We’ve all been hit by some unexpected hunger pangs while out on a lengthy hike around Malta’s countryside.
When that happens, chances are the nearest grocery store is miles away – but believe it or not, an easier solution might be really close at hand!
That’s right. Whilst its not exactly popular in Malta, foraging is a super interesting way of learning about Malta’s diverse flora whilst treating your body to some well-needed vitamins.
Wild plants can be highly nutritious and are a great source of minerals, fibre, and antibiotics, thus helping to protect our bodies from ageing and pollutants.
Here are four common edible plants you should keep an eye out for on your next hike:
1. Caper plant
These plants would look right at home in a fantasy world!
Capers or kappar in Maltese, might be a familiar condiment to many, but you might have never guessed that these little flavour bombs come from such a beautiful plant.
These buds form towards late spring and bloom from April to September. Chances are you’ve probably seen caper plants poking out of rubble walls as they are common components of garigue vegetation.
Dried, preserved in salt, cured in brine, or made into a pesto, this versatile bud can be used in a multitude of ways.
2. Fennel
You smell this plant before you see it. Known as buzbiez in Maltese, fennel is one of the few widely-used wild plants on the Maltese islands.
The plant’s seeds are often collected late in the summer months after getting dried out to be used as a seasoning for a variety of dishes. A sprinkle of fennel pairs perfectly with a batch of nanna’s crunchy roasted potatoes.
Fennel stems and shoots are also edible but usually overlooked – they’re great additions to a stir fry! This plant can be found quite literally anywhere holding the smallest amount of greenery.
3. Purslane
Referred as burdlieqa in Maltese, purslane is one of the most nutritious wild plants available on the island. Unfortunately, it is often overlooked as it can be easily mistaken for a weed.
This hardy plant is widely available throughout summer as it can withstand Malta’s hot months. Whilst it’s pretty bitter on its own, purslane’s a great addition to salads and can be eaten both raw and cooked.
Purslane leaves also pair beautifully with sun-dried tomatoes and a good peppered gbejna or cheeselet. Alternatively, make some purslane pesto by mixing up basil, purslane, olive oil, nuts or seeds, cheese (ideally gbejna or parmesan), lemon and garlic.
4. Prickly pear
The prickly pear’s (il-bajtra tax-xewk in Maltese) one of the most prominent features of the islands’ countryside and is known to be one of the only plants that survives the scorching summer sun.
Usually found colonising wild areas such as cliffs and valleys, this fruit can be enjoyed in its natural state, but if you're not one for seeds, juicing it is also an option – just make sure you’re wearing some thick gloves before picking them.
Soak the fruit in water to clean and let some of the pricks wash out before preparing to eat. Prickly pear leaves or paddles can also be grilled or barbequed after all their spikes are removed.
One more thing…
Getting a taste of Malta’s finest and wildest plants is great, however do make sure to be cautious of your surroundings and refrain from picking endangered plants. Always be absolutely certain of a plant’s identity before picking it and consuming it. So, even if you have the slightest doubt, keep your hands off it. Also – always wash your plants before eating.
Main image: @mihalisnyc / Instagram, @snowymonaroplaces / Instagram