Spring’s treasures hunt – the food of Gods
There's no better way to relax than exploring Corfu's countryside for a few days.
For tourists, coming to Corfu in early spring, the real delight is its nature. There's hills to climb, beaches to comb and olive groves to walk, while you listen to the birds singing and breathe in the scent of nature at its best.
One of the most wonderful spring things to sprout in spring is wild asparagus (Σπαράγγι, sparangi in Greek) and more common Black Bryony (Οβριές, ovries in Greek).
Their growth is aided by rainfall and warm weather but it can tolerate spring’s erratic weather too. In Corfu, the gathering season starts in mid March and lasts about six weeks. They are shade-loving plants that thrive in sandy soils along the riverbeds. Both plants have a great talent to hide themselves in dense vegetation among the thorny bushes and under the nets spread underneath the olive trees. It is not easy to spot them at the beginning but once you get into the game, wild greens foraging will become a fun-filled adventure, which may land you in some beautiful places.
Wild Asparagus
The ancient Greeks, Egyptians and Romans knew wild asparagus and used is as a vegetable. The Athenians refers to them in their writings. Theophrastus states that asparagus was a favourite delicacy of the gods. Wild asparagus was dedicated to the goddess Aphrodite and young shoots used for tasty salads, being considered a powerful aphrodisiac.
For almost 2000 years, Asparagus has been prized for its medicinal properties, associated with saponins, present in its root and its shoots. Saponins have been shown to have anti-inflammatory and anti-cancer properties, and their intake has also been associated with improved blood pressure, improved blood sugar regulation, and better control of blood fat levels.
Black Bryony (Tamus communis L)
The name Bryony comes from the Greek bryo, which means shoot, or sprout, presumably referring to the fast-growing nature of the young shoots. It is a climbing plant, growing 2–4 m tall, with spirally arranged, heart-shaped leaves. All components of the black bryony plant are poisonous; the only edible parts are young shoots.
In the past, the plant used to be a popular remedy for removing discoloration caused by bruises and black eyes, etc. The expressed juice of the fresh root has been used to treat asthmatic complaints, inflamed joints and gravel, being a powerful diuretic.
In ancient Greece, “ovries and sparangia” were one of the favourite seasonal dishes, served at the symposia (drinking parties, attended only by men). Now, 2500 years later, the modern Greeks enjoy their subtle flavour in many delicious dishes. Bryony shoots have bitter taste and need plenty of lemon juice to balance out the bitterness.
Chose only very young shoots and trim away the bottom of the stalk. The tip is very tender, but the farther down you go on the stalk, the tougher it gets. If you bend the stalk, it will naturally snap at the point where it goes from tender to tough. Boil them in plenty of water (to dissipate any bitterness) for about 15 minutes. It is best if the water is changed once whilst cooking. Blanched shoots are delicious in omelettes or salads, dressed with olive oil and lemon juice. You can fry them too, along with wild fennel, spring garlic and onion, allowing the shoots to cook slowly for 10 minutes. They can be baked in aluminium foil with a little olive oil, some salt and pepper and feta cheese. Do not forget to add plenty of lemon juice. You can also enjoy them as a side-dish with salmon and new potatoes. A twist of lemon and garlic butter perfects their divine taste.
Even if by any chance you come back from your walks empty handed it doesn’t mean you have to miss out on this culinary experience. You can always buy some asparagus/bryony at the local market along with more seasonal greens or fresh herbs. Whatever way you decide to prepare it, these exquisite wild greens will surely become your favourite spring dish!
Kali orexi!
