Alta Badia – adüm

Creating new forests and accelerating their recovery by planting native species or introducing new ones to increase resilience and biodiversity is essential. But it is equally important to take care and above all protect the existing forests, because they guard a heritage of all and are very important for the absorption of CO2 that allows to mitigate the onset of extreme weather phenomena.

DESCRIPTION OF THE AREA

When, in October 2018, we realized what deep wounds Storm Vaia had furrowed in the forests and in the hearts of those who inhabit those mountains, our mantra has always been one: we feel responsible for the territories we love and we want to protect our forests.

Our responsibility is to protect the tree in all its phases of life and growth, as we would do with a child from its birth to adulthood, with the conviction and awareness that taking care of a tree means doing good to the whole forest, a complex, fragile, interdependent ecosystem.

By adopting adult trees in Alta Badia you also support the food forest that is growing spontaneously in that forest: blueberry, alchemilla, nettle, stone pine, raspberry, alpine rhubarb are just some of the native species that, after the Vaia storm, are making room in the forest, an explosion of biodiversity that will make it increasingly resilient but also of great interest from an educational point of view.

Because your adoptions allow us to carry out fundamental interventions in the food forest such as cleaning and maintenance, arrangement of trails, information panels, prevention of fires, landslides, damage caused by storms such as Vaia, creation of thematic trails in the food forest and forest bathing but also scientific-educational courses on nature and climate crisis. So, when you go to visit the forest you’re taking care of, you can say that the forest has improved thanks to my contribution.
Because together we can do great things: adüm, in Ladin language, means “all together”.

Adopting an adult tree means protecting the food forest and becoming truly responsible for the land we love.

WHERE CAN I FIND THE FOOD FOREST?

Finding the food forest is very easy at Passo Campolongo in the Corvara area (Alta Badia): click here and follow the signs that will take you directly to the parking lot and in two minutes walk, following the path well marked also by an information panel, you will arrive in the heart of the food forest.

Learn about all the native species you can find in the food forest.

ALCHEMIL

Name
Alchemilla vulgaris, Alchemil

Description
Small plant with yellowish-green flowers and fan-shaped leaves. In the morning it is easy to find the leaves containing dew drops.

Uses
The utilization of this plant is lost in the popular tradition: the whole plant is used in form of infusion for the treatment of typical female disorders.

Harvesting period
June-July

Recipe
In order to obtain an excellent infusion you must pour 1-2 teaspoons per 1 cup of boiling water and filter after 15 minutes.

BILBERRY

Name
Vaccinium myrtillus, Bilberry

Description
Small plant with yellowish-green flowers and fan-shaped leaves. In the morning it is easy to find the leaves containing dew drops.

Uses
The utilization of this plant is lost in the popular tradition: the whole plant is used in form of infusion for the treatment of typical female disorders.

Harvesting period
June-July

Recipe
In order to obtain an excellent infusion you must pour 1-2 teaspoons per 1 cup of boiling water and filter after 15 minutes.

COLTSFOOT

Name
Tussilago farfara, Coltsfoot

Description
Herb with a small yellow flower that sprouts just after the snow melts. The flower appears first and once it has faded the leaves sprout.

Uses
The whole plant contains mucilage, which justifies its popular use in the treatment of dry cough and stubborn coughs. The abundant use is not recommended because there are molecules that if assumed in concentrations are hepatotoxic.

Harvesting period
April-May for flowers; in summer for leaves

Recipe
In order to obtain an excellent infusion you must pour 1-2 teaspoons of tea for 1 cup of boiling water and filter after 15 minutes.

LINGONBERRY

Name
Vaccinium myrtillus, Lingonberry

Description
Suffrutix of the underbrush with famous bluish colored fruits.

Uses
Dried fruits in the form of a very concentrated decoction have astringent properties and therefore anti-diarrheal, whereas fresh fruits, in abundant quantities, have opposite properties, that is laxative.

Food use of fruits
Confectionery, juices, fresh fruit.

Harvesting period
July

Recipe
Blueberry jam: 1 kg of blueberries, 500 g of sugar, 1 lemon. Place the blueberries, sugar and juice and a little grated lemon zest in a saucepan. Simmer until the desired consistency is achieved (for about 45 minutes). Remove foam if necessary. Sterilize the jars and jar while the jam is still boiling. Great for pies, cheesecakes and with yogurt.

NETTLE

Name
Urtica dioica, Nettle

Description
A ruderal herbaceous plant with stinging hairs.

Uses
Food use: young nettles are used in salads, omelettes and delicious risottos. Medicinal use: leaves taken as infusion or juice have an evident anti-rheumatic and anti gout action. To be mentioned is also its diuretic action in case of edema and venous insufficiency and to contrast prostatic hypertrophy, in association with other plants (root). For external use for frictions, nettle spirit is used in neuralgic and rheumatic pains and in alopecia. Textile use: the use of nettle as textile fiber dates back to the Neolithic age and it is being rediscovered nowadays.

