Kypopita-A Cretan Garden Roulade
When planning my gardens, I always consider the ancient Cretan tradition of foraging wild greens. This is one of the secrets of Mediterranean cuisine which adds a special culinary touch and superfood vitamins and minerals from the earth. Some of the greens I plant are different kinds of sorrel, green amaranth, lamb’s quarters and Swiss chard. Fresh fennel also grows wild all over Crete. The Greek name is Marathi. This is the root word for marathon, since the plains of marathon were likely populated with the delicious herb and root.