... We go to spring from the winter ends!
Our old - and more - this time of year started to prepare to start the usual collection of herbs that was quickly replenished.
The herbs were crucial in the company of a time throughout the winter helped people create home remedies for each 'flaw' health or occasion ... in some cases, the story goes, even - possibly - to free some annoying character to the sound of infusions of maidenhair fern (!). But that was the stuff of witches and we'll talk later.
fact, apart from this note of color, SI dates back to ancient times the act of harvesting the fruits of the earth for a healthy and complete diet, and still there are many herbs appreciated in the kitchen to prepare delicious dishes or medicine for their medicinal virtues . The richer and more magical time to collect is the spring when the sun brings life and color in nature, rejoicing in the countryside and the spirit with the intoxicating fragrance of intense blooming rosemary, thyme, myrtle, arbutus, the cyst and the eternal.
And it is this season of rebirth for the right moment to know, find a path between the sea and the countryside wild herbs herbs, edible and medicinal, dear to the most ancient tradition sulcitana.
In sea area, near the cliffs, one of the most common plant is the Crithmum maritimum, better known as "samphire" , whose leaves can taste delicious in salads or in oil after being boiled in water and vinegar. Leaving a little 'off the coast can be reached by land rich Mediterranean vegetation, and this is where you can catch a delicacy, the' Asparagus acutifolius (wild asparagus) , with which to cook delicious first or tasty omelettes. The internal campaign, where the soil becomes more humid, with just a few steps and all around nature is even more generous and gives plants dandelion, borage, nettle, plantain, it can be to better prepare the salad or delicious soup, as all plants rich in health benefits.
And yet, among the plants that are frequently encountered in coastal areas and inland, the most common are rosemary, ideal to flavor meat dishes and roasted vegetables, and wild fennel (Feniculum Vulgares) appreciated since ancient times for its aromatic seeds used to flavor a variety of dishes, from cakes to sausages in puff pastry, il cui stelo viene utilizzato al naturale per preparare la tradizionale salamoia nella quale lasciar riposare le olive appena colte.
Quando presto ricomparirà il caldo sole di primavera provate quindi a uscire nei boschi, attraversare le scogliere, sfidare il vento chiudendo gli occhi per lasciarvi trasportare da tutti gli altri sensi. In questo modo assaporerete e gusterete con il cuore i frutti che avete raccolto passeggiando lungo i sentieri della nostra terra forte e generosa, che regala prodotti unici, dai sapori intensi, protetti dall’amorevole passione e dall’orgoglioso rispetto della gente del luogo.
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