Greens, the gift of Cretan land - Part 1

Purslane

If one had to choose the protagonist of the Cretan flora, this would be the small yet “almighty” purslane (Portulaca oleracea). Rich in α-linolenic acid, otherwise omega-3 fatty acid (350 mg / 100 gr), it is as if it has formed an alliance with olive oil to protect cardiovascular health. For those not fond of fish, no problem! The frequent consumption of purslane can provide them with the α-linolenic acid they need. The omega-3 fatty acids, as well as the vitamins A, E, C and B carotene it contains, help protect the brain, prevent kidney diseases, protect the eyesight, the skin and the immune system.

As it is a weed, and does not like to obey rules, it grows wild in the fields, in summertime, and its seed can easily spread, even in a pot. It is so cooling and with such a smooth texture, that it rocks in its raw form, in a salad with a little olive oil, some yogurt, a little vinegar and salt, or in a classic Greek rustic (Choriatiki) salad with cucumber, onion, tomato, pepper and olives. You can also eat it cooked or pickled. It has healing properties and helps with bladder, stomach and liver health, as well as with gastrointestinal problems.

As we say in Crete: “Purslane and water, they keep the liver cool”, and for someone who talks incessantly: “Did you have purslane?”, as purslane is thought to make your tongue slip.

Blites

Dark green leafy summer vegetables, classified under the family of the amaranths (Amaranthus blitum). They can easily be grown from seeds or grow wild in spring. In Crete, we eat them boiled, together with boiled potatoes and zucchini. With plenty of oil, lemon and a little salt, either plain or as a protein accompaniment, such as with fish or scrambled eggs, it is really what you need in the summer, for a light, filling and delicious meal. They are often cooked with snails and tomatoes, or made into delicious vegetable pies.

Photo: Ton Rulkens, CC BY-SA 2.0

Blites are rich in vitamins A and C, as well as in potassium, calcium and manganese. They help balance electrolytes and blood sugar, reduce the risk of calcium-induced osteoporosis, lower insulin levels and help manage weight. Their taste is pleasantly bittersweet and perfectly balanced by a little lemon or vinegar. You can get through the summer just on blites, guaranteed!

Spiny chicory

This thorny shrub allows you to collect its small green leaves, which become an amazing salad with oil and vinegar, but do not imagine that it will offer them easily! Stamnagathi or spiny chicory (Cichorium spinosum) grows wild in the mountainous areas and on the beaches of the island.

Its thorny part was used to cover the mouth of the clay pitcher (“stamna”) bearing the water from the well, in order to protect it from bugs; hence the name “stamnagathi” in Greek (agathi=thorn).

Its relatively difficult harvest, makes it a valuable and somewhat hard-to-find delicacy. It has a bitter taste and is exquisite in salads, stew and fricassee with goat, lamb meat or fish. It has gotten itself a reputation in high gastronomy, due to its special taste. It contains glutathione, a powerful antioxidant, as well as vitamins C, A and E. It helps maintain bile and liver health since ancient times.

Attention: The above article / content is for informational purposes only. Before using any recipe, or before changing your eating habits, consult with your healthcare professional or nutritionist. If you are taking medication, make sure there are no side effects.