always,,it,since childhood,,it,They are attracted to flowers and native plants with healing properties,,it,A real natural pharmacy that requires respect,,it,but above all knowledge,,it,I remember when in the countryside in Treviso,,it,I had fun to follow my aunt in the collection of herbs and roots found in fields,,it,Teachings handed down from generation to generation,,it,always useful for Household preparations and remedies,,it,I must admit I was a little tasting,,it, fin da bambina, sono attratta da fiori e piante spontanee dalle proprietà curative. Una vera farmacia naturale che richiede rispetto, ma soprattutto conoscenza. Ricordo quando in campagna a Treviso, during the summer holidays, mi divertivo a seguire mia zia nella raccolta di erbe e radici trovate nei campi. Insegnamenti tramandati di generazione in generazione, utili per rimedi casalinghi e preparazioni culinarie. Devo ammettere che all’assaggio ero un po’ hesitant, ma talmente curiosa che la voglia di provare nuovi sapori, ogni volta prendeva il sopravvento. Crescendo le cose non sono cambiate, or better, forse il luogo in cui ho vissuto, purtroppo non sempre favorevole alla scoperta di erbe virtuose. Despite this, ogni qual volta che ne ho l’occasione, approfitto per unirmi al seguito di chi ha trasformato questa passione, in una vera e propria professione.

Questo per dire che non ci si inventa esperti di piante spontanee. Serve esperienza e conoscenza, per non rischiare di incappare in erbe il cui l’utilizzo maldestro, non sempre apporta benefici al nostro organismo. For example, credo che molti non sappiano che un infuso di camomilla, conosciuta per il suo effetto tranquillante, lo è solo se lasciata in infusione per non più di tre minuti. In caso contrario, l’effetto è eccitante e non rilassante. Riconoscere le piante selvatiche – presenti in ogni stagione – e saperle usare in cucina, oltre che appagante, è un modo per avvicinarsi alla natura traendo da essa i suoi benefici. Per gli autodidatti, sono molte le pubblicazioni che aiutano a conoscere le piante spontanee. Volete mettere però il piacere di vivere questo mondo vegetale meno conosciuto con una bella passeggiata nei boschi? Per esperienza sul ‘campo’, posso dirvi che non c’è paragone!

In my last journey made with botanical Mara Marsegaglia, la mia esperta di erbe selvatiche, mi sono divertita a raccogliere piante e fiori che con piacere ho utilizzato in cucina. Eccone alcune.

Parietaria

• The parietaria è chiamata anche erba vetriola per l’uso che un tempo se ne faceva per pulire i vetri. Ha note proprietà diuretiche e depurative. In cucina si consuma cotta.

Violetta

• Che bel colore che ha la violetta! Fiorisce all’inizio della primavera e viene utilizzata principalmente per decorare i piatti.

Hop

• I germogli primaverili del luppolo, grazie al sapore delicato, sono un ottimo ingrediente nei risotti e nelle frittate. Nel Veneto sono noti con il nome di bruscandoli.

Pisello selvatico

• The pisello selvatico fiorisce da marzo a maggio. In cucina vengono usati i semi contenuti nei baccelli.

Farinaccio

• The farinaccio, ricco di sali minerali e di vitamine A, B e C, prende il nome dal leggero strato di polvere bianca – simile a farina – present on the leaves. Good simply boiled and seasoned with oil and salt.

Ortica

• The’ortica, la regina delle erbe spontanee! Ricca di ferro, ha proprietà diuretiche e disintossicanti. In cucina è utilizzata in molte preparazioni tra cui risotti, minestre e frittate.

Primula

• The primula, il fiore della primavera! Gradevole il suo infuso dalle proprietà rilassanti. I fiori vengono utilizzati anche nei risotti, nelle minestre e per decorare i piatti.

Fiori di Sambuco

• I fiori di sambuco, raccolti in primavera, hanno proprietà diuretiche, digestive e antinfluenzali. In cucina sono molti gli impieghi. Personalmente l’utilizzo che preferisco è quello per la preparazione dei fiori fritti in pastella. Deliziosi!

