Foraging and cooking spontaneous wild edible plants

Foraging for tasty spontaneous wild edible plants and cooking them according to traditional recipes is one of the immersive cultural activities you cannot miss as a cook! Every home cook has its own traditional recipes handed down from generation to generation.

Being today in Friuli, north of Italy, it is the perfect time to forage for some wild dandelion and some sclopit ! Let us find out how to use them to create some traditional Italian dishes.

Wild dandelion or wild chicory

Dandelion grows practically everywhere in the world and its leaves are edible, It is also a very versatile and nutritious kind of vegetable. Used in main courses, as a side dish or in pasta sauces. Tasty and healthy it is very similar in taste to chicory.

We used it to create a delicious stuffed squid recipe try it out following the link:

Dandelion stuffed squid recipe

Sclopit

Sclopit as it is named in Friuli north of Italy. The leaves of this plant are mainly used to make risotto it is commonly known as sculpit, stridolo, or by the obsolete scientific name Silene inflate. The use of this spontaneous herb can be assimilated to asparagus.

We used it to create a risotto dish. Try it out following the link:

Risotto con lo sclopit.