Atraší(d)a, atratží(d)a - Yellow star thistle
«Ατρασ̆ία ή τρισατζ̆ία» Πηγή: Καντζηλάρης 2007, 270
This plant belongs to the category of bitter greens. It is eaten before flowering and is cooked whole, boiled and with various legumes.
Name - Origin
It is an annual or biennial, multi-branched shrub, 20-50cm tall. It has simple or pinnately lobed leaves and showy thistle-like flowers-heads, often with enlarged outer florets. The florets are yellow, the outer (axillary) ones barren. Flowers from April to July. Fruit achene (dry, indehiscent, monospermous fruit, fully adherent to the seed). Its native to southeastern Mediterranean countries, reportedly found in Algeria, Cyprus, Greece, Iran, Iraq, Lebanon-Syria, Morocco, Palestine, Saudi Arabia, Turkey, Yemen. A common plant found in arid or rocky areas, in cultivated fields or on the sides of roads, at altitudes of up to 650 m above sea level (Savvas Tryfonos, 'Centaurea hyalolepis').
According to Xenophon P. Pharmakidis, it is asprangathos (Yangoullis 2009, entry αδρατζ̆ί(δ)α,η, 39). George Loukas notes in his Glossary that it is a wild green (Kypri 1983 [2003²], entry αδρατζ̆ίδες,οι, 118), while Ioannis Erotokritos notes that it is a bitter and thorny plant of the artichoke genus that grows in the fields (Kypri 1979 [2002²], entry αδρακίδα and αγρακίδα,η, 14).
Scientific name: Centaurea hyalolepis Boiss of the genus Centaurea (http://savvastryfonosplants.com/centaureahyalolepis/) It belongs to the Asteraceae family. George Loukas in his Glossary uses the variant adrakeda and agrakeda (ke = ci itl.) (Kypri 1979 [2002²], entry αδρακίδα and αγρακίδα,η 14).
Xenophon P. Pharmakidis notes in his Glossary that the variant atrahouda was used in Arodes village of Paphos district (Kypri 1983 [2003²], article ατραχού(δ)α,η, 525).
It is consumed before its bloom, boiled and in various legumes. It is collected from January to March (Kantzilaris 2007, 263).
Functional and symbolic role
The whole plant is cooked and belongs to the category of bitter greens. It contains flavonoid glycosides, essential oil, organic acids, inorganic acids, minerals, bitter substances, centaurine, tannin, mucilage and chlorophyll. It is an appetiser (Kantzilaris 2007, 263).
Additional information and bibliography
It is a tonic and recommended for weakened bodies, neurasthenia and allergic conditions. It is an emmenagogue and it is recommended when there is a delay of menstruation. It is also a digestive, emollient and fights constipation. It also helps in the treatment of atherosclerosis (Kantzilaris 2007, 263).
The shoots, leaves and flowers contain toxic substances; when eaten by goats and horses they can cause diarrhea or death. The toxins are destroyed through cooking (Savvas Tryfonos, 'Centaurea hyalolepis').
Yangoullis K. G. (2009), Thesaurus of the Cypriot dialect. Interpretative, Etymological, Phraseological and Nomenclatural Dictionary of the Medieval and Modern Cypriot Dialect, Theopress Publications, Nicosia.
Kypri Th. D. (ed.) (1979 [2002²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part A, Glossary of George Loukas, Publications of the Centre for Scientific Research, XLI, Nicosia.
Kypri Th. D. (ed.) (1983 [2003²]), Materials for the compilation of a historical dictionary of the Cypriot dialect, Part B, Glossary of Xenophon P. Pharmakides, Publications of the Centre for Scientific Research, IX, Nicosia.
Kantzilaris G. (2007), Το Καϊμακλί μέσα από το πέρασμα του χρόνου, New Coop of Kaimakli, Nicosia.
Web source: Savvas Tryfonos, "Centaurea hyalolepis", http:// savvastryfonosplants.com/centaurea-hyalolepis/.
Eleni Christou, Petroula Hadjittofi, Argyro Xenophontos
Ατρασιήα. Καντζηλάρης 2007, 270.
Foods
Arkokolókason
The plant Arum dioscoridis, the root of which is edible. In times of hunger it was used as a substitute for kolokasi (taro root).
Foods
Arkolahanon - sea beet
A wild green, the leaves and stems of which are cooked with various legumes or stews. Collected from January to April.
Foods
Arkóprasson, skourántha - wild leek
Wild leek is cooked whole, including its bulb. It can be consumed boiled with oil and lemon or added to legumes. It is added to many dishes when fried. It is also served fresh with olives or cheese.
Foods
Arkosellenoudin - fool's watercress
Wild, edible, small-sized celery. The leaves and tender shoots are consumed boiled, fried or in soups and sauces.
Foods
Arkostafida - Levantine pokeweed, American pokewee
A wild green grass which is included in the medicinal plants of Cyprus. It flowers from July to October on dry hillsides and alongside the roads in Agros, Geratzies, Pedoulas and Lefkara.
Foods
Arkotzinara - cardoon
Agriotzinara is eaten fresh and cooked. Its stems are boiled with legumes, especially beans and black eyed beans. Their artichokes are boiled, fried with eggs or cooked with meat and potatoes in a…
Foods
Field and mountain greens
In difficult times of poverty and drought, people would resort to wild greens.
Foods
Gaourokavlos - Syrian thistle
A plant consumed raw or cooked with various legumes. Collected from January to April.
Traditional Recipes
Hortopittes - Bread with greens and olives
Traditional individual bread buns, similar to eliopittes (olive bread) with the addition of greens and onions in the dough.
Foods
Vegetables and greens in the Byzantine era
Vegetables and wild greens have always been an important part of the Cypriot diet.