Comments on: Shuk: Nazareth in the Galilee

By: Mimi54

Mimi54 — Mon, 08 Feb 2010 20:39:07 +0000

Hi, Liz. Vendors have called it saineh or lisan to me. According to chef and food historian Moshe Basson, it’s not “lashon ha par,” which is alkanet, but “marvah merusheshet.” It’s a sage, although it doesn’t look or taste anything like the silvery, narrow leaves that we’re used to cooking with.

Lashon ha par looks like any other alkanet, growing off a tall stalk and bearing pink and blue flowers. I’m not sure it’s edible, but the leaves do release a beneficial mucilage that’s excellent as part of moisturizing lotion.

By: Liz@Cafe Liz

Liz@Cafe Liz — Mon, 08 Feb 2010 12:57:58 +0000

What a great market … I particularly liked your review of all the different kitchen gadgets (I think it appeared on Sarah’s blog). I hadn’t figured out what they were. Regarding the Jerusalem sage — I bought a bunch, but was told it was called “saineh,” which is apparently lashon hapar in Hebrew, which translates into some sort of alkanet/anchusa in English. Are these all the same plant?

By: Mimi54

Mimi54 — Sat, 06 Feb 2010 16:22:54 +0000

I’m not 100% sure that all za’atar sold in Arab shuks is foraged. It’s easy enough to cultivate, I have friends with big, healthy bushes in their gardens. I’ve read that much of our wild za’atar is illegally gathered and sold, though.

An interesting tip from chef Moshe Basson of the Eucalyptus restaurant: when you find a za’atar bush out in the wild, it’s fine to pinch off some of the tops to take home, just as you would do with a plant you owned. It will make it strong and bushy.

By: Celeste

Celeste — Fri, 05 Feb 2010 19:26:44 +0000

The pictures are wonderful, full of vitality and color.
My fav. is the scale and the shoes.

By: Yaelian

Yaelian — Fri, 05 Feb 2010 15:41:42 +0000

That shuk is so wonderful! When living in the north, I bought fresh zaatar a few times in the Arab shuks,but always thought it was cultivated. So now I know better…..