Alloro

Taste

Leathery leaves with a strong, spicy and slightly bitter scent.

Growing

It is an evergreen shrub: the leaves are available all year, with a peak in September and October. In Switzerland it is grown mostly in pots or in mild areas.

Pairings

Add it to stews, soups, risotto and beans, and remove the leaf before serving.

Frequently asked questions

When is Alloro in season in Switzerland?

Peak season is September and October. In Switzerland it is available all year round.

Seasonal recipes

• Gruyère capuns with chives and lemon
• Lentils and beetroot with chive yoghurt
• Lemon lamb stew with spelt berries and spinach
• Raclette du Valais risotto with pioppini and spinach
• Wholemeal ditalini soup with golden tofu and leek
• Pork rustida with polenta and braised chicory
• Brown rice bowl with chicken, beetroot and yogurt
• Rice and lentil bake with carrots and rosemary
• Longeole with lentils and savoy cabbage
• Ticino rice with Hokkaido squash and veal
• Potato gnocchi with red bean ragù
• Swiss roast beef with red cabbage and salsa verde