For a summary of the main vegetables, salads, and herbs that are grown in Cyprus http://www.alionveg.com/
This does not show the fruits grown in Cyprus
This does not show the fruits grown in Cyprus
Many of the herbal remedies used in Europe probably originated from Cyprus !!
For an excellent study see http://www.kypros.org/Projects/Laona/plants
For an excellent study see http://www.kypros.org/Projects/Laona/plants
Luxury Camping Cyprus admin@luxurycampingcyprus.com
" Revitalise your relationships, senses, taste, heart , mind, spirit and body in a peaceful Cyprus valley with 345 days of sunshine"
SPECIAL OPENING OFFERS ! ASK AND YOU MAY BE SURPRISED
SPECIAL OPENING OFFERS ! ASK AND YOU MAY BE SURPRISED
The food and comforts of a Maharajah in Cyprus !
For the Huge variety of vegetable, melons, fruits, grapes, citrus grown in Cyprus with availabilty dates see http://www.freshfruitvegetables.com/citrus.php
Lettuce Lollo Rosso
A tender variety of loose leafe lettuce with long leaves and ruffled edges that are green toward the interior of the head and are red on the outer portion of the head. The leaves are tender and mildly flavored.
A tender variety of loose leafe lettuce with long leaves and ruffled edges that are green toward the interior of the head and are red on the outer portion of the head. The leaves are tender and mildly flavored.
Artichokes Their colour differs according to variety, but all are rich in vitamins, low in calories and high in fibre. Main varieties: White Kiti, Black Macau, Green Globe, Black Mammari Seasonal availability: November to May
Aubergines Also known as eggplants, they are very versatile in cooking and rich in vitamins A, B and C, protein and phosphorus. Main varieties: Bonica, Black Beauty, local Long Purple Seasonal availability: March to December
Beans Cyprus grows beans of all types which have always been considered an important alternative source of protein. Main varieties: Stringless Blue Lake, Kentucky Blue, Mini Doka Seasonal availability: March to December
Beetroot Of various uses as can be eaten boiled as a cooked vegetable or cold as a salad. It is very often processed into boiled and sterilized or into pickles. Main varieties: Boltardy Seasonal availability:
March to June
Capsicums/Sweet Peppers More attention is placed on well shaped and rich flavour varieties. They are rich in vitamin C as well as B1, B2 and D. Main varieties: Gedeon, Apolo, Domino. Marengo, Ariane, Inia Seasonal availability: April to January
Chillies They are mainly grown on a contract basis but are lately becoming an essential part of the line of production. Main varieties: Red and Green, Kenya, Jamaican and local varieties Seasonal availability: June to November
Coriander It has a distinguished taste which can liven up salads. The herb has a fresh, citrus taste and is best added to dishes just before serving in order to get maximum flavour. Demand for coriander is increasing and has built up a fast developing export trade. Main varieties: Tamasos, local varieties Seasonal availability: All year round
Courgettes/Marrows Also called Zucchini, these vegetables are an important source of vitamin A for vegetarians. They are grown both in the open and under cover and are becoming a crop of increasing export importance. Main varieties: Elite, Senator, Ambassador, Embassy, Cora, Eminet, Clarita, Anita, Senatasy and local varieties Seasonal availability: March to November
Cucumbers Mini cucumbers are characterised by their tenderness and good taste. They are mainly field crops but in recent years greenhouse production has rapidly expanded to meet increased demand. Main varieties: Passandra, Kastor, Cypria Danito, Hana, Selma Short 616, Thamin, Zena
Seasonal availability: All year round
Endives This salad crop is known by various names. Cypriot exporters refer to it as crinkly lettuce while the French call it chicory. Main varieties: Local varieties Seasonal availability: October to May
Fresh Black-Eye Beans Cyprus produces mainly the runner type which has long, tender, stringless pods. Main varieties: Local varieties Seasonal availability: May to November
Methi Methi, often called fenugreek, is one of the oldest medicinal plants in existence. The young leaves and sprouts are eaten as greens and the fresh or dried leaves are used to flavour other dishes. Main varieties: Trigonella Foenum Graecum
