What is fonoll marí and why is it so typical of Mallorca?
Fonoll marí is one of those plants that form part of the Mediterranean landscape and traditional cuisine. In Mallorca, it is often served with the popular pa amb oli and is noted for its intense, fresh and slightly salty flavour.
What is Fonoll marí?
It is a wild plant, with the scientific name Crithmum maritimum, which is quite common along the Mediterranean coast, although it is also found in northern Spain and other parts of Europe. The Greeks and Romans already used it, both raw in salads and as a cooked vegetable in their dishes.
It usually grows in the crevices of rocks and cliffs, which is probably why ancient sailors knew it so well. Preserved in vinegar and salt, it was ideal for combating scurvy.
Nowadays, this disease has been eradicated, but Fonoll Marí still has devoted fans, as, in addition to its intense flavour and aroma, it is rich in iodine, minerals and vitamin C, amongst many other elements. All this makes it very healthy, as it aids digestion, acts as a diuretic, cleanses the liver and benefits the thyroid.
How is Fonoll Marí eaten?
It is usually preserved in small jars, submerged in vinegar like a pickle. This gives the Fonoll Marí a very interesting and complex flavour, which Mallorcans love to add a special touch to the traditional pa amb oli. It is also added to salads, making them more varied and refreshing. Connoisseurs of fine cuisine pair it with the finest fish to create a delightful contrast.
Where can you find Fonoll Marí?
It is found on the coast, among the rocks, very close to where the waves break. However, you should be aware that it cannot be picked without proper authorisation, so we recommend buying it ready-jarred from specialist shops.
Fonoll marí is one of those little traditional flavours that remain part of authentic Mallorcan cuisine and the popular pa amb oli. Be sure to try it when you visit Mallorca!
In short, if you come to Mallorca you can easily buy it in shops, preserved in vinegar in small glass jars. Or even better, eat a good Pa amb Oli and taste it directly: healthy and delicious!
The beautiful cover photo of this post, taken on the coast of Mallorca, belongs to Pep Bonet Capella.
Fonoll marí is one of the ingredients of pa amb oli. Follow the link to learn something about this healthy and popular traditional Mallorcan dish: Pa amb oli
https://www.productesdemallorca.es/cuisine-mallorca-pa-amb-oli/?lang=en
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