HONEY
Honey, the gift of the gods according to the ancient Greeks. Honey and the bee were protagonists in mythology. The god Apollo owed his dazzling beauty to the honey and ambrosia he fed on. Apollo's son, Aristaeus, who was made with the nymph Cyrene, became immortal because he was fed with honey nectar and ambrosia. Moreover, he was the first ancient figure who dealt with honey and beekeeping, hence he became the protector of honey.
Hippocrates used honey for the treatment of many diseases, while Aristotle believed that honey prolongs life. A symbol of fertility, happiness, and well-being.
The process of making honey is as follows: After bees collect nectar from the plant, it goes through a special process in their bodies and their secretions from the prolobus transform it into honey, which they deposit in the cells (frames) of the honeycomb inside their beehive. There, they dehydrate it by reducing its moisture to as low as 18%. Once it has matured, they seal it with wax so it can be preserved.
Then it's time to collect the honey, which is done when the moisture level is between 14%-18%. If the moisture is higher than 18%, our honey is at serious risk of spoiling.
Pure honey, not adulterated, can be simply identified in the following way: In a glass of water, drop a spoonful of honey. Without stirring it, pure honey will sit at the bottom of the glass unchanged. If it contains syrup, we will slowly see it dissolve on its own.
When honey crystallizes, it doesn't mean it's adulterated as some think, nor if it is thick. Crystallized honey is due to its glucose content from the composition of the honey, as we will see below in the types of honey. The safest way is to slowly bring it back in a bain-marie but not exceeding 35o -40o degrees (that's also why it's not good to put honey in hot beverages. The correct way is to let the temperature of the drink drop so as not to lose the beneficial ingredients of the honey. If we add honey directly into hot water, all we achieve is to sweeten our drink) or on top of a radiator. Never in the sun because it will destroy its beneficial ingredients.
Honey is properly preserved in a shady and cool place. An open jar for a long time spoils because it absorbs the humidity of the air and changes its antibacterial properties. It is therefore good to use it within a short period after opening it to have all its nutritional ingredients. And let's not forget that honey has been found in tombs and shipwrecks that date back thousands of years before. And this is due to its airtight sealing.
There are monofloral honeys, which we get the nutritional properties from a single plant that the bee has collected from. However, it's a bit difficult to do this, but not impossible.
In Greece, more and more beekeepers are trying to produce organic honey. The honey that has not used any chemical formulation inside and outside the beehive. This is quite difficult because we cannot have full control of where the bee goes, which areas it is in (polluting up to 4 kilometers, etc.), what plants it has gone to, if they are sprayed, even if the beehive has been painted.
Pure, unadulterated honey can be obtained from producers, taking care to know the honey we will buy, first by its color and smell, verifying its reliability with a taste test.
Let's take a look at some types of honey:
Acacia Honey
Acacia honey is light and almost transparent in color. It has beneficial properties for cleansing the liver, calming the nervous system, thus aiding in combating insomnia, stress, and anxiety. It helps with respiratory system diseases and intestinal function. It is considered one of the therapeutic honeys and can be consumed in small quantities by diabetics. It is recommended for children and the elderly.
Flower Honey
Flower honey has the sweetest taste among all honeys. It is light-colored and has a smooth taste. It crystallizes relatively quickly due to its high glucose content. The crystallization of honey is natural, and it does not affect the honey's nutritional and biological value. A crystallized honey is neither adulterated nor spoiled. We can return it to a liquid state by gently warming it in a bain-marie.
Heather Honey
Heather honey is considered one of the rare honeys because bees find it difficult to penetrate the narrow calyx of the heather flower to collect the nectar. Thus, in their effort to collect the nectar, they become exhausted and weakened. Heather honey is primarily produced in Epirus, Greece, because heather grows in rocky and stony soils. Hence, in addition to the difficulties of the bees, the quantity is also challenging as it is not produced every year. It has a yellowish, thick consistency with a strong and distinctive taste. It strengthens the body, revitalizes, and combats the feeling of physical fatigue.
Fir Honey
Fir honey is one of the most widespread honeys produced in our country. It is produced in areas like Mount Olympus, Evritania, Pertouli, Taygetos, and in many other regions of Greece. The fir is considered the most important honey-producing plant in Greece. It is the honey that the elderly prefer due to its low sugar content. It crystallizes slowly because of its low glucose content. It is considered a honey of high nutritional value due to the large number of different substances in its composition. Rich in minerals (magnesium, zinc, copper, iron, etc.), it helps with cough and uric acid arthritis. It is also an excellent remedy for throat conditions. It reduces ulcer problems, aids in constipation, and is recommended for people with diabetes, athletes, and children.
