Wild green.
Name - Origin
Wild green.
Additional information and bibliography
According to the testimony of a resident of Palechori, kalangathohortor was used to cure cancer (Psilita Ioannou, p. 595).
Psillita Ioannou Panagiota (2010) Παλαιχώρι – Ιστορία και Πολιτισμός, Platypus Publishing, Athens.
Savvas Polyviou
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.
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.
Foods
Galatouna - sow thistle
A wild green of Cyprus, which takes its name from the milky juice of its leaves. It was eaten boiled with oil and lemon juice.
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.
Traditional Recipes
Keftedes - patties with strouthoúthkia.
A variation of the keftédes recipe using wild greens (strouthouthkia) and potatoes, suitable for fasting periods or for vegetarians.
Traditional Recipes
Peas with artichokes
A yahni dish with peas and artichokes that are fried and then cooked in tomato sauce.
Traditional Recipes
Peas with koupepia and artichokes
A yahni dish with peas, artichokes, carrots and koupepia - stuffed vine leaves cooked in tomato sauce.
Traditional Recipes
Potatoes with artichokes
Potatoes and artichokes are baked together with onions in the oven with olive oil and lemon.
Traditional Recipes
Rice with green almonds and wild artichokes
A seasonal dish, prepared when green almonds and wild artichokes are available.
Traditional Recipes
Salad with pággalous (sea hollies)
… put them in boiling water and cook them for 5 minutes. Remove them from the pot, dry them and then serve them with oil and lemon." (Emilia Kouppi, Kyperounda)
Traditional Recipes
Wild greens with bitter orange
Dish with wild greens from Cypriot nature. Served hot or cold.