Once beloved in the kitchen, today bitter herbs get snubbed a little. And it's a pity, really; bitter herbs are rich in healthy nutrients for the body. They stimulate the liver with a strong detox potential – plus they improve intestinal function. Delicious both raw and cooked.
Bitter herbs play an important role in springtime culinary traditions. Served on the occasion of the Jewish feast of Pesach, which celebrates the liberation of slavery and the flight from Egypt, they traditionally accompany unleavened bread (prepared quickly without leavening) – as a symbol of the bitterness and difficulty of life. Harvested in the meadows during the spring, they are rich in nutrients, but according to some research, their consumption is decreasing, surpassed by preference for sweeter tastes, which today we use in excessive quantities. This is why rediscovering the taste of bitter herbs is an advantage – for both the well-being and the palate.
Discovering bitter herbs
Towards the end of winter – when the snow melts and the first new shoots start to sprout up in the meadows – bitter herbs also appear. Eaten raw or cooked, bitter herbs are very helpful for purification of the body. Have you heard of the recipe for Neapolitan-style escarole? Thanks to the addition of olives, raisins, walnuts and anchovies, the aroma is irresistible, and it can also be used to make a stuffed pizza! The herbs – together with seasonal vegetables or cheese – are the main ingredient used for rustic, savory pies and for tortelloni or ravioli filling. In fact, throughout Italy, stuffed egg pasta represents a very old tradition: It seems that ravioli with herbs and ricotta cheese were already known in the Middle Ages – later becoming the traditional peasant’s dish made for Good Friday.
The benefits of bitter herbs
Bitter herbs stimulate the work of the liver and the detoxification process, plus they improve bowel function and help body burn fat. Regularly eating herbs like chicory, black cabbage, escarole, radicchio and catalogna can prevent seasonal illnesses and strengthen the immune system. Excellent in soups, seared or pan-fried with a drizzle of raw oil, they become a simple and nutrient-rich side dish. Avoid storing the herbs too long because the leaves tend to deteriorate quickly. Alternatively, boil them in salted water and freeze a few portions so they’re ready to use when you’re in a hurry.
Recipes with bitter herbs
A famous dish of Roman cuisine is the puntarelle salad – made with Catalonia herringbone, garlic, oil, vinegar and anchovies. Barba di frate can also be eaten raw: Just choose the tenderest leaves and season with a drizzle of oil, lemon and a sprinkling of pepper to taste. Bring energy and a touch of liveliness to the dinner table: Plants like nettle and chicory are delicious combined with pasta or with creamy soups (like an Italian vellutata). They’re even great in omelettes. Research shows that we are accustomed to the sweet taste, which is predominant in our usual diet, while bitterness has started to disappear as a declining dietary habit, from which imbalances can result, as well as difficulties in the liver and gallbladder. What better way to welcome springtime by rediscovering the pleasure of a natural diet that’s also rich in nutrients and fresh simplicity?