Orange Blossom Honey
Orange blossom is a significant source of nectar. A rare honey, it is particularly aromatic, providing an intense and wonderful fragrance. Its taste is especially sweet, making it more popular among children. Thus, it crystallizes very quickly and is recommended to be consumed within a short period. It is a source of energy for the human body, with carbohydrates in the form of glucose, fructose, and sucrose. Contains minerals and trace elements. Calcium, potassium, copper, antioxidants, has precious antibacterial, anti-aging, and anti-cancer properties. It helps the immune system and combats pathogenic microorganisms, providing protection against oxidative damage to the DNA molecules of cells.
Pine Honey
The pine is considered the most significant honey-producing plant in Greece. Major productions of pine honey are in Northern Evia, Halkidiki, Thasos, Skopelos, Zakynthos, and Rhodes. Pine honey accounts for 65% of the total honey production in Greece. It is the honey preferred by the elderly due to its low sugar content. It crystallizes slowly due to its low glucose content. It is considered a honey of high nutritional value because it contains a large number of different substances. Rich in minerals, it helps with coughs and uric acid arthritis. It also makes an excellent remedy for throat conditions. It lowers cholesterol, aids the urinary and digestive systems, and is recommended for people with diabetes, athletes, and children.
Sunflower Honey
Sunflower honey is readily produced as sunflowers abundantly provide nectar during the summer months. However, during the nectar collection in summer, the collector bees become exhausted and suffer from melanization. They lose their hair and become black. For this reason, beekeepers do not allow sunflowers near their beehives for extended periods. In Greece, it's mainly produced in Northern Greece, Macedonia, Thrace, and Evros. The honey from sunflowers is golden-yellow with a full taste, fluid, and one of the most common honeys available in commerce.
Thyme Honey
One of the highest quality honeys produced in our country. It falls under floral honeys but is a special category due to its intense aromas and flavor characteristics. It is the most commonly preferred honey by consumers. The production of thyme honey accounts for about 10% of Greece's total honey production. The main areas of thyme honey production in Greece are the islands, especially Crete and Kythira.
Its flavor is strong, and in some cases, due to high fructose content, it leaves a slight burning sensation in the mouth. It is intensely aromatic honey, with an amber color, though it varies by region (orange in Crete, lighter in Attica and the Cyclades).
It has tonic and antiseptic properties, rich in phosphorus, magnesium, and iron.
Recommended for children and is the number one choice during periods of colds and viruses.
Chestnut Honey
Produced from the honeydew secretions of the chestnut tree. It is produced in the mountainous regions of Greece and is mainly collected in the Mount Athos peninsula and is limited in production. The taste of chestnut honey is very intense and slightly bitter. The color ranges from light to dark brown, and due to its low sugar content, it crystallizes after 1-2 years. It has significant antibacterial activity against various microorganisms, such as staphylococcus, enterococcus, helicobacter pylori, and candida species. It also has a high antibacterial activity such that in some areas it is used to cover chronic wounds, burns, and skin ulcers. It boosts mental clarity, helps with pregnancy and venous insufficiency.
Rich in minerals, it is recommended for the elderly and babies, for athletes, and for those with prostate issues and diabetes.
Orange Blossom Honey
Orange blossom is an important source of nectar. It is a rare honey, highly aromatic with an intense and lovely scent. The taste is exceptionally sweet, making it more favored by children. Thus, it crystallizes very quickly and is recommended for consumption within a short time span. It is a source of energy for the human body, with carbohydrates in the form of glucose, fructose, and sucrose. Contains minerals and trace elements. It has valuable antibacterial, anti-aging, and anti-cancer properties. It aids the immune system and the fight against pathogenic microorganisms, offering protection from oxidative damage to the DNA molecules in cells.
arbutus honey
The arbutus tree is considered the most significant apicultural plant in Greece. Major production areas of pine honey include Northern Evia, Halkidiki, Thasos, Skopelos, Zakynthos, and Rhodes. Pine honey constitutes 65% of the total honey production in Greece. It's the honey preferred by the elderly due to its low sugar content. It crystallizes slowly because of its low glucose content. Considered high in nutritional value, it's rich in minerals and helps with coughs and uric acid arthritis. Also, it's an excellent remedy for throat conditions, reduces ulcer issues, aids constipation, and is recommended for people with diabetes, athletes, and children.
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Herbs: A Window to Natural Medicine
From antiquity to modern times, herbs have been an integral part of human life, playing a dual role in nutrition and medicine. Their therapeutic properties have been recognized for millennia, with their use evident across many cultural traditions around the world.
Nutritional Value and Culinary Use
In cooking, herbs add flavor, aroma, and color to many dishes. Chefs and cooks use them to enhance the taste of food while simultaneously enriching the diet with significant nutrients. Whether fresh or dried, herbs such as rosemary, oregano, thyme, and mint are essential ingredients in cuisines worldwide.
