My passion for cooking definitely stems from my love for the land and its magnificent bounty. Having a vegetable garden and a few fruit trees has always been a way of life, passed down from my maternal grandparents to my parents, and finally to me.
Both my mom and dad are experts in identifying herbs, plants, and wildflowers that we gather every year for various uses.
Where I grew up, every spring the meadows explode with flowers and herbs that are not only delicious but also beneficial for our body and mind. They all have detoxifying, diuretic, calming, and toning properties. Nettles, silene, mallow, primroses, borage, and cleavers are delightful in risottos, soups, or omelets. My favorite recipe is definitely
Minestra di Verzuli (Silene Soup). It’s a simple recipe, but the gentle and delicate flavor of silene elevates it to a true gourmet dish.
Chicory, simply boiled and enjoyed as a side vegetable, or sautéed following the Roman tradition with garlic, oil, and chili pepper, becomes the perfect accompaniment to eggs or even to fill a sandwich for a true taste of spring.
Every summer in the mountains, my husband and I enjoy walking through the woods to collect some mushrooms and wild herbs, which we use to prepare traditional mountain liqueurs.
In autumn, my dad and I head to the woods to gather mushrooms and chestnuts for those first cozy evenings by the fire.
When I moved to California, it was a delightful surprise to discover how many species of herbs, plants, and flowers we have in common.
A few weeks ago, I went on a beautiful hike in the Santa Cruz Mountains to learn about the mushrooms that can be found between December and January. The guide who accompanied me on this wonderful excursion was incredibly knowledgeable and helpful.
Discovering new species and their properties was truly fascinating.
Dandelions and nettles were not hard to find all around the Bay Area.
In two weeks, I have another foraging trip planned with an expert to discover more incredible edible wild species.
Note for Readers:Â For anyone reading this article, I want to remind you that foraging is a practice that must always respect nature:
Only collect what you know.
Always gather small quantities without uprooting or damaging the plant.
Do not take all the flowers or buds from a single plant.
For your safety, before consuming any wild plant, herb, or flower, be sure of its identity. Some plants are poisonous and can be lethal. Always exercise caution or rely on experts to learn how to recognize them.
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