Another wild plant that we pick in spring is the wild hop (Humulus Lupulus). It grows on moist and shady soils and can be found along the banks of streams or rivers, or in fences when climbing other plants. These young shoots are collected from early spring to May.
Although when you think of hops you thought of beer, we will not go brewing, but only a quick and easy recipe for making young shoots.
Wild hops strengthen the body, stimulate digestion thanks to it bittering properties, and is rich in vitamin C (even more than lemons), antioxidants, minerals, bittering agents, flavonoids and other bioactive substances.
After picking it, about 400-500 grams for 4 portions, it is first washed. Then we put it in boiling, salted water to cook, briefly, for 3-4 minutes, because if there is more, it will be spoiled.
After 4 minutes, remove from the heat and rinse with cold water.
Now just season with olive oil and vinegar (I use homemade apple cider vinegar) and add salt and pepper if necessary. The dish is ready.
We serve it with a hard-boiled egg.
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