Greek Food Gazette 01/06/2009
Jan 8th, 2010 | By Peter Minakis | Category: MISC, News- A taste of Greece arrives in New Zealand via South Africa
- Epiphany celebrated throughout Greece with blessing of the waters
- Kavala looks to attract Turkish tourists and investors
- New York Greeks celebrate Cephalonia and the island’s Robola wine
- Fennel, featured in Greek cuisine since 490BC
- Cypriot smokers face tough anti-smoking laws
- The God of food, Byron Ayanoglu, wants to live in Turkey
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© 2007-2010 Peter Minakis
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In Crete, we use fennel in most dishes where dill is called for, as it is readily available (it grows literally everywhere), but not the bulb, just the feathery fronds – the bulb is always imported from Italy. I have relatives who grow it and use it as a salad, but it is more of an oddity in our stores rather than a staple product. It is a seasonal product (only grown here in winter), but the ‘weed’ grows all year round.
Nice round-up Peter. I enjoyed reading all the articles. Interesting stuff!
I definitely prefer fennel than dill and although it grows everywhere in the countryside I don’t find it often in laiki.
The cypriots are very spoiled and are pissed off with the anti-smoking measures :0
I need some Greek sun!