Ekala

Smilax excelsa

vegetable

Young shoots of a climbing smilax, blanched then pounded with walnuts and herbs into pkhali, in spring.

Origin

Georgia (Mingrelia, Guria)

Season (United States)

March to May

Preparation

The young shoots are blanched for two to three minutes, drained and chopped with walnuts, garlic and herbs into pkhali, served cold; they are not eaten raw.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

They are picked like wild asparagus, before the stems arm themselves with thorns.