Download “forgotten” produce that we have reinvented in Denmark and the rest

This project has been funded
with the support from the
European Commission. The
contents of this material
commits only the authors and
the Commission, cannot be
held responsible for any use of
the information contained
”Forgotten”
produce
Table of Contents
Romania ............................................................................................................................................................. 3
Millet.............................................................................................................................................................. 3
Lentil .............................................................................................................................................................. 4
Borsch ............................................................................................................................................................ 5
Lavender ........................................................................................................................................................ 8
Dock (patience) / sorrel ............................................................................................................................... 10
Flax seeds (linseed) ...................................................................................................................................... 12
Chickpeas ..................................................................................................................................................... 13
Turnips ......................................................................................................................................................... 15
Rhubarb ....................................................................................................................................................... 17
Capers .......................................................................................................................................................... 18
Buck wheat .................................................................................................................................................. 19
Mulberries ................................................................................................................................................... 19
Dried plums ................................................................................................................................................. 20
Poland .............................................................................................................................................................. 23
Kale .............................................................................................................................................................. 23
Chard/Swiss Mangold .................................................................................................................................. 24
Amaranth ..................................................................................................................................................... 24
Rhubarb ....................................................................................................................................................... 25
Parsnips ....................................................................................................................................................... 25
Salsify ........................................................................................................................................................... 26
Swede/Rutabaga ......................................................................................................................................... 26
Italy .................................................................................................................................................................. 27
Brief history of food..................................................................................................................................... 27
The bread..................................................................................................................................................... 28
Typical dishes of forgotten Neapolitan recipes ........................................................................................... 28
Denmark .......................................................................................................................................................... 30
Foliage ......................................................................................................................................................... 30
Vegetables and fruits ................................................................................................................................... 34
Ansient grains .............................................................................................................................................. 36
Spelt - Triticum spelta .............................................................................................................................. 36
Svedjerug – .............................................................................................................................................. 36
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Kamut – (natural hybrid between T. durum and T. polonicum).............................................................. 37
Amelcorn and Lesser spelt (Triticum dicoccum and Triticum monococcum) ......................................... 37
Turkey – Kayseri............................................................................................................................................... 39
Nutrition and beverage ............................................................................................................................... 39
Akıtmaç .................................................................................................................................................... 39
Keşkek ...................................................................................................................................................... 40
Höşmerim ................................................................................................................................................ 40
Mantı ....................................................................................................................................................... 40
Tutmaç ..................................................................................................................................................... 40
Yufka ........................................................................................................................................................ 40
Portugal ....................................................................................................................................................... 41
Turkey – Izmir .................................................................................................................................................. 42
Forgotten products rediscovered by the organic producers in Izmir .......................................................... 42
A treasure found in a wedding chest........................................................................................................... 43
Students from similar professional areas have worked together on the fundamental
topic of innovation and creativity in food preparation with focus on "terroir".
Working together to research this area has led to knowledge exchanges through the
sharing of best practice from each partner country.
We hope that the outcomes of this project will contribute to broaden students’
knowledge of their culinary background in professional practices in the food and
catering industry throughout Europe.
2
Romania
Millet
Millet is a cereal, having a branched inflorescence and white-yellowish flowers,
being used as fodder for cattle.[1]
It is also sold as dietetic food because of its lack of gluten, to people who do not
tolerate wheat.[1]
Millet seeds have a high nutritious value with a content of 10-11% proteins, 3-4%
fats and 8-10% cellulose.
For human consumption, millet seeds are used as groats or mash, and also to
prepare an alcoholic drink called „braga”.[2]
Recipes
Millet polenta
1 cup millet flour, 3-4 cups still water, salt. It is prepared in the same way as maize
polenta.Boil the water and salt and pour in the millet flour, leave to boil for 10-15
minutes, stirring very well with a wooden spoon or paddle to get a homogeneous
mixture. When it is cooked you can add sour cream, grated cheese and soya sauce ,
mushrooms, etc.
3
Millet cream
6 tablespoons millet, 6 tablespoons oil, a bunch of vegetables, 1-3 tablespoons
Tahina (sesame paste), lemon juice, salt. Fry the millet in oil until light golden. Add
3-4 cups of water and leave to boil until it thickens. In the end add salt, the finely cut
vegetables, the Tahina and a little lemon juice. You can serve the cream as it is or in
combination with vegetable salad, mushrooms, soya, etc. [3]
References
[1]- http://ro.wikipedia.org
[2]- http://www.revista-ferma.ro/autori-nicolae-dragomir/meiul-panicum-miliaceum-l.html
[3]- http://www.paradisulverde.com/Alimentatie/Retete/retete-cu-mei.html
Lentil
Lentil (Lens culinaris) is an annual vegetable plant, short, hairy, with feather-shaped
leaves and edible seeds. Its name comes from the Latin word lens, due to the curved
and circular shape of its seeds.
The plant is about 40 cm high, and its seeds are in pods, the same as beans and
peas. Unlike beans and peas, there are only two lentil seeds in each pod. There are
several varieties of lentil – the seeds are different in colour (orange, green, dark
green, brown), size and boiling time.
