Mmmm….. Stuffed Cyclamen graecum Leaves

I know, it’s a little overkill for a kitchen sink ( pardon the dirty stock pot), but with all of the rain we’ve been having, the cyclamen make it in again, even though these lost alot of flowers in the rain, they are still starting to bloom. Two more weeks, and the window will be full, as will the walk outside of the greenhouse, since I brought the pots all outdoors to get a good, soaking rain to start them into growth.

In this season of transition, the first cool nights, hot days, autumnal rains, bulb plants from the Mediterranian and South Africa begin to emerge from thier summer rest across our planet. It’s one of the wonder of the plant kingdom. Cyclamen species are particularly seasonal, as such, most species are begining to emerge in the forests around Rome, in the gardens of those living in the northern hemisphere, and on the Greek Isle of Rhodes, where, the leaves of Cylamen graecum are surely being picked for eating. Yes, eating. hmmm Check this out.

OK, I know, strange to many of us but I happened across the site History of Greek Food, and here is what they have to say abour our precious Cyclamen graecum leaf thanks to Blogger Rachel Laudin.

“In ancient years the cyclamen was especially known for its medical virtues (it contains a powerful purgative poison). Its tuberous Rhizomes (thickened roots) have cyclamin which is a toxic saponin, so never try to eat them. The leaves of Cyclamen graecum have a bitter- sweet taste.
The best known florist’s cyclamen, Cyclamen persicum, is an important edible wild plant in Iran and Palestine. Its leaves are also cooked filled with rice, minced mutton meat, spices and eaten with yogurt (Palestinian Za’ matoot, Iranian dolme). I do not know if the leaves of this species have different taste.
However, the Greek cyclamen recipe is old and almost forgotten. In fact, the use of local Mediterranean food plants stands at a crucial point. As you know, Eastern Mediterranean communities were very much centered around cultivated and wild food both for subsistence and profit. After World War II the consumption of wild plants and seeds changed following the socio – economic changes. Unfortunatelly the amazing traditional knowledge regarding wild plants resources has not been infused to the young generations and I wonder if it already is on the brink of disappearance.”