Mucilage

Spring is all about greens. Foraging for edible wild greens seems like a new trend but in rural Anatolia it has been a strong tradition for ages, more precisely since the hunter-gatherers of the Paleolithic Karain Cave just north of the Mediterranean city of Antalya. This means about 200,000 years of foraging heritage, though Anatolian foliage must have changed drastically since then.