Scorzonera:10 therapeutic properties and recipes

The nutritional and herbal properties of the Scorzonera plant, in addition to its origins and curiosities. Its use in the kitchen in many possible recipes makes the scorzanera also appreciated as a simple vegetable thanks to its inimitable taste.

Origins and curiosity of the scorzonera

The Scorzonera is native to Eastern Europe and the Greeks knew it as “Barba di becco”. Its name derives curiously not from the color of the rind but from the viper, in that, in the Middle Ages it was considered as an antidote to the bites of snakes. According to other sources, the name seems to derive from an ancient Spanish word that means “viper”. In fact, in ancient times, this root was attributed powers against the terrible bites of vipers.

The root and stems were chopped and mixed with milk in the cure of colds. The first mention of the Scorzonera dates back to 1575, as it was seen at a market in Aleppo, Syria. The botanical name derives from the Spanish “escuerza” even if the origin of the name is Latin. In ancient French: “Scorzon” means snake.Belonging to the Asteraceae family, the scorzonera is a genus that includes many species, among which the most famous, or the Horticola scorzonera, which is also called in some regions “Asparagus in winter”. The collection of the edible roots of scorzonera and scorzobianca it takes place from October to late winter.

How to use the scorzonera in the kitchen and in gastronomy

It has a slightly bitter but pleasant taste, which distinguishes it, especially when cooked and accompanied by other more delicate foods. Among the most popular varieties, for the less intense bitter taste, is the scorzonera.
It is cooked, pan-fried or boiled and in some cases also grated and served with oil, salt and lemon.
When the roots are young, they can be eaten raw, otherwise they are boiled with salt and lemon for about half an hour. Scorzonera and scorzobianca go well with risottos or fish dishes, especially anchovies, which can also be eaten fried or fricassee.

Lemon. The scorzonera goes very well with red and tasty meats, such as pork, and lends itself well to original interpretations of classic preparations: risotto, hot side dishes, mashed potatoes, stuffed with vegetables.

Scorzonera: recipe For six people

  • 1 kg scorzonera
  • 50 g Lardo d’Arnad
  • 40 g diced Alba white truffle
  • Chopped chives
  • 30 g grated Grana Padano
  • 20 g smoked oil (using a smoker)

Peel and cut the scorzonera in thin strips (similar to spaghetti). Put the bacon in the blast chiller.
Cook the scorzonera spaghetti in a steam oven at 80 ° C for about 10 minutes; they must be al dente. Grate the lard on the spaghetti, add the diced truffle and the chopped chives and Grana Padano. Season it all with smoked oil.

Herbal properties of scorzonera

  • Rich in inulin , the scorzonera is a root particularly suitable to be consumed diabetic people subject to weight gain.
    Contains vitamin B2, B6, riboflavin, C, A, manganese, calcium, phosphorus, iron.
  • The decoction obtained from root cooking is also very suitable for urinary tract problems
  • It favors the intestinal transit without attacking the organ, a characteristic that has given it the excellent reputation of being well tolerated by any organism.
  • Being rich in potassium and low in sodium, it has natural diuretic virtues.

Scorzonera Floral Essence – Black Salsify – Desert Alchemy:

  • Suitable in cases where we have difficulty in bringing a project or some aspect of ourselves to completion or completion, the essence supports us in the maturation process.
  • It is excellent for finding all the vital elements for the growth and expression of our full potential. Harmonizing qualities:
  • It leads to a new and higher stage of maturity and self-integration. It
    gives vitality and energy.
  • Helps align the subtle energy bodies with the physical body
  • It brings out our potential

It allows us to tap into new sources of nourishment and vitalizing energy

Suitable in the following cases of disequilibrium

  • Difficulty in bringing something up and completing it.
    Inability to bring our creative thoughts or impulses to reality due to blockages, and to lead them from the mental sphere to the corporeal one.
  • Lack of vitality
  • When you feel like a seed that tries to germinate harmoniously with your evolutionary project, without having the fundamental nutrients for nourishment.
  • inability to receive the nourishing energies necessary for the expression of one’s abilities and complete productive potential

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