This edible wild herb thrives throughout Italy, from the coast to the mountains, up to altitudes of over 1,600 metres.
Highly prized in gastronomy (under the names grisol, strigoli, stridoli, carletti, strisci, scrissioi, s-ciopit or sclopit, s-ciopetin, cuiet in Piedmont and in the Umbrian-Marche Apennines, better known as concigli), it is among the finest edible herbs, but only before flowering, after which the basal leaves become too tough. They are eaten both raw and cooked (like spinach), in risottos, soups, fillings, ravioli and omelettes: they have a sweet and delicate flavour.