Perennial herbaceous plant native to western Asia. The Alecost leaves, collected before flowering, are mainly used to flavor the renowned omelette, but also excellent for the filling of ravioli and tortelli, in soups and savory vegetable pies. The leaves can be stored in the freezer for use when desired.
Alecost’s a species belonging to the Asteraceae family.
Originating in the western territories of Asia, it was introduced to the United Kingdom in the 16th century and, later, to America. It is a perennial herbaceous plant that is rarely cultivated in Italy.
Its leaves are characterized by a bitter taste and a fragrance similar to that of eucalyptus and mint; they are used in the kitchen to flavor dishes and in the preparation of tea and infusions. The flower petals are instead used as an ingredient for jams and preserves.