Recipes for cooking Asparagus exist even in the oldest surviving book of recipes, De re coquinaria /On the Subject of Cooking/, written around the 1-3 century AD by a Roman gourmet and lover of refined luxury Apicius.
»
Fennel, also known as finocchio or Florence fennel is widely used in many of the culinary traditions of the world. The leaves are delicately flavored and similar in shape to those of dill. The bulb is crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw. Taste:
»
San Marzano tomatoes are considered by many chefs to be the best sauce tomatoes in the world. The story goes, that the first seeds came to Campania in 1770, as a gift from the kingdom of Peru to the kingdom of Naples, and were first grown in the volcanic soil at the base of Mount Vesuvius, in the area that presently corresponds to the San Marzano commune. Taste:
»
Stinging nettle is believed to be able to substitute a whole pharmacy. The soft green leaves and stems have many stinging hairs, which when touched, inflame the skin. Some people actually use this irritating effect to their benefit, and rub nettles onto arthritic joints. The warmth that lasts after the stinging subsides is said to temporarily relieve pain.
»
The red beetroot, also known as garden beet, is part of the big beetroot family and close relative to the spinach. The green leafy portion of the beet and the root has been used for centuries in medicine and cooking. Taste:
»