PLANT
Also called Erba pepe, Brusarola, Erba d'le pules, Sabbieso, Bruzaboca, Erba che beca, Pavaréle. It is a Polygonacea, gnarled stem,
The entire, alternate leaves with a small ciliate sheath at the point of attachment resemble those of the peach tree. The tiny flowers of the water pepper, without
corolla and odourless, they sting and burn the tongue, as does the rest of the plant, which when dried and pulverised, makes an excellent pepper at the table.
CULTIVATION
Growing in wet meadows, along watercourses, widespread in central and northern Italy; up to 1,000-1,200 m.
COLLECTION
Water pepper should be used fresh; for external use, use the whole plant. Harvest in midsummer.
USES IN THE KITCHEN
The tiny, corolla-less and odourless flowers of the water pepper sting and burn the tongue, like the rest of the plant, which, if dried and pulverised, can be an excellent substitute for pepper at the table.
