Eco Hvar

Bogatstvo divljeg cvijeća Hvara

Objavljeno u Okoliš

Divljem cvijeću na Hvaru moguće se veseliti cijele godine. Čak tijekom najgore zime, teško da može proći tjedan, a da plamteće boje ne osvijetle ruralni dio otoka, što je u kontrastu s kamenitim i tamno zelenim, šumovitim dijelom otoka.

Bogatstvo divljeg cvijeća Hvara

Kad ne cvjeta, divlje bilje odumire ili se stapa s pozadinom te ponovno oživljava da označi godišnja doba s vlastitim raznobojnim doprinosom. Zadovoljstvo hodanja po poljima i šumama dok gledate širok spektar bilja koji doprinosi prirodnom veličanstvu otoka je bezgranično. Raznovrsni oblici biljaka čine dio privlačnosti otoka i svako godišnje doba ima nekoliko zanimljivih primjeraka. Sljedeća dva primjera su dio proljetne ponude.

Divlji zumbul

Tijekom proljeća, od travnja do lipnja, divlji zumbuli se pojave s vrlo lijepim ljubičastim glavama.
 
 
Divlji zumbul (leopoldia comosa ili muscari comosum) jedna je vrsta poznata kao dlakava presličica ili jestiva presličica. Ima plodne cvjetove koji su smeđe-zeleni, zvonoliki i stoje na stabljikama koje su otprilike podjednake dužine kao i cvjetovi ili malo duže. Na vrhu biljke, čuperak jarko ljubičastih sterilnih cvjetova na dugačkim stabljikama širi se u visinu. Pripada obitelji asteraceae u redu asparagala.
 

Kao što jedan od sinonima i sugerira, divlji zumbul je jestiv i koristi se u prehrani uglavnom u Italiji i Grčkoj. U Italiji, lukovice divljeg zumbula zovu se lampascioni ili cipolline selvatiche (male divlje kapule), u Grčkoj volvoi. Još uvijek nisam upoznala nikog u Dalmaciji tko ih jede, vjerojatno zato što su gorkog okusa, a većina Dalmatinaca je, čini se, danas ovisna o šećeru. Lukovice se kuhaju te se čuvaju ili u ulju ili ukiseljene. Uzimaju se kao stimulatori apetita ili diuretici. U Grčkoj su tradicionalno dio vegetarijanskih specijaliteta tijekom posta. Recepti za pripremu mi se čine kompliciranima pa ću se, za sad, zadovoljiti jednostavnim divljenjem predivnom cvijeću kad se pojavi po poljima tijekom proljeća.

Turovac

Godinama me fascinirala fina, okrugla, pernata glavica koja bi se naglo proširila po ruralnim krajevima u proljeće. Otkrivanje što ona točno jest bilo je izazovno. Ljudi su mi govorili da je vrsta maslačka, ali taj zaključak nije se činio ispravnim. Nikad nisam vidjela tu biljku u cvatu. Ono što sam vidjela izgledalo je kao stabljika s mršavim vretenima (što se može vidjeti frontalno s lijeva na slici ispod) koji su se otvarali da formiraju veličanstvenu sferu glavice.
 

Pomirila sam se da nikad neću saznati. Naposljetku, na njezinu ljepotu nije utjecalo moje neznanje. S obzirom na to da ionako loše pamtim imena, možda se i nije isplatilo tražiti. Onda sam slučajno posjetila atelje Marinke Radež u Dolu i vidjela sliku biljke u nastajanju. I to ne samo biljke koja me oduševljavala godinama, već je na njoj bio i cvijet koji mi nije bio poznat. Ispostavilo se da se cvijet javlja samo nakratko tijekom dana. Ili nisam prepoznala da je dio iste biljke ili ga nikad nisam vidjela. Marinka nije znala kako se biljka zove, ali sam imala dovoljno tragova da suzim izbor te sam ga konačno našla na odličnoj web-stranici koja se zove theseedsite.

Tako sam identificirala misterioznu vretenastu sferu kao turovac. Definitivno ne maslačak (taraxacum) iako oboje pripadaju redu asterales i obitelji asteraceae. Jedan član vrste, koji se sastoji od 140 različitih tipova, ljubičasti turovac je jestiv, uglavnom u korijenu te navodno ima okus školjaka te mladice i lišća.

© Vivian Grisogono 2013

Prijevod: Bartul Mimica

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