Many are the edible essences that over the years have enrichened the local recipes and cuisine of the island.
This is thanks to the use of wild plants, used as a main ingredient added to pulses, soups and stews that were the basis of the peasants' diet in Elba, and the aromatic herbs that have always enhanced the flavours of dishes, jams and drinks.
The list of plants is not simply a dictionary of very valuable plants and herbs but more a kaleidoscope of the island's biodiversity and the local know how.
Among the numerous edible, wild herbs that grow on the Island of Elba you can also find the delicious sambella (wild garlic) added to a broad bean and egg soup, or the tranapecori and the piscialletto (dandelion), all of which were often added to soups, omelettes and salads.
Not forgetting the Mediterranean rosemary or the capers (that can easily be found growing wild in the cracks of old buildings); the aromatic plants added to enhance the flavour of snails, meat and fish are above all myrtle leaves, juniper, lemon verbena,wild fennel, catmint and marjoram.
Hint from Infoelba: when you go back home, why not prepare a typical Elba dinner by using a sachet of selected, aromatic herbs that have been carefully dried by Alessandra (Az. Agr. Il Poggetto)? You will notice how, in a Proust manner, all the colours, the scenery, the aromas and the memories of your holiday will come back to life.
Hint from Infoelba: The short guide book "Traditional cuisine plants" in which the Tuscan Archipelego National Park offers a collection of the most common local, aromatic herbs with many traditional and very tasty recipes.
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