Medicinal Properties
On the other hand, traditional medicine uses herbs for the treatment and prevention of various diseases. Herbs like chamomile, lemongrass, and echinacea are renowned for their anti-inflammatory, antispasmodic, and immunostimulatory properties. Modern research examines the scientific basis behind these traditional uses, often confirming their value through the discovery of active ingredients with significant medicinal actions.
Ecological and Economic Importance
Beyond their dietary and medicinal uses, herbs also have significant ecological and economic value. They are an important resource for biodiversity and provide significant ecosystem benefits. Moreover, the cultivation and trade of herbs can contribute to local and national economies while supporting traditional agricultural communities.
Sustainable Use and Cultivation
Sustainable cultivation and use of herbs are crucial. While overexploitation and illegal collection threaten some species, sustainable practices can ensure their preservation for future generations. Organic farming, environmentally responsible wild collection, and sustainability certifications are steps in the right direction.
Traditional Knowledge and Modern Applications
Today, modern applications of traditional herbal knowledge are more important than ever. Integrating traditional botanical knowledge into contemporary medical practice and pharmaceutical research opens new horizons for the discovery of innovative treatments. Ethnobotany, a field that studies the relationship between people and plants, is vital for preserving the knowledge surrounding herbs and their uses.
Herbs in Modern Life
In the modern world, herbs are not only elements of traditional cuisine or pharmacopeia but are also key ingredients in products such as cosmetics, aromatherapy, and homemade cleaners. The popularity of herbs in ecological and organic farming reflects a broader shift towards more natural and environmentally responsible living habits.
Challenges and Future
The challenges the world faces in the use of herbs include overharvesting, habitat loss, and the need for stricter regulations and education regarding their safe use. Bioavailability, interactions with pharmaceutical products, and the standardization of extracts are areas where further research is needed.
The future of herbs looks promising, as ongoing research and technological progress open new possibilities for the development and utilization of plant resources. Biotechnology, for example, allows for the optimization of active ingredient production and the creation of new plant-based drugs. Additionally, revising and reinforcing traditional knowledge through scientific validation provides a framework for the sustainable use of herbs.
The integration of herbs into everyday life in a way that respects the environment and the communities dependent on them enhances their recognition. With proper management and responsible use, herbs will continue to offer their valuable gifts to health, well-being, and gastronomy for coming generations.
Skiathos: A Paradise in the Aegean Sea
Skiathos is one of the most popular islands in Greece, located in the northern Aegean Sea. With stunning beaches, crystal-clear waters, and breathtaking landscapes, Skiathos is a paradise for visitors.
The island is known for the beautiful Koukounaries Beach, with its turquoise waters and white sand. But Skiathos also boasts many other amazing beaches, such as the beaches of Lalaria and Elia, which are ideal for swimming and water sports.
The center of Skiathos town, with its traditional architecture of white Cycladic buildings and narrow streets, is also a popular tourist area. Visitors can enjoy traditional Greek food and drinks in taverns and bars, while also discovering the history and culture of the island in the many museums and landmarks.
The island of Skiathos has a rich history and cultural heritage, as it has been inhabited since ancient times. Visitors can visit the medieval castle near the village of Kastro, the church of Agios Nikolaos, and the Photography Museum, where they can see photographs from Skiathos' past.
In addition to its beaches and landmarks, Skiathos is also known for its nightlife. Bars and clubs in Skiathos town and other areas of the island attract young visitors from all over the world.
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Basil
Basil It belongs to the mint family. The word 'basil' comes from the Greek word 'basileus,' which means king, with a direct connection to Orthodoxy. It is associated with the raising of the holy cross during the Feast of Epiphany when the priest sprinkles the faithful with holy water and basil, and it is considered a sacred plant that helped Saint Helen discover the True Cross through its fragrance. Our folklore has a saying that wherever basil grows, evil does not prevail.
Basil is a strong insect-repellent herb with a distinctive aroma and flavor. It is cultivated in gardens and pots. It blooms from spring to summer. It is sensitive to cold, although there are varieties that can withstand winter conditions.
We love to use it in cooking and add it to sauces, grilled dishes, salads, especially those with tomatoes, beverages, confectionery, as well as aperitifs and drinks.
Basil tea helps alleviate migraines, nausea, stomach irritations, and abdominal cramps. It improves memory, relieves constipation, colitis, and has antiseptic properties. It also promotes sweating.
As an essential oil, it relieves coughs, colds, depression, and fatigue, combats stress and fatigue, anxiety, mental exhaustion, and aids in concentration.
You can protect your clothes in the wardrobe by placing sachets with a mixture of basil and lavender for freshness.
Dill
Dill (Anethum graveolens) is a perennial plant belonging to the Umbelliferae family. It is widely known for its strong aromatic fragrance and its use in cooking and herbal medicine.
Dill has slender, light green leaves and small yellow flowers that cluster in umbels. The plant can reach a height of about 60-90 centimeters. Dill is primarily found in Mediterranean and Eastern regions, but it is also cultivated in other parts of the world.
