stamnagathi

known as food and as a herb since antiquity. The Egyptians knew as early as the fourth millennium BC In Greece, efforts seem to be growing began in the 1920
Investigations showed that the drug acts as stamnagathi against many diseases, while it has antiseptic properties, and rheumatologic.Stamnagathi got its name from the word pitcher and thorn. The old days, carrying water from the fountains, springs or wells brought it and kept in pots and not bug or insects come in, closed the hole with barbed this plant.

This plant grows only in Crete and especially to the Omalos Plateau, but there are some other varieties that grow even close to the sea (gialoradika).Extensive references to make stamnagathi Dioscorides, which is dominated medicine for many ailments and recommends several applications, but primarily its antiseptic and rheumatologic.After the German occupation of Greece throughout the world die of hunger, scientists were surprised to discover that the Cretans were healthy and although the Germans took their livestock and their crops, survived thanks to the grass and ate from everything else found in nature.
Recipes for stamnagathi
 Cretan salad with shrimp
 Ingredients 20 prawns 3 only, gross 1/2 pound stamnagathi, peeled 1 bunch arugula, cleaned a little parsley, chopped 12 cherry tomatoes 1 clove garlic, crushed.
 Grouper with stamnagathi bouillabaisse sauce
 1 pound grouper fillet1 pound stamnagathi300 gr. spinach1 pound petropsara200 gr. Shrimp0.5gr. saffron150 gr. tomato100 ml. olive oil100 gr. carrot100 gr. potato100 gr. onion30 gr. celery50 gr. leekwhite wineexecutionPeel and wash vegetables petropsara. Saute in olive oil, petropsara and shrimp. Add the vegetables after we cut and add white wine. Allow to evaporate and add enough water to cover up all the ingredients and the saffron. Simmer for 45 minutes. Puree the broth and strain it carefully. The sauce should be quite tight. In boiling salted water, cook the spinach and stamnagathi. Cut the fish into portions, add salt, pepper and bake. Serve.
Eyed beans with stamnagathi
 Materials
500 gr. black-eyed beans1 pound stamnagathilittle spinach1 sliced ​​leek (white part only)half a bunch of dill and fennel (put a few Myron kafkalithres)1 onion psil / legal2 cloves garlic2 tbsp tomato pasteSalt and pepperolive oil
Execution
Cook the beans after the skim well and throw the first water for 30 minutes until soft.
In saucepan saute onion in olive oil, garlic, leek, spinach, fennel, dill, tomato paste and the end stamnagathi. Simmer for 5 minutes, minimum fill and refreshing water and boil when you add the greens and beans but leave 5 minutes to chylosei my food.

When I went out, I threw in a little olive oil in a saucepan on top and xanaekleisa lid and serving lemon juice added to each dish because stamnagathi is by nature a bit pikroutsiko, for my tastes at least.
 With spinach and mushrooms stamnagathi
I need:

    500 gr. spinach
    100 gr. stamnagathi
    rice, a few tablespoons are enough [3-4]
    2 onions, chopped
    1 to 2 leeks, chopped (optional)
    some sliced ​​mushrooms
    lemon juice
    1 pot.krasiou oil
    green olives
    salt, pepper and any other spice you like as allspice, clove studs
How we do it:

    Clean the spinach and stamnagathi and rinse thoroughly in plenty of water.
    Place them in a pot with water almost to cover and boil for 10 minutes.
    Then add the chopped onion, if we leeks or green onions and mushrooms, add the spices us.
    Boil 10 minutes or so and add the rice. Just boil the rice extinguish the fire and serve with lemon juice!

Even a few secretsI threw the lemon before stopping the fire and let it all together for 10 minutes to simmer! The result very tasty!!