Harvesting Period
May: young nettles. June: leaves and whole plant. September-October: root.

Recipe
Nettle Risotto: for 100 g of rice, about 100 g of fresh nettle.

First prepare the vegetable stock. Wash the nettles with gloves and wilt them lightly in a pan. Sauté to taste, add the rice and then the white wine. Add the stock a little at a time and, towards the end of cooking, add the nettles. Finally, stir in butter and Parmesan cheese.

DANDELION

Name
Taraxacum officinale, Dandelion

Description
Herbaceous meadow plant with a typical yellow flower that closes in bad weather and gives rise to the famous “soffione”, from which the individual fruits with their parachute-shaped pappus come off at every gust of wind.

Uses
Food use: young leaves are used in salads or cooked. Medicinal use: the whole plant taken in the form of infusion (leaves) or decoction (root), juice or hydroalcoholic extract has anti-rheumatic properties and stimulates liver and kidney functions. Dandelion is the typical plant used for depurative treatments.

Harvesting period
From April to June for the aerial parts. Beginning of autumn for the root.

Recipe
For a depurative infusion: pour 1-2 teaspoons in 1 cup of boiling water and filter after 15 minutes.
For a tasty salad: clean young leaves well and, if desired, chop finely. Lightly fry some thin slices of bacon or lard and pour them while still hot on the salad.

ROWAN TREE

Name
Sorbus aucuparia, Rowan Tree

Description
A small tree with a narrow habit, it blooms in early summer and later fills with small scarlet-colored fruits that make it recognizable and a graceful presence in the woods. The name owes its origin to these berries because the birds are greedy for them.

Uses
The fruits, rich in vitamin C, are used in the popular tradition for the preparation of jams and liquors.

Period of harvesting
August – September

Recipe

Sorb compote:

1kg of rowanberries
1 apple (about 300 gr)
1 lemon
500 gr of sugar

Wash the rowanberries and remove the petioles and bracts. Place them in a pot and boil them for at least 15 minutes. Pass the boiled sorbs in a vegetable mill to remove the seeds. Take the puree obtained and add the apple, previously peeled and cut into cubes, the lemon zest, lemon juice and sugar. Cook for about 40-50 min until the desired density is obtained. Put the compote in previously sterilized jars; let them cool upside down until you hear the “clack” of the cap. Keep them in a cool place and away from sunlight.

SWISS STONE PINE

Name
Pinus cembra, Stone Pine/Chirmolus

Description
A slow-growing, long-lived alpine conifer that grows above 1700 m elevation, about 15 m tall. The leaves are grouped in bundles of 5 needles, the pinkish-purple cones are oval-shaped.

Uses
The cones are used for the preparation of grappa and liqueurs, the fronds for the production of essential oil.

Harvesting period
All the year (fronde), summer (pine cones)

Recipe
Mountain pine kernels are used in Tyrolean peasant recipes for the preparation of strudel or mixed with honey as a typical dessert of North Eastern Alps.

RASPBERRY

Name
Rubus ideaus, Raspberry

Description
Suckering shrub with height varying between 80 and 170 cm. The single suckers live for two years: the first year of stem development and the second year is used by the plant for fruit development. The plant consists of numerous stems of about 1-3 cm in diameter to form bushes. Flowers and leaves are concerted in the apical part of the plant. Flowering takes place in June, whereas fruits ripen between the end of July and August. It prefers clearings inside the wood or areas where wood cuts have been conducted with sub-acid soil.

Uses
Fresh fruit is edible as harvested from the plant; fruits can be transformed in juices and jams, as well as dried for herbal teas. Dried leaves, instead, are used for herbal teas.

Harvesting Period
Leaves are harvested in June-July; fruits are harvested from the end of July to the beginning of September.

Recipe
Raspberry juice

300 g fresh raspberries
Juice of ½ lemon
66 cl mineral water
2 tablespoons of rice syrup

Put all the ingredients in the blender until you get a homogenous mixture. Strain the obtained liquid in a fine mesh strainer to remove the seeds of the raspberry fruit. Drink the juice obtained. If frozen with the appropriate popsicle molds it can become an excellent summer snack for children.

WILD STRAWBERRY

Name
Fragaria vesca, wild strawberry

Description
Herbaceous plant with a leaf composed of a group of three leaflets with a serrated margin and a very long petiole. Flowers are white with 4-6 petals. Wild strawberry is placed in areas of dim light within the woods or along the edges of the woods.

Uses
Fresh fruit is edible as harvested from the plant; fruits can be processed in juices and jams, also dried for herbal teas. Dried leaves are used for herbal teas.

