Carlina: its use in tradition and cuisine

The Carlina, or more precisely Carlina acaulis L., is known by some as Rapagnolo or wild artichoke, or as the herb that cured Charlemagne’s army from the plague. For others, its name is thought to derive from the deformation of Cardina (from Cardus) and means “small thistle,” while acaulis refers to the plant’s morphology: lacking a stem.

This wild plant was used as a food source in times of famine when the fleshy receptacle of its capitulum was consumed both raw and cooked. Symbolizing the mountain grazing area, Carlina can become a lasting and appreciated decoration.

Carlina is a perennial herbaceous plant that lives at ground level and possesses large inflorescences that can reach up to 10 centimeters in diameter. It thrives in meadows and alpine pastures, in rocky and poor places.

Characteristic for its rosette of closely spaced basal leaves, with a large solitary capitulum at the center measuring 6-12 cm in diameter. Carlina is a ground-hugging plant, stemless, with large, tough, and thorny leaves.

The genus Carlina, belonging to the Compositae family, comprises about twenty species of herbaceous plants, widespread in Europe and Asia; perennial, often thorny, and characterized by the presence of large capitula.

This medicinal plant contains active principles such as inulin, essential oil, tannins, and bitter substances. The root, containing inulin and acetylenic derivatives (carlina oxide), is used for its diuretic, cholagogic, and antiedematous properties, and as a decoction against colds. As a herbal tea, it is used for digestive insufficiencies and gastrointestinal spasms. Although fallen into disuse, it has always been known for its eudermic properties, attributed to carlina oxide.

The plant is also recommended for the treatment of eczema and acne.

Populations in sub-mountain and mountainous regions harvest the receptacle of immature capitula to consume as artichoke substitutes; they are eaten cooked or raw in a pinzimonio (vinaigrette) or salad. The flower’s center, once freed from thorns and tough leaves on the outer part, has a consistency similar to artichoke hearts, white in color, granular in appearance, and often covered in white latex. The taste resembles that of an artichoke but with a more delicate flavor.

The first challenge when wanting to indulge in this thistle is cleaning it. With a sharp knife and considerable patience, remove the side rosettes, leaving only the “heart,” which is then sliced and placed in acidulated water with half a lemon to prevent excessive oxidation that can alter the taste and color.

GIULIA CALDARELLI