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Additional treasures in our beautiful countryside

kronartskockan_vild_natur_norra_cypernThe Wild Artichoke is an amazing sight in our nature. From a few straggling, thorny leaves These buds rise and then open up into a flower with a strong purple color. One can see entire fields of them here and there. Of course, they are in overwhelming amount around my house, as the nature around us in practically untouched, no cars, no people only forest animals and sheep and goats. They have been well fertilized and kept the terrain open So that the artichoke may Grow in peace.
They are smaller than the cultivated variety, but oh so good. You use it the same way as the cultivated variety. It takes more for a meal than it does with the cultured. But it is well worth it. As with all wild varieties of edible plants, They have a clearer taste.
Soon it’s harvest time, and I’ll pick as much as I can and then make pickles That You Can Enjoy Throughout the Year. Because everything is so seasonal here then inlaid The most common way to access These delicacies.
Artichokes contain ‘A lot of utilities except water and fiber, carbohydrates Such as inulin, minerals like sodium, phosphorus and calcium, and vitamins B1, B3, and small Amounts of Vitamin C.
Earlier this year, I have taken advantage of wild asparagus and our wonderful mushrooms.
When They knocked out I will take a picture so you all can see the purple “sea“.

The wild artichoke are an amazing sight in our nature. From a few straggling, thorny leaf rises these buds which then opens up into a flower with a strong purple color. One can see the whole field of them here and there. Of course, there are those in the overwhelming amount around my house, as the nature around us in a big way are completely untouched, no cars, no people only forest animals and sheep and goats. They have been well fertilized and kept the terrain open so that the little kockan may grow in peace.
They are smaller than the cultivated variety, but oh so good. You use it the same way as the cultivated variety. It takes more to make a meal than it does with the cultured, but it is well worth it. As with all wild varieties of edible plants, they have a clearer taste.
Soon it’s harvest time, and I’ll pick as much as I can and then make pickles that I can enjoy throughout the year. Because everything is so seasonal here, to souse is the most common way to access these delicacies.
Artichokes contain a lot of utilities except water and fiber, carbohydrates such as inulin, minerals like sodium, phosphorus and calcium, and vitamins B1, B3, and small amounts of vitamin C.
Earlier this year, I have taken advantage of wild asparagus and our wonderful mushrooms.
When they blossom I will take a picture so you all can see the purple “sea”.

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About Madeleine Hunter 90 Articles
Madeleine has lived in Northern Cyprus for ten years now and is a true nature lover. She lives with her husband on a large plot with stunning sea views with the scenery as their only neighbour. Madeleine is a writer for NCM, and writes interesting articles about health care and beauty. Madeleine is also working at an eye clinic and in the summers she leads training sessions in Water aerobics, an exercise she created herself, where you work out your entire body in the crystal clear Mediterranean Sea. In the future Madeleine will start an organic farm for obtaining guaranteed organic food, as part of the holistic view that a body in balance is a healthy body. If you have any questions for Madeleine, please write to: madeleine@norracypernmagasinet.se