When I was a child and had a tummy ache my mother used to give me an infusion of chamomile – and I bet that many other Italian children experienced the same remedy. I was also given it when I could not sleep and she rinsed my hair with chamomile – it was supposed to keep it fair and make it shiny. Chamomile was a magic herb.
My father asserted that a canarino (canary) was better. It is made by boiling lemon peel in water. This concoction was another multi-purpose panacea used for tummy aches, nausea, insomnia, colds, coughs, sore throats and fevers when you felt cold and shivery. He also would share hi Dutch salted liquorice with me – aniseed and fennel are renown for assisting digestion.
My father’s sister who lives in Sicily is a great advocate for the healing and nutritive properties of carob. She claims it cures respiratory tract infections and it treats diarrhoea.
I was told that the more bitter the green, the better it was for my liver; the stimulation of bile flow was important to break down fats.
My family always ate large quantities of bitter greens – all the different types of radicchio (we lived in Trieste where it was plentiful). The photo above: radicchio Triestino – a very small leafed variety of radicchio.
There were different types of chicory, Belgium endives (whitlof), rocket, escarole, cardoons and globe artichokes. Vegetables that have strong sulphur smells like cime di rapa or cime di rape, Brussel sprouts and radishes were also favourites.
When we visited Sicily, our relatives made sure to feed us edible weeds (erbe spontanie) – matalufo, agghiti (in Ragusa’s dialect), bitter chicory, different varieties of mustard greens and brassicas, wild rocket, puntarelle, wild fennel fronds and wild asparagus – the two types of wild asparagus are particularly bitter. Photos below and above: wild greens in Sicilian markets.
So, as you can see, because of my history and my Italian culture I had my digestive health covered.
As an adult, I had an inherent appreciation of bitter flavours and much appreciated an Amaro, not just because I liked the taste but because I believed that it aids digestion.
Amaro (Italian for “bitter”) is usually drunk as a digestive before a meal (an aperitivo) or after meals (a digestivo). There are many local and regional versions of these alcoholic beverages – examples of some well-known Amari are Aperol, Averna, Cynar and Fernet-Branca.
These bitter, alcoholic beverages are usually referred to as being herb based, but they are made of various and numerous vegetables, fruit, berries, bark, flowers, herbs, roots and spices macerated in alcohol diluted with water to obtain the desired gradation. They are also sweetened and range from bittersweet to intensely bitter.
The oldest recipes for herb-based beverages were usually formulated by pharmacists, botanists, and enthusiasts, many in monasteries and convents. The recipes have been developed over time by wine and spirit companies and the alcohol content of Amari varies between 11% and 40%.
Restaurants in Italy may offer a dozen selections of Amari, especially after a meal, but unfortunately, Amari are not beneficial aids to digestion – the beneficial properties of the herbs are reduced or eliminated and the higher the alcohol content, the slower the breakdown of food.
If you want to eat more, it makes sense to drink an Amaro as an aperitivo – the bitter flavours may stimulate the taste buds and increase the secretion of saliva and gastric juices.
Aperol has an alcohol content of 11%—less than half that of Campari. Averna is considered an excellent digestive liqueur, but the alcohol content is 29%, Ramazzotti is 30% and Fernet is 40%.
Aniseed liqueur is distilled from the fruit of the green aniseed plant along with other aromatic ingredients – but Sanbuca is 48% alcohol.
If we really wish to help our digestion after a meal, we may be better off with the simple home-made infusions. Popular home-made infusions, apart from chamomile, often contain fennel seeds, peppermint, sage, ginger and rosemary.
I still enjoy my bitter greens and since living in Australia I have broadened the range of bitter greens that I eat – watercress, dandelions, the wide range of Asian mustard greens and varieties of kale and frisée.
Posts and recipes for bitter greens:
SICILIAN EDIBLE WEEDS and Greek VLITA
NETTLES (Ortiche), Culinary uses and gnocchi
EDIBLE WEEDS: Orecchiette e Broccoletti Selvatici (and cime di rape)
MINESTRA MARITATA, peasant soup from Calabria
INSALATA DI FRISÉE ( Composite Salad made with frisée)
CICORETTA CON SALSICCIA (Chicory with fresh pork sausage)
KALE SALAD with Italian Flavours
CARCIOFI (Artichokes and how to clean them and prepare them for cooking)
CARCIOFI IMBOTTITI (Stuffed artichokes)IN PRAISE OF WINTER VEGETABLES
IN PRAISE OF WINTER VEGETABLES