If you also don’t use classic mayonnaise, a great compromise is light mayonnaise with boiled eggs and Greek yogurt 0%, which I wanted to complete with helichrysum leaves.

If you prefer an egg-free mayonnaise, try the plant-based mayonnaise then add the helichrysum leaves.

Light and fat-free, you can use it in various ways without guilt. Naturally great spread on crostini, but also with vegetables, or to dress pasta.

Why did I choose helichrysum as an aromatic plant? Because I always thought of it only as a medicinal herb and instead discovered it has a delicate licorice scent and flavor, also excellent in cooking.

We talk about helichrysum with friends of herbs and flowers in the dish this month, and you can find all the recipes at the bottom of the page.

The story of helichrysum:

“He who adorns himself with helichrysum remains infused with fortune” so goes a saying about this small plant that reaches a maximum height of 20 inches and belongs to the Astraceae family.

Helichrysum is widespread in the arid regions of the Mediterranean like the islands of Sardinia and Corsica, with its yellow flowers that never dry out.

Rich in elicrysina, a substance with multiple benefits, it is widely used as a medicinal herb. The helichrysum essential oil obtained from the distillation of flowers is skin-healing, anti-inflammatory, also useful in case of burns. Excellent in teas and infusions.

But helichrysum is also a powerful remedy for coughs, as it is also called breathing herb.

Legend has it that the first to collect it was Elichrisa, and from here its name. The blond and beautiful nymph Elichrisa was in love with a God who did not reciprocate. Upon her death, the gods transformed her into the plant Helichrysum, whose flowers today bring luck to lovers. Helichrysum in Latin means golden sun, like the hair of Elichrisa and like the yellow flowers of this small and tender wild plant.

In Corsica and France, helichrysum is called Immortelle, so nicknamed because it’s the first to grow back after a fire, and because its flowers seem never to wither.

Let’s try helichrysum not only in teas or infusions but also to prepare a pesto, to add it chopped to vegetables or other dishes. We put a sprig in soups or legumes as if it were rosemary.

I’ll leave you some recipes with wild herbs, and then follow me to prepare this Light Mayonnaise with Boiled Eggs: