stop at ailments care? Its perfume reminds of warm summer days and its flavour is delicate and complex…absolutely unique!
I usually make these meatballs when I throw a party or a wild edibles tasting, and keep some for myself in the freezer for my quick meals. They’re the easiest way to approach weeds for beginners, who are not used
I love this deep purple, round, fruity, rich liqueur that remotely reminds me a tawny Port wine. First time I made it was some years ago, when I was planning for DIY Christmas gifts. From then to now my production
I love these tartlets, they are smooth and their taste is and sweet and juicy at the same time..i need to make some other to tell you more…they’re just finished a few hours ago. I hope yuo’ll enjoy them! Ingredients
