{"id":121371,"date":"2022-03-21T11:24:49","date_gmt":"2022-03-21T10:24:49","guid":{"rendered":"http:\/\/langhe.net\/?p=121371"},"modified":"2023-04-20T17:07:14","modified_gmt":"2023-04-20T15:07:14","slug":"foraging-in-langa-wildplants-from-grandmas-kitchen","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/121371\/foraging-in-langa-wildplants-from-grandmas-kitchen\/","title":{"rendered":"Foraging in Langa: wildplants from Grandma’s kitchen"},"content":{"rendered":"\n

In Langhe the arrival of spring is extremely evident<\/strong>.<\/p>\n\n\n\n

Foraging is the most authentic form of local food, because it exploits what the environment provides.<\/p><\/blockquote>\n\n\n\n

The first flowers are not the only ones to fill up the meadows<\/strong>: people of all ages try to find time everyday to enjoy the new season in the open air<\/strong>.<\/p>\n\n\n\n

And if in previous articles we talked about the perfect location for a picnic<\/a>, what better way to dine outdoors than discovering some super-local ingredients<\/strong>?<\/p>\n\n\n\n

Foraging: what is it?<\/h2>\n\n\n\n

The term foraging literally stands for \u201ccollecting food in nature<\/strong>\u201d.<\/p>\n\n\n\n

It\u2019s an extreme form of local eating<\/strong>, because it uses whatever the environment offers.<\/p>\n\n\n\n

It\u2019s not a recent invention: in the Langhe area, as in many other places, it was a daily practice<\/strong> until a few generations ago.<\/p>\n\n\n\n

Its knowledge has been lost only with the advent of industrial food<\/strong>, which substituted most of what people used to eat.<\/p>\n\n\n\n

Picking plants or wild fruits without a minimum of preparation can be dangerous: learn to recognise the varieties, or have an expert accompany you!<\/p><\/blockquote>\n\n\n\n

The first sign of a comeback appeared in Verduno, where the Local Wild Food Challenge<\/strong> attracts people of all ages every May to collect spontaneous plants<\/strong> of our territory.<\/p>\n\n\n\n

Gathering wild plants or fruits without a hint of preparation can be dangerous, so it\u2019s important to learn how to recognize<\/strong> the right ones.<\/p>\n\n\n\n

Some of the varieties we commonly see in the fields and woods of Langhe can be used as a tasty ingredient<\/strong> for our dishes or a homemade remedy<\/strong> against all sorts of disorders.<\/p>\n\n\n\n

Here\u2019s a small guide<\/strong> of the ones you can easily find in the area by simply going for a walk<\/strong> on a sunny day.<\/p>\n\n\n\n

Local varieties<\/h2>\n\n\n\n

Hops<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

It grows spontaneously on the banks of rivers<\/strong> and at the edge of the woods<\/strong>.<\/p>\n\n\n\n

In the Langhe it\u2019s also very common<\/strong> near the vineyards, oak woods and chestnut woods.<\/p>\n\n\n\n

The apex<\/strong> of the plant, in Piedmontese commonly called Luvertin<\/strong>, was often represented on Egyptian bas-reliefs.<\/p>\n\n\n\n

It was also known in ancient Greece and was a fancy aperitif in the sumptuous Roman banquets<\/strong>.<\/p>\n\n\n\n

In our area they used it to add color to wine<\/strong>.<\/p>\n\n\n\n

It must be consumed after cooking<\/strong> because it has a slight toxicity when raw.<\/p>\n\n\n\n

When it gets cooked in boiling water<\/strong> for 20 minutes or so it ends up tasting very similar to the common asparagus<\/strong>.<\/p>\n\n\n\n

In Piedmont the most famous recipe of it is the \u201cfrittata di luvertin<\/strong>\u201d, an omelette that the Langhe grandmas always made.<\/p>\n\n\n\n

Horsetail<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

This weird looking plant grows in loose soil areas<\/strong>, typically along ditches and streams.<\/p>\n\n\n\n

It is commonly available in the green areas adjacent to the Tanaro<\/strong> river.<\/p>\n\n\n\n

Horsetail (Equisetum arvense) is an herbal remedy<\/strong> that dates back to Greek and Roman antiquity.<\/p>\n\n\n\n

It was traditionally used to stop bleedings<\/strong>, heal ulcers and alleviate tuberculosis and kidney problems<\/strong>.<\/p>\n\n\n\n

One of the main substances of this plant is silica<\/strong>, which helps strengthen bones, and for this reason some professionals recommend its use as a treatment for osteoporosis<\/strong>.<\/p>\n\n\n\n

It is also an excellent diuretic<\/strong>.<\/p>\n\n\n\n

The best way to use it and take full advantage of its potential is to make an herbal tea with dried leaves<\/strong>.<\/p>\n\n\n\n

Bramble<\/h3>\n\n\n\n

It\u2019s one of the most common and readily available plants, but is rarely considered useful<\/strong> beyond fruit production.<\/p>\n\n\n\n

In fact, what many don\u2019t know is that in ancient times in Italy the tender new branch of bramble was frequently used as an ingredient in omelettes<\/strong>, giving them an extremely bitter<\/strong> taste.<\/p>\n\n\n\n

This dish was traditionally served at the end of winter, as a detoxification<\/strong> from the heavy eating of the cold season.<\/p>\n\n\n\n