Concludo con un piatto preparato con una delle piante che ho raccolto. Un semplice sugo casalingo fatto con scalogno ammorbidito nel burro e farinaccio precedentemente scottato. Very good!

Tagliatelle di farro e farinaccio

Per info/corsi in Brianza – Mara Marsegaglia, expert on plants and wild herbs: marsemara@hotmail.com

Per chi ama i liquori alle erbe.

Conoscete la Verbena Odorosa? Mi sto riferendo ad una pianta chiamata anche Erba Luigia, Erba Limonaria o Erba Cedrina, dalle foglie profumate e dalle tante virtù terapeutiche.

Il suo olio essenziale, in fact, è utile per i disturbi di origine nervosa e per tutti quei malesseri legati alla stanchezza psicofisica. Ottimi motivi per tenerla a portata di mano in giardino o sul balcone.

Se poi come me, amate i liquori alle erbe, potrete utilizzare le sue foglie per preparare facilmente un piacevole elisir profumato dal color verde brillante.

– Far macerare in mezzo litro di alcool etilico a 95° una manciata di foglie.

– Lasciare riposare il composto al fresco e al buio per 15 days.

– Agitare la soluzione più volte al giorno per far si che le foglie siano sempre immerse nell’alcool.

– Una volta passato il tempo, filtrare e aggiungere uno sciroppo dolce che preparerete facendo bollire mezzo litro d’acqua con 300 grammi di zucchero.

– Lasciare nuovamente riposare il composto al fresco per un mese, and, una volta pronto, servire ben freddo.

Mi saprete dire… 😉

In the photo of the head of dandelion root, dried.

These are the last days of August in which many will remember. To tell you the truth often looking at the sky here in the north it seemed to me almost fall. A special atmosphere ideal for my walks in the woods. With all this rain then, some will think that I began to look for mushrooms, but no! I'm going in search of the roots for my potions. 😉

It's a little 'witch? Ma nooo, joke, the truth is that I like to walk and enjoy the peace and energy that conveys the nature, but most of all I like to collect wild herbs and roots from medicinal properties. I'm no expert, but only very passionate about natural therapies. There are people who make it a cult, I will do a philosophy of life, firmly believe that nature provides free defenses necessary to protect our health.

Today I want to talk about the Tarassaco, dal Greek Taraxakos, which translated means healing. A wild plant that is extremely adaptable with many properties, known as dandelion for its toothed leaves. E 'especially appreciated for its leaves rich in vitamins that are harvested in the spring and that are used for salads therapeutic. Also, due to its diuretic properties, is a valuable aid against a nasty disorder that affects women: the tremendous water retention.

Let's move on to the root. I want to talk? I'd say yes, seen that most of the properties disintossicanti e depurative sono concentrate proprio li. The root of the dandelion in fact, that few know and use, he uses very interesting. It is harvested in the autumn months and, once cut into pieces and dried, can be used to purifying decoctions.

It tostata, can be used for a good substitute for coffee, while, facendone macerate 50 Article. in half a liter of white wine for a week, allows to obtain an interesting digestive wine.

To sum up ...

• The dandelion is a good source of iron, potassium, calcium and beta-carotene.
• It 'an excellent diuretic and depurative.
• Facilitates the digestive function.

In cucina:

• The leaves can be eaten raw in salads or sautéed with garlic and extra virgin olive oil.
• They are also excellent in soups and omelets.
• The radice, not yet known as he deserves, is great simply boiled and served with a good extra virgin olive oil.

The Dandelion or Dandelion

Sources: Wild Plants of R. Chiej Gamacchi - Foods that are good foods that are bad for Tom Sanders, professor of nutrition and dietetics at King's College, University of London - The oldest herbarium of Joy Stefania Romagnoli and Jars.

He collects them, and I pick him, or better, his stories! 🙂

Today we speak of Silene and Hops. Pronti your!

A few days ago I saw the photographs of the harvest Splendor made for turning fields into her beautiful Austria. Being both passionate about herbs every opportunity we can to talk and to eat them ...! 😉 Con la bella stagione poi, walk through the woods is good and useful. Besides do well to physical, walking is good for the heart, the mind, and the wallet ...!

Cynthia: Splendor, hello! I saw that you went to passeggiar for fields Lobau, but where there is?

