Πάγκαλλος, Καντζηλάρης Γ. (2007) 276.
Wild greens served as an appetiser.
Name - Origin
Indigenous greens, the young foliage of which is eaten as a cooked vegetable in Cyprus.
Scientific name: Eryngium creticum and Eryngium maritimum Common name: sea hollies s. Pággalos pl. Pággali.
Pággali are cut with a pocket knife, washed thoroughly and soaked in vinegar so as to be consumed with a bit of olive oil. (Petasi 1992, 261). They are also boiled and eaten as a salad with olive oil and lemon juice, or cooked in tomato sauce. The root can be candied and eaten as a sweet.
Functional and symbolic role
Ideal for consumption during fasting periods.
Pharmaceutical and therapeutic properties: contains essential oil, a few tanning agents, triterpenes etc. It is diuretic and used for kidney stones and sand in the kidneys, it facilitates urination. It enhances the functioning of the kidneys, the liver and the bile. Its root is used as a poultice to treat the bite of a viper, (Kantzilaris, 2007).
It is a traditional green, usually eaten on Clean Monday as an appetiser.
Additional information and bibliography
Kantzilaris G. (2007), Το Καϊμακλί μέσα από το πέρασμα του χρόνου, publication of the new coop of kaimakli, Nicosia.
Petasis G. (1992) Η κωμόπολη της Κυθρέας: ιστορική, αρχαιολογική, πολιτιστική και λαογραφική επισκόπηση, Stelios Livadiotis Printing House, Nicosia.
Eleni Christou
Πάγκαλλος, Καντζηλάρης Γ. (2007) 276.
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.
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.
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
Pággaloi yahni (sea hollies in tomato sauce)
"Put some olive oil in a pot to heat, add the onion and sauté it. Add the sea hollies with the chopped tomatoes and simmer..." (Despina Kyriakou, Kyperounda)
Traditional Recipes
Rocket and lettuce salad
"Cut the rocket and lettuce into a bowl, along with the tomato, cucumber and onion. Add the capers." (Panagiota Savva, Agros)
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.