Cyprus Vetch Leaves
Estimated Inventory, lb : 0
Description/Taste
Cyprus Vetch leaves are variable in size, depending on their age at harvest, and grow along a pliable stem extending 6 to 26 centimeters in length. The angular, diamond-shaped stem is bright green with a rubbery feel and forms broad, flat, and oval leaves that grow and wrap around all sides of the stem. The leaves are green and smooth, with a slightly rough feel when rubbed against the grain. The leaves are also thin and can easily curl or crease once harvested. Cyprus Vetch leaves are easily distinguished by their small tendrils at the ends of the greens, and these tendrils are typically removed before consumption. The leaves have a snappy, crisp, succulent consistency and have no noticeable aroma beyond smelling earthy and green. Cyprus Vetch leaves are edible raw and have a vegetal, herbal, subtly sweet, and bitter taste.
Seasons/Availability
Cyprus Vetch leaves are typically harvested mid-winter through early spring, with a peak season between mid-January and March.
Current Facts
Cyprus Vetch leaves, botanically classified as Lathyrus ochrus, are a species found in the Mediterranean belonging to the Fabaceae family. The species is a vigorous climbing plant reaching 20 to 60 centimeters in height and is often seen in fields growing on trees and fences. Cyprus Vetch is one of the English names for the plant, also called the Winged Vetchling and Slipper plant. The species is also known by many regional names throughout the Mediterranean, including Papoulas, Psares, Kamplies, Pisara, and Papoulies in Greece, Lavana, Louvana, and Luvanes in Cyprus, and Gambilya in Turkey. Cyprus Vetch plants have been naturally growing since ancient times and have become a semi-cultivated species over time for their culinary use. The plants are hardy, easy to grow, and are favored as a cover crop for fields. In the late winter and spring, the plant's new growth is customarily harvested and consumed raw or cooked as a seasonal culinary ingredient. Cyprus Vetch leaves are known as a specialty green and are only found in small quantities when in season. The greens are prepared to showcase their naturally green, sweet, and subtly bitter taste and are viewed as an ingredient to mark the arrival of spring.
Nutritional Value
Cyprus Vetch leaves have not been studied for their nutritional properties. Most medicinal notes about the greens are told through the local lore of communities in the plant’s native regions. Much is unknown about the green’s nutritional properties, but some residents in Crete view the fresh leaves as a method to cleanse the body and act as a natural diuretic. The leaves are also consumed to support the kidneys and the intestines and contribute vitamins to the body's overall health.
Applications
Cyprus Vetch leaves have a green, subtly bittersweet, and grassy flavor suited for fresh and cooked preparations. The fresh greens are only picked in the late winter and early spring when the leaves are young and tender, and are primarily used in culinary preparations in Greece, Turkey, and Cyprus. Cyprus Vetch leaves can be eaten raw and are typically trimmed of their tendrils and tough portions. Once prepped, the leaves are torn, sliced, or chopped into salads and tossed with olive oil and lemon juice. Cyprus Vetch leaves are popularly served with other spring seasonal ingredients like artichoke, beans, and fresh herbs. They are also eaten with olives and other vegetables that help balance their slightly bitter taste. In Greece, Cyprus Vetch leaf salads are a customary dish to consume while drinking raki or tsikoudia, a distilled grape spirit. This spirit is a celebratory drink served in small glasses at dinners, gatherings, and special events to bring people together. Beyond olive oil and lemon juice, Cyprus Vetch leaves are tossed in balsamic vinegar or eaten with salt. They are also boiled and baked into savory green pies or eaten with snails throughout Crete. In Cyprus and Turkey, the greens are sometimes used in soups. Cyprus Vetch leaves pair well with cherry tomatoes, green beans, lentils, sweet peas, sweet peppers, shallots, and other dark leafy greens. Freshly harvested Cyprus Vetch leaves should be immediately used for the best quality and flavor. The greens have a short shelf life and will only keep for a few days when stored in the refrigerator.
Ethnic/Cultural Info
Cyprus Vetch leaves are a customary dish served on Kathara Deftera, or Clean Monday, on the island of Crete. Kathara Deftera marks the first day of Lent, according to the Greek Orthodox Church, and is a day centered around physical and spiritual cleansing. Animal products such as dairy, meat, and eggs are abstained on Kathara Deftera as a method to cleanse the body from the richer consumed winter ingredients in preparation for Easter. During Kathara Deftera, religious services are held, and after these services, families and friends gather outside to play games, have picnics, and fly kites to celebrate the arrival of spring. Cyprus Vetch leaves, known as Papoules in Crete, are often incorporated into raw dishes served at these picnics, and the most traditional preparation is to toss the tender greens in a mixture of salt and vinegar. Some families dip the leaves into vinegar and eat out of hand, while others combine everything into a larger bowl for serving. Papoules are a traditional species found wild and cultivated in small quantities on Crete, and the greens are also sometimes blended into dips made from yellow split peas, a mixture served with bread.
Geography/History
Lathyrus ochrus is believed to be native to the Mediterranean and has been growing wild since ancient times. The species has been documented in historical texts throughout history, but many of these records center around the plant’s seeds, as these are more commonly used in culinary preparations. Since ancient times, the leaves of Lathyrus ochrus are primarily used in parts of Greece, Turkey, and Cyprus. Today, Lathyrus ochrus is mostly found in its native growing region of the Mediterranean and thrives in groves, fields, and woodlands. The species is also cultivated on a small-scale in home gardens and through select farms. The Cyprus Vetch greens featured in the photograph above were sourced from open markets in Chania, Crete. When in season, the leaves are sold across the island of Crete and are a common green seen in bundles through local market vendors.
