Old Waldensian Roots and Leaves

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The old Waldensians were poor farmers and villagers in four Waldensian Valleys in the Cottian Alps. They have much to teach about self sufficiency as they were cut off from the support of the outside world for centuries. They built up an advanced knowledge and use of local herbs as foods and medical remedies, using young leaves and even roots, as well as local fruits in their diet. Some of those listed below are toxic, but Yellow Goat’s Beard and Corn Salad are without toxicity.

Qualified advice is required to correctly identify plants and prepare some of them for culinary purposes

• Yellow Goat’s Beard (Tragopogon pratensis) is probably what is locally known as ‘Barbabuc’. The leaves, flowers and root are edible, though reports are that the root is not very appetising. The stem can be eaten, like asparagus. The young leaves can be eaten boiled and the flower buds stir-fried.
• Corn Salad (Valerianella locusta) is also known as Lamb’s Lettuce but known locally as ‘Saladet’. The leaves are a delicious addition to salads and it can cultivate this in a kitchen garden. It delivers Vitamin C and potassium
• Chicory (Cichorium intybus) known as ‘Socoria’. Parts can be used as tonics and fodder, and the baked ground root is used as a coffee substitute. One can buy “Camp Coffee” in supermarkets made from chicory root. Chicory leaves, which are delicious, can be used in salads. Radicchio is red chicory and Belgian Endive is white chicory. Both can be cultivated in kitchen gardens.
• Common Dandelion (Taraxacum officinale) known locally as ‘Girasole’ can also be used for wine (leaves) greens (leaves) and as a coffee substitute (ground and baked roots)
• Common Stinging Nettle (Urtica Dioica) is known as ‘Urtia’. The leaves before flowering can be soaked in water to remove the sting and cooked for soups, polenta and pesto or can go into nettle risotto but specialist advice needs to be taken on preparation and any effects. The leaves can be soaked and dried for nettle tea.
• Bladder Campion (Silene vulgaris) looks toxic but with precaution, the young leaves can be boiled. They are used in Italy in risotto.
• Wild garlic (Allium ursinum) is Bear Garlic often seen growing en masse in woodland, have leaves on invidivual stalks which can be used (under supervision) for salads but are easily mistaken for poisonous Lily of the Valley and two other toxic plants. Leaves, correctly identified, can be used in salads. The Swiss have fed cows with bear garlic and produced better with a slightly garlic taste.
• Chives (Allium schoenprasum) can be grown and added to pancakes, soups, fish and sandwiches but should not be consumed in huge quantities.
• Woodland Angelica (Angelica sylvestris) Traditionally named after the Archangel Michael, Anglica can be muddled with similar plants in the same family which are toxic. The root is fragrant and the stem was eaten as a vegetable until the 20th century. Angelica is used to flavour liqueurs or aquavits, (e.g., Chartreuse, Bénédictine,Vermouth, and Dubonnet), omelettes, trout and as a jam (‘Angelica Jam’). The long, bright-green stems can be candied and are still used as cake decoration (recipe here). One can buy this in supermarkets.
• Cow Parsley (Anthriscus sylvestris) know as ‘Chafoulhet’ can be used for salads and omelettes but one must not mix it up with giant cow parsley, which can cause very serious skin burns or poisonous hemlock. Considered rather bitter.
• Lady’s Mantle (Alchemillia Xanthochlora). It grows on rocky ledges and parts can be used for soups and for a Lenten pudding.
• Shepherd’s Purse (Capsella Bursa-pastoris) - its young leaves can be used for omelettes.
• Common Borage (Borage Officinalis) has blue flowers which can deliver a blue edible dye. Borage leaves can be added to salads and to drinks like Pimms or cooked to eat. IN Liguria, they have been used to fill pasta.
• Rough Hawkbit (Leontodon Lispidus) known locally as Plissa, the leaves can be used in soups and salads.

Further information
Waldensian fruits
Field study