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Euroflora 2018 – Cooking with Wild Herbs


A boatload of herbs of the common garden variety – many though can be found in the wild.


The common Plantago Major. Good for making pesto.


Beautiful Borage – here you can’t see it’s pretty blue flowers. A powerful antioxidant. Here the recipe suggests using it in a ravioli filling.


The pretty Primrose has edible flowers and leaves. Here they suggest it served in a salad.


The common Parietaria officinalis (or lichwort).  Good cooked and pureed in mashed potatoes.


The common caper. Delicious in a pasta roll filled with cheese, capers and prosciutto.


Umbilicus Rupestris ( Common name: Ombelico di Venere or Belly button of Venus). Here used in a pesto recipe.


Silene. Here the young shoots are used in a risotto recipe.


Euroflora was held in the seaside parks of beautiful Nervi near Genova.


Seaside view from the edge of the park.