Together with soya, lentil is a favourite food for vegetarian people and populations
with a tradition of vegetarian diet. Due to its reduced boiling time, lentil is an
excellent alternative to beans, in blended dishes or in soups cooked with rice, meat
and vegetables.
Lentil is considered a nutritional grade A foodstuff due to its high content of fibres,
iron, magnesium, phosphorus and protein, and to its reduced content of fats. Lentil
does not contain cholesterol and has a caloric input of about 110-160 kcal / 100g,
depending on the lentil variety and cooking method.
4
Recipes
Lentil paste
Ingredients
 1 cup dry green lentil
 1 tablespoon finely ground cumin
 1½ teaspoons salt
 4 green onions
 4 tablespoons lemon juice
 ¼ teaspoon freshly ground pepper
 ¼ cup olive oil
 ⅓ cup chopped green parsley
Preparation
Boil the lentil with 4 cups of water .Add the cumin and a teaspoon of salt, cover with
a lid and leave to boil for 20 minutes at low heat. Leave to drain and cool in a sieve.
Cut the green onion in fine rounds till you reach the half of the green part.
Put the lentil in a bowl and add the remaining salt, the lemon juice, the pepper, the
olive oil, the parsley and the green onion. Mix carefully and put in the fridge. You
can keep the salad for a few days in the fridge and you can use it on trips. [4]
References
[4] -http://www.gustos.ro/retete-culinare/salata-de-linte-3.html
Borsch
Borsch, or the juice resulted from the maceration of wheat bran, contains minerals
and vitamins B complex and C, minerals, essential amino acids and carbohydrates.
That is why this foodstuff which is usually used for soups has multiple health
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benefits. The therapeutic power of the borsch comes from the yeast which helps the
fermentation, the ingredient containing B vitamins, vitamin D and H (biotin),
enzymes, minerals in easily assimilated forms (calcium, magnesium,
phosphorus),plus trace elements vital for health - selenium, but especially
chromium. Being a natural product, borsch is very rich in enzymes. The Romanian
peasants cherish this liquid so much that the talent of housewives is appreciated
depending on how well they can prepare borsch. In Bukovina, before starting to fast,
all dishes are washed with borsch and then blessed, a sign that the borsch is also a
disinfectant. As a folk belief, borsch beware kids of the evil eye and restores their
appetite.
A Romanian cure
For anemia, bronchitis and hangover
Borsch is well known as a cure for a hangover. Indeed, it removes symptoms of
alcohol intoxication, dizziness, headache, shaky legs, sickness. Drink a liter of
borsch. In cases of indigestion and vomiting, drinking a glass of borsch before the
meal may help. It is said that people who drink borsch every day give up drinking
alcohol. Especially after heavy meals, dishes with borsch are welcome. Borsch
contributes to the elimination of toxins from the body. It is also very effective for
weight loss because it stimulates digestion and fat burning. Besides these benefits,
it may be an adjuvant in respiratory diseases such as bronchitis, asthma and
sinusitis. In cases of anemia, it works as a highly effective tonic, through the
minerals and vitamins contained. Borsch cure to revive the body lasts 20 days,
during which you should drink a glass of borsch a quarter of an hour before each
meal. In case of chronic respiratory diseases (bronchitis, asthma, sinusitis), drink
two cups. It helps to cure these diseases and especially prevents aggravation and
relapse. Cures last for three weeks. As an adjunct in tuberculosis, drink borsch every
day, half a liter every time, on an empty stomach before meals. It seems that some
active ingredients in borsch block the bacilli that cause the disease.
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We know that borsch removes toxins from the body, and is also recommended in
slimming diets. One can drink a cup of borsch (250 ml) per day for 10 days. This
treatment can be repeated twice a year, fall and spring. Therapy is recommended
for people with diabetes, arthritis, gout and rheumatic problems, liver and kidney
problems. For chronic fatigue, drink a quarter liter of borsch at once, so that the
nervous system should recover. For all liver and gallbladder problems, borsch is
recommended as it cleans and strengthens the internal organs. Drink on an empty
stomach, 15 minutes before a meal, a cup of borsch in which you incorporate half a
teaspoon of powdered wormwood. High levels of glucose can be reduced if you
drink borsch before the meals. People who have a lung disease recover faster if,
instead of water, they consume a liter of borsch mixed with 250 ml of elder infusion
(two teaspoons of dried flowers and a cup of hot water) every day. This beverage is
sweetened with honey and drunk before main meals. This treatment must last at
least two months. In severe cases, the treatment may be extended another two
weeks. It also lowers blood pressure and reduces cholesterol, cleans the kidneys,
prevents thrombosis and heart failure; recent studies show that borsch fights
against colon cancer. It is useful in case of heart disease, insomnia or after physical
or intellectual effort. The only restrictions are in case of peptic ulcer and gastritis. [5]
Borsch is prepared in a ceramic vessel of about 15 litres or a beech wood tub or a
glass jar of about 10-15 litres.
Ingredients:
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about 10 kg wheatbran;
about 2-3 kg maizeflour;
about 1 kg wheatflour;
Yeast, a bit as a nut;
Good clean drinking water.
