Wild Edible herbs have been a great discovery for me.
My cuisine would not be the same without the colors and aromas encountered in the Tuscan countryside. My walks are always dedicated to the collection of edible herbs and edible flowers.
I am pleased to inform you that if you come to Tuscany you have two possibilities:
- Come to my Dolce Vita Bed and Breakfast and Cooking School near Lucca. It will be fun to go for walks together and collect herbs to cook them at the school.
- Take a course in the Pisan hills of a nature trail and cooking edible herbs and flowers. You can read all details here: Herb Gathering Course
|Bruschetta and Wild edible flowers|
Collecting Wild Edible flowers and herbs in Nature
Every time, during this cookery course, we’re learning something more about this world that many people don’t know.
What we did the last time
Well, what about our lunch?
- Bruschetta with extra virgin oil, garlic, and wild spicy flowers (amazing)
- Organic Pasta, tomatoes (the garden is just behind the house), and wild fennel
- Baked Panzerotti with wilds edible herbs collected (sorrel, sowthistle, naked weed, dandelion…) and tomato sauce
- Ice cream (custard and cream) sprinkled with mashed blackberries we found along the way and sugar.
Everything obviously, “washed” by an organic delightful white Tuscan wine!
|Pasta and wild fennel|
|Panzerotti with cheese and wild herbs filling|
- 1 pound (500 gr) unsalted bread, possibly one day old. Here in Tuscany, it’s with a crunchy crust and a compact crumb
- 1-2 sprigs of Lesser Calamint. This is perfect, but any other herb you have will do just fine)
- 1 small bunch of edible flowers
- To taste Salt
- 3 Garlic cloves
- To taste Extra Virgin Oil (very good quality to obtain an amazing bruschetta)
- Cut an unsalted bread (slice: 1/3 inch thick and 2-3 inches long; 1cm thick and 6-7 cm long) and count 2 slices for a person.
- Put 5 or 6 slices in a pan and put them on the fire. Be careful because they burn in a moment.
- Turn the slice to the other side and wait until they become dry and golden. Continue in this way with the others.
- Rope the slices with garlic (just one side)
- Cut some sweet tomatoes (Piccadilly, san Marzano…) into very thin slices.
- Put some extra virgin olive oil in a pan with some “nepitella” (lesser calamint) leaves and, as it’s starting frying, turn off the fire
- Season the bread slices with salt, this amazing flavored oil, and the tomatoes
- Garnish with some cress flowers
- Bruschetta is ready
Click on the following links to read more about our Wild Edible Herbs Trail and Cooking:
Here is the ARTICLE by Cathy Wilson about the Wild Herbs Course: