STAMNAGATHI – A HERB WITH MANY PROPERTIES

Stamnagathi, or wild greens, is a type of wild chicory. This particular wild herb grows in the Mediterranean basin. Regions such as Crete, Cyprus, Sicily, and Malta are especially rich in it. Harvesting it can be laborious and even hazardous.

The name "stamnagathi" comes from the thorny nature of the plant and its traditional use in olden times. In the past, people collected water daily from natural springs or wells, carrying it in clay vessels called “stamnes.” Because many insects would try to drink from the water in these vessels, people used the thorny stamnagathi as a sort of “lid” on the vessel's mouth to keep unwanted visitors away.

Benefits of Stamnagathi:

Stamnagathi is a good source of iron, zinc, potassium, and magnesium. It contains moderate amounts of alpha-linolenic acid (ALA, C18:3), an omega-3 fatty acid (44.4 mg per 100 g). The polyphenols present have strong antioxidant effects, while the omega-3 fatty acids support heart health and overall wellbeing. Generally, it is considered diuretic, digestive, tonic, and cholagogue.

Cholagogue & Laxative: In ancient times, it was used to treat bile and liver problems. This effect is attributed to a substance called “chicory,” which helps relieve congestion in the gallbladder and liver.

Antioxidant: The beta-carotenes it contains help combat free radicals, promoting cardiovascular protection and slowing tissue aging.

Tonic & Digestive Aid: It tones the stomach and aids digestion. It helps remove cholesterol from the blood, and its leaf infusion is reported to act against diabetes and obesity.

Anti-rheumatic: All chicory varieties have diuretic properties. This helps with rheumatism and fluid retention during menstruation.

Gland Regulation: It helps regulate the function of many glands.

Skin Health: It treats various skin conditions. Since ancient times, it has been used to heal warts, pimples, and calluses.

In Cretan cuisine, stamnagathi is always served with excellent extra virgin olive oil. In Western Crete, it is commonly eaten boiled or with lemon, served alongside goat or lamb (fricassee style). On the island of Kasos, it is preserved by salting and used in summer stews called “tsiknoto” (yahni). As with all wild greens of Crete, salad preparation varies based on local traditions and each cook’s creativity.

It is common to find stamnagathi mixed with other wild herbs, a bit of green onion (mainly the above-ground parts), and dill.

It can be prepared in many ways: raw or boiled with a drizzle of olive oil and lemon.