For the fifth consecutive year, the Cretan Cuisine Festival Association (FE.K.K.) is organising the experiential initiative “Wild Edible Greens and Their Use in Traditional Cretan Recipes.”

The action will take place at three locations within the Regional Unit of Heraklion, bringing together ten cultural associations, one Social Cooperative Enterprise (Koin.S.Ep.), the academic community of the Hellenic Mediterranean University (ELMEPA), as well as the Primary School of Thrapsano.

In 2026, the initiative is implemented within the framework of the PAME GIA HORTA action by the Region of Crete. It forms part of the project “Crete European Region of Gastronomy 2026”, a three-year field development programme, launched on the initiative and under the central coordination of Ms. Sofia Malandraki-Krasoudaki, Regional Councillor of Crete – Deputy for Culture, Education and Cretan Diaspora Affairs.

📍 Programme of Activities

Regional Unit of Heraklion

🔹 Apostoloi Pediados

📅 Sunday 1 March 2026
🕥 Start time: 10:30

In collaboration with the Cultural Associations of Amarianos, Apostoliani, Voni, Evangelismos, Thrapsano, Kastelli, Polythea and Smari, as well as the academic community of the Hellenic Mediterranean University (ELMEPA) and the Primary School of Thrapsano.

🔹 Ini Monofatsiou

📅 Sunday 8 March 2026
🕥 Start time: 10:30

Co-organised with the Cultural Association of Ini – Monastiraki “INATOS”, with the participation of the Social Cooperative Enterprise “kINIsis” and the academic community of the Hellenic Mediterranean University (ELMEPA).

Meeting point: Cultural Multi-Centre of Ini Monofatsiou.

🔹 Kitharida Maleviziou

📅 Sunday 15 March 2026
🕥 Start time: 10:30

Co-organised with the Cultural Association of Kitharida, with the participation of the academic community of the Hellenic Mediterranean University (ELMEPA).

Meeting point: Old Primary School of Kitharida Maleviziou.

🌿 Participants will have the opportunity to:

• Discover the traditional art of wild greens foraging, known as “vrouvoloima.”

• Identify the wild edible greens of the Cretan land.

• Learn about their nutritional and cultural value.

The Aim of the Experiential Initiative

Through the collaboration of local bodies, educational institutions and cultural associations, the initiative seeks:

• The preservation and promotion of Crete’s intangible gastronomic heritage.

• The transfer of knowledge from one generation to the next.

• The promotion of proper and responsible harvesting of wild edible greens.

Information – Contact

📧 Email: cretancuisinefestival@gmail.com
🌐 Cretan Cuisine Festival