Splendor: Ah ah ah, hello Cinzia! The area of ​​Lobau is a Nature Park linked to the Danube, beautiful area with unspoilt nature.

Cynthia: How beautiful! And tell me, what you have collected?

Splendor: Aow I'm telling you. Today I picked up a little’ campion and a little’ Hop. In Italy the Silene is also known by yourmine of stridoli, Sgrigiui or in our dialect of Mantua. (For those who do not know me and we both Fausto land of Mantua). The Hops instead is known by many with the term bruscandolo.

Cynthia: I is watering just looking at them! With Maand prepari?

Splendor: In addition to eating them as such as it does with spinach, both the silene that hops are great ingredients for risotto and frittatas.

Cynthia: Splendor, can you give me some advice on where to go to pick them up…

Splendor: Cynthia, I would say that you can go to any place of the country clean and healthy. The Silene find it even in the mountains. The Hops it is present in all ripe to ditch in northern Italy. But be careful, when the silene goes to flower the leaves of the leg become leathery and are no longer good.

Cynthia: Interesting! Sai, Now that I think about it, I remember that not long ago my aunt Nadia has collected just bruscandoli of my Lorenzaga of Motta di Livenza in Treviso. Knowing how much I like the herbs of the field, that night has seen fit to cook a delicious omelet making!

Add lastly, but not least, that both the Silene that Hops are herbs from calming and relaxing properties. A tea made from these herbs promotes sleep, e tranquility. 😉

Una chiacchierata a tre.

Cynthia Tosini: A rieccomi! Ciao Giustino, ciao Fausto! Today it is back to talk about herbs ... and then you are questioned! Walking in the pasture with the producers of Fontina, we chatted of this plant that they use (leaves and flowers) throughout! But I say all! For inflammations, the dermatiti, against colds, for digestive problems, e chi ne ha, più ne metta! In short, we want to talk! Daiii, when you have finished spalmarvi suntan lotion and sunbathing, to read up on that today we talk about herbal medicines! By the way I am attaching a picture of the plant that I have personally 2000 meters, is called The imperial (Peucedanum ostruthium) o Agrù dialect in the Aosta Valley.

Justin Catalano: But what creams!! What are you doing sfotti? 😉 Incominciamo col dire che l’Imperatoria… is also found at lower altitudes, e al sud.

Fausto Delegà: I know the Imperatoria, already named a program! I tasted in France liquor frataioli based on this like Angelica. Certain aromatic oils of its rhizomes are many. I know that in Switzerland they use the leaves and rhizomes for flavoring cheese.

Cynthia Tosini: Fausto Will not Believe… As he spoke with the manufacturer of Fontina, on the uses of this plant, all of a sudden I said: "But put it in the fontina, us?!"It will begin to do so… We will fontina therapeutic!

Justin Catalano: This thing I'm interested in and not a little!

Fausto Delegà: Beautiful news of the future fontina… Healing, ah ah 🙂

Cynthia Tosini: An old farmer told me Valdostano, that both the leaves and the rhizome dell'Imperatoria, are used for therapeutic purposes for generations. Therefore, he still makes them dry in the shade, then puts them in a breathable box, and then use them throughout the year for various skin inflammations. Boil the dried extract, which then puts it in a cloth closed using it mo 'swab with the remaining liquid. Buffered on the injured party seems miraculous ... indeed it is!

La natura… cura! 😉

I'm a woman of many passions is known fact ... One of these is for medicinal plants, le erbe spontanee, and Natural Remedies. As soon as I hear about it is as if an antenna on my head to get up to pick up the signal.

The abuse of drugs is now under the eyes of all.  And 'custom queuing not the grocery store ... but in pharmacy! Mah! 🙁 Dobbiamo fare un passo indietro, and return to the old system once, where possible of course.

I recently path 400 km to listen to a doctor in a castle in Piedmont. Together they discussed the nature, of biological… concept sometimes abused and not always actually practiced, e di rimedi naturali. Ma è stato il nome, and above all the properties of a plant to capture my attention: the Stevia Rabaudiana. Do you know? Tell the truth, however,! 😉 I've known this day. Next, home, I began to search for information, and to my amazement I discovered that many like me, did not know her at all… experts and non-experts. I was determined, and I strongly believe that someone would write it as it should be. L’amico Justin Catalano accepted my request…

Dolce Stevia ... the green revolution!