In cooking, dill is often used to add flavor and aroma to various dishes. Fresh leaves are used in salads, sauces, eggs, fish, and seafood, while the seeds and dried fruits are used in the preparation of biscuits, bread, and sausages. Dill is commonly paired with fish soups, cheese salads, grilled meats, and potatoes.
As a medicinal herb, dill has many beneficial properties. It is traditionally used to relieve digestive problems such as indigestion, flatulence, and colic. It also has anti-inflammatory properties and can help alleviate inflammations of the throat and bronchial tubes.
Moreover, dill has soothing properties and can help reduce anxiety and nervousness. The essential oil of dill is also used in aromatherapy to promote relaxation and well-being.
Lastly, dill has some medical applications. The infusion made from its leaves can be used to treat colic in infants and digestive disorders in children. Furthermore, persistent use of dill as a tea can help improve digestion and aid in recovery after gastroenteritis or other digestive disorders.
It is important to note that, like any herbal product, caution should be exercised, and it is advisable to consult a specialist before using dill for therapeutic purposes. There may be contraindications or interactions with medications or other products.
In summary, dill is an aromatic herb with multiple uses. It is widely used in cooking to add flavor and aroma to various dishes. It also has medicinal properties and can help relieve digestive problems, manage anxiety and nervousness, and promote relaxation and well-being. It is important to consult a specialist before using dill for any therapeutic purpose.
Arboriza
It belongs to the geranium family. Its name derives from the Italian words 'erba' and 'roza,' meaning grass with a rosy color. Its leaves have a grayish-green color and toothed edges. They are hairy with deep lobes. The flowers it produces are pink or lilac with five petals. You can find it in gardens or in pots. It is sensitive to low temperatures but is considered a resilient plant and has insect-repellent properties.
It has been mentioned in the works of N. Kazantzakis' 'Captain Michalis' for its fragrance and in N. Marinos' book where it is described as one of the two ingredients of love.
It has therapeutic properties; it strengthens the nervous system, promotes wound healing, acts as a diuretic, relieves nausea, lowers cholesterol, provides a sense of calm and relaxation, alleviates stress, helps with acne due to its antimicrobial action, and is recommended for those suffering from depression.
In confectionery, it is popular for spoon sweets, drinks, Turkish delights (which is why it is also called 'loukoumochorto'), jams, composts, jellies, etc.
Storing garlic
Storing garlic
Preserving Garlic How many times have we bought garlic and when we think we have it, it's time to use them and they have spoiled, emptied, gotten moldy, etc.? Apart from garlic oil (olive oil with garlic cloves), there is a way to preserve our garlic in the refrigerator, inside our jars, for a long time. They will be crispy and ready to use at any time.
The process Take the garlic and separate them into cloves. Put them in a bowl with warm water and let them soak. This way, the cloves are cleaned very easily. As we clean the garlic, in a small saucepan, boil water with 1-2 tablespoons of coarse salt. Once boiling and the salt has dissolved, add the cleaned garlic, turn off the heat, and leave the garlic in for 1-2 minutes. Then, with a spoon, place the garlic in a clean jar, fill with saltwater from the saucepan, and just before the end of the jar, add a teaspoon of sugar, a tablespoon of vinegar, and a tablespoon of olive oil. Close the lids and let them cool. Then, place them in the refrigerator.
Milos
A volcanic island full of beauty and history, Milos is known for its diverse range of rocks and minerals. Even today, it exports gypsum, manganese, bentonite, sulfur, perlite, millstone, and many other types of minerals that visitors can explore and learn more about at the Mining Museum of Milos. The unique rocks can be seen on the countless beaches of the island, forming white, pink, and beige cliffs. Famous beaches such as Sarakiniko, Triades, Paleochori, Geronta, Fyriplaka, Agia Kyriaki, Kleftiko, Theiorichia, Tsigkrado, and many more attract countless visitors each year to admire and enjoy the crystal-clear waters and impressive landscapes.
The famous Aphrodite of Milos, a marble statue displayed at the Louvre Museum, was discovered in the village of Tripiti on the island in 1820 by French explorers. The island has been inhabited since 8000 BC and has seen various civilizations throughout its history, including the Phoenicians, Dorians, Athenians, Romans, Byzantines, and Venetians. As a result, Milos has a highly interesting traditional cuisine with a wide variety of dishes.
Livestock farming is one of its main characteristics, and it produces cheeses such as manoura (fresh cheese aged for 10-15 days), melichloro (slightly matured cheese, aged for 3-4 months), athotyri, skotyri, xinomyzithra, and the famous Milos olive oil cheese (Mileiko ladotyri), aged for 15 months in natural caves and wrapped in throumbi leaves. Milos also has a significant production of cherry tomatoes, which are blended with olive oil to create the 'Milos belt,' a traditional welcome treat for visitors accompanied by toasted bread. This tomato blend serves as the base for the famous red dishes that accompany meat, fish, legumes, and all kinds of vegetables and pasta.
