For a list of references used on this page please go here Readers comment Janne Nilsson Fri Aug 15 This plant, if I am not wrong, is Kangar Persian and is widely used in greater Persia, Iran and its neighboring countries for making a very famous stew Khoreshte Kangar. The thorns on the leaves are cut and discarded. The remainder of the leaves are cut inch-long with chopped parsely and mint, sauteed and slowly cooked with chunks of lamb meat with spices, etc. This is a QR code short for Quick Response which gives fast-track access to our website pages. QR Codes are barcodes that can be read by mobile phone smartphone cameras.
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It is picked when in season from the mountains surrounding area. Two cities famous for their use of akkoub are Nablus and Jenin, who use the vegetable year round, kept stored under refrigeration. Akkoub is a wild plant that is difficult to forage due to its mountainous growing location and many spiny leaves. It has a taste similar to artichoke. The leaves, stems, roots, and undeveloped flower buds of akkoub are edible when they first sprout in early spring February—March.
Plants become progressively drier over the summer, with leaves turning yellow and growing spines. Ways of cooking akkoub vary from frying it with eggs to cooking it with lamb meat and yogurt. To prepare for cooking, the thistles must first be removed, which is a very involved process. The cleaning and preparation of akkoub is a whole ritual in Nablus.
Nablulsi women would gather and spend hours shaving the vegetable until their fingertips would turn black. They store the plant in large quantities to use throughout the year or to send as gifts to family members living abroad.
While entire families once traditionally harvested akkoub, it is now at risk of being lost due to the difficulty and time involved in its harvest, cleaning and cooking. Hai imparato qualcosa di nuovo da questa pagina? Did you learn something new from this page?
They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.
The standard author abbreviation L. The gundelia, is an edible spiny You can eat the stem cooked , thistle-like flowering plant, a member of the Aster family Asteracea or Compositae. It came under the spotlights in , when its pollen grains were found on the Shroud of Turin. In modern Hebrew it is called "Akuvit ha-galgal. This species, native to semi-desert areas of Jerusalem and the Near East, is related to thistles and artichokes. Some Bible scholars think that the tumbleweed of Psalm 14 "Make them like tumbleweed, O my God, like galgal before the wind" is akoub. The whole plant can be driven by the wind and it will be gone.
بذر کنگر شیرازی بسته 10 عددی Tumble Thistle Seeds Gundelia tournefortii Seeds
All parts contain a milky latex. The parts above the surface break from the root and may be blown away by the wind as a tumbleweed, assisting in the dispersion of the seed. The leaves are sessile or decurrent at their base with spiny wings, and alternate set along the stems. The midvein and sideveins are prominent, whitish, sometimes tinged purple. The leaf surface may be covered in spiderweb-like hairs, that tend to wither away quickly. This inflorescence is unusual for members of the family Asteraceae, as each true flowerhead is so far reduced as to only contain one floret, which is surrounded by its own involucre.