Pimprenelle, character leaf to the taste of the fields

Sometimes I want to feel the taste for pimprenelle. Perhaps because its leaves have something special: a very fresh flavor evoking the green nut or even the cucumber, with a frank astrint.

A slight bitterness is added to it, strengthening its condiment character without ever weighing it down. It is for this reason that the pimprenelle has been used since the dawn of time to raise the dishes. Until the 19th century, it was planted in gardens as “salad supply”, in the same way that we cultivate parsley today – its role was similar.

In Germany, we always cook a green sauce, called “Frankfurt” (Frankfurter Grüne Soße) that is generally served with boiled meat, vegetables and potatoes.

In general, the pimprenelle is eaten raw and it is in your best interest in going to harvest the young leaves of the center of the rosette, more tender and softer. The developed leaves are more tough and you have to remove the leaflets from the hard axis, not pleasant to chew.

If the pimprenelle is astringent, it is because it contains tannin. This substance, not very pleasant to taste, is nonetheless full of virtues. It has antioxidant qualities – in a way, it slows cell aging and protect the cardiovascular system.

In a more immediate way, tannins help heal wounds and contain blood effusions. This is from there that his scientific name comes from, Sanguisorba Minor Latin blood “Blood” and sorbo ” absorb “.

Pimprenelle: Treasures of dry meadows

I know where to find the little pimprenelle. Of themselves, my steps go to a dry meadow with a short grass where, on the slope, are distinguished from large green tufts which attract me immediately. The picking is easy: I plunge my hand into the heart of the plants to take a bouquet of tender leaves that I carefully put in my bag. Dry meadows are filled with treasures for those who know how to distinguish them.

Right next to my pimprenelle, a carpet of young Silene shoots (Silene Vuporis) Offers to me to complete my meal. I will quickly go into steam and revel in their astonishing sweet flavor of peas. The young oregano, meanwhile, is still all in leaves: I will therefore wait for some time before taking its flowery tops to concoct an original pesto.

In any season, nature is lavish of its benefits. I thank her and enjoy myself!