The island offers a great variety of pies, including plakopites (thin pies with Milos cheese), ravioli (small diamond-shaped pies filled with sesame and almond), flaounes (pies with greens, rice, and raisins), famous pitarakia (thin, crispy pies filled with Milos cheese and onions), and fried half-moon-shaped pies. Another notable dish is the ladenia, similar to the Italian focaccia but thinner. Milos is also famous for its skordolazana, homemade lasagna-like pasta served with a generous amount of garlic, which rivals the Italian carbonara in flavor.
One cannot miss the local sweet specialty of Milos, called 'koufeto,' made from white pumpkin boiled with sugar, honey, and almonds. It can be found in almost all restaurants on the island, either on its own or served with yogurt. Koufeto is also offered as a sweet treat at weddings, baptisms, and other celebrations. Instead of traditional koufeto, honey pasteli (honey sesame bars) are offered at weddings and celebrations, cut into small rhombus or cube-shaped pieces. Milos is also known for its watermelon-based sweets, such as adiangourenia (sweet watermelon balls made with honey and sesame), as well as watermelon pie, which is shared among locals and visitors in Kimolos or Folegandros, and of course, Milos.
Among the main dishes you will encounter are local goat stew with artichokes, zucchini, potatoes, and of course, belte (tomato blend). There is also pork with quince potatoes, saliaki (snails)with onions and belte yogurt stew, as well as with matsi, which is a type of pasta-based small handmade lasagna that is boiled. You will also find the same dish with sugar, honey, and cinnamon, which is called matsogala. Additionally, there are matsata, which are handmade pasta served with braised rooster, rabbit, or local goat with belte, and they are made on the same day. To enjoy this dish, you will need to inform the restaurant in advance if they can prepare it (as it is made in only a few restaurants nowadays) a few hours before.
Crispy flomous (wild greens), green zucchinis that are soaked in vinegar before hardening and then fried, as well as skotyrokolokytha, which are small zucchinis fried and then refried with garlic to form a solid mass. Another type of herb, voudoglossa, can be found breaded and fried. The base of Milos cuisine also relies on the many herbs it has (fennel, throubi, mint, oregano, thyme, etc.), which are combined with legumes, vegetables (such as broad beans or artichokes with fennel, chickpeas, etc.).
From the seafood selection, you will find savoro (sardines), small maridaki fish marinated in vinegar and sprinkled with rosemary, red stewed cod with pasta in belte, tsirakia (small fish) that are marinated, dried, then roasted and deep-fried. They are served with olive oil, lemon juice, oregano, and lemon. Octopus is served with matsi or with fennel, and there are even petalides pilafi (mussels with rice).
It's worth taking the local boats and touring the island to admire its beautiful natural landscapes, visiting the archaeological site of the prehistoric city of Fylakopi, and of course, don't forget to visit the syrmata. These small traditional houses are wonderfully painted with distinctive colors and have their boats stored on the ground floor using wire (hence their name).
Also, make sure to visit the Paleochristian catacombs in Trypiti, an underground cemetery from the early Christian times.
Milos, a gem in the Aegean, will capture your heart with its natural beauty, its wonderful and hospitable inhabitants, as well as its unique flavors that will leave a lasting memory in your mind and heart.
Kymi Dried Figs
Τα ξερά σύκα Κύμης είναι ένα αναγνωρισμένο προϊόν από την Ευρωπαϊκή Ένωση με Προστατευμένη Ονομασία Προέλευσης (ΠΟΠ) από το 1994, και Προστατευόμενη Γεωγραφική ένδειξη (ΠΓΕ).
Σπουδαία διατροφική αξία πλούσια σε ασβέστιο(100 γρ ξερά σύκα έχουν 162mg ασβεστίου) ,τανίνες, καροτένια, χαλκός, σελήνιο, ψευδάργυρο, φυτικές ίνες που βοηθά στην ομαλή λειτουργία του εντέρου, πρεβιοτικά, αντιοξειδωτικά, φαινόλες , χαμηλό σε λιπαρά, κάλιο που ρυθμίζει την αρτηριακή πίεση μυϊκές κράμπες και πονοκεφάλους (100γρ ξερά σύκα έχουν 640 mg κάλιο), μαγνήσιο για την λειτουργία του νευρικού μας συστήματος. Σίδηρο που βοηθά άτομα με αναιμία (100γρ ξερά σύκα έχουν 2,03mg σιδήρου), φυλλικό οξύ για γυναίκες κατά την διάρκεια της έμμηνου ρύσης ,εγκύους, και θηλάζουσες.
