The globe artichoke, with its flower-like leaves and its reputation within the field of gourmet cuisine, can trace its origins to the Mediterranean, so there is every reason to assume it is one of the oldest vegetables grown in Cyprus.
Colour differs according to variety, but all are rich in vitamins and low in calories, and can be prepared in several different ways.

The crop takes its name from the Greek 'aspharagos, meaning shoot or sprout, and was a delicacy in Roman times. Cyprus has grown both green and white varieties on a trial basis, and has already exported small quantities to Western Europe. The luxury market there competes with the local hotel trade.

Growers are concentrating on building up beds for the future, and are looking at production under plastic to establish an early market.
The crop is an ideal health food, as it contains only 18 calories per 100 grammes, and contains both vitamins A and C, as well as several nutrients.

Versatility in cooking has been one of the special assets of the vegetable, which many centuries ago made its way westward from India. Also known as eggplant, it has been credited with many other names, and in Cyprus, as in many other Mediterranean areas it is regarded as a staple, nutritious and very tasty food. Rich in Vitamins A, B and C, protein and phosphorous, it i a major asset in a slimmer's diet, and is an essential ingredient ratatouille and moussaka. It also enjoys certain medicinal properties. When processed with sea salt, it can be used as a teeth whitener, while its juice can reduce cholesterol.