„Huşti” - is the mixture that remains at the bottom of the jar after the sour
liquid is decanted. “Huşti” are necessary to prepare a new quantity of borsch,
as they contain the yeast needed to produce it.
Preparation
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Put in 10 liters of water 1.5 kg of wheat bran, 1-2 kg of maize flour and a plate of
“huşti” left over from another borsch. Bring the water to boil. Meanwhile, prepare a
dough of wheat bran and maize flour mixed with cold water. Allow to rest for about
1-2 hours. Over this quantity pour the boiling water, mixing constantly with a
paddle.
Leave the liquid to cool a little, and then add the “huşti” - do not add them in hot
water because the yeast “dies”. Add to this mixture 2-3 unlit coals, because it helps
clarify the Borsch. For a quick fermentation, place the dish in a warm place. After 1214 hours, the Borsch has soured. Pour it in bottles of 1 kg, after being filtered
through a gauze, and store in the refrigerator or in a cool place. Drink at room
temperature.
If you use the borsch as an ingredient for soup, you can put in the bottles a leaf of
lovage, but if you want to drink it as it is, use sour cherry leaves [6].
References
[5] http://www.monitorulexpres.ro/?mod=monitorulexpres&p=S%E3n%E3tate&a=citeste&s_id=90786
[6].www.terapiinaturiste.ro/populare-bors.php
Lavender
Lavender (Lavandulaaugustifolia) is an aromatic and medicinal plant, with stems
branched in a shrub 30-50 cm high, small leaves, and narrow and fragrant blue
flowers. Growing originally in limestone and mountainous Mediterranean regions, in
our country it is cultivated and grows and blooms all summer.
For medicinal purposes,only detached flowers on the inflorescence axis, or the
whole inflorescence, when the corolla is fully open (Flores Lavandulaes) are
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harvested. After harvesting it is placed to dry in the shade, in a thin layer, without
being pressed.
Main components
- volatile oil composed of linanil acetate, butyrate linanil, geraniol, linalool in the
free state of linalil Valerian, borneol, coumarin, cineol, neroli, furfural, alpha pinene,
cariofilen, bitter substances.
Properties
- strongly flavored with local antiseptic and antispasmodic effect because of the
volatile oil components
-calming effect for the central nervous system
- diuretic and cholagogue
- the flowers have a carminative action
- sedative and analgesic
Indications
Internal
- in migraines, headaches, heart problems with nervous substrate , kidney and liver
diseases, digestive disorders, abdominal bloating, rheumatism, anxiety.
- as a flavoring and corrective
External
- massage with the vinegar obtained from lavender flowers in case of cold, flu and
fever. [1]
Biscuits with lavender
Ingredients:
- 300 g flour
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- 150 g sugar
- a pinch of salt
- 150 g cold butter, diced
- 1 ½ tsp lavender flowers
- 1 egg
- 2 tablespoons cold water
In a bowl pour the flour, salt and butter. Mix with fingers until it becomes sandy .
Add sugar, lavender flowers and mix one more time and then pour in the egg and
water. Knead until dough becomes consistent. Wrap the dough in a foil and place in
the refrigerator for at least 30 minutes. Heat the oven to 180 degrees. Coat a tray
with baking paper. Make small dough balls the size of a walnut, place on tray and
flatten until they reach a thickness of 4-5 mm. Bake for 12-15 minutes. [7]
References
[7] http://www.petitchef.ro/retete/biscuiti-cu-lavanda-fid-479425
Dock (patience) / sorrel
Dock or Patience is a very common plant in Romania, but its benefits are less known
and appreciated nowadays as they were by our grandparents. They knew how
healthy it was and consumed it abundantly in spring. Dock leaves can be eaten raw,
having a sweet and sour taste, like spinach, but they can also be used in soup or
other cooked dishes. Dock is a plant rich in vitamins (C and K), minerals (potassium,
phosphorus, magnesium, calcium, iron, zinc), protein and fiber. It is a miracle plant
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because it helps to eliminate the superfluous fluid in the body, to reduce fatigue and
detoxifies the body. [8]
Dock Soup
Ingredients
 2 medium carrots
 2 parsnips
 3-4 potatoes
 2-3 tablespoons of oil
 an onion
 40 g celery
 dockleaves
 a small jar of tomatoes
 borsch
 noodles
 salt
 eggs
 freshlovage
Preparation
Scrape and wash the vegetables, cut them into cubes and cook in 2-3 tablespoons of
oil. Add water.
After 10 minutes of boiling vegetables, add diced potatoes and then the dock leaves
which have previously been boiled and chopped.
Once the potatoes are cooked, add noodles, tomatoes and hot borsch. Season with
salt and fresh chopped lovage.
