• Omer Artun

Wild greens of the Aegean

Updated: May 12, 2018

Wild greens are most common along the Aegean coast and usually simply boiled and served with a combination of lemon, olive oil and sometimes garlic in a simple reparation. Here i wanted to document all the Turkish, English and Latin names. If you see something missing, please let me know.


Arapsaçı (Fennel, Foeniculum vulgare

Stifnos (istifno) (Bittersweet/Black Nightshade, Solanum nigrum)

Çiğdem (Crocus, Crocus)

Çiriş (Foxtail Lily, Eremurus spectabilis)

Deniz Börülcesi (Samphire or Glasswort, Salicornia europea)

Ebegümeci (Mallow, Malva sylvestris)

Hardalotu (Wild Mustard, Sinapis arvensis)

Hindiba (Wild chicory, Cichorium intybus)

Hodan (Borage, Borago officinalis)

Isırgan (Stinging Nettle, Urtica dioica)

Işkın (Wild Rhubarb, Rheum ribes)

İğnelik (Cranesbill, Erodium and Geranium spp):

Karahindiba - Radika (Dandelion, Taraxacum türleri):

Kaya Koruğu (Rock Samphire, Crithmum maritimum): .

Kazayağı (Sicle Weed, Falcaria vulgaris

Kuzukulağı (Sorrel, Rumex acetosella):

Labada (Bitter Dock, Rumex obtusifolius)

Frenk maydanozu (Chervil, Anthriscus cerefolium)

Kucuk geyikotu (Mediterranean hartwort, Tordylium apulum L.)

Kazayagi (Lamb’s Quarters, Chenopodium anthelminthicum)

Kenger Out (Cardoon, Cynara cardunculus)

Semizotu (Purslane, Portulaca oleracea)

Horoz ibigi (Amaranth, Amarantus blitum)

Roka (Arugula, Eruca sativa)

Tere (Cress)

Yunan hardalotu (Mediterrenean Mustard, Hirschfeldia incana Lag)




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