The Dandelion
Dandelion, also known as ‘dandelion’ or ‘dandelion,’ is a herb that grows wild in many meadows and is edible in all its parts. Caution. Dandelion is also a weed because its roots are reborn every spring and the seeds generated by its flowers easily spread to nearby areas.
The more tender leaves and newly bloomed flowers can be used fresh in salads. However, it is recommended to consume the various parts cooked, boiled or sautéed. The unsprouted buds of Dandelion are edible and are characterized by a bitter, wild flavor.
You should know that the Dandelion root is edible: it is usually harvested in November by digging it deep. It is a little treat to be eaten either raw, resembling a radish, or dried to make an infusion often used as an excellent substitute for coffee.
The Nettle
This seedling is very common and well known. Nettle is readily available; it can be found in all vegetable gardens, in meadows, behind low walls and in areas that are always sunlit. It blooms near summer. In its characteristics it is very similar to spinach, even in flavor. It is characterized by a high vitamin C and iron content: it is easily combined cooked, especially in risottos, soups, omelets, with gnocchi and as a filling in ravioli.
La Margherita Pratolina
In the home garden these tiny flowers grow profusely, often creating a uniform, all-white “carpet” effect. Of daisy daisy, the tenderest leaves, picked before flowering, are used in salads or soups. Daisy daisy stimulates diuresis and has a detoxifying and depurative action. Even better when eaten with other field herbs!
For those curious to try these wild herbs, here is a really easy recipe to make!
Croutons with herbs
Ingredients:
- 1 baguette
- 400 g of chard
- 250 g of buffalo mozzarella cheese
- 40 g of roasted hazelnuts
- extra virgin olive oil
- halls
Preparation
Clean the herbs and boil them with only the water from washing for about 10 minutes in a covered pot. Then drain them and once warm squeeze and chop them. Finally, season them with the finely chopped hazelnuts, a pinch of salt and a drizzle of oil.
Cut the baguette into half-inch-thick slices and toast them in the oven or on a grill until golden brown on both sides.
Distribute the croutons on plates, cover them with a layer of herbette and then with the mozzarella slices,drizzle with oil and serve hot.
(source: Cucina Naturale)
