Wild herbs in Northern Italy

… and some interesting culinary uses!

Especially in spring and summer, but also throughout the year, it's really nice to walk around, exploring nature and its amazing landscapes.
The purpose of this page is to discover some of the most common wild herbs that can be found in the countryside, specifically in the context of Northern Italy.
As well as learning about their colors and shapes, you will also discover some receipts linked to the culinary world.
As you can imagine, these herbs are really a lot; the purpose here is not to list them all, but to give a taste (literally!) of this astonishing branch of botany.

• Taraxacum officinale (common dandelion)

  This herb is one of the most common one can find by wandering around the wild countryside. It is easily recognizable thanks to its jagged-edged leaves and its yellow flowers. These flowers grow from February to May and then turn into very typical round balls, made up of silver-tufted fruits that disperse in the wind.
  From the end of February to the beginning of April, you can pick up its leaves, while in April you can harvest the flowers. The early leaves can be eaten uncooked (alone or mixed with other herbs) and dressed with salt, vinegar, and oil; their taste is slightly bitter. They can also be boiled and dressed with salt and oil or stewed with oil and garlic. Moreover, they are used for savory pies, quiches, omelets, soups and risotti.
  Its flowers can be fried after being dipped in batter or stewed with sugar to get a sort of honey.
  

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• Silene vulgaris (campion)

  This herb is also very common and can be defined, in a way, a "chatty" plant. What do we mean by that? If you rub its leaves between your fingers, you can hear a light screech, which, in some cases, can give you goose bumps. On the other hand, if you grab its seed capsule and make them pop between your fingers, you can hear a very recognizable popping sound.
  They can be recognized by their oval and elongated leaves, slightly velvety, and its very typical seed capsule, with a 5-petal flower peeking out on top of them.
  They can be picked up between March and May and they can be used in many recipes: in soups and omelets, paired with ricotta to fill ravioli or with spinach to realize the dough for gnocchi. Moreover, they can be boiled and dressed with salt and oil and paired with eggs, boiled meat or cured meats.
  

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• Achillea (yarrow)

  This plant, specifically its flowers, are very elegant and their color changes depending on the species, ranging from white and yellow, to pink and salmon.
  It can be recognized by its tiny flowers, gathered in small groups forming the shape of an umbrella, and its finely jagged leaves. During the blooming period, between May and September, the flowers release an aromatic and stinging scent.
  Its flowers can be used in the context of herbal medicine, to prepare infusions, useful for the digestive system and with hypotensive and calming properties.
  

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• Urtica dioica (nettle)

  If you think about this plant, probably the first thing that comes to mind is the unpleasant sensation that you may have tried by touching its leaves when you were a child. However, this herb has many benefits, if you get to know it better.
  It can be recognized by its erect and striped stem, and its big, oblong, sharpened and dentate leaves. Its flowers, appearing between May and November, are inconspicuous, yellow and green, grouped in little branches.
  Its leaves, picked up during springtime and boiled shortly, can be used for several receipt: soups, risotti, fillings for ravioli, as well as omelets and savory pies. Additionally, they can be used as a colorant for pasta or stewed with lard and garlic.

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• Allium schoenoprasum (chives)

  This wild herb is a very popular one. It has been known and used for many centuries and its properties resemble the ones related to onion, leek and garlic.
  It can be recognized by its thick tuft of cylindrical leaves, which are narrow, long, hollow and fleshy and shine of a vivid green. The leaves, when rubbed or broken, release a stinging scent similar to onion and garlic. Its flowers are spherical, range from violet to light purple and appear during springtime. It is also made up of a white/light brown bulb.
  The chives leaves are used for many culinary purposes: after being minced, they can be employed for mixed salads, soups or canapes, or mixed with fresh cheeses and butter. Moreover, they can add value to fish recipes, boiled potatoes, and are a great ingredient for many sauces.

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