Wild One Cyprus

Wild One Cyprus

foraging food

Orchid tree

Πασχαλιά

Οrkide ağacı

Scientific Name: Bauhinia variegata

AVAILABLE: APR-JUN

EDIBLE PARTS:

Description

  • Lily/orchid-like flowers with 4 large mauve-coloured petals and a lined, light yellow central petal.
  • Long, flat seed pods containing round, flat seeds.

preparation

  1. Flowers (and flower buds) can be lightly stir-fried or roasted and will still maintain their colour and flavour.
  2. Seeds can be harvested from pods and cooked as beans.

extra info

Further distinguishing feature: apple slice-leaf shape.

The name Πασχαλιά (Paschalia) refers to Easter, from mid April to May when it flowers. The same name is used in Greece to refer to the lilac or common lilac (Syringa vulgaris).

Also available in

March

Silifa - Gundelia tournefortii

Silifa

Σίλλυφα
Anadolu Kengerotu

Thistle - Cirsium vulgare

Thistle

Γαουράγκαθο
Yaygın Kangal

Sage

Σπατζιά
Adaçayı

Salsify, Tragopogon porrifolius, flower head

Salsify

Καλακατσούνα
Çayır Teke Sakalı

recipes

Orchid Tempura

Ingredients (for 20 Bauhinia flowers):

  • 20 washed and air dried Bauhinia flowers
  • 7 tbsp corn starch
  • 41⁄2 tbsp flour
  • 11⁄4 tbsp rice flour
  • 1⁄3 tbsp baking powder
  • 1⁄2 cup Keo beer
  • Oil for frying

Mix the dry ingredients together, add the Keo beer, then dip each flower in the batter. Deep fry for 5 seconds each side.

Stir Fried Bauhinia

Add the washed and dried buds and flowers at the last stages of finishing your stir-fry to retain colour and texture.

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