It can be served as a simple soup for the fasting period or you can add poached eggs
or serve with scrambled eggs made of 3-4 eggs, fried on both sides and diced. [9]
References
[8]-http://www.garbo.ro/articol/Tratamente-naturiste/10662/stevia-si-beneficiile-de-primavara.html
[9]http://www.retetepentrutine.ro/retete/12-ciorbe-si-supe/1223-ciorba-de-stevie.html
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Flax seeds (linseed)
Flax seeds are rich in vitamins, minerals, magnesium and manganese, fiber,
phytochemicals, including many antioxidants. They also contain omega 3, important
in fighting against inflammation. Flax seeds are a very important plant source of
omega 3 called alpha-linolenic acid. Flax consists of 50% of this substance, five times
more than the nuts oil and canola oil.
Benefits:
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Lowers cholesterol and blood sugar levels.
Prevents loss of bone mass.
Helps maintain weight.
Improves digestion, prevents constipation.
Increases immunity, being good in case of autoimmune and inflammatory
diseases such as arthritis, psoriasis and lupus.
 Fights against cancer, especially colon and breast cancer, inhibiting tumors.
[10]
Flax seed salad
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1/4 cabbage
1/2 lettuce
green onion and 1/2 red onion
1 clove of garlic, minced
Goat cheese cubes, green olives
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 handful of whole flax seeds [11]
References
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[10] http://www.ziare.com/viata-sanatoasa/alimente/beneficiile-consumului-semintelor-de-in-1102582
[11] http://www.petitchef.ro/retete/salata-cu-seminte-de-in-fid-554624
Chickpeas
Chickpea (Cicerarietinum) is an annual legume, originally from Asia Minor.
Chickpea is rich in protein, mineral salts (phosphorus, potassium, magnesium,
calcium, iron) and in B vitamins. Having a high concentration of protein (24%) and a
consistent concentration of carbohydrates and fats, chickpea has a remarkable
nutritious value, replacing animal protein to a high extent.
The green pods of chickpea are used to cook soups or other dishes, and the roasted
and ground beans are mixed with coffee beans to make coffee.
Chickpea is similar to soya and can be used to prepare meat balls, stuffed cabbage
or pilaf (risotto), replacing meat. The boiled chickpea beans, ground and mixed with
sesame paste (tahini) to which are added spices, is called hummus, which is a
popular dish in the Middle East and Balkan region. The meat balls fried in chickpea
flour are called falafel, very popular in Israel and Lebanon.
Chickpea can be a good replacement for coffee. The roasted and ground chickpea
beans have a strong stimulating effect on the digestive and nervous system.
Chickpea beans mixed with coffee beans are sometimes associated with the food
restrictions from the time of the Ceausescu dictatorship, when it was very hard to
find pure coffee. Nevertheless, it is well known that a mixture of ground chickpea
and chicory seeds can be prepared as a healthy coffee replacement for children,
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stimulating their appetite, and the chickpea water resulting from the filtering of
chickpea beans is a real health elixir. [1]
Chickpea paté
Ingredients
Boiled chickpea beans – 500g
Lemon juice – 3 tablespoons
Garlic – 2-3 cloves
Ground sesame seeds – 1 teaspoon
Salt
Olive oil – 2 tablespoons
Leave the chickpea beans in cold water for 10-12 hours, and then boil for 2-3 hours.
The boiled beans are blended together with a little liquid from the boiling pot, until
it becomes creamy. Add the lemon juice, the sesame, salt, the garlic (granulated or
chopped); mix well. Place in a plate or bowl, sprinkle a little oil and decorate to your
taste. [12]
[12]- http://www.lalena.ro/210-reteta-Pate-de-naut-Hummus.html
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Turnips
The turnip is a herbaceous plant, growing 50-100 cm high, having a straight
cylindrical stem with inflorescence, blooming in May-June.
Turnip roots contain glucose, protein, fats, mineral salts (potassium, calcium,
magnesium, phosphorus, iron, manganese, zinc), many vitamins (especially C,B1,B2,
PP), small quantities of carotene and cellulose. The young leaves contain mustard oil
and vitamin C.
Turnip has been known for a long time as a medicinal plant. It is used as a laxative,
anti-scurvy, diuretic, expectorant and sedative. Turnip juice with honey is used in
the treatment of gastro-intestinal disorders and as a heart stimulator. The root has a
healing effect in case of gastritis, spastic colitis, and ball disorder. Turnips also
contain a large quantity of inulin, which stimulates the immune system, according to
specialists. [1]
Turnip and potato salad
Ingredients
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500 g turnips
500 g potatoes
3 roots parsley
1 small celery
5-6 tablespoons tinned peas
2 apples
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3 small cucumbers
5 tablespoons lemon juice
2 lettuces
4 tablespoons mayonnaise (without eggs)
Salt
Preparation
Wash the turnips, the parsley roots and the potatoes, without peeling them. Boil in
different vessels with salted water, because the vegetables have different boiling
times.
Leave the vegetables to cool and then peel and cut them into cubes. Peel the
cucumbers and celery, cut them julienne or in thin discs. Cut the apples into cubes
and sprinkle with lemon juice. Thoroughly wash the lettuce. Drain the peas in a sieve
and wash them under a jet of cold water.
