Description: In the Tuscany of the Middle Ages, to protect the suspended salted meat, branches of the Ruscus Aculeatus with their spines were used to keep away the mice. This results in the curious name of the butcher's-broom. It is a medicinal plant whose roots have been used since ancient times for their diuretic properties.
Even today the extracts of the root are used particularly in the production of cosmetics, because of the effective active ingredient Ruscogenin, which is to be able to significantly improve the microcirculation of the skin. In some areas the fresh shoots of the plant are also used for food purposes ans is eaten like asparagus. With the same shoots, we recommend a Grappa, which proves itself as a good digestive, bitter and greenish spirit.
Ingredients: - 10 shoots of the butcher's-broom - 1 liter of Grappa
Preparation: Ten shoots collected in the spring are put into a liter of Grappa for at least six months. Leave the Grappa to age until Christmas.
