The Next Day We Eat the

• Gather the tender shoots from the growing branches of the pine tree. These shoots can be used as an ingredient in salads or to add flavor to soufflés.
• The small pine cones, when still green, can be prepared for infusions. Select them carefully before they begin to mature.
• Collect the following herbs, known for their medicinal properties: everlasting (helichrysum), curry plant, broadleaf plantain (plantago major), and narrowleaf plantain (plantago lanceolata). Wash the leaves thoroughly and let them dry before use.
• Harvest pennyroyal (mentha pulegium) for its anticatarrhal and digestive properties. Separate the flower and the leaf to make a calming infusion.
• Prepare licorice (glycyrrhiza glabra) by peeling the root to add a digestive and anti-inflammatory flavor. Use it in small quantities in dishes.
• Utilize calamint (satureja calamintha) for its antidiarrheal qualities. Add the whole flowers and leaves to stews or soups.
• Harvest rosemary (rosmarinus officinalis) for its digestive and anti-migraine properties. Use the flowers and leaves to make an infusion or as a seasoning.
• Prepare the flowers and leaves of the rose and wild rose for their antiseptic and healing properties. Make an infusion to help with colds and diarrhea issues.
• Use the bark of oak, which has astringent and hemostatic properties. Boil the bark with water to make a solution for gargling or to clean small wounds.
• Use rue (ruta chalepensis) with caution for its digestive and contraceptive properties. Keep in mind that it is abortifacient and its use should be controlled.
• Gather winter savory (satureja montana) for its stomach-soothing properties. Add fresh flowers and leaves to dishes to aid digestion.
• Use wild thyme (thymus serpyllum) as an anticatarrhal and digestive. Add flowers and leaves to soups or infusions.
• Prepare sage (salvia officinalis) for its sedative and digestive properties. Add the leaves and flowers to infusions or cooked dishes for an aromatic flavor.
• Use elderberry (sambucus nigra) for its analgesic and anti-inflammatory properties. Make an infusion of the flowers to alleviate pain and inflammation.
• Keep orange tree (citrus sinensis) for its calming and stomach-soothing properties. Make juice or infuse the leaves for a carminative effect.
• Prepare lemon balm (Melissa officinalis) for its digestive and sedative properties. Use the whole leaves for relaxing infusions.
• Use linden (Tilia platyphyllos) for its sedative properties. Make an infusion with the flower or use the bark of young branches for an astringent effect.
• Harvest French lavender (Lavandula stoechas) for its anticatarrhal and digestive properties. Separate the flowers and add them to infusions or dishes.
• Stinking trefoil (Bituminaria bituminaria) can be used in small amounts to stop bleeding in wounds. Crush the leaves and apply them directly onto the wound.
• Use valerian to relieve bruises and muscle pain. Prepare an infusion with the roots for a calming effect.