Harvesting Period
Leaves are harvested in June-July. Fruits from the end of July to the beginning of September.

Recipe
Wild strawberry jam

500 g of strawberries
250 g of sugar
Juice and grated peel of a small lemon

Rinse the wild strawberries in running water, dry them and remove the green bracts from the fruit (small group of leaves attached to the fruit). Marinate the strawberries by adding the lemon juice, its grated rind and sugar in a bowl for one day in the refrigerator. Place the marinated strawberries and their leaked liquid in a saucepan. Bring to a boil and cook for 30-40 minutes, stirring constantly and removing the foam with a skimmer. Puree the compote while still hot with a blender or masher. Put it back in the fire for another 20-35 min until it sets (pour a drop of compote into a smooth plate and tilt it at 45°, if it drops slowly or does not move the compote is ready). Pour the compote while still boiling in previously sterilized jars; close them and put them to cool upside down until you hear the classic “clack” of the metal capsule of the lid. Keep the jars away from light and consume the compote within 6 months from the date of preparation.

PERENNIAL GOOSEFOOT

Name
Chenopodium bonus-henricus, Perennial Goosefoot

Description
Herbaceous plant varying in height from 20 to 80 cm. The leaves are typically triangular in shape; the lower page of the leaf is covered with a dense layer of turgid cells full of water that when rubbed with the fingers gives the sensation of touching flour granules. The plant initially has a small herbaceous bush, then it develops in a pyramidal way, at the apex of which is placed an inflorescence of small green-brown flowers.

Uses
In cooking it is mainly used the youngest and most tender leaves. Once washed with care, they can be cooked and seasoned as spinach or used for the preparation of tasty stuffings or tasty omelettes. As an alternative, leaves can be consumed raw, seasoned with oil, pepper and lemon juice, in order to make excellent salads.

Harvesting Period
Leaves can be harvested during the whole vegetative season, from May to September.

Recipe
Leaves, after having been washed, can be consumed with the same recipes used for spinach. It is suggested to remove the stalk because it can be a bit fibrous.

MOUNTAIN RHUBARB

Name
Rumex alpinus, mountain rhubarb

Description
Perennial plant with very large leaves arranged in bushes. Leaves are ovate with a long petiole at the base of which has a “V” section. The development of the inflorescence brings the plant to grow even over 150 cm; the flowers are gathered in panicles of a green-reddish color. It is a nitrophilous plant, that is it loves meadows or edges of woods where cows graze.

Uses
The part to be consumed are the leaves; it can be made in salad but the main consumption is by boiling.
It should be consumed in small quantities because of the presence of oxalic acid, which gives it its characteristic sour taste; an excessive consumption can cause poisoning, kidney failure and kidney damage. It is not recommended for people who suffer from gout, arthritis and rheumatism.

Harvesting period
May-June.

Recipe
Young leaves can be used in salads although they are very bitter. The leaf stalk is used in the same way as rhubarb. A recipe very much in use until the 1950’s was rhubarb in a pan, both for the simplicity of preparation and as a spring food. Cook for 10 min over moderate heat, 500 gr. of alpine rhubarb stalks cut in 2 cm. pieces with 120 gr. of sugar and 20 cl. of water. Alpine rhubarb has a bitter aftertaste, but the sugar makes it palatable as a dessert.

HORSETAIL

Name
Horsetail arvense, horsetail

Description
It is a perennial plant. Flowers appear in spring at the end of May and are supported by a whitish stem at the apex of which a brownish strobilus (similar to a pine cone) is placed. Leaves appear in June and are supported by a greenish stem, up to 80 cm tall, in which leaves and relative small branches are arranged radially along the stem in numerous whorls (stem nodes).

Uses
Equisetum, for its high content in silica and minerals, is used for its diuretic and mineralizing properties, especially for bone tissue; moreover, it helps bone growth, dentition and the growth of nails and hair.

Harvesting period
From May to beginning of June

Recipe
The strobili can be used in soups as a supplement of mineral salts. They can also be breaded and fried; once fried they can be salted as desired and eaten. In some Ladin-Austrian recipes, fried strobili were put in hermetically sealed containers and left to macerate in wine, to which fried onions, sugar and pine nuts were also added.

OXLIP

Name
Primula elatior, Oxlip

Description
Herbaceous plant with light green leaves with serrated margins arranged in a rosette at the base of the plant. Leaves and flowers appear in spring in May. Flowers are grouped at the apex of a long stem and are yellow and slightly downward facing.

Uses
The plant has medicinal properties and can be used as diuretic, expectorant.

Period of harvesting
May-June.

Recipe
Flowers and leaves can be consumed both raw and cooked. Raw use can be used in salads while cooked use is much appreciated for the sweetish taste of the leaves and the speed of cooking (5-8 min).

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