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The Weekend Neos Kosmos : 06 July 2019
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 6 JULY 2019 11 Greek weed pickers will never go hungry as they forage for food. FOOD FOR THOUGHT RECIPE reens consumed by Greeks today are probably the same as the ones in the texts of Theophrastus and other ancient authors. What we know about these edible and nutritious 'wild weeds' have been passed down orally from one generation to the next through time. They can be drunk as a G broth, or boiled before being doused in olive oil and lemon and sprinkled with a dash of salt. Scientists have found that they contain a fair amount of antioxidants that promote good health. Below are just some of the different types of horta Arugula (Eruca sativa): Roka is the Greek name for arugula/rocket, whose leaves are tender with a tangy flavour. Arugula contains more than 25- milligrams per 100 grams of nitrate, which can lower blood pressure and reduce the amount of oxygen needed during exercise to enhance athletic performance. A certain chemical in arugula has been found to slow the progression of cancer. Studies suggest that increasing consumption of foods like arugula decreases the risk of obesity, diabetes and heart disease while promoting a healthy complexion. Black bryony (Tamus communis): Known as avronies, black bryony are the harbinger of spring. They look like thin-stalked asparagus and have a bitter taste. Saute them in olive oil or cook in omelets. It can also be used as a poultice for bruises and inflamed Glossary of Greek greens joints, whereas the expressed juice of fresh root, mixed with a little white wine is known as a remedy for gravel and is a powerful diuretic. Add honey to the root and use for asthmatic complaints, whereas it is also used for irritation of the intestine mucous. Known to improve blood circulation to the scalp, it is also used as a tonic for hair loss. Black nightshade (Solanum nigrum): Styfno is a common summer garden weed from which strychnine is produced, however its leaves are safe to eat. Boiled, Greeks eat it as salad, and it is believed to help stomach irritations and cramps. Some people apply styfno directly to the skin to treat psoriasis, hemorrhoids and infections. Blue mallow (Malva silvestris): The moloha of the ancients can be used in pies or boiled greens. It is used for stomach and bladder complaints or to treat wounds when applied directly to the skin. It can also be used as a colouring agent. Borage: Boratzi leaves and lavender flowers are a springtime favourite for salads. Apart from being tasty, the leaves can be used for fever, cough and depression. It is also used for "blood purification", to increase urine flow and prevent lung inflammation. Bur chervil (Caucalis): Known to the Greeks as kafkalidthira, myristira or moscholachan (Corfu), it has a sweet flavour and is ideal for herb pies or as a hot boiled salad. According to an old wives tale, it rejuvinates the nervous system and fights depression. Chicory (Cichorium intybus): Known as radiki, it is boiled, drained and served tossed in olive oil and lemon juice. Though bitter, the health benefits are numerous, assisting in detoxification, the reduction of liver disease, kidney stones, anaemia and diabetes. They grow wild in Greece but are hard to come by in Australia. Common reichardia (Picridium vulgare): A sweet-tasting winter green known as pikralida or galatsida. Dandelion (Taraxacum officinale): Known as radiki, dandelion greens can be eaten raw or cooked. Garden cress (Lepidium sativum L.): This peppery green herb, known as kardamo, is enjoyed raw in salads. Golden thistle (Scolymus): Askolymbrus is an expensive green eaten as a boiled salad or in stews, especially with avgolemono sauce. Grass lily, or star of Bethlehem (Ornithogalum): Greeks use this starlike flower with green buds in pies. Mustard greens (Hirschfeldia incana Lag.): The leaves and shoots of vrouves, as this is called in Greek, make excellent boiled salads. Join together as one. They, could be the next kale thanks to their nutritional qualities. Their spicy flavour Perfect with some lemon and an olive to taste. HORTA INGREDIENTS: is especially delicious as the weather cools down. Nettles (Urtica dioica): Tsouknida is the term for stinging nettles, which have tiny, fuzzy-like white flowers and can sting exposed skin. They have a spinach-like taste and are always eaten cooked in pie fillings and soups. Prickly golden fleece (Urospermum picroides): Leaves and shoots of agriozohos (in Greek) can be boiled in salads. Prickly lettuce (Lactuca scariola): Known as petromaroulo in Greek. The tender shoots and rounded leaves can be eaten, however it is best to eat the younger leaves as they become bitter as the plant matures. It may cause gastric upset if eaten in large amounts, however it is used to cure whooping cough, asthma, bronchitis, urinary tract infection, rheumatic pain and insomnia. It has a mild analgesic effect. Purslane (Portulaca oleracea L.): Purslane supposedly loosens the tongue, making people chatter. Hence, it is called 'glistrida' - meaning 'slippery'. Greeks eat it raw or cooked, and it goes well with garlic and yoghurt. Redstem stork's bill (Erodium cicutarium L.): It is known for its needlelike shoots, that have earnt it the name kalogeros, meaning 'monk' in Greek. It ripens after August, with the young leaves and stems eaten raw or added to salads. They taste a little like parsley when young and tender and can also be used like spinach. They may also be added to stews. The plant is said to control bleeding and prevent infection. Shepherd's needles (Scandix pectin veneris): Easy to find in sunny spots near roadsides, this aromatic, known as myroni, in Greek can be eaten raw in salads or used as fillings in pies. Shepherd's purse (Capsella bursa pastoris): Known as kardamo, the peppery green can be boiled for salads but also has numerous medicinal properties. It is used for heart and circulatory problems, low blood pressure and heart complaints as well as for headache, diarrhoea and bladder infections. Sow thistle (Sonchus oleraceus): Greeks use zohos for salads, especially when mixed with other greens. White mustard (Sinapis alba): The spicy green is called sinapi, and is traditionally boiled for salads. White upright mignonette (Reseda alba): Rezeda in Greek, the rare green is found beside rocky coasts. It is mainly boiled in salads and used as greens in savoury pie fillings. Wild Fennel (Foeniculum vulgare): Known as marathos, it grows in the Aegean islands in spring and can be used in pies and other stuffed dishes. Yellow salsify (Tragopogon): Tragopon 'ram's beard'. It can be eaten raw or cooked. - Two large bunches of curly endive or any leafy green of your choice - White vinegar (for adding to soaking water) - 1 tbsp. salt - Extra virgin olive oil (about 2 tbsp.) - Fresh lemon juice to taste (juice of 1 lemon) - Salt and Pepper to taste METHOD: 1. Preheat oven to 180 degrees Celsius. 2. Clean out peppers and tomatoes, reserving the inside of the tomatoes. 3. Finely dice onions and garlic. Saute in 1/2 cup of olive oil for 5 to 7 minutes, or until transparent. 4. Add tomato paste and cook for 2 minutes 5. Chop reserved tomato insides and add to pan with canned crushed tomatoes and sugar. Cook for 2 minutes. 6. Stir through parsley, dill and mint. 7. Lastly add the rice, salt and pepper. 8. Take off heat and allow to cool to room temperature. 9. Fill capsicums and tomatoes 3/4 full and place in baking dish. 10. Fill baking dish half way with boiling water. 11. Add the remainder 1/2 cup of olive oil over the vegetables. 12. Place in oven and cook for 90 minutes or until rice is to your liking. Best served with feta and crusty bread. Kali orexi!
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