Put the vegetables, apples and peas in a bowl. Add ⅔ of the mayonnaise and the
remaining lemon juice and mix. Decorate a salad bowl with the lettuce leaves; place
the salad in the middle and ornate with the remaining mayonnaise. Put in fridge for
1 hour before you serve it. [13]
[13]- http://www.restaurantedelux.ro/bucatarie/salata-napi-cartofi.html
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Rhubarb
Rhubarb is a perennial herbaceous plant , 1-2 m tall. It develops a rhizome and long
roots underground .During the first vegetation year, it develops basal leaves, and
during the following years flowery stems, too. [1]
The rhubarb stem contains an important quantity of protein, fats, fibres and
carbohydrates, but also a significant amount of minerals and vitamins like calcium,
iron, phosphorus, vitamin C, and is an important source of vitamin K, as well – this
vitamin having an important role in blood coagulation. The leaves contain toxic
substances, so they are not edible. Rhubarb consumption is beneficial in case of
stomach disorder caused by the presence of irritating substances in the intestines.
Rhubarb is recommended in case of mild constipation, chronic bronchitis , chronic
fever, asthma, nasal inflammation, colds; it treats pains and bruises.
How to include rhubarb in daily consumption
-
in tarts, jams, jelly or as stewed rhubarb
as an ingredient in pastry products – muffins, bread or pies
in combination with strawberries
in combination with ginger [14]
[14]-http://www.wikifood.ro/cultura-culinara/beneficiile-consumului-de-rubarba.html
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Capers
In Romania, capers can be found in jars, preserved in vinegar. They look like smaller
olives and are very aromatic, containing the so-called „mustard oil”. They can be
used sprinkled over tarts, sandwiches or even pizza. Used as an astringent in dishes
using fat meat or lard, capers make them more easily digestible.
Chicken with capers
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chicken drumsticks
1 tablespoon capers
1 small tomato can
1 dl white wine
1 tablespoon dried oregano
1 garlic clove
3 tablespoons olive oil
vegetable stock
salt, pepper
Heat the olive oil, fry the garlic clove until golden and remove it. Fry the drumsticks
in the oil. Add the wine, the stock and capers. Cover and leave to simmer for 30
minutes.Add the tomatoes cut in cubes, the oregano and season with salt and
pepper. Leave to simmer for another 10 minutes.[15]
[15] http://www.garbo.ro/tag/capere.html
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Buck wheat
Buckwheat is a cereal similar to rice, having an important nutritional value. It is rich
in protein and carbohydrates (less than cereals), and has a reduced content of fats.
Buckwheat contains a large amount of protein, replacing meat successfully.
It is recommended for people suffering from atherosclerosis, liver and
cardiovascular diseases, diabetes, high blood pressure and anaemia. Moreover, the
mashed buckwheat with milk increases the level of dopamine, which helps to
eliminate depression.
How to consume buckwheat:
-
mashed buckwheat
buckwheat flour, used to prepare dough
buckwheat seeds used in salads
buckwheat honey
Mulberries
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Mulberries used to be the favourite holiday fruit of our childhood. They grow on
mulberry trees often found by the roadside or in people’s orchards.
Mulberries contain many healthy substances like tannin. They are recommended in
case of diabetes, diarrhea (tea made of dried leaves), gastritis, gastric and duodenal
ulcer, constipation (the fruit).
How to consume mulberries:
-fresh fruit
- juice
- stewed mulberries
- jam
- wine
Dried plums
Dried plums are rich in copper and boron, which help to prevent osteoporosis. They
also contain iron, calcium, vitamins A, B and C. They help the body to assimilate
calcium, protecting it from the free radicals which produce cardiovascular diseases
.Dried plums are natural laxatives and diuretics, and digestive regulators due to their
high content of fibre.
Dried plums are recommended in case of anemia, digestive disorder, cardiovascular
predisposition.
20
Dried plums can be eaten as they are or cooked with rice or meat.
References
http://www.gradina_online.ro/5_alimente_uitate_A3985.html
21
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Poland
Comparing to the past times in Poland, when for example, exotic fruits were difficult
to buy, now we can find a huge variety of products – both fruits and vegetables,
from all the parts of the world. Polish customers got used to them and now they are
looking for more „sophisticated” products. They are coming back to those forgotten,
but still very healthy and tasty products used in our cuisine for many ages. Moreover
it is considered to be „trendy”.
Kale
It is a form of cabbage, with green or purple leaves, in which the central leaves do
not form a head. It is considered to be closer to wild cabbage than most
domesticated forms. Kale is very high in beta carotene, vitamin K, vitamin C, lutein,
zeaxanthin, and reasonably rich in calcium.
In Poland it is prepared similarly to spinach – with bacon or blue cheese. It is very
tasty with garlic and with combination with other ‘leafy’ vegetables
23
Chard/Swiss Mangold
It is a leafy green vegetable and has been bred to have highly nutritious leaves. It is
considered to be one of the healthiest vegetables available. Chard has a slightly
bitter taste; young chard can be used raw in salads. Mature chard leaves and stalks
are typically cooked; is high in vitamins A, K and C.
Amaranth
It belongs to the group of the oldest cultivated plants in the world. People’s
attention was focused on amaranth as it could be an alternative plant to substitute
those ones which have been cultivated up to now The seeds and leaves of amaranth
are known for their nutritious properties and that is why they can enrich or
supplement our diet dominated by traditional crops.
