Coming up on January 28 & 29, and Feb 4 & 5
Go on an educational walk in the Woodland with herbalist Miranda Tringis. Learn to identify the edible wild greens of Cyprus, their health benefits and how to prepare them for cooking.
Wild Greens Foraging Seminar
What to expect:
Learn to identify the edible wild greens of Cyprus, how they benefit your health, and how to cook them in delicious recipes!
Participation including a foraging tour, information on health benefits, recipes and tastings.
Admission: 10 euros pp. (includes entrance ticket)
English 11:30 – 13:00
Greek: 14:00 – 15:30
Taste free samples of delicious food incorporated with foraged wild greens
Get the 2023 edition of “Wild Greens” E-book written by Herbalist Miranda Tringis
Q&A time with Herbalist Miranda Tringis
The Wild Greens Dining Experience
The limited edition Wild Greens Dining Experience offers a set menu with options for vegans, vegetarians & meat lovers.
The hand-foraged wild greens are incorporated with an abundance of different flavours. It is a one of a kind experience for adventurous foodies.
To reserve a table, please contact us via email at email@example.com
Pre-booking is required
Wild Greens Dining Experience is 25 euro pp
Wild Greens Dining Experience
3 Course Set Menu
Nettle & Garlic Soup (Vegan)
Nettle, garlic, parsley, spinach, herbs from the garden
Cheddar & Onion Quiche (Vegetarian)
Mustard greens, cheddar, onion, egg, milk
Rattatouille Tart (vegan)
Zucchini, eggplant, tomatoes, basil, onion
Pan Seared Chicken Breast & Mustard Greens
Chicken breast, mustard greens, garlic, mash potatoes, leek, white wine cream sauce (lactose free cream)
Chia Seed & mango pudding with coconut cream (Vegan)
Dark Chocolate Tart with Mint Ice Cream (Vegan)
This menu has been created by the Botanicus Bistro’s Chef especially for the Wild Greens Dining Experience. Choose 1 main dish and 1 dessert from this 3 course set menu. €25 per person.
Wild Greens of Cyprus Workshop
Join us on this fun foraging walk, try our wild-greens pie and fresh nettle soup and get a free e-book with useful information and recipes.
The best time to forage is between the months of December and February
“The cold of winter has, for the most part, passed, and we all want to be outside more,” says Miranda. “And that’s great because, wherever you go on the island, there are these wild greens that can make such a difference to one’s health! This is definitely the time of year to look for them,” she continues. “In a month or so, they’ll all have gone over, gone seedy. You can still use them in teas, but they won’t deliver quite the same tenderness and health boost as they do right now…”
After plenty rainfall in February, we like to go foraging for some delicious wild greens.
Their use and recipes have been passed on from generation to generation in Cyprus. It is important to keep passing these recipes on to the next generation, as the food culture in Cyprus is changing rapidly.
In this workshop, you will be amazed to see the gifts our home country’s soil produces and what we can do with it. You will be surprised how many greens grow outside your doorstep.
Nature is abundant and free! Wild greens are highly nutritious, full of vitamins and minerals. They are great for cooking warming meals during winter and detoxing smoothies.
"Most wild greens will grow literally anywhere. - Herbalist Miranda Tringis
I’ve seen wild mustard, for example, spring up all over building sites!"
“Of course if you’re going to head out to the fields for a forage, it’s imperative to avoid the fumes and mess of the roadside; walk well away from polluted areas and chose a patch of field that hasn’t been sprayed. You’ll often find wild mustard in wheat fields,” she continues. “It has beautiful yellow flowers which are a wonderful garnish, delivering a dry, peppery taste; the young shoots can be eaten as a vegetable, and the young leaves can be added to salad. It’s an incredibly nourishing plant, high in iron, and other minerals including vitamin C.
“When you nourish your body you boost the immune system,” she adds. “And the overall healing effect of any one plant is far greater than the sum of its components: it’s the synergy of the entire plant which creates the effect. Mallow, for instance, is everywhere at this time of year, and there’s no better remedy for gastritis and inflammation. When cooked correctly, it releases a mucilage that’s medicinal in its properties, creating a protective film on the stomach lining, as well as aiding dry coughs and healing and soothing any inflammation.”
Wild Greens of Cyprus - A Unique experience Workshop!
Jam-packed with nutrients, these wild greens not only feed but also heal the body. All over the island they grow in abundance: wild chard, an entire family of beneficial thistles, wild artichokes, edible bulbs and nettle – “a panacea,” explains Miranda, “that’s the queen of wild greens of Cyprus and one of my top five herbs.” – Miranda Tringis’ interview with the Cyprus Mail.
The secret to keeping a healthy diet is eating locally produced ingredients. Not only does that promote a healthy life-style and longevity, it also helps the environment.
With foraging, you need to learn the correct way to do it, to encourage the plant to grow again after it has been cut. After that, preparation is very important. There are parts of the wild greens we can eat and other parts we return to the earth.
Eat fresh Nettle Soup & Wild Greens Pie
Herbalist Miranda Tringis shares her knowledge of the green powerhouses and how to prepare and cook them.
Freshly made in our kitchen. Our recipe is in the free e-book you will get at the end of the workshop.
In all our events, we aim to inspire the imagination and captivate with the wonder of nature. The wonder that makes the natural world – especially these seasonal wild greens – just so marvelous for our health and well being!
What we do at the park is always about helping people reconnect with nature. To really see nature and be enchanted by it, to learn to love it and nurture it.