Edible plants are the wild plant species that were (or still are) a source of calories, nutrients and minerals for humans. Many also contain active ingredients from which a possible therapeutic or medical use derives, e.g. mild diuretics, such as the various species of asparagus (Asparagus acutifolius, Asparagus tenuifolius, Asparagus officinalis) or the dandelion (Taraxacum officinale). For millennia, these plants supplemented the calorie sources of cultivated ‘domesticated’ plant species (plants such as wheat or cabbage) or provided by farmed animals such as cows and chickens. This was particularly the case in times of food shortages, although the basis of knowledge was much older, dating back to the period of hunter-gatherers in Europe until the beginning of the Neolithic era. In the garden beds, we have around thirty species commonly found in the Karst.  

Below we list and describe some of the edible plants in the area of the garden dedicated to them.  

Bay laurel (Laurus nobilis). The laurel is also not typical of the Karst, but is present as it was introduced by man in domestic areas and later became wild in the inhabited areas, especially in the warmer parts. As is well known, the leaves are used to flavour roasts and other dishes. 

Nettle (Urtica dioica). A common species of very nitrogen-rich soils, although less common than in the past. Cooking eliminates its proverbial in vivo stinging function, so its leaves and young shoots are used, preferably before flowering, as an excellent cooked vegetable and in the preparation of soups, omelettes and sauces.  

Bugle (Ajuga reptans). A perennial herbaceous plant of the Labiatae family. Stoloniferous, it forms rosette-like stands close together and fairly flattened on the ground. It grows in half-shade, in light-coloured lowland and hillside woods, woodland margins and pingy meadows. The young inflorescences are used cooked, like wild asparagus, when, in spring, most of the flowers (blue and lion's mouth shaped when ripe) are still in bud.  

Plantain (Plantago lanceolata, P. media, Plantago major). Plants of medium, drier meadows and moderately trampled areas respectively. The young, raw or cooked leaves and unopened inflorescences are eaten. If sautéed, these develop a fungal flavour that can be perceived even when raw. The haemostatic effect of the leaf juice is noted. 

Dandelion (Taraxacum officinale). A plant of fertile meadows. The leaves, especially young ones, the budding and fully developed inflorescences, the flower peduncles, the receptacles (‘little buttons’) once the pappus and the roots have been lost, can be consumed in various ways and preparations. Among others, it is known for its diuretic and depurative effect.  

Consolida major (Symphytum officinale). A plant from meadows, at least a little damp, whose cooked young leaves are mainly used, like spinach but, like it, also in more elaborate preparations. It should be eaten occasionally and not in large quantities as it contains pyrrolizidine alkaloids.  

Dogwood (Cornus mas). A shrub with very robust and hard wood that grows on the edges and in dry woods. The fresh fruits, scarlet red when ripe and rich in vitamin C, can be used directly or in jams and sweet and sour with vinegar. With flowers and leaves, an unusual and pleasant herbal tea can be prepared.  

Blackthorn (Prunus spinosa). Thorny shrub of the fertile wooded margins of lowland and hilly areas, usually growing in thickets. Relative of the domestic plum tree. The small, round fruits can be used when overripe (otherwise they are too astringent) or in jams. An unusual and pleasant herbal tea can be prepared with the dried leaves.  

 Black Elderberry (Sambucus nigra). Shrub of cool, fertile soils. Its creamy white umbrella-shaped inflorescences are used mainly as battered pancakes and more famously to prepare a thirst-quenching syrup. The fruits can also be used for this purpose as well as others, but always strictly cooked, otherwise they are toxic.  

Self-heal (Prunella vulgaris). Herbaceous perennial plant of the Labiatae family. Stoloniferous, it forms rosette-like stands more or less spaced apart and not flattened on the ground. It grows in half-shade, in wooded margins and rich meadows. The young inflorescences are used cooked as wild asparagus when, in spring, most of the flowers are still closed.  

Wild asparaguses (Asparagus acutifolius, Asparagus tenuifolius, Ruscus aculeatus -also known as “butcher’s broom”). Semi-bushy plants (chamaephytes) of the Asparagaceae family. They are all associated with woodland or forest edge habitats. The young spring shoots sprouting from the ground between the adult stems, before they begin to branch and harden, are eaten cooked.  

