Brodo di Giuggiole (Jujube Broth)

A “bag” as a snack to go…

in jujube broth!

How many have heard of “going into jujube soup” (is a way of saying typical of Tuscan people)?

In Florence it was often used in the figurative sense of “going overwhelmed, going out of one’s mind from contentment” with the meaning, that is, of being happy.

The use of this expression can already be found in the Vocabolario della Crusca of 1612, where the “succiola” is also the chestnut cooked in water.

The transformation from “broth of succiole” to “broth of jujubes” takes place with the diffusion of jujubes in medicine, as decoctions against coughs and other problems of the respiratory tract, but also from their use in the kitchen in the preparation of jams.

Jujubes, the fruit of the jujube tree, contain 20 times more vitamin C than other citrus fruits and are rich in vitamins B1, B2 and B6. Dried or reduced to powder, they are used in traditional Chinese medicine against anxiety and insomnia, to prevent infections and improve digestive capacity.

It also has anti-inflammatory function to protect the liver and kidneys.

Today it is a fruit that has almost disappeared. Once dried jujubes were found not only at the greengrocer’s but also on the stalls of children’s delicacy vendors, together with pumpkin “seeds”, “brigidini” and “crunchy” (roasted hazelnuts and honey with sugar caramelized), to the “hard mint”…

A “bag” of jujubes as a snack, and we filled up on vitamins!

Other times.