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A small bush of Polmonaria officinalis
Once, but not so long ago, in many kitchens there were clumps and bunches of edible herbs spontaneous crops collected in fields and ditches (where no chemical products were used for fertilization) which were used both as food (that's why they are called edible herbs) and to give flavor to food, with the advantage of also contributing to good digestion and regular assimilation of nutrients.
Perhaps it would be appropriate to rediscover at least a little the use of these edible herbs or eaten, if you prefer, and spend some time getting to know its culinary virtues, just as you do for the medicinal virtues of medicinal herbs. Sorrel and Sorrel, Agrimonia, Tarragon ... although the list is very long, almost all herbs can be found within easy reach in the countryside.
Another ancient and typical advantage of edible herbs spontaneous has always been to constitute an indigenous raw material for the preparation of cheap, invigorating and medicinal drinks and herbal teas, replacing imported drinks, which are decidedly more expensive. Not to mention sauces and salads.
For the sake of our health, it would be desirable to take a step back and return to value that true gift of nature which is represented by edible herbs or eaten, however, having the foresight (since many things have changed compared to the times of our grandparents) to harvest herbs only on land that is not contaminated in any way by industrial products. The apparent regression to the use of edible herbs it used to be a splendid progress, pardon the pun.
Today we risk nourishing ourselves with products (vegetables, fruits, herbs ...) with an inviting color and appearance but with tasteless or distorted flavors, obtained from the earth with unnatural and not always regular processes. The edible herbs spontaneous harvested in healthy soils guarantee us the authenticity of the flavors and ingredients, even better if in addition to the characteristic of being eaten, the herbs which we eat also have medicinal and pharmaceutical properties.
Finally, some examples of edible herbs eaten, and medicamentous, few not to write endlessly. The first is thenettle, a herb with a bad reputation but with wonderful properties that is found almost everywhere (read here). We mentioned before Sorrel is Shamrock, with which you can prepare delicious green sauces and salads rich in vitamins. And then the Chervil, whose leaves give a flavor to salads and can be used minced like parsley to flavor dishes. Of the Mint, which is located in the meadows on the hills, we let you read here, while we remind you of the lesser known Pulmonary, found in the woods, whose spring inflorescences are eaten in soup or minced in omelette.