Ground-elder (Aegopodium podagraria) is a perennial herbaceous plant of the Apiaceae family. Stoloniferous, it generally forms fairly dense stands in damp to very cool woods (and hedges). All the aerial parts are eaten in spring, before the appearance of the small white flowers in umbels, either raw (when particularly dry) or in the summer. 

Common burdock (Arctium lappa). A biennial herbaceous plant of the Asteraceae family. It grows at the edges of woods and field hedges, along relative roadsides, etc. It develops its life cycle in two years: a new seedling is born from seed, the first year this produces only a rosette of large leaves, the second year a stem develops from this rosette on which, after flowering, there will be fruit and seeds and the individual-plant will then die. They are edible: the root at the end of the first year and then, in the spring of the second year, leaf petioles and stem peeled after cooking. 

Wild rocket (Diplotaxis tenuifolia). Herbaceous perennial plant of the Cruciferae family. Grows well on loose, sandy-gravelly and well-sunny soils. Its leaves and young tissues are mostly eaten raw in addition to other raw vegetables, as the strong, aromatic and even slightly ‘peppery’ flavour in plants growing in very sunny locations can make this plant unpalatable when eaten alone. 

Sorrel (Rumex acetosa). Herbaceous perennial plant of the Polygonaceae family. It grows in pingui meadows and its young shoots and raw, sagittate leaves with a markedly acidic flavour are eaten to add flavour to raw salads, sauces and smoothies. It should not be eaten in excess due to its oxalic acid content and is therefore not recommended for people with kidney or urinary problems. 

Wild strawberry (Fragaria vesca). Herbaceous perennial plant of the Rosaceae family. Stoloniferous, it creates small stands mainly in woodland margins. In addition to the famously edible fruits, the leaves and flowers can also be used for the preparation of herbal teas. 

Ground ivy (Glechoma hederacea). Herbaceous perennial plant of the Labiatae family. With creeping stems, it forms even extensive stands in partially shaded areas such as woodland edges.  Young leaves and the spring shoots can be used as aromatics. The leaves can also be used to make a herbal tea with an unusual flavour. 

Wild sage (Salvia pratensis). Perennial herbaceous plant of the Labiatae family with dark purple ‘lion-mouth’ flowers. With an unmistakable aroma when rubbed, it grows in meadows and pastures. Its dried and chopped leaves are used as a spice and the young leaves are used moderately in salads to give them a rustic and unusual flavour. A pleasant herbal tea can be prepared with the leaves and flowers. 

Perennial lettuce (Lactuca perennis). Perennial herbaceous plant of the Asteraceae family with ‘flowers’ similar in shape to those of the dandelion, but blue-violet in colour. In spring, the young leaves of the basal rosettes, with their crunchy texture and slightly bitter flavour, can be used raw on their own or in a mix with other wild herbs. 

Pyramidal bellflower (Campanula pyramidalis). A biennial herbaceous plant of the Campanulaceae family that from late summer to autumn produces showy spikes of blue flowers, sometimes up to a couple of metres high. In spring, the young leaves of the basal rosettes, which have a crunchy texture and a nutty flavour, can be used raw on their own or in a mix with other wild herbs. 

Silene (Silene vulgaris). Perennial herbaceous plant of the Cariophyllaceae family. Known locally as ‘Sclopit’, it grows in dry meadows and is easily recognised by its swollen, jug-shaped flowers. Its very young shoots are eaten in spring in omelettes and risottos. 

Clovers (Trifolium pratense, Trifolium repens, Trifolium rubens). Herbaceous perennial plants. The first two are typical of rich meadows, the third is found along the woodland edge. The young green parts (inflorescences, shoots) are eaten raw or cooked in soups and salads and other dishes. The inflorescences can be used in herbal teas. Harvested at the time of full sunlight they have a more intense aroma. 

Wild garlic (Allium ursinum). Wild garlic that grows through the spring in cool or damp deciduous woods. With a more delicate aroma than cultivated garlic, it can be used in the same way. Its lanceolate leaves are mainly eaten raw as a vegetable, mixed with other vegetables, or cooked to flavour omelettes. This is a plant to be recognised with certainty as it is not difficult to confuse it with toxic (Lily of the Valley) and even deadly (Colchicum) species.