Edible herbs

Grisulò, tale, sclopìt, brucuncèsare, urtiçon, gràssule, orêle di jeur, pan e vin, pestelàc, ruscli, cressò, cjandelute, farinele, frignàcule, gjardon, jerbe di sorêli, latasûl, lavaçut, confenon, rasponzul… are some of the herbs that are gathered to be used in cooking. Many are used in the so called litùm (from lidi ‘to fry’) or fridùm (from fridi, of the same meaning) and, in Carnia, in the frite: in practice a mixture of them is fried in oil, in butter or in other fat. Or else these herbs, gathered while tender, can be boiled and seasoned with oil and vinegar, or other sauces at will: typically a springtime dish with healthy implications, thought to clear one’s system. Also very good in frittate, where a bit of pennyroyal wouldn’t hurt. If you are inexperienced don’t start experimenting: you could risk mistaking these herbs, or preparing dishes that taste awful. Leave it to those who have applied, to these herbs, the principles of a Friulian nouvelle cuisine and know how to achieve, for example with sclopìt or urtiçons, fabulous risotti.

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