Silene contains vitamin C, minerals, phenols and antioxidants that are useful for health, resembling the flavor of asparagus.
Silene (Silene vulgaris) is also known by the Brescian dialect term “Verzulì” is awild herb that prefers to grow in calcareous and nitrogenous soils. It is hand-picked by Carmela and Marco in the mountains of Pertica Bassa in Valle Sabbia at an altitude of 700 meters.
Great to enjoy in appetizers and aperitifs, to stuff bruschetta, perfect with fresh cow or goat cheeses or with cured meats.
They lend themselves very well to making risottos, omelets and as simple vegetable side dishes, excellent in combination with eggs.
Silene harvesting is done manually with care, not indiscriminately so that the plant can go to seed
It is placed in a basket, after which it is carefully processed in the laboratory for consumption throughout the year.
In the heart of the Brescian mountains: the authentic essence of Zeruna.
Azienda Agricola Zeruna, in Pertica Bassa in Valle Sabbia, is founded by Marco and Carmela. They are dedicated to wild herbs and local fruits.
They produce herbs in oil and jams without preservatives, and their farm is located next to a natural waterfall.
They follow only natural methods and respect biodiversity while valuing the Brescian territory and traditions.
Zeruna is sustainable and with the highest quality products, which is why we at bbuono decided to partner with them and bring their products to your table.
They offer a unique experience with direct hand harvesting and processing of their products on-site in the high mountains at over 700 meters.
Learn about the beautiful story of La Zeruna Farm and why we chose them as our partner.
Silene (Verzulì) in oil: what it is, use in cooking and storage
What is Silene (Verzulì) and where does it come from?
It is the wild herb Silene vulgaris, called “Verzulì” in the Brescia area, with a tender taste with herbaceous notes and a hint of licorice. We harvest it by hand with Zeruna, a small company in Pertica Bassa (Valle Sabbia, Brescia) at about 700 m, and turn it into artisanal preserves in oil, with no preservatives or dyes. Perfect for those who love the flavors of the Brescian mountains and the seasonality of herbs.
How to use silene in oil in cooking?
It is versatile: serve it as an appetizer or aperitif, on bruschetta, with fresh cow or goat cheeses and cured meats. In cooking it lends character to risottos and omelets, fried eggs, quick side dishes.
Tip: Drain lightly and use the oil from the jar to finish dishes and salads; it is rich with the scent of Verzulì.
When is Verzulì in season and why choose it in oil?
Verzulì is in season in spring (indicatively March-May, depending on the year). Harvesting is manual and selective to respect the regrowth of the meadows. The version in oil was created to preserve its aroma and texture beyond the season: ideal for those who love mountain cuisine but want to enjoy it year-round. It is also a sustainable choice: it enhances short supply chains and small farms in the hinterland of Brescia.
Silene nutritional values
| Mean values | per 100 grams |
|---|---|
| Energy | 1466 Kj 350 Kcal |
| Fats | 37 g |
| Saturated fatty acids | 5.2 g |
| Carbohydrates | 2.8 g |
| Sugars | 0.2 g |
| Protein | 2.8 g |
| Halls | 1g |
| Fibers | 3.1 g |
- The unopened jar should be stored in a cool, dry place away from light and heat sources until the expiration date indicated on the label.
- Once opened store in the refrigerator and consume within 5 days.
- Packaged in 220 g glass jar.
- Silene is produced in Zeruna laboratory using celery and nuts.
- Shelf Life 18 months.
mauro scalas (verified owner) –
Prodotti genuini e squisiti fatti con tanta passione
Mattia Apostoli –
Grazie Mauro! 🌟⭐🌟⭐🌟 Ci fa molto piacere che tu abbia apprezzato la genuinità dei nostri prodotti e la passione in ciò che facciamo 😀 Alla prossima