ul. J. Dąbrowskiego 70
tel: +48 22 854 01 77
fax: +48 22 854 01 80
During recent years, the Cypriot export offer in the assortment of fresh vegetables offered and available for sale beyond traditional European harvest season has been significantly enriched. Among the Cypriot products there are traditional, well-known vegetables, such as: aubergines, courgettes, tomatoes, cucumbers, onion, artichokes, beans, beetroots, sweet paper, parsley etc., however, the vegetables characteristic of Mediterranean cuisine became the Cyprus speciality, they are:
- spinach – Cyprus is one of the most important European manufacturers of this plant rich in vitamin A and C. Export of spinach is directed mainly to the UK. (season: October – May)
- okra – Cyprus has achieved considerable successes in the cultivation and export of this plant of Malvaceae family, rich in fibre, derived from Africa, at the increasing demand on foreign markets (in Poland this plant is no well-known). (season: May – November)
- chilli peppers – cultivation of this plant developed on the island as a result of favourable microclimate. It is exported mainly to the UK for customers of Asian origin. (season: June – November)
- taro – plant which tubers with brown peel and conical shape are similar in flavour to sweet potato; they are intended for stewing or frying in red wine. This vegetable, popular in Greek and Cypriot cuisine, enjoys considerable interest on other markets. Cyprus is its important exporter. (season: September – June))
- rucola – similar to lettuce, rich in vitamins and minerals, contains white sulphur, iron, iodine and phosphorus. It is commonly used in the Mediterranean cuisine as an ingredient of salads. Cyprus increases the export of this plant each year. (season: September – May)
All exported vegetables are transported from Cyprus by air or (in the case of sea transport) refrigerator cars, so as to ensure maintenance of freshness and high quality of products.
Herbs and spices
Cultivation of aromatic plants on a business scale started in Cyprus during the 90s of the previous century. Owing to climatic conditions the island is a perfect place for this – thanks to the abundance of sunlight and rare rains herbs have a unique flavour. Most of these herbs have grown on the island for centuries and they can still be found as wild varieties.
Plants are offered in fresh or dried form. One may also obtain extracts from them for the purposes of production of essential oils.
The demand for Cypriot herbs on foreign markets is constantly growing – Great Britain remains their largest recipient (in 2005, 87% of the whole export of the Cypriot herbs was delivered there). Apart from well known herbs and spices, such as basil, rosemary, marjoram, thyme, mint, dill, sage, anise, etc., a significant position in Cypriot export is occupied by:
- coriander – plant similar to parsley, used for seasoning salads, potatoes and meats. Foreign demand for coriander is growing every year.
- Fenugreek (Greek hay) – one of the oldest medicinal herbs, still used in medicine. Fenugreek tea is used to treat sore throat and fever.
- coloured /vegetable jute – used mainly as a spice in soups, but also as vegetable added to meats or rice.
Most of the Cypriot herbs is available in the export offer throughout the whole year.