Crithmum maritimum marinated in citrus fruits

The Crithmum maritimum is commonly known as sea fennel It is an edible wild plant found in the countries of the Mediterranean and the western coasts of Europe such as Greece and the Canary Islands respectively, on the southern and western coasts of Great Britain and Ireland and in North Africa and the Black Sea. It is a perennial plant with blue-green branches and leaves and yellow-green flowers. sea fennel is classified as a halophyte because it thrives in soils with very high salinity. It has developed defense and adaptation systems in order to survive in the harsh ecosystems where it grows.

Traditional uses
The history of sea fennel dates back to ancient times. In ancient Greece, famous doctors, such as Dioskouridis, the father of pharmacology, and the famous botanist Pliny refer to the plant and its valuable properties. They highly valued sea fennel, which contains essential oils, mineral salts, iodine and vitamins, appetizing ingredients, tonics, everything you need for a nice salad. Since the time of Hippocrates, sea fennel has been considered one of the most important medicines and is still used today for its diuretic and detoxifying properties. The seeds of the plant are very similar to barley, which is why the ancient Greeks called it "krithmon".

Properties and modern uses
It contains many nutrients, such as iodine, and vitamins E, C and K and minerals. It also contains high-quality antioxidants and omega-3 fats and is used in pharmaceuticals as a diuretic and blood purifier, while it is also beneficial for the liver.

The crit in traditional cooking
Perfectly suited to dako, horiatiki, potato salad and all fish salads
Flavor in legumes – The same amount is enough to give additional flavor to a dish of legumes. Fava beans, chickpeas, lentils, beans – it goes with everything. In the same way, it also accompanies ointments, such as skordalia or taramosalata, while it marries amazingly with yogurt and garlic for a "tzatziki" otherworldly that one can also find in Turkey. You see, there is plenty of sea fennel on the opposite shores of the Aegean. It goes perfectly with fish and seafood – You will use it fresh or in a light brine. If, for example, you fill the belly of a grilled fish or put it in the oven with sardines and tomato, you will understand what we mean.

Ingredients

Pepper, vinegar, wine, sugar, salt, water, citrus fruits