Seasonal availability: October to April
Molochia It is used as a garnish in soups as well as a boiled vegetable served with meat or rice. Main varieties: Egyptian varieties Seasonal availability: June to November
Okra Known also as ladies’ fingers, in reference to the long elegantly tapering shape, is a good source of fibre. It’s widely used in ethnic cuisines. Its flavour is quite subtle, so it benefits from being cooked with strong, spicy ingredients. Main varieties: Indian varieties Seasonal availability: May to November
Parsley Parsley contains three times more vitamin C than an orange, twice as much vitamin A than a carrot and double the iron of spinach. Main varieties: Local and English Curly, Plane, Dark Green Italian Seasonal availability: All year round
Pumpkins Exported mainly to the United Kingdom, pumpkins are used in both sweet and savoury dishes. Main varieties: Local varieties Seasonal availability: October to February
Purslane This half-hardy plant is rich in vitamin C and can be eaten fresh in salads. Main varieties: Local varieties Seasonal availability: May to November
Rocket Rocket it’s lively and tasty in salads on its own. It contains sulphur, iron, iodine and phosphorus and is rich in vitamins and minerals. Main varieties: Local varieties Seasonal availability: October to May
Spinach This vegetable boasts a high vitamin A and C content and high quantities of iron and calcium. The development of nouvelle cuisine and salads has added a new dimension to spinach. Main varieties: Vitoflay, local Curly Seasonal availability: November to May
Spring Onions When raw or very lightly cooked they impart a wonderfully vibrant yet mild flavour. They are mainly grown for the export market because of the need for exact grading and packaging. Main varieties: White Lisbon, White Knight Seasonal availability: November to May
Swiss Chard Closely linked to spinach, it has broad, white stalks with dark ribbed leaves. Has a slightly bitter taste and mature chard leaves and stalks are typically cooked or sautéed. Fresh young chard can be used in salads. Main varieties: Local varieties Seasonal availability: October to May
Taro Sometimes referred to as colocass, it is recognized by its distinctive brown, coarse outer skin and conical shape. Main varieties: Local varieties Seasonal availability: September to June
Tomatoes Like many other countries, tomatoes have become a staple crop for Cyprus and is now firmly established in the export range. Local varieties have been supplemented with new smooth skinned, round shaped hybrids as well as tomato types of irregular shape and juicy flesh. Main varieties: FA 179, Graziella, Alexandros, Belinda, Cherry Wonder, Gardener’s Delight, Davista, Muril, Olympic, Valentine, Kastella Seasonal availability: All year round
Aubergines Also known as eggplants, they are very versatile in cooking and rich in vitamins A, B and C, protein and phosphorus. Main varieties: Bonica, Black Beauty, local Long Purple Seasonal availability: March to December
Beans Cyprus grows beans of all types which have always been considered an important alternative source of protein. Main varieties: Stringless Blue Lake, Kentucky Blue, Mini Doka Seasonal availability: March to December
Beetroot Of various uses as can be eaten boiled as a cooked vegetable or cold as a salad. It is very often processed into boiled and sterilized or into pickles. Main varieties: Boltardy Seasonal availability:
March to June
Capsicums/Sweet Peppers More attention is placed on well shaped and rich flavour varieties. They are rich in vitamin C as well as B1, B2 and D. Main varieties: Gedeon, Apolo, Domino. Marengo, Ariane, Inia Seasonal availability: April to January
Chillies They are mainly grown on a contract basis but are lately becoming an essential part of the line of production. Main varieties: Red and Green, Kenya, Jamaican and local varieties Seasonal availability: June to November
Coriander It has a distinguished taste which can liven up salads. The herb has a fresh, citrus taste and is best added to dishes just before serving in order to get maximum flavour. Demand for coriander is increasing and has built up a fast developing export trade. Main varieties: Tamasos, local varieties Seasonal availability: All year round
