{"id":13156,"date":"2025-06-16T08:56:41","date_gmt":"2025-06-16T08:56:41","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=13156"},"modified":"2025-12-22T20:33:14","modified_gmt":"2025-12-22T20:33:14","slug":"ochros-die-platterbse-der-aegaeis","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/ochros-die-platterbse-der-aegaeis\/","title":{"rendered":"Ochros, die Platterbse der \u00c4g\u00e4is"},"content":{"rendered":"\n<p><em>Abbildung 1: Ganze und zerkleinerte Afkos-Samen in einer Handm\u00fchle (Foto von S.\u00a0M. Valamoti, aus dem Buch \u201eFood Crops in Ancient Greek Cuisine: an archaeobotanical and textual study\u201c, Valamoti, Fyntikoglou, Symponis 2022, University Studio Press).<\/em><\/p>\n\n\n\n<p><strong><em>Soultana Maria Valamoti<\/em><\/strong>, <strong><em>Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/p>\n\n\n\n<p>H\u00fclsenfr\u00fcchte werden schon seit 9000&nbsp;Jahren in Griechenland angebaut, seit der Entstehung der ersten landwirtschaftlichen Gesellschaften in unserer Region und somit seit ihrem fr\u00fchesten Auftreten in Europa \u00fcberhaupt. Sie sind fester Bestandteil der traditionellen K\u00fcche Griechenlands, was wohl auch in pr\u00e4historischer Zeit und in der Antike der Fall gewesen sein muss, und sie stellen eine wertvolle Quelle f\u00fcr pflanzliches Eiwei\u00df dar. In Kombination mit Getreide bieten sie eine ausgewogene und gesunde Ern\u00e4hrungsgrundlage f\u00fcr den Menschen. Neben Linsen, Platterbsen (<em>Lathyrus sativus<\/em>) und Erbsen, die seit dem 7.&nbsp;Jahrtausend v.&nbsp;Chr. hier zu finden sind, gibt es eine Platterbsenart, die bereits in der Bronzezeit in pr\u00e4historischen Siedlungen wie Akrotiri auf Santorin und Knossos auf Kreta vorkommt. Dies ist die Art <em>Lathyrus ochrus<\/em>, die heute noch auf Limnos unter dem Namen <em>Afkos<\/em> angebaut wird. Ihre verkohlten Samen, die denen der Erbse sehr \u00e4hneln, wurden in gro\u00dfen Mengen in Knossos (Gypsades) gefunden.<\/p>\n\n\n\n<p>Wenngleich es meist nicht einfach ist, ein antikes Wort einer bestimmten Pflanzenart zuzuordnen, gilt es im Fall von <em>Lathyrus ochrus<\/em> als sehr wahrscheinlich, dass die Art dem antiken Wort \u201e<em>Ochros<\/em>\u201c entspricht, das die gelbe Farbe der Bl\u00fcten dieser Art beschreibt. Die erste Erw\u00e4hnung des Wortes findet sich in hippokratischen Texten (5.\u20134.&nbsp;Jahrhundert v.&nbsp;Chr.) im Vergleich mit anderen H\u00fclsenfr\u00fcchten, die als weniger bek\u00f6mmlich galten. Ab dem 4.&nbsp;Jahrhundert wird diese Platterbse in einigen Passagen antiker Kom\u00f6die erw\u00e4hnt, und zwar von Dichtern wie Alexis, Anaxandrides und Antiphanes. In den Versen dieser Dichter findet sich der <em>Ochros<\/em> in den Listen von Lebensmitteln. Die Erw\u00e4hnung von <em>Ochros<\/em> bei Alexis scheint darauf hinzudeuten, dass er als Lebensmittel f\u00fcr arme Familien galt.<\/p>\n\n\n\n<p><em>Ochros<\/em> wurde im antiken Griechenland auf vielf\u00e4ltige Weise konsumiert, und es ist \u00fcberraschend, dass \u00e4hnliche Zubereitungsarten von Platterbsenarten auch heute noch im l\u00e4ndlichen Griechenland zu finden sind. Obwohl antike Texte den gelben <em>Ochros<\/em>-Brei, den wir heute Fava nennen, nicht ausdr\u00fccklich erw\u00e4hnen, war dieser gelbe (dotterfarbene) H\u00fclsenfruchtbrei im antiken Griechenland bekannt, wie wir von dem antiken Philosophen Phainias aus dem 4.&nbsp;Jahrhundert v.&nbsp;Chr. erfahren. <em>Ochros<\/em> hat ebenfalls gelbe Keimbl\u00e4tter, die zu einem Brei mit einer \u00e4hnlichen Farbe wie unsere bekannte Fava gekocht werden k\u00f6nnen. Zudem erw\u00e4hnt Phainias ausdr\u00fccklich, dass <em>Ochros<\/em> im gr\u00fcnen Stadium der Schote als Snack verzehrt werden konnte, also wenn die Samen gr\u00fcn, weich und s\u00fc\u00df sind. Er f\u00fcgt hinzu, dass nach dem Reifen des <em>Ochros<\/em> und dem Trocknen der Samen diese entweder ger\u00f6stet oder gekocht gegessen wurden. Schlie\u00dflich bezeichnet Theophrastos die zarten, jungen Triebe der Pflanze als saisonale Delikatesse. Dies erinnert an die saisonale, gastronomische Praxis auf Kreta, <em>Ochros<\/em> ebenso zu verzehren. Heute nennt man diesen Snack aus den zarten Trieben des <em>Ochros<\/em> dort \u201e<em>Papoules<\/em>\u201c.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/06\/410_afkos3-2-1024x768.jpg\" alt=\"\" class=\"wp-image-17882\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/06\/410_afkos3-2-1024x768.jpg 1024w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/06\/410_afkos3-2-300x225.jpg 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/06\/410_afkos3-2-768x576.jpg 768w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/06\/410_afkos3-2-1536x1152.jpg 1536w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/06\/410_afkos3-2-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>Abbildung 2: Afkos, gekocht von Sofi Hapsi, Limnos, Juli 2011 (Foto von S.\u00a0M. Valamoti, aus dem Buch \u201ePlant Foods of Greece\u201c, S.\u00a0M. Valamoti, 2023, University of Alabama Press). (Falls Sie das andere Bild mit dem Teller bevorzugen, findet sich dies im Buch \u201eFood Crops\u201c, Fotografin und K\u00f6chin S.\u00a0M. Valamoti.)<\/em>OLYMPUS DIGITAL CAMERA<\/figcaption><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abbildung 1: Ganze und zerkleinerte Afkos-Samen in einer Handm\u00fchle (Foto von S.\u00a0M. Valamoti, aus dem Buch \u201eFood Crops in Ancient&#8230;<\/p>\n","protected":false},"author":7,"featured_media":11444,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5286,760],"tags":[3166,3165,1683],"class_list":["post-13156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antike-geschmaecker","category-istoria-de","tag-gastronomie-de","tag-istoria-de","tag-ellada-de"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ochros, die Platterbse der \u00c4g\u00e4is - Umgekehrte Landwirtschaft<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/de\/ochros-die-platterbse-der-aegaeis\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ochros, die Platterbse der \u00c4g\u00e4is - Umgekehrte Landwirtschaft\" \/>\n<meta property=\"og:description\" content=\"Abbildung 1: Ganze und zerkleinerte Afkos-Samen in einer Handm\u00fchle (Foto von S.\u00a0M. 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