Στην Βίβλο αναφέρεται ότι ο κήπος της Εδέμ είχε μια συκιά όπου ό Αδάμ και η Εύα κάλυπταν τα σώματά τους με φύλλο συκής. Το σύκο στην αρχαία Ελλάδα ήταν ο τρίτος σπουδαιότερος καρπός μετά την ελιά και το σταφύλι , και συνδεόταν με την λατρεία της θεάς Δήμητρας που ο μύθος θέλει να το πρόσφερε στους θνητούς σαν δώρο, αλλά και του Διονύσου. Στην Αρχαία Ελλάδα τα σύκα προσφέρονταν προς κατανάλωση αθλητών πριν τους Ολυμπιακούς Αγώνες και φυσικά ως τρόπαιο στους νικητές. Η αδυναμία στον να κρατήσουν το φρούτο αυτό για μεγαλύτερο χρονικό διάστημα, οδήγησε από τότε την μέθοδο της αποξήρανσης, που είχε μεγαλύτερη διάρκεια ζωής. Έτσι έγινε σημαντική πηγή εσόδων του αρχαίου Αθηναϊκού κράτους. Το αγαπημένο φρούτο της Κλεοπάτρας, η οποία πέθανε από δάγκωμα φιδιού που κρυβόταν σε ένα καλάθι με σύκα που της είχαν προσφέρει.
Στις μέρες μας υπάρχουν πολλοί μεγάλοι συνεταιρισμοί που συνεχίζουν να ακολουθούν αυτή την μέθοδο αποξήρανσης παραδοσιακά, αφού όλη η διαδικασία γίνετε χειρωνακτικά.
Τα λιαστά σύκα συνδυάζονται εκτός από την ζαχαροπλαστική σε γλυκό κουταλιού, σε μπάρες δημητριακών, κουλουράκια και μπισκότα, μαρμελάδες ,αλλά και στην μαγειρική, με διάφορα τυριά, με σαλάτες, σε γλυκόξινες σάλτσες, αλλά και με κρέας όπως μοσχάρι, αρνί, χοιρινό ,κοτόπουλο, αλλά και σε κυνήγι. Επίσης είναι εξαιρετικά ως σνακ, αλλά και σε συνδυασμό με αφεψήματα που το αναδεικνύουνε.
Στην αρχόντισσα του σύκου μας Κύμη, όλα τα σπίτια τον Αύγουστο, ταράτσες μπαλκόνια αυλές γεμίζουν τελάρα με σύκα που στεγνώνουν με τα μελτεμάκια και λιάζονται, προετοιμάζοντας τα για το χειμώνα.
Όλα τα σπίτια στην αυλή τους έχουν τουλάχιστον μια μεγάλη συκιά όπου βγάζει εκατοντάδες σύκα. Αποξηραμένα σύκα ΤΑΓΚ φυσικά κάνει και ο πατέρας μου κάθε χρόνο, με την διαδικασία που κάνουμε στα σπίτια. Διαβάστε βήμα βήμα, με πόση φροντίδα και μεράκι γίνετε. Είναι παράδοση λοιπόν, και ξέρουμε καλά τον τρόπο.
Ας δούμε και του Αγίου Στεφάνου των Αγρών στο Μεντούλι της Κύμης, πώς τα φτιάχνει.
Η διαδικασία είναι ως εξής:
1. Συλλογή σύκων . Στην ουσία είναι το λουλούδι της συκιάς μόνο που γυρνάει αντίστροφα. Όταν λοιπόν γυρίσει ο μίσχος κάτω, τότε είναι έτοιμο για συλλογή. Η συλλογή του σύκου γίνεται νωρίς το πρωί.
2. Φέρνουμε τα σύκα, και τα βάζουμε στα τελάρα στην σειρά
3. Κόβουμε τα κοτσάνια και τα σκίζουμε από κάτω
4. Τα ανοίγουμε με προσοχή, βλέποντας τα εάν είναι σωστά
5. Τα αφήνουμε στον ήλιο για 3 μέρες το πολύ
6. Τα κλείνουμε (τα ζευγαρώνουμε), δημιουργώντας ασκάδες.
7. Μετά πάνε για ζεμάτισμα σε καζάνι, και βάζουμε μέσα χοντρό αλάτι, βάγια (δάφνη), και λίγο ελαιόλαδο
8. Τα ελέγχουμε πάλι, εάν είναι σωστά**, και αφήνουμε να στεγνώσουν στο συσκευαστήριο
9. Τα συσκευάζουμε
10. Έτοιμα για προώθηση στην αγορά
*τα φρέσκα σύκα που δεν μας κάνουν, πάνε για τσίπουρο
** τα ζεματισμένα και λιασμένα σύκα που δεν μας κάνουν πάνε για πετιμέζι
Kymi Dried Figs
Kymi dried figs are a recognized product by the European Union with Protected Designation of Origin (PDO) since 1994 and Protected Geographical Indication (PGI). They have great nutritional value, rich in calcium (100g of dried figs contain 162mg of calcium), tannins, carotenoids, copper, selenium, zinc, dietary fiber for smooth intestinal function, prebiotics, antioxidants, phenols, low in fat, potassium for regulating blood pressure, muscle cramps, and headaches (100g of dried figs contain 640mg of potassium), magnesium for the proper functioning of our nervous system, and iron to help individuals with anemia (100g of dried figs contain 2.03mg of iron). They are also rich in folic acid, which is beneficial for women during menstruation, pregnancy, and lactation.
