Vegetables and greens in the 18th c.
Εσώφυλλο της ‘Ιστορίας Χρονολογικής της Νήσου Κύπρου’ του Αρχιμ. Κυπριανού(1788).
Vegetables and greens in Cyprus (Archim. Kyprianos, 1788)
Functional and symbolic role
Archim. Kyprianos in his "Χρονολογική Ιστορία της Νήσου Κύπρου" (1788, p. 545) gives a detailed list (see supplementary info) of the vegetables and greens that were cultivated or growing on a large scale on the island, especially in the plains.
Additional information and bibliography
"All kinds of greens and vegetables, the plains of the island are full of, wild and cultivated. Cellery, lettuce, white and red beetroot. Various kinds belonging to the gourd family, and cucumbers. And root vegetables, such as raddish, carrot and others. Okra, aubergines and so called kreatokoloka (lagenaria vulgaris), salad greens of various kinds, winter vegetables and peppers of exceptional quality. Common cabbage and, in the villages, asparagus and wild asparagus. Artichokes, whole fields full of artichokes. Kolokasi (taro) roots in Lapithos and other areas in multitude. Cauliflower, spearmint, parsley. Rucola. Cardamon. Coriander. Entives, chicory. Onions, garlic. Leeks. Mushrooms of various kinds. Soap ashes are made from a herb found in the village of Kalopsida, in Limassol and in other places which is commonly called tzéneri." (Archim. Kyprianos, 1788, p. 545)
Archimandrite Kyprianos (1788) Ιστορία Χρονολογική της Νήσου Κύπρου, Evagoras Press, Nicosia.
Stalo Lazarou
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
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)
Foods
Strouthouthkia - Bladder Campions
Traditionally cooked with eggs (a type of omelette with greens)
Traditional Recipes
Stuffed vegetables - Gemistá
Many vegetables can be used for this dish: zucchini, bell peppers, artichokes, tomatoes, onions and eggplants are carefully emptied, stuffed with a mixture of minced meat and rice, and baked in the…
Traditional Recipes
Wild greens with bitter orange
Dish with wild greens from Cypriot nature. Served hot or cold.