1. Şevketi bostan [Shehv-keh-tee boh-stahn], Blessed thistle or golden thistle —one of many, many otlar (wild greens) foraged and eaten in the Aegean region and other parts of Turkey. The thistle’s thick white stem hides a woody interior that is stripped before the whole plant is boiled (for a long time — those pointed leaves are sharp on the tongue!), then used in various meat and non-meat recipes. The flavor? A lovely cross of artichoke and asparagus with a hint of mushroom. Spring in the mouth.

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