Description: The aromatic flavor of the roots of the field scabious suggested already Pliny the name geum which means "sweet taste". Geum urbanum in fact, is the scientific name of this plant which is very common in our area and prefers growing in the forests, thickets and hedges.
Its roots are astringent and aromatic and they were widely used especially in domestic medicine as appetizer. With the same roots they used to flavor wine and beer and to prepare liquors which were thought capable to neutralize poison in virtue of their supposed healing properties. Hence the name "Herba benedicta".
Notes: High doses can lead to stomach problemes, therefore we recommend to stick to i and to use no iron containers.
Ingredients: - 1 liter of Grappa - a handful of roots of Geum urbanum
Preparation: To flavor Grappa with this herb you must use only the rhizome; it is collected in the months of March-April before the plant starts its vegetative activity. The picked parts should be cut into pieces and dried in the sun. A handful of these roots will have to macerate for about 2 months in a liter of Grappa which is then filtered and left to mature for six months. The obtained liquor will have a brown-golden color, an aromatic scent and a bitter taste of gentian.
