Harvesting seasonal produce (wild greens, herbs, wild mushrooms, olives etc.)
Ikaria’s wild nature and farms produce a great variety of wild greens, herbs, fruits and nuts throughout the year. These excursions will show you how to recognise and forage for produce by the seashore, in mountain forests, flowery fields or at local farms and learn how the local’s use the ingredients in their cooking, teas and for medicinal purposes.
The nature and subject of the excursions alternate as the season progresses and the different harvest times arrive. In May and June, oregano, savory and thyme are maturing and St John’s wort, hawthorn and elderberry are in bloom. Early cherries, sour cherries and greengages can also be found in the orchards.
July and August are the months when wild fruits are plentiful. Plums of all sizes and colours, prickly pears, juicy pears, peaches, colourful greengages, apricots, white and black figs can be found in the orchards whilst wild berries grow along fences, paths and beaches. Ikarians make the most of this seasons’ abundance of produce and use it to prepare jams, syrups, dry fruits and liqueurs.
September and October are the months for harvesting olives, apples, pears, along with grapes, persimmons and quinces from the orchards, not to mention the walnuts and chestnuts from the forests.