Νερόκαυλος. Καντζηλάρης 2007, 263.
A plant consumed raw or cooked with various legumes. Collected from January to April.
Name - Origin
Νωτόβασις.
Annual plant with a very tender nature. It is found only in rivers.
Scientific name: notobasis syriana.
It is consumed raw or cooked with various legumes. Collected from January to April.
Functional and symbolic role
It is a blood purifier and detoxifies the body, cleanses the blood and stimulates the function of the liver and bile. It stimulates the body in general and combats the dullness caused by a lack of vitamins. It is laxative and lowers high blood pressure. It is an excellent antidote in case of mushroom poisoning (Kantzilaris 2007, 263).
Additional information and bibliography
Kantzilaris G. (2007), Το Καϊμακλί μέσα από το πέρασμα του χρόνου, publication of the new coop of kaimakli, Nicosia
Eleni Christou
Νερόκαυλος. Καντζηλάρης 2007, 272.
Notobasis syriaca. Πηγή: Hans Hillewaert, https://commons.wikimedia.org/wiki/File:Notobasis_syriaca.jpg
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
Atraší(d)a, atratží(d)a - Yellow star thistle
This plant belongs to the category of bitter greens. It is eaten before flowering and is cooked whole, boiled and with various legumes.
Foods
Field and mountain greens
In difficult times of poverty and drought, people would resort to wild greens.
Traditional Recipes
Pourekia with wild spinach
Nutritious pourekia for fasting with wild greens filling mixed with bulgur wheat, vermicelli and onion.
Foods
Vegetables and greens in the Byzantine era
Vegetables and wild greens have always been an important part of the Cypriot diet.