Justin Catalano

Personally, I never believed in conspiracies in the food even though many times I have found in practice that existed. That of Stevia Rabaudiana, and not because I say so, But it seems to be right according to many. But how would her friend Cynthia Tosini we start from the ground up!

The Stevia rebaudiana is a perennial plant native to the border area between Paraguay and Brazil. In full development reaches 80 inches tall. The particularity of this cute and evergreen shrub, is that it has the power to sweeten, and who has worked from the South American populations have always. Many of you will say that in nature many other plants have such power. True.

You should know, however, that studies carried out by this plant you can use both in the form of fresh leaves and dry. Once chopped their sweetening power is 20/30 times higher than that of the same amount of sugar. This power becomes 200/300 times greater if you use an extract, that if concentrated in water, lo è ben 70 times more!

Great sweetening power. Interesting but nothing new here either except that is natural unlike other substances commercially. But it does not end here ... I would say that here comes the fun.

Here's what they found the studies carried out:

• It contains no calories and therefore it is excellent in diets without having to renounce sweeten.
• It does not alter the levels of sugar in the blood and is therefore suitable for diabetics.
• Inhibits the formation of dental plaque and caries and therefore can be used in these toothpastes
• Reduces cholesterol levels.
• And also, can be worked in the kitchen, in cosmesi, is antibacterial, antifungina,  increases antioxidant defenses protecting vessels and the cardiovascular system, heals dermatitis and eczema ... in short, a miracle of nature!!

But where is it you ask ...? Until a few months ago was banned in Europe (Excluding Switzerland!). Why…? He was suspected of being carcinogenic.

The strange thing is that this plant endeavors throughout South America (even in Brazil folk medicine as a remedy for diabetes), in Mexico, in Canada and the U.S., throughout Southeast Asia also coming to be the sweetener of some well-known beverage with bubbles in Japan, e in Israele.

In short lacked only we Europeans call ... why do not you know. Perhaps we are more cautious than others and the things we get there after a few millennia of experimentation!!

Now I do not know if we can talk about conspiracy, but the fact is that since it was permissible to use extras are the first packets of this miracle, and plants grow on your balcony ... It, because each of us could coltivarsela dolcificarsi and what they wantSin ... that there are not so easily on the market. Only known sites online someone is.

Strange coincidences… What is certain is that if each of us could end up on their balcony coltivarsela a large market that is refined sugar ... and begin the first real big green revolution!

Sono una chiacchierona bramosa di sapere, ormai è risaputo. Oggi i miei ospiti sono Justin Catalano and Fausto Delegà.

Ciak si gira,  o meglio… si legge!

• Cynthia Tosini: Buonasera Giustino, buonasera Fausto. Volevo chiedere ad entrambi qualche informazione sul Timo limone?

Justin Catalano: Buonasera Cinzia e buonasera Fausto. Devo ammettere che l’essere affiancato a Fausto Delegà per le erbe spontanee mi crea non pochi imbarazzi, poiché la mia è una conoscenza molto contadina, e limitata alle erbe che crescono nella mia terra, and that, soprattutto si consumavano a casa di mia nonna.
Premesso ciò, e in sua aggiunta preciso che la mia abilità nell’accertarmi, il più delle volte, è molto vicina a quella di una capra (tocco e se ho fegato assaggio…) 🙂
Il timo limone lo conosco, ma da noi a Caserta si usa più il Timo serpillo… Sei curiosa eh? Ti dico solo una parola magica, e forse ti tiro fuori una cosa che ti piace… CONCIATO ROMANO.

• Cynthia Tosini: Sono curiosissimaaa!! Timo serpillo? Cos’è? It… Conciato Romano? Splendor… dove sei? A raccogliere funghi? Conosci il timo serpillo? (figurati se non lo conosce..)  😉
  

 Justin Catalano: Ahahahahah… Il timo serpillo è un timo strisciante molto aromatico. Nell’alto casertano si fa dai tempi dei romani un formaggio di pecora, che viene poi conciato con l’acqua della pasta fatta in casa, e poi trattato con olio e timo serpillo. Viene conservato in orci di creta come si usava 2000 years ago! Stagiona da 6 mesi sino a 2 age. Il risultato è un formaggio spalmabile, forte e aromatico.

Fausto Delegà: Cynthia, hello! Una ne fai e cento ne pensi, true? Buonasera Giustino. Ecco che ti accontento con qualche notizia! Il timo Serpillo ha qualità curative. An essential oil is obtained which is marvelous in colds and as an antibacterial.
Thyme is a plant that bees love a lot, a good nectar. They elaborate an extraordinarily aromatic and truly exquisite honey that reaches its maximum expression in the Greek islands, especially in Corfu, where thyme honey is fantastic. Evening beautiful. 🙂

• Cynthia Tosini: Another little information ... but you know mountain celery? (imagine if they don't know him ...) 😉
  

Fausto Delegà: The lovage, or mountain celery, I collect it here in Austria often, and I use it instead of parsley. Very well! Lovage that raises, that takes away the pain. Analgesic used a lot in Roman times. The roots and seeds are also good. 🙂

Justin Catalano: We in Caserta use mountain celery either in salads or, personally, together with other herbs I make a mixture and season some croutons.

•   Cynthia Tosini: But you two knew each other?

 Justin Catalano: Not. I have pleasure today. Hi Fausto. Pleased to read you and meet you. I am an amateur, not an expert.

Fausto Delegà: Ciao Giustino. Cinzia I know Giustino from your pages. I appreciate the knowledge and ideas he has expressed. Justin are the amateurs who play the cards of passion towards knowledge, and that I believe are the real experts.

• Cynthia Tosini: So beautiful! And how much beautiful information! Thank You, and the next!  🙂

Justin Catalano

It seems strange that the man classifies certain weeds. A leg vedere, in fact, nature in every form of life has its exact place, presupponendo che in un ecosistema perfetto anche piante apparentemente inutili abbiano una loro precisa collocazione e scopo. Perhaps the only weed, as we understand human, is just the man!

Weeds such as are seen in our common human sense are in fact cure or light imbalances that occur in the soil.

L’incuria umana, his lack of respect for places, bad workmanship or, why not, imbalances created by excessive fertilization mean that mother nature is compelled to give us a signal or put themselves a remedy.

The weed is an indication of fallow land where they are spilled or landfills. Chamomile with its small and beautiful flowers is the healing of the land too compact and minimally processed.

• But then why call them weeds?

The point is just that. We define these just for their elimination difficult, for their invasive behavior, and for our poor ability to eliminate having forgotten how to live in harmony with nature.

Today we speak of Portulaca (Portulaca oleracea), widespread in our fields and known by many names in dialect (Erba PORCELLANA, sportellacchia, purchiacca, grass pucchiacchella, etc..). Annual plant to spread and prostrate (we would say meandering), we often find ourselves especially in the months from June to August, appearing in our gardens. It looks very similar to a cactus plant with its fleshy leaves and its brown branches. His little yellow flowers do make it first appreciate and, then, curse when trying to get rid.

• But why is there, and above all it is really unusable?

Surely on the basis of a few lines before the Portulaca appears for a reason. Bad soil drainage, namely, simply put water stagnates in the basement because it was too compact.

• But let's get to the more interesting question ... is useless?

And here the amazing response. Absolutely not!

Its tender leaves are delicious in salads, either alone or as an addition.

Pari its twigs, once dried in the sun and stored, they are very tasty if used as a condiment for pasta aglio e olio in which they were soaked. You will get a sauce where these "sticks "for their aromatic, vaguely reminiscent of the flavors of the porcini mushroom.

But, and this is the most interesting news, also does well as a plant rich in Omega-3, fat can increase our immune system, and vitamins.

So eat! But not only.

• The infusion of its leaves has purifying effects on the body. It 'a good diuretic.

• When used for external use is fine to treat hives, pimples and eczema.

• The farmers used, if a bee sting or a wasp, take leaves more fleshy,  break them in half,  and rub on the bite.

In short, the Portulaca missing only the word. And if talking would say "weed will you!