I followed this man, Salah.
Zaatar is having a growth spurt this time of year and I happily accepted an offer from Salah, gentleman-farmer (originally from Egypt), to show me where and how to forage wild zaatar; there are several varieties of zaatar and this one is elongated and called dukka; folks like to eat it in a salad or pickle it or mix it with cheese. This type of zaatar is not the one made into a mix with sumac and sesame seeds.
Can you see zaatar in there? I could’n’t!
getting closer; now zaatar loves limestone, rocky soils, and lots of thorns
Salah was showing me how to snip it with both hands, without touching the root.
Oh, saw some wild sage too! (called as3een in the Chouf and meeramieh in other regions).
Had fun, it was a short 2 minutes away; that’s the beauty of the Lebanese mountains.
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