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Kafkalithra (Tordylium apulum) is an annual herbaceous plant.

The kafkalithra is a wild grass of exceptional quality, with a pleasant aroma. It is used more in the preparation of vegetable pies and as a spice, but it is eaten alone or boiled together with other wild herbs such as skatzikia, flour, zochou, etc.

Recently, it has started to be used in gastronomy and for this reason, one can find it for sale in bunches, in popular markets or grocery stores.

Mediterranean kafkalithres have edible leaves. In Italy they are used as a spice. In an analysis of the composition of the essential oil of the above-ground cauliflower parts from Italy, sixty-seven compounds were identified that represented 96.5% of the oil. The most abundant compounds were (E) -b-ochimene (17.3), α-humulene (11.4%) and octyl octanoate (8.8%). Essential oil from above-ground parts of the T of Apoulos from Greece has been reported to contain α-humulene (28.7%) and an octyl hexanoate (11.7%) as the main ingredients.