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The Ingredients

Wild greens, weeds (galatsides, myronia and vlita), poppies, nettles, radishes, thistles, wild lettuce, hartwort, chard, wild beets, fennel and wild leek can be prepared in many
different ways.

Boiled, with oil and lemon and served as a salad. Lightly fried in omelets or used to fill pies. They also combine well with fresh and salted fish, such as cod with chard, and cuttlefish with spinach, and harmonize perfectly with meat for Sunday dinner: lamb fricassee, pork with amaranth leaves, lamb with artichokes and broad beans.

Honey and aromatic herbs (oregano, sage, thyme) lend a unique aroma to every flavor, while capers, sea fennel and purslane set the tone for salads.

Events

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