The apical part<\/strong> of the branch, free of its thorns, is more tender<\/strong> than the rest of the plant, and when boiled it tastes similar to asparagus<\/strong>, with a lot of astringency and a characteristic hint of rose<\/strong>.<\/p>\n\n\n\n

Elder<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

The flowers of the Elder tree are sour<\/strong> as pickles, with a slight hint of sweet<\/strong>.<\/p>\n\n\n\n

They are extremely refreshing<\/strong>, and in herbal medicine they are used in the form of infusion as a diaphoretic<\/strong>, to induce sweating during a cold or a flu.<\/p>\n\n\n\n

In our areas the Elder flower was traditionally fried in batter<\/strong> and served hot as an appetizer<\/strong>.<\/p>\n\n\n\n

This plant is found everywhere, especially on the edges of streams<\/strong> and in the woods<\/strong>.<\/p>\n\n\n\n

The anti-inflammatory effect<\/strong> of the flowers on the upper respiratory tract also makes them suitable for the treatment of sinusitis<\/strong>.<\/p>\n\n\n\n

A traditional mixture for the treatment of respiratory disorders includes equal parts of elderflower<\/strong>, yarrow<\/strong> and mint<\/strong>.<\/p>\n\n\n\n

Wild lettuce<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

This plant, less common elsewhere, is instead easily found in the Langhe on the edges of paths<\/strong>.<\/p>\n\n\n\n

The use of wild lettuce dates back to ancient Greece, when around 430 BC. Hippocrates<\/strong>, the father of medicine, described the narcotic effects<\/strong> of its lymph.<\/p>\n\n\n\n

It seems that the Egyptians used it to increase sexual desire<\/strong>, while in Italy it was traditionally used as a cure against hysteria<\/strong>.<\/p>\n\n\n\n

It\u2019s a plant with an extremely bitter<\/strong> taste, and it must be consumed after cooking<\/strong>, never in salads.<\/p>\n\n\n\n

It\u2019s an excellent substitute for spinach<\/strong>.<\/p>\n\n\n\n

Portulaca<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Portulaca, also called porcelain<\/strong>, is among one of the most interesting weeds from a gastronomic point of view.<\/p>\n\n\n\n

It grows everywhere<\/strong>, in cultivated fields and in uncultivated places, preferably on sandy soils<\/strong>.<\/p>\n\n\n\n

In the 60s, in the regions of southern Italy, it was harvested in the vegetable gardens as spontaneous and sold by street vendors<\/strong>.<\/p>\n\n\n\n

It can be consumed in an incredible variety of ways: raw<\/strong> in salads, as a replacement of lettuce<\/strong> in sandwiches, steamed<\/strong> or fried<\/strong> in a pan.<\/p>\n\n\n\n

Its taste is reminiscent of watercress<\/strong> and spinach<\/strong>.<\/p>\n\n\n\n

It also has excellent refreshing<\/strong> properties, and is therefor perfect for summer lunches<\/strong>.<\/p>\n\n\n\n

Galinsoga<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Also known with the name of Guasca<\/strong>, this weed is mainly found in vineyards<\/strong> or corn fields, but also in some of the uncultivated and abandoned areas.<\/p>\n\n\n\n

It\u2019s a Latin American variety<\/strong>, where it\u2019s used a lot in cooking.<\/p>\n\n\n\n

In Colombia, in particular, it\u2019s the main ingredient of the traditional dish, Ajiaco<\/strong>.<\/p>\n\n\n\n

The leaves, used both raw and cooked<\/strong>, have an excellent taste of Jerusalem artichokes<\/strong> and are very rich in minerals<\/strong>.<\/p>\n\n\n\n

Verbasco<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

This is one of the most recognizable<\/strong> plants so it\u2019s hard to mistake it for something else.<\/p>\n\n\n\n

It can easily be found on the edges of trails or in the driest pastures<\/strong>.<\/p>\n\n\n\n

This plant, unlike the others, is not recommended for food use<\/strong> cause of the down that covers it, but it\u2019s one of the best natural medicines<\/strong> for coughing.<\/p>\n\n\n\n

Both the leaves and the flowers contain in fact mucilage<\/strong>, a lenitive substance for irritated membranes, and saponins<\/strong>, which act as expectorants.<\/p>\n\n\n\n

A great way to benefit from the plant is to make tea<\/strong> out of leaves and flowers.<\/p>\n\n\n\n

This tea, known as Mullein<\/strong>, is a traditional treatment for respiratory problems<\/strong>, such as chest colds, bronchitis and asthma.<\/p>\n\n\n\n

The leaves make a slightly bitter tea, while flowers are sweeter<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

In Langhe the arrival of spring is extremely evident. The first flowers are not the only ones to fill up the meadows: people of all ages try to find time everyday to enjoy the new season in the open air. And if in previous articles we talked about the perfect location for a picnic, what […]<\/p>\n","protected":false},"author":13726,"featured_media":121463,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[1818],"lgarea":[],"class_list":["post-121371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink","tag-picnic-en"],"yoast_head":"\nForaging in Langa: wildplants from Grandma's kitchen<\/title>\n<meta name=\"description\" content=\"Foraging is surely the number one form of local sustainable eating, because it uses whatever the environment offers.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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