greece

Lathrus ochrus - Psara, Cyprus Vetch

Lathrus ochrus is one of my favorite regional edible nitrogen-fixing covercrop species in Greece. I've not yet encountered it cultivated in North America. 

Lathyrus ochrus leaf and flower

Lathyrus ochrus leaf and flower

Also known as Cyprus Vetch, or Psara locally, the plant establishes throughout mild winters, as winter temps warm up before spring the tender edible tips start fattening up and plants put on massive amounts of vegetative growth.

Locally the leaves are eaten raw in salads with a bit of lemon, olive oil and a pinch of salt. 

It is also reported on PFAF that the seeds are edible cooked noting that caution is advised. Where I have lived in Greece there is no report of the seed being edible, although the leaves are widely consumed during early spring. 

 

Chondrilla juncea - ampelosyrida (αμπελοσυρίδα) or glykosyrida (γλυκοσυρίδα)

ORIGIN AND DISTRIBUTION

The plant is native to Europe, Asia, and North Africa, but it is known throughout most temperate regions of the world as an introduced species which is usually considered a noxious weed.

USES AND ETHNOBOTANY

In the Greek island of Crete the leaves and the tender shoots of a local variety called ampelosyrida (αμπελοσυρίδα) or glykosyrida (γλυκοσυρίδα) are eaten raw or boiled in salads by the locals. The plant is also traditionally consumed by ethnic Albanians (Arbëreshë) in the Vulture area (southern Italy). Chondrilla juncea may have an anti-oxidant activity and some potential for medicinal use. XO-inhibiting activity shown by extracts of the aerial parts of the plant with potential benefits for hyperuricaemia and gout.

PROPAGATION AND CULTIVATION

In the wild the plant reproduces by seed but also by cloning itself at the root; tilling of soil and chopping up plants actually help this species disperse by sectioning and distributing root parts.