Courgettes/Marrows Also called Zucchini, these vegetables are an important source of vitamin A for vegetarians. They are grown both in the open and under cover and are becoming a crop of increasing export importance. Main varieties: Elite, Senator, Ambassador, Embassy, Cora, Eminet, Clarita, Anita, Senatasy and local varieties Seasonal availability: March to November
Cucumbers Mini cucumbers are characterised by their tenderness and good taste. They are mainly field crops but in recent years greenhouse production has rapidly expanded to meet increased demand. Main varieties: Passandra, Kastor, Cypria Danito, Hana, Selma Short 616, Thamin, Zena
Seasonal availability: All year round
Endives This salad crop is known by various names. Cypriot exporters refer to it as crinkly lettuce while the French call it chicory. Main varieties: Local varieties Seasonal availability: October to May
Fresh Black-Eye Beans Cyprus produces mainly the runner type which has long, tender, stringless pods. Main varieties: Local varieties Seasonal availability: May to November
Methi Methi, often called fenugreek, is one of the oldest medicinal plants in existence. The young leaves and sprouts are eaten as greens and the fresh or dried leaves are used to flavour other dishes. Main varieties: Trigonella Foenum Graecum
Seasonal availability: October to April
Molochia It is used as a garnish in soups as well as a boiled vegetable served with meat or rice. Main varieties: Egyptian varieties Seasonal availability: June to November
Okra Known also as ladies’ fingers, in reference to the long elegantly tapering shape, is a good source of fibre. It’s widely used in ethnic cuisines. Its flavour is quite subtle, so it benefits from being cooked with strong, spicy ingredients. Main varieties: Indian varieties Seasonal availability: May to November
Parsley Parsley contains three times more vitamin C than an orange, twice as much vitamin A than a carrot and double the iron of spinach. Main varieties: Local and English Curly, Plane, Dark Green Italian Seasonal availability: All year round
Pumpkins Exported mainly to the United Kingdom, pumpkins are used in both sweet and savoury dishes. Main varieties: Local varieties Seasonal availability: October to February
Purslane This half-hardy plant is rich in vitamin C and can be eaten fresh in salads. Main varieties: Local varieties Seasonal availability: May to November
Rocket Rocket it’s lively and tasty in salads on its own. It contains sulphur, iron, iodine and phosphorus and is rich in vitamins and minerals. Main varieties: Local varieties Seasonal availability: October to May
Spinach This vegetable boasts a high vitamin A and C content and high quantities of iron and calcium. The development of nouvelle cuisine and salads has added a new dimension to spinach. Main varieties: Vitoflay, local Curly Seasonal availability: November to May
Spring Onions When raw or very lightly cooked they impart a wonderfully vibrant yet mild flavour. They are mainly grown for the export market because of the need for exact grading and packaging. Main varieties: White Lisbon, White Knight Seasonal availability: November to May
Swiss Chard Closely linked to spinach, it has broad, white stalks with dark ribbed leaves. Has a slightly bitter taste and mature chard leaves and stalks are typically cooked or sautéed. Fresh young chard can be used in salads. Main varieties: Local varieties Seasonal availability: October to May
Taro Sometimes referred to as colocass, it is recognized by its distinctive brown, coarse outer skin and conical shape. Main varieties: Local varieties Seasonal availability: September to June
Tomatoes Like many other countries, tomatoes have become a staple crop for Cyprus and is now firmly established in the export range. Local varieties have been supplemented with new smooth skinned, round shaped hybrids as well as tomato types of irregular shape and juicy flesh. Main varieties: FA 179, Graziella, Alexandros, Belinda, Cherry Wonder, Gardener’s Delight, Davista, Muril, Olympic, Valentine, Kastella Seasonal availability: All year round
Double click here to edit this text.