The humble shoots of black bryony, emerge from the earth amidst thorny bushes. In Crete, we gather them during springtime and relish them at our table in various culinary delights: boiled with olive oil, lemon, or vinegar, in omelettes, stifado, or paired with seafood.

Black Bryony Omelette

Ingredients:

• 1 bunch of black bryony shoots
• 6 eggs
• Olive oil
• Salt
• Pepper

Procedure:

Procedure:

1. Wash and clean the black bryony shoots.
2. Boil them in salted water for 5 minutes, then drain them in a strainer.
3. Heat a little olive oil in a pan and sauté the black bryony shoots.
4. Beat the eggs with a fork in a bowl, season with salt and pepper, and lightly whisk.
5. Pour the beaten eggs over the sautéed black bryony shoots in the pan.
6. Cook the omelette until it is golden brown on both sides.
7. Carefully flip the omelette using a plate and serve it hot.

Black Bryony Stifado

Ingredients:

• 1 large bunch of black bryony
• 1 kilogram of onions, sliced crosswise
• Olive oil
• 60 millilitres of vinegar
• Salt and pepper to taste

Procedure:

We wash and clean the black bryony.

Boil it for 5 minutes and then drain it in a colander, reserving the juice.

Heat the olive oil in a saucepan, add the onions and a splash of black bryony juice, and gently simmer for 15 minutes until the onions soften. Then, add the black bryony, and if needed, pour in a bit more juice. Cover the pot and let it simmer for another 15 minutes. Stir in the vinegar, season with salt and pepper, and continue simmering for another 5 minutes.

Avoid stirring the dish with a spoon; instead, gently shake the pot in a circular motion.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association