Picking and preserving ‘Vitecelle’…….

I grew up on a beautiful farm in a north Bedfordshire village with my sister Daniela. My father is a carpenter and joiner by trade and my mother a housewife and full time mum. We were lucky to just have our farm as a hobby, well a hobby for my sister and I. From tending to a few cows, sheep, goats, naughty chickens, horses and even four reindeer!! I adore the countryside life, foraging, allotments, self sufficient times and all that goes alongside it. Yes, there is lots of hard work too without a doubt. Even so I had a great childhood and my parents still live on our family farm but now only with a few horses to keep them company. I have wonderful memories growing up in the countryside and the freedom I had was so much more than my children today (to a certain extent of course). 

One of my favourite seasons of the year was early Summer. Vitecelle picking season!! I remember piling into our car with my parents and grandparents Nonna Carmela and Nonno Giuseppe,  to go foraging for ‘Vitecelle’.  Wellie boots on,  a large buckets in toe,  and we were off, to be honest most of the elderly Bedford Italian’s were too. It was as if this was our treasure, only the Italians knew about Vitecelle, we wanted to keep it that way too. Top secret. I’m sure it wasn’t the case at all though. As I moved over the boarder into Northamptonshire I found that I was surrounded by leggy verdant Vitecelle here too, so this is now why I am sharing one of my family foraging treasures with you. You may already know about them and if you do, I hope you enjoy them, who knows, but in case you don’t, you should now.

These Vitecelle are a delicate winding and yet very pretty plant that grows above hedges and hedgerows throughout our tumbling countryside. They are similar to a very small asparagus, and once picked we preserve them in plenty of extra virgin olive oil with oregano, chilli and garlic. Just the tender tips are picked. The only problem with foraging vitecelle is that they grow so tall they can be impossible to grab. We however have our methods……….

Vitecelle grow in large very long groups and work their way up from the root and around the hedgerow together. They entwine and wrap themselves around each other (romantic really) and also whatever else they can attach themselves too. Correct

 attire would need to be worn at all times as you would usually be fighting with lots of nettles and deep ditches,  I learn’t my lesson last year whilst sporting a pair of open toed sandals and a sun dress, never again.

At this point I’m still uncertain as to the correct English name for these but will be happy calling them ‘Vitecelle’ for as long as we continue to enjoy them each season.

Pick your vitecelle, just the top first 20cm, the lovely tender pieces. Try to preserve them within at least 4 hours of picking them, to maintain their freshness. 

Wash them very well in cold running water to remove any bugs or grit.

Place them into a large saucepan and using equal parts of water and white wine vinegar, bring them to the boil for approximately 5 minutes and then drain well.

Prepare some sterilised jars.

Into the jars you simply layer the vitecelle with fresh peeled garlic cloves, a few chilli flakes and a sprinkle of dried oregano. 

To finish top with extra virgin olive oil right to the top and store in your kitchen larder.

Once open keep them in your fridge for up to 6 months.

Enjoy Carmela