Edible wild plants

Getting to know the region's wild plants

The wild valleys, the Mediterranean climate of the lake and the alpine landscapes all create unique conditions for wild plants and flowers to flourish. A paradise for nature lovers and foragers. Milo Bissegger grew up in the Centovalli area and has botany in his blood. A nature lover and avid forager of edible wild plants and flowers, he has managed to turn his passion, at least in part, into a career. Among his various activities, he offers courses (private or by registration), workshops and consultancy services, working in collaboration with primary and secondary schools, as well as with chefs on projects dedicated to wild herbs and edible flowers. Meret Bissegger, the well-known wild plant expert and chef, is his aunt. It was thanks to her that Milo discovered his passion for the world of plants.

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Walking through nature is like shopping outdoors
Nature bursts into life in spring, when the trees are covered in fresh buds, and plants and flowers start sprouting. Not only does this give woods and meadows a magical feel, but it also offers us a wealth of culinary treasures. Nature provides us with all we need, in the kitchen and for medical purposes. Some of the best-known edible wild plants are wild garlic, nettles and dandelions. However, those in the know will find so much more here.

What is an occasional hobby for most is a real passion for Milo, and he has already managed to carve out a career for himself. He satisfies his innate passion by studying and picking wild plants and flowers, with the added bonus of spending time in nature and exploring the many beautiful corners of the Ascona-Locarno region from a different perspective. Botany is an integral part of his everyday life. His interest in the world of plants emerged at a very early age, already during childhood. His first memories are linked to his grandmother, a keen plant lover, who taught him the names of various flowers in the garden.

However, his great interest in nature is not really all that surprising. His great-grandfather was a, among other things, well-known botanical illustrator, and his other aunt, Mona Caron, who brightens up massive buildings all around the world with plant murals, is also a great botanist. It takes a lot of time to get to know and study plants. The best way is look carefully at wild plants when out and about, and read books. There is an enormous variety of edible wild plants in Switzerland, and in the Lake Maggiore region especially.

Interest in nature and wild plants is growing
Indeed, restaurants are increasingly offering dishes with ingredients from wild plants, flowers, or herbs. Wild garlic is one of the most popular, used in many ways, but countless others from the local forests are perfect for creating exquisite dishes.

For instance, the young leaves of the linden tree taste great in a salad. Or the sweet violet which grows in more open woodland and can be used to garnish dishes, adding a fragrant splash of colour, especially to salads. There is also plantain, which can be used to make a delicious pesto, or nettle, a classic shade-loving plant that lends excellent flavour to soups and desserts. Many of Milo’s favourite plants can already be found in his large garden with a natural meadow. However, if he wants something that does not grow on his doorstep, he knows exactly where to find it. Wild garlic, for example, grows like a carpet in the woods by the river in the Maggia Valley. Its distinctive scent is quite unmistakable. There is just one simple rule: only take what you need and have the greatest respect for nature.

Most people with a vegetable patch will often spend hours and hours weeding. Little do they know that what they are trying to get rid of could actually be a vitamin-rich delicacy, like chickweed or purslane, both found in almost every garden. However, you must know your plants and only ever eat them if you are 100% sure.

Want to learn more about the wild plants and flowers found in this region and how they can be used? Sign up for one of Milo or Meret's fantastic courses. Time well spent!

Recipe

Frittata with wild herb salad

How to prepare the frittata:
Blanch Urtica dioica (stinging nettle) and Galium aparine (cleavers) and squeeze well to remove the last of the cooking water. Roughly chop plenty of raw, unblanched Allium ursinum (wild garlic) and finely chop a few leaves of Salvia pratensis (meadow clary) to add flavour.

Mix everything in a bowl, together with the eggs, and season to taste. Cook over medium heat with the lid on. Flip over and finish cooking.

How to prepare the wild herb salad:
Combine a finely chopped handful each of the following: Allium ursinum (wild garlic), leaves; Tilia cordata (small-leaved lime), young leaves; flowers of Galium mollugo (hedge bedstraw), Stellaria media (common chickweed), Silene vulgaris (bladder campion), Plantago lanceolata (ribwort plantain) and Taraxacum officinale (common dandelion). Add Rumex acetosa (broad-leaved sorrel) and the tips of Vicia sativa (common vetch). Garnish with the flowers of Viola Reichenbachiana (early dog-violet), Salvia pratensis (meadow clary) and Lunaria annua (annual honesty).

How to prepare the dressing:
Extra virgin olive oil, white wine herb vinegar, mustard seeds, a dollop of mayonnaise and natural yoghurt, a pinch of fresh chopped chives, marjoram and oregano from the garden, salt and pepper.