- What: Wild Edible Greens Collection & Culinary Introduction
- Where: Apodoulou Village, Amari (Meeting at the village playground)
- When: Sunday, April 19, 2026, at 10:00 AM
- Theme: Part of “Crete: European Region of Gastronomy 2026”
- Registration: Required by Saturday, April 18, via this link
Spring in the Amari Valley doesn’t arrive with a whisper; it arrives with a scent. It is the smell of damp earth, wild mint, and the sharp, clean air blowing off the southern slopes of Mount Psiloritis. In the village of Apodoulou, where the houses seem to lean back to catch a glimpse of the Libyan Sea, the landscape is currently a lush carpet of horta. These wild greens have sustained Cretan life since the Minoans built their villas on these very hills.
A Tradition Written in the Soil
On Sunday, April 19, the UNESCO Global Geopark of Psiloritis, the Municipality of Amari, and the local Cultural Association are inviting the world to slow down. The event is a celebration of Cretan gastronomic culture, a pillar of the island’s identity, as the island takes its place as the European Region of Gastronomy for 2026. This is an invitation to walk the fertile Ambadia Valley, knife in hand, and learn the silent language of the fields.
The morning begins at the village playground. From there, locals will guide visitors through the process of identifying and ethically harvesting the wild greens that define the local palate. These aren’t just ingredients; they are the soul of the upcoming Amari Green Festival, where a portion of the day’s harvest will be used to prepare traditional dishes.
Participants are asked to bring their own basic tools: a small knife (any knife would do, as long as it is sharp and practical) and gloves. The Geopark will provide cloth bags to hold the bounty. It is a day for dirty hands and clear minds, focusing on the specific textures and bitter-sweet profiles of the herbs that grow between the ancient olive groves.