In the Bible, it is mentioned that the Garden of Eden had a fig tree where Adam and Eve covered their bodies with fig leaves. In ancient Greece, figs were the third most important fruit after olives and grapes and were associated with the worship of the goddess Demeter, who was said to have offered them to mortals as a gift, as well as the god Dionysus. In ancient Greece, figs were offered for consumption to athletes before the Olympic Games and were given as prizes to the winners. The inability to preserve this fruit for a longer period led to the method of drying, which had a longer shelf life. Thus, it became a significant source of income for the ancient Athenian state. Cleopatra, whose favorite fruit was the fig, died from a snake bite hidden in a basket of figs that were offered to her.
In modern times, there are many large cooperatives that continue to follow this traditional drying method, as the entire process is done manually.
Kymi dried figs are not only used in pastry, such as spoon sweets, cereal bars, cookies, and jams but also in cooking, with various cheeses, salads, sweet and sour sauces, as well as in meat dishes such as beef, lamb, pork, chicken, and game. They are also excellent as a snack and pair well with herbal teas that enhance their flavor.
In Kymi, the land of figs, during August, all the houses, rooftops, balconies, and courtyards are filled with wooden trays of figs drying in the sun, preparing them for winter. Every house has at least one large fig tree that produces hundreds of figs. My father also makes dried figs every year using the traditional process we use at home. Read step by step with care and passion. It is a tradition, and we know the method well.
Let's also see how St. Stephen of Agron (Stefanos tis Agros) in Mentuli of Kymi makes them.
The process is as follows:
1. Fig collection: Essentially, it is the inverted flower of the fig tree. When the ostiole turns downwards, it is ready for harvesting. Fig collection takes place early in the morning.
2. We bring the figs and place them on the trays in a row.
3. We cut the stems and split them from below.
4. We carefully open them, checking if they are properly opened.
5. We leave them in the sun for a maximum of three days.
6. We close them (pair them), creating pairs of figs.
7. Then they go for brining in a cauldron, where we add coarse salt, bay leaves, and a little olive oil.
8. We check them again if they are properly brined and let them dry in the packaging area.
9. We package them.
10. Ready for market promotion.
• The fresh figs that do not meet the criteria are used for making tsipouro.
** The brined and dried figs that do not meet the criteria are used for making petimezi.
The Stifado of Panagia in Oxyliythos
The Stifado of Panagia in Oxyliythos, Evia
On August 15th, the day of the Assumption of the Virgin Mary, a divine liturgy is held in the village of Oxyliythos in Evia. It takes place at the Church of Panagia Petriotissa or Chatirianissa.
According to tradition, the icon of Panagia (the Virgin Mary) was initially located in the Petriones. However, at night, it would disappear, only to be found in the branches of a tree in the area where the church stands today in the morning. The tree, although dried up, is preserved as a sacred relic on the northern side of the church and bears an inscription explaining its significance.
The church is believed to have been built between 1280 and 1300 by craftsmen sent by the emperor.
Every year, on the eve of the Virgin Mary's feast day, a divine liturgy is conducted, and concurrently, a gastronomic event (stifado) takes place in the churchyard. This event is designed to accommodate people from the surrounding villages as well as visitors from Athens.
The process involves simmering the stifado slowly over an open flame with wood, imparting a unique flavor and aroma. Each cauldron yields around 50 servings. Preparation begins the previous day, with volunteers from nearby villages cutting the meat, cleaning the onions, and ensuring that everything is properly prepared to avoid any issues the next day.
The procedure starts with placing the beef into the cauldrons at 5 in the morning and boiling it without adding any ingredients. Once the liquids are drawn out, it is sauteed with oil, and then onions, garlic, tomatoes, and wine with spices (salt, pepper, bay leaves, allspice) are added towards the end.
White wine is used because red wine in such large quantities would make the stifado too heavy, considering that people of all ages, from children to the elderly, partake in it.
After the conclusion of the Divine Liturgy, the Metropolitan of Karystos blesses the cauldrons, and then the stifado is distributed to the people. They can either take it home or sit at the tables to enjoy a communal meal, creating a large gathering of people celebrating together.
Restaurant 'Ftelia'
In the northern bay of Panormos, with the gentle breeze and the stunning beach with its turquoise crystalline waters and surfers, you'll find the restaurant Ftelia. A restaurant with ethnic and Bohemian elements that dominantly presides over the bay, allowing your eyes to feast upon the magnificent waters and the truly incredible beach.
