Article updated on 21/10/2022

The Wild Asparagus. Like every year with the arrival of spring sprout the wild asparagus 

and you begin to see them around the fields passionate to the harvest of this delicious plant with elegant green stems.

Harvesting wild asparagus

E’ possible find them in almost all regions of Italy, in the woods, in uncultivated areas, sometimes up to 1300 meters of height.

They are distinguished by their thin stem and their bitter aftertaste, but very pleasant.

The Wild Asparagus

I am a food low calorie, 100 grams of asparagus contain only 24 calorie.

The high content of asparagine and potassium from this plant an important property diuretic detoxifying and purifying.

The Wild Asparagus In The Kitchen

Asparagus in the kitchen: Wild asparagus than other varieties have a more intense and bitter taste, therefore they are suitable to be consumed both raw and cooked.

For eaten raw in salads they must be separated from the lower part of the stem which is harder to chew.

How to prepare them

Delicious when boiled and lightly seasoned with lemon and olive oil.

Excellent with omelettes, with risotto and as a filling for ravioli.

Remain well preserved in oil.

Wild Asparagus in a pizzeria

In pizzeria classic asparagus are very used, perhaps a little less wild ones. They are delicious when added to a good one pizza. The Wild Asparagus can be easily match with tomatoes, with ham and many other ingredients.

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Radishes. In our country there are wide varieties of vegetables, especially during the spring and summer. The radishes are one of them, it is now possible to find it on our tables at all times of the year. Are real and valuable allies in our body.

Vegetables are low-calorie but rich in nutrients, These tubers are rich in vitamin c and b, magnesium and iron.
These vegetables have colored the outside and the inside white have a purifying effect on the whole organism, improve the digestion of fat and promote diuresis. They are also an excellent natural remedy for those with digestive problems.
They are also commonly called by the name of radishes.
Lately, They have discovered that a real cure for anxiety because they contain some B vitamins, with relaxing effects that promote sleep.

Radishes Delicious Vegetable by Beneficial properties

How are consumed
Not to alter the properties of radish, it is good to consume it raw in salads. If your taste is too bitter, you can create the pits on the bulb and leave them for a time to soak in salt water before eating.
Even the leaves are delicious steamed or boiled like spinach can be eaten seasoned with olive oil and salt and lemon.
E’ very easy to grow, and for those who follow the trend of the garden on the balcony, It is the perfect vegetable to plant, since it does not need special care.
Unlike other European countries, in Italy we are used to eat radishes raw in salads or in vinaigrette, but I invite you to taste the leaves, that they are delicious in omelets and soups hot and cold. Simply test with the potatoes.

Radishes Delicious Vegetable by Beneficial properties

The radishes and pizza. Boil the leaves of radish, rifatele in skillet with diced boiled potatoes with extra virgin olive oil , a clove of garlic and a pinch of salt and add them to a pizza with mozzarella, you will get a perfect match.
You have to propose some recipes with radishes to prepare at home? Leave it in the comments section of this page, our readers will thank you.
If you want to know more about Ravanelli, please visit wikipedia clicking this link.

Chicory. In the market there are many varieties of this plant, some wild varieties we have mentioned in my previous article on Dandelion, that is the wild radish for excellence. Today we will discuss the quality red, It is part of the family of composite and is a chicory, In fact, its technical name is Intybus. She loves the cold, its flavor varies depending on the region in which is produced, certainly the most famous (and the most imitated and forged) It is the "Treviso radicchio", the Red one, pleasantly bitter and crunchy. In addition to Treviso, it's easy to find the red Verona and The Red Chioggia.

They are divided into two types, those deep red color and those with variegated leaves.

Radicchio Properties:

Valuable ally of the cardiovascular system, our intestines, nervous system and skin. It contains many minerals, such as potassium, magnesium, football, zinc, phosphorus,sodium, copper, iron, manganese and B vitamins, C, E, K. Very useful in low calorie diets, valuable aid against constipation and for those who have digestive problems. Food much recommended for those suffering from diabetes type 2, its fibers are able to retain the sugars present in the blood.

All the old ladies in ancient times the recommended to those who slept little and badly, Recent studies have shown that contains tryptophan which helps to fight insomnia.

Radicchio in the kitchen

It was cultivated already in 1500 as poor food for use as feed for animals. Slowly over the years it has acquired a success on our tables.

In the kitchen is used raw on salads to enrich color, famous its use in risotto, fried in batter or delicious on the grill.

Even the pizzeria took up this magnificent ingredient, if wilted in a pan then add the mozzarella on pizza, gives life to a fabulous combination of flavors.

Recipes

Listed below, a list of the most common recipes offered by the restaurants of our peninsula.

Risotto sausage and red chicory

Radicchio and gorgonzola risotto

Savory pie with bacon and radicchio

Parmigiana Trevigiana

Chicory in a pan with raisins and pine nuts

What is your favorite recipe that often realize at home with this ingredient? Leave it in the comments on this page, It will be of help to all our readers.

To know more , site visit www.radicchio.it

Purslane is one of the herbs known, the plant with the highest content of omega 3. Dinner with a salad of purslane, It is the equivalent of a nice dinner with baked cod. And 'widespread in all temperate zones of the world, and not knowing the characteristics, all treat her like succulent plant pest.

Portulaca properties and benefits

It is growing in the fields, in proximity to population centers, and it can be found even in the cracks of sidewalks in the middle of town. Its leaves are rich in mucilage, even its yellow flowers are edible, this fantastic vegetable contains few calories and is rich in dietary fiber, vitamins and minerals. Its fresh leaves have a content of omega 3 higher than any other vegetable green leaves. It is known that the consumption of foods rich in fatty acids and omega 3 greatly reduce the risk of coronary heart disease and stroke.

Portulaca collection

Its scientific name is "portulaca oleracea" and might seem strange, but each region calls it by a different name: Procacchia, porcelain, grass pigs, rich grass etc.. In hot weather, when the weeds are scarce, It will be very easy to pick the purslane, because she loves the sun. There is no good thing in a fresh tomato salad with the addition of tender leaves and fleshy purslane, seasoned with oil, salt and oregano, Dish really refreshing. If it sounds interesting, you can enrich this dish with the addition of diced cheese, cucumbers and onions.

On pizza…

Back in the years "90" in a competition for pizza makers in Montecarlo, I presented a pizza named: "Pizza herb Valley tronto" In my eyes it was something exceptional, a white pizza with mozzarella melted with addition of wild rocket, purslane and mushrooms pioppini. The jury accused me of having a pizza made with the "weeds". Patience!! The knowledge of herbs is not everyone's cup!

Portulaca ... some recipes.

For true connoisseurs of herbs, counsel to prepare and enjoy a salad of arugula and purslane, perhaps with the addition of a few flakes of parmesan, to get your fill of omega 3.

And an omelette with this herb fat you've never tasted? Delicious.

Aperitif "greasy grass": prepared a batter, dip the freshly picked sprigs of this plant and fry in hot oil for a few minutes. Serve with a good prosecco!

It also has properties antiscorbutic, refreshing and diuretic, In fact in the history of the sailors on the ships they brought with them large quantities, they consumed during long journeys.

Did you already know this plant? How to prepare the? Give your recipe in the comments on this page.

If you want to learn more about this plant, you can consult wikipedia.