The first production plantations of amaranth were founded in Poland in 1993
Amaranth, called the crop of the XXI century, in Poland. Those products are
available on the market:
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Popping (popped amaranth seeds) in 1999
Amaranth seeds cereal and linseed oil in 2005
Amaranth oil in 2006
Pumpkin seeds oil in 2006
The baking mix series ”­To your health” in 2007
Amaranth has also been selling ecological products since 2005
Rhubarb
Usually considered to be a vegetable, was always plentiful in Poland, so to find it in
soup is not uncommon. In the heat of late spring and early summer, cold rhubarb
soup was refreshing for the farmers returning from the fields in the past for a quick
noontime meal, but it is also used nowadays in the same way. Another typical
Polish way of using it is rhubarb yeast cakes that you can buy in almost each bakery
in Poland.
Parsnips
Parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are
paler in color than most carrots, and have a sweeter taste, especially when cooked.
They are also richer in vitamins and minerals. The buttery, slightly spicy, sweet flavor
of cooked mature parsnips (often picked after the first frost) is reminiscent of
butterscotch, honey, and subtle cardamom.
25
They can be boiled, roasted or used in stews, soups and casseroles. Although many
recipes have been forgotten, in Poland it is added to vegetable salads or simmered
with cream.
Salsify
Brown or black roots are edible, with a taste like asparagus, but the flavor is less
delicate. It contains sodium, potassium, magnesium, calcium, iron, phosphorus,
chlorine, carotene, vitamins E, B1, B2, C, and nicotinic acid. It grows in temperate
climates, like in Poland, planted in spring matures in November. It has a long lanceshaped leaves.
The root can be cooked, fried in oil or served with Béchamel sauce, most often
together with other root vegetables.
Swede/Rutabaga
It is a root vegetable that originated as a cross between the cabbage and the turnip.
Polish rutabaga-potato mash - is a popular recipe because it uses two vegetables
that have become favorites in Poland for their overwintering properties. Once
forgotten and connected with a difficult period of famine and war, now is getting
more and more popular again. Rutabaga contains significant amounts of vitamin C:
100 g contains 25 mg, which is 42% of the daily recommended dose.
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Italy
Brief history of food
During the nineteenth century many areas of the peninsula live in a state of great
backwardness, poverty and malnutrition.
The popular foods include cereals, vegetables, chestnuts and wine, diet is there for
almost devoid of animal proteins. The Gioliotti period average caloric availability in
increasingly becoming a without intervening structural changes.
With the fifties food consumption begin a process of improvement. Irreversible,
which takes place in the next decade. If grain consumption remains stable grows
quickly to meat, fruit, vegetables, milk, cheese and fats.
The seventies and eighties led to other important news in the field supply. The
growth of household income, the generalization of the lifestyle citizen, and the
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emancipation of women working outside the home and the decrease in physical
work thinking leading to outsourcing and the globalization of consumption.
The bread
In the early 1900s, the bread was pretty much just 'black', or integral. But it was also
hard to chew, because of its component fiber. White bread, then spread quickly,
wearing the robe of better food, more easily chewable and digestible, and that
altered with much less ease.
With the refining process, however, is rejected the germ of the seed that contains
an incredible amount of valuable nutrients: unsaturated oils, B vitamins, rare trace
elements, essential amino acids, enzymes of every type, etc.. In addition, together
with the bran contains a good amount of dietary fiber, equally useful for our
digestive processes as enzymes and vitamins.
In the moment in which we ingest refined foods, we then assume the ' impoverished
calories ' from vitamins, minerals etc. The result will be that we will soon try new
food in a vain attempt to satiate the hunger, more importantly, that fine food did
not meet.
Typical dishes of forgotten Neapolitan recipes
Many dishes unfortunately for many reasons, often due to lack of "raw material",
are disappearing or have already disappeared, in this joined by other traditional
dishes are no longer in line with the "modern" the dictates of fashion and urban
culture. Regional recipes, preparation time common in every family, it is now
increasingly difficult to find in local restaurants.
Dishes such as "tripe Neapolitan" (tripe is practically the stomach of the animal that
is cleaned, cut into small pieces and cooked in the 'custom regional bell),
unleavened bread (unleavened bread was for a long time the only known to
mankind. it is prepared with wheat flour, and cooked by placing the dough on hot
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stones or hot ashes), the torzelle (torzella is a biennial plant in the vegetative phase
lasts five months between August and February), pork fried and offal (offal are the
internal organs and parts (apparently) less valuable of the slaughtered animal) are
nowadays almost completely disappeared to make room for burgers and fries, hot
dogs and all the dishes that you cook in a hurry and for young people especially are
more "tasty".
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Denmark
A lot of the “forgotten” produce that we have reinvented in Denmark and the rest of
the Nordic cuisine are foliage and cereals – old varieties.
Foliage
Yarrow
Achillea millefolium
Ground Elder
Aegopodium podograria
Garlic Mustard
Alliaria petiolata
Wild Onion
Allium dregeanum
Wild Garlic/Ramson - photo
Allium ursinum
Ramson smells of garlic, and the taste
is also related to garlic, but somewhat
milder. The taste reminds a little of
chives, but is more powerful and with
a hint of leek.
Angelica
Angelica archangelica
Cow Parsley
Antriscus sylvestris
Mugwort
Artemisia vulgaris
Grassleaf Orache
Atriplex littoralis
Sea Aster
Aster tripolium
Field Mustard
Brassica campestris
Eurpoean Searocket
Cakile maritima ssp. Baltic
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Shepherd's Purse
Capsella Bursa-pastoris
Caraway
Carum carvi
Goosefoot
Chenopodium album
Chicory
Cichorium intybus
Sea Kale - photo
Crambe Maritima
It is a very vigorous plant with fleshy
and blue dewy leaves, very similar to
cabbage leaves. In taste slightly bitter.
And not without reason, as sea kale is
one of the progenitors of the
cultivated cabbage.
Wild Carrot
Daucus carota
Meadowsweet
Filipendula ulmaria
Fennel
Foeniculum vulgare
Ash
Fraxinus excelsior
Woodruff – photo
Galium odoratum
Woodruff is a small high-carpetforming herb with small white flowers.
It flowers in May-June, and the whole
plant smells by drying the freshly cut
hay because of a substance called
coumarin. It is the same substance that
is in the example. Sweet Vernal Grass,
sweet grass and sweet clover.
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Sea Buckthorn – photo
Hippophae rhamnoides
The taste of buckthorn can best be
described as exotic, its acidic and rich
taste reminiscent of a powerful blend of
passion fruit, pineapple and papaya.
Many call buckthorn for Scandinavian
orange, but in the company of sugar
develops buckthorn actually a much
more profound flavor than orange.
Juniper
Juniperus communis
Mallow
Malva sylvestris
White horehound
Marrubium vulgare
Melilot/Sweet Clover
Melilotus sp.
Spingel
Meum athamanticum
Sweet cicely
Myrrhis odorata
Watercress
Nasturtium officinale
Nightlight/Evening Primrose
Oenothera elata
Common Wood Sorrel
Oxalis acetosella
Aniseed
Pimpinella anisum
Plantain
Plantago major
Ribwort Plantain
Plantago lanceolata
Sea Plantain
Plantago maritima
Common Silverweed
Potentilla anserina
Wild Cherry
Prunus avium
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Blackthorn
Prunus spinosa
Roseroot
Rhodiola rosea
Ramanas rose
Rosa rugosa
Sorrel
Rumex acetosa
Sorrel has more lush leaf mass than the
wild types. The leaves have a strong acidic
taste, after a high content of oxalic acid.
Elder
Sambucus nigra
Hedge Mustard
Sisymbrium officinale
Wild Parsnip
Sium latifolium
European Rowan
Sorbus aucuparia
Swedish Whitebeam
Sorbus intermedia
Chickweed - photo
Stellaria media
It can be used both raw and cooked
and tastes of peas.
Tansy
Tanacetum vulgare
Common Dandelion
Taraxacum officinalis
Pennycress
Thlaspi arvense
Wild Thyme
Thymus serpyllum
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Red Clover
Trifolium pratense
White Clover
Trifolium repens
Sea Arrowgrass
Triglochin maritima
Stinging Nettle - photo
Urtica dioica
The small juicy, new shoots are the
most delicate and tastes mild, slightly
in the direction of spinach. It has a
delicate flavor that is good with fatty
and acidity.
Blueberry
Vaccinium myrtillus
Tufted Vetch/Cow Vetch
Vicia cracca
Common Violet
Viola odorata
Dandelion
Taraxacum officinalis
Fern
Granum
Vegetables and fruits
Rose hips
Rosehip is used mainly pickled, either
as half berries or jam, jelly, compote,
puree and juice. Rosehip has a sharp,
fruity flavor, reminiscent of the taste
of cranberries.
Rowanberries
The taste is sour and bitter, and
Rowanberries is best for preserving.
Berries that have been frozen, is less
acidic - but the pectin content
decreases after freezing, making them
less suitable for such as jelly.
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Black elder
Elder berry has taste that can bring out
thoughts towards on a mixture of
plums and black currents. The taste is
with a sour after-taste.
Lacinato kale
Lacinato kale taste like double the normal
kale
Vervain – pigeon´s grass
Vervain has a nice, fresh citrus scent
and taste
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Ansient grains
Besides foliage and fruits/vegetable also ancient grains is used, such as;
Spelt - Triticum spelta
Spelt is probably the best known of the ancient grains (Amelcorn – Lesser spelt Spelt) It has got a well-deserved renaissance and is the most popular of the old
grains.
The ancient wheat’s have a naturally higher level of protein, vitamins, essential
amino acids and minerals than modern wheat. It therefore gives both healthier and
tastier bread.
Svedjerug –
Svedjerug has been cultivated throughout history in a very special way, namely the
called slash and burn. Slash and burn is the most primitive form of agriculture,
where you burn a piece of wood and then cultivate the land for a few years.
