In October, the edible wild plants regain their vigor after the summer break and we can mainly collect leaves and roots. Among the herbs of the field the kind of rape is very present in October. Let us know the main edible wild plants in October
The moment of wild herbs to cook and how to prepare toryou salted vegetable omelette is definitely good in October when the weather begins to make its coldest temperatures and vegetables in the gardens diminish leaving the field with wild herbs collected in the form of leaves and roots.
The wild plants of October are plants with aromatic flavor of bitter type and slightly spicy.
First of all, the wild mustard is the most due to this particular flavor of the cabbage family and since we can reconnect to the typical aroma of these vegetables.
Even the wild radish leaves and raperonzolo of which uses the root have the same type of flavor although the form in which it uses the root with a good presence of inulin brings a delicious sweet taste in the dish.
The dock leaves that are harvested in the month of October have rather bitter taste, no particular nuances of spicy and aromatic.
Let's learn more about the herbs of October.
Among the brassicas we can seize and consume in October distinguish some species Sinapis calls, or mustards, among which are also the Sinapis alba, or white mustard, and Sinapis arvensis (Latin for "field") or wild mustard .
The wild mustard is an annual herb native of the Mediterranean, but spread across the globe (in some places is considered a real pest), up to one meter high, which will consume most tender young leaves, lanceolate and oblong.
Locally it is also known with the popular names of Falcona, senapino or sarepino, raparello or rapicello wild.
You can find up to 1000 meters above sea level, so it is easily available in the central and southern regions while it is absent in the north.
It is eaten cooked, especially in soups, and has a flavor between bitter and spicy, generally defined rafanoide.
If they can also consume the peaks as occurs with turnips, before the plant flowers; Finally, the seeds were used by popular medicine, usually to make poultices.
Rapacina o gramolaccio
The Raphanus raphanistrum is, like many of the wild herbs, known by the common names: Rapacina, gramolaccio, wild radish, rafanistro, radish, rapastrello.
It is a Stinkweed that back in October to be available for collection in the field after the summer break.
It was very popular in ancient medicinal practices due to the properties of its infusions and decoctions.
A dietary level, the most important part of the plant are the leaves of basal rosette, laceolate and gear: the youngest and delicate lend themselves to be consumed in the salad, adding a touch of rafanoide taste, spicy and tasty very slightly, which can be appreciated in other types of recipes: soups, stews, quiches, vegetable stew.
The peaks and the buds may also be consumed as turnip greens.
It is a plant with many varieties and highly variable, so we can find differences in the shape of the leaves, or in the size and color of flowers.
Raperonzolo the campanula commestibile
The Campanula Rapunculus is widely known as Rapunzel, although the more correct common name is "edible campanula."
The name of the plant and that of the botanical family to which it belongs, the Campanulaceae, refer to the shape of the flower, while the traditional name "Rapunzel" is derived from the importance given to the root system of the plant, which is the part generally more consumed, although they also eat the leaves and bluish-purple flowers.
The root can be eaten either cooked or raw, perhaps in salads, where it can show off its sweet taste slightly nutty, while the pleasant leaves are used to mo 'spinach.
It is a spontaneous grass ideal for diabetics because of its wealth of inulin, which helps to maintain low blood sugar levels.
For the rest is a known anti-inflammatory, antiseptic and astringent, rich in vitamin C, protein and many minerals. Its use is indicated to combat oral inflammation.
Romice the lapazio
With sorrel name means several species of the genus Rumex. This kind of the Polygonaceae family is present throughout the country in various forms: Rumex alpinus, the Rumex crispus, Rumex the sorrel and other minor species.
It is an important plant in terms of cooking and folk medicine: you continue to consume both raw and cooked (mostly boiled) and there is a recipe (soup rhombic) that provides as the main ingredient.
It is a medicinal plant used comeantinfiammatorio and is rich in crisofamico acid, oxalic acid and tannins (which give the acid flavor), which make astringent and purgative.
Its leaves and roots are also used as febrifuges and mineralizing.
In Pharmacopoeia it is generally used in the form of decoction of the reduced root powder in cases of fever, anemia, fatigue, ulcers and stomach problems.
The name "rumex" in Latin refers to a spear from the flat and elongated blade from which came the spear medieval partisan and form of which has a great similarity with the leaves of the plant.