Wild Greens of Cyprus – Foraging Seminar & Workshop
Join an immersive, educational walk through the woodland with Miranda Tringis, and discover the edible wild greens of Cyprus. Learn how to recognise them in nature, understand their health benefits, and explore how they are traditionally prepared and cooked.
This experience combines foraging knowledge, seasonal wisdom, and practical guidance rooted in Cypriot food heritage.
Dates
- 7 & 8 February 2026
- 14 & 15 February 2026
Seminar Times
- English: 11:30 – 13:00
- Greek: 14:00 – 15:30
Seminar Times
Price: 20 euro per person.
Includes: seminar, free-book, tastings made with wild greens, herbal tea, Q&A with herbalist Miranda and entrance tickets to the park.
What to Expect
This seminar offers a hands-on introduction to the edible wild greens of Cyprus and their role in traditional and modern cooking.
Participants will experience:
- Identification of edible wild greens found across Cyprus
- Information on their nutritional and health benefits
- Guidance on how to prepare and cook wild greens
- Tastings made with foraged wild greens
- Recipes and practical take-home knowledge
- Open Q&A with Herbalist Miranda Tringis
Participation includes:
- Guided foraging tour
- Educational seminar on health benefits
- Recipes and tastings
- “Wild Greens” e-book written by Herbalist Miranda Tringis
Wild Greens of Cyprus Workshop
Seasonal Foraging & Traditional Knowledge
The best time to forage for wild greens in Cyprus is between December and February. After winter rainfall, the land offers an abundance of edible plants that have been used for generations.
As Miranda explains, this is the moment when:
- Winter cold has passed and people naturally return outdoors
- Wild greens are at their most tender and nutritious
- Plants have not yet gone to seed, offering maximum health benefits
After this short seasonal window, many greens become tougher and are better suited to teas rather than cooking.
Why Wild Greens Matter
Wild greens have long been part of Cypriot food culture. Their use and preparation methods have been passed down through generations, and preserving this knowledge is increasingly important as food culture continues to change.
During the workshop, participants often discover:
- How many edible plants grow just outside their doorstep
- How abundant and generous nature truly is
- That wild greens are rich in vitamins and minerals
- How they support immunity, digestion, and overall wellbeing
- How they can be used in warming winter meals and detoxifying smoothies
Wild greens such as wild mustard, mallow, nettle, wild chard, thistles, wild artichokes, and edible bulbs grow widely across the island.
