Roasted fingerling potato and green bean salad.
9 hours ago
“In ancient years the cyclamen was especially known for its medical virtues (it contains a powerful purgative poison). Its tuberous Rhizomes (thickened roots) have cyclamin which is a toxic saponin, so never try to eat them. The leaves of Cyclamen graecum have a bitter- sweet taste.
The best known florist’s cyclamen, Cyclamen persicum, is an important edible wild plant in Iran and Palestine. Its leaves are also cooked filled with rice, minced mutton meat, spices and eaten with yogurt (Palestinian Za’ matoot, Iranian dolme). I do not know if the leaves of this species have different taste.
However, the Greek cyclamen recipe is old and almost forgotten. In fact, the use of local Mediterranean food plants stands at a crucial point. As you know, Eastern Mediterranean communities were very much centered around cultivated and wild food both for subsistence and profit. After World War II the consumption of wild plants and seeds changed following the socio – economic changes. Unfortunatelly the amazing traditional knowledge regarding wild plants resources has not been infused to the young generations and I wonder if it already is on the brink of disappearance.”