Also called dandelion, it is formed by a rosette of toothed leaves crushed on the ground and by yellow flowers. From this plant you eat everything: the root (cooked), the leaves (raw or cooked) and the flowers
Fun fact: in the past it was believed that wearing a necklace made of dandelion root improved serenity
Properties: it is a general tonic and promotes appetite, has diuretic and purifying properties
Harvest period: late autumn - winter.
It has toothed heart-shaped leaves and small white flowers with four cross-shaped petals. It is also recognizable by the strong enough smell of garlic it releases. This species does not fear frost and its tender leaves are available during the cold months and until flowering
Properties: rich in vitamin A and C, stimulates diuresis and metabolism
Harvest period: April-May
Spontaneous grass with erect stems that produce opposite leaves and white flowers with five petals with a swollen calyx. Known since ancient times, they consume both leaves and florets
Fun fact: if they clench them between their fingers they squeak
Properties: contain Vitamin C, mineral salts and phenols
Harvest period: from September to spring
Common bramble whose fruits are commonly called blackberries. The fruits harvested in late summer can be consumed like this or transformed into excellent jams. You can also use the leaves and flowers to make infusions and decoctions to treat sore throats and to strengthen the gums.
Properties: blackberries are rich in Vitamin C and Vitamin A and iron, leaves are astringent Harvest period: August-September
It is a spontaneous shrub with numerous white flowers that produces round fruits called prunules. Has diuretic and purifying properties
Fun fact: in ancient times it was thought that those who possessed one rich in thorns were protected from fire, lightning and disease.
Properties: Sprouts contain Vitamin C, tannins and organic acids
Harvest period: autumn
Plant with leaves with stinging hairs, with ovate-lanceolate serrated leaves. Despite its strongly stinging action, the new soft jets can be used in the kitchen after cooking.
Warning: to collect the nettle you must wear gloves to protect yourself from stinging hairs
Properties: rich in food and medicinal properties known since ancient times
Harvest period: Spring
The dialectal name Fons dèl sangh or sanguani refers to the red-orange colour of the hat, the gills and the stem.
Harvest: from summer to autumn
The dialectal name Legorsèle is due to the fleshy colour like that of the mantle of the hare (legor)
Harvest: from late summer to late autumn.
The dialectal name Galüsi recalls the yellow colour of the crest of the young roosters, also approaching the Italian "gallinaccio".
Harvest: from summer to autumn.
The dialectal name Ciodèi is due to the "nail" shape that the specimens take in the first phase of development.
Harvest: autumn.
The dialect name Spongiöle carbunere refers to the brown-olivast colour of the hat. Infrequent.
Harvest: spring.
Harvesting wild herbs can be dangerous. Don't pick herbs you don't know or ask an expert herbalist for advice.
Ingredients
1 handful of alliaria leaves, 2 eggs, extra virgin olive oil, 1 tablespoon vinegar, anchovy paste (optional).
Preparation
Blend the leaves of alliaria with the boiled eggs and as much oil as you need to obtain a fluid sauce but not too much. Enrich the flavor with vinegar and, if you like, with some anchovy paste. This sauce is excellent on boiled fish but also on salad.
Preparation
Boil the stemless dandelion flowers in plenty of water for an hour. Filter the liquid and boil it again with the zest of a lemon (better if organic) and sugar. As soon as it reaches the consistency of a syrup, turn off the heat and let it cool.
Ingredients
1 kg of blackberries, 500 gr of sugar, the juice of a lemon.
Preparation
Leave overnight to macerate the blackberries with sugar and lemon juice in the fridge. Bring to a boil and cook over low heat to the desired consistency. If you want a velvety jam you have to pass it all to the vegetable passerby about halfway through cooking.
Ingredients
300 grams of marjoram, 300 grams of sugar, 200 ml of water.
Preparation
Put everything in a saucepan on medium heat and let it boil for about 20 minutes. After that, pour in warm. Once cold, put it in the refrigerator and it is ready. For longer storage, sterilize the jars for about 30 minutes covered with boiling water.
Ingredients
360 grams of rice, 250 grams of strigoli, onion, vegetable or meat broth, 1/2 glass of wine, butter and cheese to cream, salt and pepper.
Preparation
Melt the butter and fry with the onion. Add the strigoli and fry everything. Add the rice and toast, then blend with the wine. Add the broth until cooked (it will take about 15 minutes). Finally, stir in butter and cheese.
Preparation
Boil the nettles for 10 minutes in salt water. Drain, squeeze and chop. Boil the potatoes, mash them and add them to the nettles. Mix everything with an egg and parmesan, season with salt and pepper. Form the floured balls and fry them in hot oil or bake them with a drizzle of oil until golden brown.
Go to the nearest mycological inspectorates to check that the mushrooms collected are edible.
Salò
Viale Landi 5 – Tel. 030 38 39 800
Opening hours: Monday to Friday, all year round, by appointment only.
Brescia
Viale Duca degli Abruzzi 15 – main entrance – Tel. 030 38 39 702
Opening hours from July to November: Monday from 09:00 to 11:00; Thursday from 14:00 to 16:00; free access.