Grain is sown in the ashes, which is full of nutrients and free of weeds. Therefore,
one can gain a high yield. After some years the earth will be depleted of nutrients,
and will re-grow a lot of weed up. In Sweden and Norway, this form of cultivation
practiced up to 1900, thus you burn, a new piece of wood and start again.
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Kamut – (natural hybrid between T. durum and T. polonicum)
Kamut is an ancient wheat variety that is related to durum wheat. It was cultivated
in ancient Egypt around 4000 years before our era.
Kamut has huge grain and a better nutritional value than wheat. It has never been
crossed and therefore remained genetically unchanged. It is rich in proteins,
vitamins and minerals of high quality and is highly palatable.
Kamut is an ancient wheat variety that is related to durum wheat. It was cultivated
in ancient Egypt around 4000 years before our era.
Kamut has huge grain and a better nutritional value than wheat. It has never been
crossed and therefore remained genetically unchanged. It is rich in proteins,
vitamins and minerals of high quality and is highly palatable.
Amelcorn and Lesser spelt (Triticum dicoccum and Triticum monococcum)
Amelcorn
Is a ancient wheat. It is with einkorn one of the oldest cultivated grains in the host.
This wheat with long stack and with spikelet’s, which mostly have two flowers each,
not grown much in Europe (and when it does, it is usually black Amelcorn).
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Because of its low gluten content is Emmer not suitable for the manufacture of fine
bread. Emmer, by contrast, whole grain products have a strong flavor, and grain
variety is also used in the manufacture of beer that is dark, murky and very spicy.
Lesser spelt
Lesser spelt is the oldest of the ancient cereal. It is ideally suited to mix with spelt,
amelcorn and kamut. Lesser spelt has a very weak gluten structure, but are well
suited for baking with baking ferment and honey / salt, it is important to make the
dough soft as it slowly absorbs the moisture and become firmer.
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Turkey – Kayseri
Nutrition and beverage
In earlier periods of time, Turks had been affected the relationships with their
neighbourhood to get their food and what they need on nutrition. In those years ;
the meat , milk and the animal products took a great role in their lives.
Wheat, barley, oat and millet were grown and also grinded by means of a special
quern , which is not known nowadays . They baked bread using them.
Watermelon, grapes , broad bean and peas were also grown.
There was a special beverage called ’begni’ which was produced from wheat and
millet. Another beverage called “boza “ which is produced from barley , millet , corn
and wheat acidifying its dough, is still produced extensively in the West Anatolia
Region. It is delicious and sweet.
Some of the Turkish old dishes are called ’akıtmaç’ , ’bulamaç’ , ’keşkek’ ,
’höşmerim’ , ’mantı’ , ’samsa’ , ’tutmaç’ , ’yufka’ and ’yogurt’..... etc.
Akıtmaç :
Is a kind of thin bread which is baked by means of
a steel tray mixing the flour and the milk of sheep.
Bulamaç :
Is a kind of dish made of flour , oil and yogurt ..
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Keşkek :
Is cooked by using the good quality of wheat and
the meat together. The mixture served with a hot
butter and red pepper on it. Some of the places in
Turkey, it is also called ’herse’.
Höşmerim :
Is a kind of dessert made by mixing the white part
of egg , oil and sugar together .
Mantı :
Is a very famous Turkish old dish , which was
called ’metni’ in Central Asia , is extensively
cooked in Central Anatolia Region especially in
Kayseri. It is prepared by placing the mixture (the
meat flavored by spices) in to small pieces of
dough. If is boiled and then served with yogurt.
Tutmaç :
Is another very famous Turkish old dish , which is
prepared by baking thin sheet of pastry (’yufka’)
with egg , meat and butter.
Yufka :
Is a kind of very thin sheet of pastry , which was
consumed instead of bread.
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Portugal
In Portugal we still use every product since we started to use them, we rehabilitate
its use, modernize it use, but still use all the meats, fish, vegetables and fruits.
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Turkey – Izmir
Forgotten products rediscovered by the organic producers in Izmir
In the village called Karaot in Seferihisar, located in the south of Izmir, the villagers
started to grow organic produce on their farms. In 2005, with the support of
ecological producers association , karaot seed association was founded.
The aim of the association:
 to start an act against conventional farming and genetically modified products
for the wellbeing of people, animals and environment
 to rediscover forgotten local vegetable and fruit seeds
 to generalize the organic planting of these seeds by farmers throughout
Turkey
 to maintain healthier and safer food for consumers and to increase their
awareness
To reach their aim, they go from village to village they collaborate with the villagers
and the farmers to find out the forgotten seeds they organize seed swap festivals
during these festivals , the villagers share the seeds inherited from their
grandparents they introduce local and traditional food to young generation they
help traditional and organic farming generalize up to now they have found out 50
forgotten seeds.
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A treasure found in a wedding chest
 one of the most important forgotten seeds was a kind of tomato.
 they were found in a wedding chest by a villager
 they were wrapped in a bundle to prevent them from getting damp by his
grandmother
 he planted those seeds in his garden and grew them without using any
pesticides and chemicals
 those tomatoes were tastier than those of today
 he shared them with the other farmers
 since then they have been growing these tomatoes organically in our region
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