stamnagathi salad
dish / dish-stamnagathi-salata
スタムナガシのサラダ
Spiny chicory, called stamnagathi in Crete and elsewhere, is eaten not only boiled but also as a raw salad. Specific ingredients and seasonings have not yet been verified, but it is one way to enjoy bitter leaves while young.
On this page (7 sections)
Reading the bitterness
The young leaves of stamnagathi are a wild leafy vegetable eaten as a salad or a boiled vegetable on Ikaria Island, Greece. In the survey's local taste classification, they are classified as pikrò, meaning bitter, and the leaves are recorded as having a bitter flavor. This is not a source that measured the bitterness intensity of raw consumption alone.
This record is based on 31 semi-structured interviews conducted in 11 settlements in central Ikaria. In the table, C is a frequency category indicating that the row for this plant and its use was mentioned by 10-39% of study participants, not the proportion of people who answered pikrò. The taste classification is a self-reported record, and not a measurement value from a sensory panel.
Sources for this overview
Checked for this overview: Matched to the leaves' bitter flavor, the harvest stage, and the description of eating them boiled or as a salad.
Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece
Checked for this overview: Matched to the pikrò taste classification and the use as a salad or boiled vegetable, keeping the limitation that this is not a measurement of raw consumption alone. / Matched to the 11 settlements, the 31 interviews, and the fact that C=10-39% is the mention frequency for the plant/use row rather than the taste-classification response rate, along with the self-reported limitation.
Follow the connections
stamnagathi salad →includes→ stamnagathi
stamnagathi salad →is documented as having→ bitterness →can be measured separately …→ astringency
Hypotheses and recipe candidates for this entry are on the Japanese page.
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (1)
Scope: The basic dish composition based on the background description in the Cichorium spinosum cultivation study (Voutsinos-Frantzis et al. 2024). Regional ingredient differences and specific ingredients or seasoning have not been confirmed.
Note: The background description mentions eating it raw in a salad and provides the connection. It does not indicate quantities, ingredient proportions, or cooking conditions.
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dish-stamnagathi-salata —includes→ ingredient-stamnagathiCulture (2)
Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.
No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.
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dish-stamnagathi-salata —is_documented_as_part_of→ "Regional bitter-food culture"Scope: Layer: literature. Ethnobotanical field study through semi-structured interviews with 31 residents of Ikaria, Greece.
Note: The same source is also used for another generalized claim concerning the whole Ikaria survey (such as the proportion of wild leafy vegetables identified as bitter), but this claim concerns the individual record row for Cichorium spinosum (part, cooking method, taste classification, and frequency of mention).
Show data
dish-stamnagathi-salata —is_documented_as_having→ sensation-bitter