Greek Food Gazette 01/06/2009
Jan 8th, 2010 | By Peter Minakis | Category: MISC, News
Lake Petres, situated between Amynteon and Agios Panteleimon, Florina
- 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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© 2010, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
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!