Mugnolo, the Salento vegetable

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Robert Maurer
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What is the mill 

Il mugnulo it is a typical vegetable of Salento, in particular, of the province of Lecce. It grows spontaneously in these lands, but today, being highly appreciated, it is commonly used grown and harvested in the period between November and March.


 

Also known as "poor cabbage", it belongs to the Brassicaceae family. Botanically it is identified as broccoli cabbage, however, on a morphological level it is very different from the latter and is more similar to the turnip greens. In fact, it is characterized by a very small and not very compact inflorescence.
 


Properties and benefits of millet

The nutritional characteristics and properties of the mugnolo are not very different from those of the broccoli cabbage. In particular, the Salento vegetable is rich in micronutrients such as vitamin C, folate, potassium and iron.
In addition, the millet has high amounts of antioxidant molecules, associated with lower risk of chronic inflammation-related diseases, such as cancer, diabetes 2 and cardiovascular disease.
 

Read also Turnip greens, simple and natural recipes >>

 

How to use the mugnolo in the kitchen

With a sweet and delicate flavor, of the buds the leaves and inflorescences are used, which can be prepared in the same way as broccoli or turnip greens. In particular, they are often eaten boiled and sautéed with oil, garlic and chilli to accompany a second course or season pasta.


 

To prevent excessive loss of valuable nutrients contained in millet, it is from prefer quick cooking or steaming.


 

Read also Meloncella and barattiere, the hybrids of Salento >>

 

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