Wild One Cyprus

Wild One Cyprus

foraging food

Eryngium glomeratum
Eryngium creticum 011

Eryngo

Πάγκαλλος

Bagals

Scientific Name: Eryngium glomeratum, Eryngium creticum   ⋮see also Thistles

other names: Μπάγκαλος, sea holly

AVAILABLE: DEC-APR

EDIBLE PARTS:

Description

  • both varieites of Eryngo form a rosette leaves in tight circular rings of long leaves that lay on the ground
  • Eryngium glomeratum has palmatipartite palm shaped lobes with incisions that extend over halfway toward the stalk leaves with stiff, sharp points
  • Eryngium creticum has pinnatifid lobes with incisions that extend less than halfway to the midrib leaves that are spineless. The margin is curled with prickles

preparation

  1. pick young plant down to the upper part of the root
  2. Boil and serve with olive oil, it has flavours of celery, parsley, and artichoke
  3. air dry plants in shade
  4. preserve in sterile jars with red/white wine vinegar
  5. If the plant has produced a flower spike it is too late to pick 

extra info

Eryngium glomeratum: deeply lobed leaves, divided into numerous segments with a more pronounced spike

Eryngium creticum: broad leaves that are less divided and have a more lanceolate shape

Also available in

December

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Olive Oil & Lemon

Not Coffee

Thistles

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