by farmers and mountaineers, we learn that some herbs such as oregano and thyme, much sought after, are almost entirely disappeared, owing to the non-compliant behavior rules of a good binder (eg, tearing instead of cutting the map) and also the continuing arson. Is two herbs, which made us walk in the S.PE.M. hikers, and are easily identified because they are among the most popular, especially "peppermint" in Treglia (when passing through "pimpernel" ), to add flavor and aroma to cheese, and "fennel" mainly to flavor homemade sausages.
Peppermint
- Habitat: mountainous area ranging from Rocchetta e Croce to Villa S. Cross. - Flowering: May-June.
- balmy weather for the collection: June.
- Used parts: whole plan except the roots.
- Drying: Leaves and flowers are laid in thin layers on mats specially crafted local shady and ventilated, and must be turned several times during the process, because the drying takes place uniformly and to prevent fermentation. After about 20 days. just chop the mint with a sieve or tear, with his hands, the leaves and flowers. The containers are most suitable for conservation in clay pots or in small glass jars, stored in the dark. We recommend that you renew every year, the dried product, as aging diminish with the aromatic properties.
- Ownership: has slightly antiseptic and digestive properties, is used to fight asthma, nausea and bloating, and allergic phenomena. Most is used to flavor cheese.
- Preparation of peppermint tea:
She starts to boil water in a Pentolina, for no more than a minute, pouring into a cup, add a tablespoon of dried mint well, leave for about 10 minutes, after which the mixture is filtered through cloth or cotton and sugar to taste. E 'recommend a cup a day.
Wild fennel
- Habitat: dry and exposed areas of the southern slopes of Mount Maggiore. 
- Flowering: August.
- balmy weather for the collection: beginning and end of October (the signs refer fennel M. Maggiore, because the climate and altitude may advance or postpone the time of collection).
- Used parts: The whole plant has an intense aroma, but in our villages are only used the dried seeds.
- Drying: The twigs with the seeds are spread on racks and exposed to the sun, at night the mats to be transferred in closed and dry. After about 20 days. simply pass through a sieve the dried twigs, only to collect the seeds should be stored in small glass jars in the dark
- Ownership: presents an essential oil that helps digestion, it also helps to combat bloating and nausea.
- In the kitchen: Essential for fish soup and boiled fish, meats and sauces, breads and cakes and pastries and homemade liqueurs. The green shoots flavor to salads. Most is used to flavor sausage.
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