Aromatic herbs and plants on the Island of Elba

There are many edible essences that have enriched the table of the island's community over the centuries.

These include wild plants used as main ingredients, along with legumes, in soups and stews that formed the base of the Elban peasant diet; and the aromatic herbs that have always flavored dishes, jams, and beverages.

The list of plants is not just a simple dictionary of valuable plant species but also a kaleidoscope of the island's biodiversity and popular wisdom.

Infoelba recommends: The small guide "The Plants of Cooking and Tradition" by the Parco Nazionale Arcipelago Toscano gathers a selection of the most commonly used local aromatic herbs and delicious traditional recipes.

Among the many species of edible wild herbs found on the Island of Elba, particularly delicious are the sambelle (wild garlic) cooked in a soup with broad beans and eggs, or the tranapecori and piscialletto, commonly used in soups, omelets, and salads. 

Besides the Mediterranean rosemary and capers (which can be found abundantly even in the cracks of old buildings and walls), the flavoring plants for enhancing snails, meats, and fish include mainly myrtle leaves, juniper, lemon balm, wild fennel, nepitella, and oregano.

Infoelba recommends: When you return home, prepare an Elban dinner with some packets of aromatic herbs selected and dried by the skilled hands of Alessandra (Agricultural Company Il Poggetto). You will see how, proustianly, the colors, landscapes, scents, and emotions of your vacation will bloom vividly in your memories.

Photo Gabila Gerardi - Blog Panedolcealcioccolato