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Strigoli, property of this useful herb

Strigoli, property of this useful herb


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Strigoli, property and uses in the kitchen. What are strigoli, how to recognize them and lots of advice on recipes and remedies.

ThestrigoliI'm a'grassedible known since ancient times for its good flavor and interesting property nutritional and medicinal. In this article we will see in detail how to recognize this spontaneous edible herb and how to use it to make the most of the many property.

Other names to indicate this spontaneous herb
Strigoli (or strigolo) are also known by other popular names such as stridoli, rattles, cabbages of the comare, schioppettini ...

Strigoli, what are they

We are talking about a spontaneous and edible plant that grows, far and wide, all over Italy. Its botanical name isSilene vulgaris, the namestrigoli or stridoliderives from the fact that when squeezed between the fingers, the stems of this plant emit a particular squeal, a noise produced by the friction of the rubbing of the plant parts.

Botanically, thesilene vulgarisit is a herb belonging to the Cariofillaceae family, it is a perennial herb.

Disambiguation: what are strigoli?
The name strigoli, in addition to identifying a spontaneous and edible herb, also represents a shape of durum wheat pasta.

Where to collect strigoli

The rattles (stridoli) grow well in full sun and can be collected above all on calcareous soils that are not very fertile and not excessively grassed. This edible wild herb thrives all over Italy, from the sea to the mountains, up to over 1,600 meters above sea level.

The young specimens thrive from the seeds fallen during the summer: to bring tender and tasty screeches to the kitchen, we advise you to harvest them in September and October, the harvests can go from September to late spring. Flowering starts from March to April depending on the seasonal trend and the geographical area.

It is an excellent vegetable also available in winter when the climate is not excessively harsh.

Strigoli, property

Even if it isstrigolois an ancient edible plant, its lackmarketing(it is an uncultivated wild herb) has made the amount of studies available about its nutritional and medicinal properties more effective. While the nutritional properties of cultivated vegetables are well known and the species most used in phytotherapy (valerian, calendula ...) all the medicinal properties are known, very little is known about strigoli.

On the front ofpropertynutritive, we can tell you that they provide a good content ofC vitamin, very recent studies have highlighted a high amount of mineral salts and phenols, antioxidant compounds useful for health: the content of these micronutrients is higher than that found in spinach.

Another study onpropertynutritionalstrigolireports these values:

  • Water 88%
  • Lipids 0.6 - 0.8%
  • Fiber 3.1 - 3.5%
  • Available carbohydrates 3.9%
  • Protein 3.6%

Among the fatty acids we point out the presence of oleic, linoleic, linolenic, erucic, palmitic and stearic acids. As regards thepropertymedicinal, the only known information is that the extracts of this plant are extremelyemollients. For this reason, the speciesSilene vulgarisit is widely used for the production of certain skin soaps. In the past and even today, preparations based onsqueakthey are used to treat ophthalmias (eye diseases).

Strigoli, the recipes

This edible herb is highly sought after in gastronomy both for the decoration of the dishes and for the preparation of a characteristic sauce and many other dishes. In the kitchen, strigoli are known by the name of grisol, carletti, smears, scrissioi, cuiet in Piedmont and in the Umbria-Marche Apennines they are identified as concigli.

It is considered among the best edible herbs, but only before flowering (which is why it must be harvested by spring). The leaves are eaten both raw and cooked just like you would with spinach. They can be used in risotto, soups, filled with ravioli and cannelloni or in omelettes. They have a sweet and delicate flavor so that you can use it in any recipe to replace spinach or sweeter-tasting vegetables.

Strigoli in cooking and other edible wild herbs

If you are fond of edible herbs and wild plants to use in the kitchen, I recommend purchasing thePractical Guide to Good Herbs divided into two volumes. In Volume 1 there is an entire chapter devoted tostrigolo with many recipes and instructions for using the flowers, leaves and other edible parts of the plant in the kitchen. For more information on the contents of the aforementioned manuals and the list of edible herbs treated, I invite you to consult the pages:

- Recognize and cook good herbs. Volume 1
Amazon price: € 8.42 with free shipping
- Recognize and cook good herbs. Volume 2
Amazon price € 8.42 with free shipping.