{"id":15358,"date":"2025-07-09T07:39:03","date_gmt":"2025-07-09T07:39:03","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=15358"},"modified":"2026-01-07T10:20:38","modified_gmt":"2026-01-07T10:20:38","slug":"la-criste-marine","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/la-criste-marine\/","title":{"rendered":"La criste marine"},"content":{"rendered":"\n<p><em><strong><em><strong>Soultana-Maria Valamoti<\/strong><\/em>, <strong><em>Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/strong><\/em><\/p>\n\n\n\n<p>Ce que nous appelons aujourd\u2019hui criste marine (<em>Crithmum maritimum<\/em>) \u00e9tait connu dans la Gr\u00e8ce antique sous le nom de <em>kr\u00eathmon<\/em>. Le m\u00e9decin grec Dioscoride Pedanios, qui v\u00e9cut au Ier si\u00e8cle apr. J.-C., le d\u00e9crit en d\u00e9tail dans son <em>De materia medica<\/em>&nbsp;: il s\u2019agit d\u2019une herbac\u00e9e buissonnante qui pousse dans des zones rocheuses, en bord de mer, avec des feuilles huileuses, l\u00e9g\u00e8rement blanch\u00e2tres, au go\u00fbt sal\u00e9. Ses fleurs sont blanches et son fruit ressemble \u00e0 celui du romarin, tendre, rond et au parfum doux. Une fois s\u00e9ch\u00e9, le fruit s\u2019ouvre et lib\u00e8re des graines semblables \u00e0 celles du bl\u00e9. Ses racines, elles aussi, d\u00e9gagent un parfum agr\u00e9able et sont savoureuses. Le m\u00eame auteur indique que le fruit, les feuilles et la racine, bouillis dans du vin et consomm\u00e9s, soulagent les personnes souffrant de dysurie ou de jaunisse; de plus, cette pr\u00e9paration est \u00e9galement emm\u00e9nagogue. Il pr\u00e9cise aussi ses modes de consommation&nbsp;: on la mange comme l\u00e9gume, cuit ou cru, et il peut \u00eatre conserv\u00e9 dans la saumure. Hippocrate, qui v\u00e9cut aux Ve-IVe si\u00e8cles av. J.-C., mentionne \u00e9galement la criste marine dans le cadre de pr\u00e9parations th\u00e9rapeutiques, sous forme de d\u00e9coctions \u00e0 base d\u2019eau ou de vin auxquelles on ajoutait diverses parties de la plante, comme la racine et les fruits.<br><br>Au-del\u00e0 des textes anciens, nous ne disposons pas de d\u00e9couvertes arch\u00e9ologiques de cette plante provenant de sites pr\u00e9historiques ou antiques. Les restes de criste marine sont absents des archives arch\u00e9obotaniques, principalement parce que la partie de la plante consomm\u00e9e, que les gens rapportaient chez eux, avait peu de chances de finir dans le feu, de carboniser et ainsi de se conserver dans les r\u00e9serves arch\u00e9ologiques. Ainsi, sur la base des seuls textes anciens, nous constatons une fois de plus l\u2019extraordinaire richesse des ingr\u00e9dients de la cuisine grecque antique, ainsi que la vari\u00e9t\u00e9 de leurs modes de pr\u00e9paration et\/ou de conservation. Cette plong\u00e9e dans l\u2019Antiquit\u00e9 r\u00e9v\u00e8le en outre la longue continuit\u00e9 de la cuisine grecque, puisque la criste marine continue encore aujourd\u2019hui d\u2019\u00eatre consomm\u00e9 comme hors-d\u2019\u0153uvre ou comme ingr\u00e9dient de salades.<br><br>Ainsi, un mets contemporain, issu d\u2019une herbe qui pousse sur les c\u00f4tes rocheuses de Gr\u00e8ce, \u00e9tait non seulement connu dans l\u2019Antiquit\u00e9, mais consomm\u00e9 de fa\u00e7ons tr\u00e8s similaires. Aujourd\u2019hui, comme \u00e0 l\u2019\u00e9poque de Dioscoride, la criste marine est conserv\u00e9e dans la saumure, parfois avec ajout de vinaigre; on la consomme aussi fra\u00eeche, en salade, g\u00e9n\u00e9ralement apr\u00e8s l\u2019avoir blanchie. La production locale est souvent propos\u00e9e soit sous forme conditionn\u00e9e, en bocaux avec de la saumure, soit en vrac sur les march\u00e9s, rendant la criste marine accessible \u00e9galement aux habitants des centres urbains.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Ce que nous appelons aujourd\u2019hui criste marine (Crithmum&#8230;<\/p>\n","protected":false},"author":7,"featured_media":12261,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[759,5285],"tags":[1671,5365],"class_list":["post-15358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-istoria-fr","category-saveurs-anciennes","tag-ellada-fr","tag-references-historiques"],"yoast_head":"<!-- This site is optimized 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