Mediterranean Hartwort
Estimated Inventory, lb : 0
Description/Taste
Mediterranean Hartwort varies in size depending on maturity at harvest, and in markets, it is often sold in large, loose piles. It can appear in a small rosette of branching stems and leaves or an upright plant with long, slender stems. The leaves are small, averaging 2 to 4 centimeters in diameter, and are broad, pliable, and flat with serrated, toothed edges. They grow in opposite pairs along the stem and have a dark green appearance with some veining and a lighter green underside. The stems are elongated, slightly curved, and triangular. The stems also showcase variegated hues of pale green and purple. Mediterranean Hartwort is typically picked young and has a soft, crisp, and chewy consistency. The leaves release a fresh, grassy, herbal aroma and are edible raw, containing a green, peppery, mild, and subtly vegetal taste.
Seasons/Availability
Mediterranean Hartwort leaves are primarily harvested in the winter through mid-spring.
Current Facts
Mediterranean Hartwort, botanically classified as Tordylium apulum, is an ancient species belonging to the Apiaceae family. The perennial plant was initially a wild species, foraged throughout the Mediterranean region for its young leaves, flowers, and seeds. Mediterranean Hartwort typically survives for 3 to 5 years and is a hardy, fast-growing plant reaching up to 20 to 50 centimeters in height and 30 to 45 centimeters in spread. The leaves are valued for their fragrant, fresh aroma and are utilized in medicinal and culinary preparations. The species is known by many regional names throughout the Mediterranean, especially in Italy and Greece. In Italian, the plant has been called Ombrellino Pugliese, Tordilio Apulo, Spiccialiccia, Cacandrice, Capo Bianco, and Tammuridduzzi Picciriddi. In Greek, Hartwort is known as Kafkalida, Kafkalithra, Myristira, Moscholachan, Seseli, and Tordylium. Mediterranean Harwort is well-known in its growing regions and is primarily foraged from wild plants. The species is also cultivated on a small scale in home gardens. During the winter and spring, when the plant’s leaves are young and tender, Mediterranean Hartwort is picked fresh and sold through local markets.
Nutritional Value
Mediterranean Hartwort is a source of fiber to cleanse the digestive tract and calcium and phosphorus to support bones and teeth. The species also provides iron to develop the protein hemoglobin for oxygen transport through the bloodstream, potassium to balance fluid levels within the body, vitamin A to maintain healthy organs, and vitamin E to guard the cells against the damage caused by free radicals. Throughout history, Mediterranean Hartwort has been referenced by ancient physicians and naturalists, including Dioscorides, Hesychius, and Theophrastus. The species has also been noted for its diuretic, antibacterial, antifungal, and anti-inflammatory properties. Portions of the plant are primarily used in teas and tinctures for health benefits. In the Middle Ages, the species was also boiled into wine and served as a medicinal drink. Outside of medicine, Mediterranean Hartwort was believed to protect against the evil eye and was hung in doorways and rooms in Ancient Greece as a spiritual guard.
Applications
Mediterranean Hartwort has a fresh, aromatic, green flavor suited for raw and cooked preparations. Young and tender leaves are preferred for raw uses and are popularly tossed into salads or utilized as a garnish. Mediterranean Hartwort can also be incorporated into various sauces, dips, and spreads like pesto or mixed into rice. In addition to raw preparations, Mediterranean Hartwort is commonly added to soups and stews or boiled with other wild greens as a simple side dish. In Greece, the species is foraged for use in hand pies, adding aroma and a mild flavor. The greens are also mixed into the cheese and herb filling for spanakopita, a Greek savory pastry. Mediterranean Hartwort is widely used on the island of Crete in braised vegetable dishes and meatballs. The leaves are also used as flavoring with marinated anchovies or combined with locally made cheeses. Outside of Greece, Mediterranean Hartwort is sourced in Italy as a spice. The leaves are tossed into bean-based dishes and sprinkled as a fresh flavor over savory mains. Beyond the leaves, the flowers are sometimes dried and used as a garnish. Mediterranean Hartwort pairs well with spinach, chard, kale, herbs such as mint, parsley, and dill, cheeses including feta, mizithra, and graviera, and aromatics such as onions, garlic, and shallots. Whole, freshly picked greens should be immediately used for the best quality and flavor. The species has a short shelf life and will only keep for a few days in the fridge. Mediterranean Hartwort can also be dried or frozen for extended use.
Ethnic/Cultural Info
Mediterranean Hartwort fruits are hypothesized to have inspired the famous Malia pendant, a piece of jewelry found from the ancient Minoan Civilization on the island of Crete. The Minoan Civilization is considered one of Europe's oldest civilizations. The Malia pendant was discovered in a grave in the Paleo-Palatial necropolis of Malia at Chrysolakkos. This site is the third largest Minoan palace, and the pendant is thought to date back to the Bronze Age, sometime between 1800 and 1700 BCE. The Malia pendant was uncovered in 1930 and is one of the most intricate pieces of gold jewelry found from the early Minoans. The pendant depicts two insects facing each other, supposedly bees or wasps. The insects carry a piece of honeycomb, and three oval, circular shapes are suspended from their wings and stingers. These designs are thought to be the fruits of Mediterranean Hartwort, a prevalent herb found throughout the Cretan landscape. Mediterranean Hartwort fruits have a distinct circular, flat shape with raised edges. The visual nature of the designs on the pendant matched the characteristics of the fruits and seeds, leading historians to assume the herb was the inspiration for the pendant. The Malia pendant is one of the most famous exhibits at the Heraklion Archaeological Museum in Heraklion, Crete.
Geography/History
Tordylium apulum is believed to be native to the Mediterranean and Western Asia and has been growing wild since ancient times. The species has a strong presence in the Eastern Mediterranean, especially on islands in the Eastern Aegean, in Greece, and is also found throughout Italy and Malta. Mediterranean Hartwort has been historically foraged from wild plants as a natural medicine and food source, and over time, it was chosen for partial cultivation in home gardens, fields, and pastures as a species to attract pollinators and prevent soil erosion. The species thrives along hillsides, cliffs, grassy areas, fields, meadows, and pastures and can survive in a wide range of soils, allowing it to readily expand outside of its native region. Today, Tordylium apulum is still found wild throughout the Mediterranean and has been introduced to other areas of Europe, Australia, and North America. When in season, Mediterranean Hartwort greens are foraged and cultivated on a small scale for sale in local markets. The Mediterranean Hartwort featured in the photograph above was sourced through a weekly open market in Heraklion, the capital city of the island of Crete in Greece.