As we sat there, we observed the surfers riding the waves out in the sea, and they truly were impressive. We picked up the menu, a challenging decision indeed. Everything appeared so delectable that deciding became a difficult task.
Dishes marrying traditional elements with creative cuisine were in perfect harmony. We opted for fish, as it was midday and we desired something light. In a short span of time, the dishes we ordered began arriving one by one… it was truly hard to decide where to start.
Mussels delicately cooked, remarkable in taste and perfectly balanced in aromatics, so as not to overshadow their delicate and discreet flavor. Grilled sardines from the Cyclades, wrapped in grape leaves, placed on a pillow of aromatic salad with parsley and mint.
The salad was impressive, with mixed leaves, beets, zucchini, walnuts, grapes, Kalamata praline, and sun-dried Santorini vinegar. Roasted seabream in a wood-fired oven with okra. An incredibly delightful dish where one flavor seamlessly intertwined with another.
A standout dish we tasted was the scorpionfish with artichokes and fennel-lemon sauce. The aromas emanating from this dish were truly remarkable. Fish fillet cooked in parchment with vegetables. A wonderful, light, healthy dish, incredibly tasty, and worth trying. All the sun-kissed vegetables on your plate, paired with the fish, combined with aromatic herbs that truly tantalized your taste buds.
The waitstaff were swift, cheerful, and ready to assist in your selection, willing to describe the dish in detail for a perfect dining experience. The kitchen team worked with passion, expertise, and enthusiasm to deliver the finest results from the cuisine, ensuring the utmost flavor and presentation of the dishes.
We departed with the most favorable impressions and promised that we would definitely return!
Pilio
Where nature flourishes, where the mountains meet the sea, lies the enchanting Pilio. Crystal-clear rivers flow through the plane trees, chestnut trees, oak trees, filling the air with the scents of gardens, orchards, and chamomile. As you gaze into the distance, your eyes meet the deep blue of the Pagasetic Gulf and the Aegean Sea.
Wander through the Pilio villages, hanging like precious gems from the lush green mountains. Walk along the cobblestone paths and trails that lead to breathtaking views. Admire the architecture of the houses, the mansions, the churches, and the squares adorned with greenery. Experience the fragrances of herbs and seek shelter under the towering plane trees. Apart from the 6-7 major villages - Makrinitsa, Portaria, Tsagarada, Milies, Vyzitsa, Pikanates, Argalasti - discover the smaller villages like Chorto, a picturesque coastal village, Platanias, Agios Ioannis with its crystalline waters, Trikeri, Agios Georgios Nileias, and Agios Lavrentios.
Explore the mountain of the Centaurs, marvel at the various shades of green, and witness the orange-yellow hues of autumn leaves that blend magically with the sunset. Visit Hania, a traditional settlement at an altitude of 1,200 meters, and embark on hiking or mountain biking adventures. In summer, opt for 4x4 vehicles, and during winter, enjoy the ski resort.
Refresh yourself at the turquoise beaches of the Pagasetic Gulf and the Aegean Sea, and discover the numerous small pristine shores. One of the famous beaches is Damouchari, where the scene of 'Dancing Queen' from the musical 'Mamma Mia' was filmed. There, you can enjoy swimming, have a cup of coffee, or indulge in some mezedes. Magical beaches include Plaka, the southern beach of Papa Nero, Vamvakia, Kastraki, Vromoneri, Theotokos, Mourtias, and many more.
Don't miss a rendezvous with the 'Moutzouri'! Hop on the train that departs from Milies Station and takes you through the verdant mountains, the rivers, and the 12 stone bridges, showcasing the beautiful places you must see! Don't miss it!
Pilio is renowned for its traditional Greek cuisine. In this blessed land that produces all things good, you must taste its pies, which vary according to each region of Pilio. Try 'boubbari,' a type of local sausage stuffed with finely chopped heart, lungs, beef, and rice, rolled up like a spiral and baked with potatoes. Taste the famous 'spetzofai,' local sausage slow-cooked in tomatoes and Volos peppers. Enjoy 'tsitsiravla,' pickled wild pistachios with vinegar and a touch of garlic. Try 'kolitsianoi' or 'anemones' from the sea, fried in a batter, or omelette with wild greens or asparagus. Of course, don't miss the sweet treats - crispy and aromatic apples and almonds. They also make a sweet spoon treat with almonds. And speaking of sweets, we shouldn't forget the white baklava, served during festive occasions. Special mention goes to the beautiful farm of Eleni Karaiskou, which pioneers in traditional cuisine and offers classes amidst nature, where the students gather ingredients from the estate. Visit and why not participate in these wonderful classes in nature, where you can learn about vegetables, herbs, and the basics of cooking.
Pilio is one of the most popular destinations as it can be visited all year round, combining mountains and sea, and catering to all ages.
