Winter Greens & Foraging

Winter in the Galilee is a short, sharp season with a biting chill and a month or two of endless, albeit rather welcome, rain, arriving after the long, dry summer. Rain restores Northern Israel to its normal lush expanse of green pastures, where wild edible green shoots and leaves are picked, to be cooked and eaten in local kitchens.

This is when the common winter greens native to this fertile region, include hubeza (common mallow), olesh (wild endive) and jarjir (rocket) are welcomed back into local Galilean kitchens and placed back on the menu. Markets, supermarkets and roadside stalls abound with bright green leaves of all sizes, shapes and flavours. This Galilean staple is served at every meal, simply cooked with olive oil, onion and a touch of spice. These winter greens, grown organically and nurtured by the locals, are full of iron-rich nutrients.