Stinging nettle it’s the queen of all the wild edibles: easy to find in great quantites, easy to pick, impossible to be mistaken with poisonous species and very easy to preserve in winter. The plant has a long history of
I can’t remember exactly when, but one day somebody asked me: “did you ever try to use green wild edibles to make cakes?”. Not, but that’s an idea! … Here the starting point of a new experimental project. So far
Manfrigole is a traditional dish from Valtellina, northern Italy. They are a kind of buckwheat crespelle (crêpes), with a cheese and bresaola filling, or local seasonal ingredients. It was originally made in order to use the stale bread, because in
The salad burnet is one of the many underrated wild edibles. Called also small burnet, it has a fresh and surprising taste, similar to cucumber.
Whatever you call it, Lamb’s Quarters, Goosefoot, Pigweed or Fat-hen, is a common annual weed traditionally used for cooking in many countries. It’s easy to recognize and it has a delicate flavor. Cooked like spinach goes well with any dish.
This easy recipe is the first that comes to my mind, full of childhood memories, when I hear the sweet scent of black locust in spring. Crispy flowers, fragrant and sweet, with a slight aftertaste of fresh-cut grass. The ingredients
Bladder campion is one of the most appreciated and widely used wild edible in Italy and in the Mediterranean region. It’s easy to identify and the young shoots have a delicate flavour that pairs well with almost every other ingredient.
Hop or hops is a perennial climbing vine native to the Northern Hemisphere. It’s one of the most delicious spring shoot for the passionate foragers. Female “flowers” (Cones) are used in beer making. Hops are dioecious (male and female plants).
Horn of Plenty Mushrooms (Craterellus cornucopioides) For a forager autumn is the time of mushrooms: forest has been generous in the last few days and, to my surprise, I stumbled across a wide spot of Horn of Plenty mushroom (Craterellus
Heracleum shondylium is a perennial herbaceous plant, very common, known as hogweed, common hogweed or cow parsnip. Hogweed is probably one of these plants you don’t think of as being edible. I stepped into it only last year and since
Good King Henry and Lamb’s quarters Botanists call them Chenopodium bonus-henricus and Chenopodium album, but common names include Good-King-Henry, Poor-man’s Asparagus, Perennial Goosefoot, Lincolnshire Spinach, Markery, English mercury, Mercury goosefoot, and Lamb’s quarters, Melde, White goosefoot, Fat-hen and Pigweed. The
Elderflower scent (Sambucus nigra) Elder tree is still in bloom and, from my “forager” point of view, its scent causes me a salivation response, like Pavlov’s dogs. Pavlov’s dogs? What’s that? The Russian scientist Ivan Pavlov showed the existence of
Pan Meino, what’s that? They are small, sweet breads made with cornmeal flour and elderflowers (Sambucus nigra). Pan Meino is a traditional recipe of Lombardy region, in the north of Italy. It was a kind of sweet shortcrust pastry made
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
Taraxacum officinale is a perennial herbaceous plant, known by the common names Dandelion, Blowball, Lion’s-tooth, Cankerwort. Dandelions are pesky weeds for gardeners, and a joy for children. It is also one of the most appreciated wild edible plants. Each one
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