Χωστές, Καντζηλάρης Γ. (2007) 282.
Name - Origin
Edible wild greens (Pharmakidou, 2003, p. 241)
Scientific name: Cynara cardunculus.
They are delicious when boiled either on their own or combined with legumes. The large fleshy and fresh parts are either coated in flour and then fried or cooked with meat. They are collected from January to April (Kantzilaris, 2007 p.266)
Functional and symbolic role
People used to boil them with legumes, especially with black eyed beans (Pharmakidou, 2003, p. 241)
Additional information and bibliography
Pharmakidou XP (1983). Γλωσσάριον Ξενοφώντος Π. Φαρμακίδου, [Υλικά διά την σύνταξιν Ιστορικού Λεξικού της Κυπριακής Διαλέκτου, μέρος Β’, έκδ. Θεοφανώς Δ. Κυπρή], Centre for Scientific Research, Nicosia, 2nd ed., 2003.
Kantzilaris G. (2007), Το Καϊμακλί μέσα από το πέρασμα του χρόνου, Publication of the new coop of Kaimakli, Nicosia.
Stalo Lazarou, Eleni Christou
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
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.
Traditional Recipes
Cardoons boiled with beans
Cardoons thrive in winter. In the past, at this time of the year, this dish was prepared regularly, sometimes even once a week.
Traditional Recipes
Cardoons skordalia (in garlic batter)
Cardoon, a wild green (Cynara cardunculus), cooked in garlic batter.
Traditional Recipes
Cardoons yahni with lamb
The taste of the cardoon is reminiscent of artichoke. In this dish, they combine well with lamb, potatoes and the rich taste of tomato sauce.
Traditional Recipes
Charlocks (wild mustard greens) yahní with flour
A fasting dish. The greens are cooked in a mixture of fried onion in olive oil and toasted flour.
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.