Crete will send its visitors for greens…in order to highlight the diversity of the rich Cretan land. Specifically, the Region of Crete-Regional Unit of Chania in collaboration with Local Associations, recognizing the value of wild, edible greens, is organizing a program of activities throughout the Chania Regional Unit, for the dissemination of the Art of Collecting and Utilizing the Wild Greens of the Cretan Land.
The action that is part of the “Crete European Region of Gastronomy 2026” project is called “Let’s go for … greens”, and was very well received during its first year of implementation this year it will be developed in collaboration with 18 Associations with experiential actions in 14 locations throughout the prefecture, from February to April.
The planning of the actions aims on the one hand to highlight the diversity of each place, but at the same time offers the possibility of substantial learning, through repeated participation in as many actions as each person wishes. The common axis of all actions is the collection of wild greens in their natural environment, in the presence of guides who show the treasures of the Cretan land, and the way we collect them, with respect for the environment so that it can continue to offer them to future generations. The communication of people from different regions that highlight similarities and differences in names, properties, and uses, strengthens human relationships and gives momentum to the project.
Crete has one of the greatest diversity of wild herbs internationally, with more than 120 species found throughout its terrain, from the mountains and plains to its sea coasts. Their consumption is inextricably linked to the history of the place since they have been an element of the Cretan diet, uninterruptedly, for more than 2,500 years. A distinctive feature of Cretan gastronomy is the use of wild herbs, not as an accompanying salad or appetizer, but as the main ingredient of complete dishes.
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