emparesse

Emparese, also known as emparrac-de-corn or cabigona-brava, is a species of flowering plant native to the Mediterranean region. It is a member of the Brassicaceae family, commonly known as mustard or cress.

Emparese is an annual herb that grows up to 30-40 cm in height. Its leaves are pinnate, meaning they are divided into leaflets that are aristate at the tip. The plant produces four-petaled white flowers, which are clustered in racemes. Emparese has a strong, southern French and Spanish flavor, often used to add flavor to soups, braises, and stir-fries.

In the southern regions of France, emparese is cooked in a mixture of olive oil, garlic, and potatoes. The resulting dish is called "Puree de courge avec emparese". Similarly, in Spanish cuisine, emparese is used in recipes such as cabbage with fruits and beans, along with other Mediterranean ingredients.

Emparese is also used for its ornamental purposes. The plant's pinnate leaves and unique flowers add texture and color to borders or containers. However, emparese requires well-draining soil and full sun to thrive. It is generally hardy in USDA zones 6-10.

Emparese is considered a rustic ingredient due to its unpretentious nature and old-world origins. Historically, it was an essential crop for peasants and shepherds in the Mediterranean region, providing them with a source of fresh medicine as well as a nutritious vegetable. Today, emparese is prized by chefs and home cooks alike for its value in adding authentic flavors.