Properties and uses of the black Genepì
Properties and uses of the black Genepì
The Genepì nero or Genepì of the glaciers (Artemisia glacialis L.) is a plant belonging to the Asteraceae family. This wormwood is characterized by being a herbaceous species, about 10-15 cm tall, with the stem base partially lignified, with leaves of the sterile jets and lower cauline long petiolate, 2-3 pinnate- or ternatosette, the other decreasing until upper bratteiforms. The flower heads are hemispherical or elliptical and the flowers are yellow, gathered in flower heads. The antesis is in the summer period (July – August).
It has a subendemic distribution of the western Alps; is present in Italy in Valle d’Aosta and Piedmont. Its habitat is characterized by rocky environments and moraine debris, more rarely found in rocky or stony alpine pastures and grows from 2100 to 3300 meters of altitude.
In this sheet we will see the properties and uses of the black Genepì.
Artemisia glacialis possesses remarkable pharmaceutical properties; in fact, the flowering small plant harvested at the beginning of flowering is used for medicinal purposes and dried in a shady and ventilated place. You can also use the root by collecting it in the summer. It has tonic and antispasmodic properties. The black Genepì is also used in the kitchen.
The properties of the genepì and similar varieties focus on the bitter principles contained in them that make them excellent for making aperitifs and digestives. It can also be used to combat respiratory diseases.
The inhabitants of the mountains, since remote times, use the many species of genepì macerating them in the grappa obtaining a stomachino liqueur that seems to have the ability to cure altitude sickness.
Genepy is perhaps the most famous liqueur of the Aosta Valley tradition.
A typical preparation is presented here starting from about twenty seedlings of artemisia glacialis (with flowers and stem), one liter of 95 ° alcohol, 1 liter of water and 400 gr of sugar.
Soak about twenty seedlings of artemisia glacialis in a liter of alcohol for liqueurs for at least 45 days, in a cool and dark place. After this period a liter of water is boiled. Switch off and add the sugar, stirring so that it melts. Let the syrup obtained cool.
You can use both fresh and dried seedlings but the taste of the liqueur will not change. It will change color because made with fresh seedlings will be green, while prepared with dried seedlings will be more yellow.
Once cold, add the filtered genepì (without the seedlings) to the syrup, mix well and leave to settle for one night, then bottled. Let it rest for at least a month before consuming it. The color must be clear. Genepì liquor is an excellent digestive, and in the villages at the foot of Monte Rosa, there is the custom of drinking it with the addition of a little ‘hot water, when you have digestive problems.