For those who don’t know, ‘Blue Zone’ is a term coined for places that not only have a population who have a longer than average life expectancy but also age without the associated health problems, like dementia, diabetes and heart disease. There are only five places globally that have made it onto the list: Okinawa in Japan; Nicoya in Costa Rica; Loma Linda in California, Sardinia in Italy and Ikaria in Greece.

12

So why is it that this island’s inhabitants live so well and for so long? One key reason is thought to be owed to the food. Not full of fancy restaurants or any kind of haute food scene, although there are some wonderful places to try, Ikaria’s diet is based on several characteristics. Most locals have their own food garden with fruit, vegetables and herbs, as well as a few chickens. The produce is mostly organic, grown on steep, some endemic to the island, such as the sweet potato like Taro root, or the famous indigenous apricot ‘kaisa Ikarias‘ as it is locally known, that can be eaten whole, stone and all.

Wild & Free Produce

Ikaria’s soaring mountains are packed with a vast array of herbs such as oregano, thyme, sage, chamomile, fennel, heather, rosemary, mint, fennel, mint and yarrow, which are not only commonly used in cooking but are also sipped as a tea throughout the day. Blue Zones reports that these herbs are rich in antioxidants, and that teas made from wild rosemary, sage, and oregano have diuretic properties, helping to regulate blood pressure by eliminating excess sodium and water from the body.

Blue Zone research also reveals that on the island there is a 20% consumption of vegetables and 17% of other greens. this is followed by a 16% consumption of fruits and 11% of legumes. Olive oil and fish are both consumed at 6%. Meat consumption is as low as 5%, sweets at 4% and grains at 1%. Somewhat mysteriously, there is a 9% consumption of potatoes.

This stunning high forested mountain landscape is also home to herds of semi-wild mountain goats known locally as ‘raska‘, (meaning wild) which is the favorite, free roaming meat on the island. It also means that locals prefer goat’s milk to cow’s milk, which research indicates is healthier for the human organism.

Special Honey

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Bees zip around industriously producing the excellent local honey, or “anama“, which is of exceptional quality. Riki (heather) honey, is the best-known and treasured for its multiple medicinal properties, but you can also find pine, thyme, myrrh (horse thyme) and wildflower honeys. Honey has been oproven to have antibacterial and anti-inflammatory properties, and at least in vitro, kills some cancer cells. Ikarians consume at least a tablespoon of honey per day, on its own or in yogurt. Ikarian pine honey was tested on rats, which were showed to have higher cognitive abilities and lower rates of dementia.

Sea Treasures

Ikaria is also surrounded by crystal clear deep blue seas – fishing boats daily bring in significant catches of delicious fresh fish and seafood such as octopus, lobster and shrimp.

Strong, Special Wine

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To wash all this local produce down we must not forget the local wine – and what a wine! Ikaria is known for its strong red ‘Pramneian’ Wine. Well-known since ancient times and mentioned by Homer, it is a fine dry red wine with fruity aromas, strong acidity and bright red color. Fokiano and Begleri, two other protected geographical indication (PGI) grape varieties are also cultivated on the island. There are a handful of wonderful wineries to visit in Ikaria for a wine tasting experience – some, like the Karimanlis winery, also serve delicious dinners and even offer accommodation and cooking classes.

Although the wine is beloved across the island, in more recent years locals have created a craft beer brand called ‘Ikariotissa’, which produces five different beers including an award-winning ale. These are all made using malt, hops, yeast and fresh mountain spring water. The brewery is at Agkaliasma in Faros.

Local Delicacies

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Apart from traditionally made cheeses, such as the soft, creamy, Kathoura (perfect with a shot of the local Raki), the locals produce a variety of delicious goat dishes like ”Kariotiko pastourma”, a delicious air-dryed jerky.

Check out the many local delicacies including vegetarian treats such as ‘Sufi’ made from summer vegetables, pumpkin meatballs, chickpea meatballs, cheese pies with kathura cheese, pies (pumpkin pie and pies filled with local greens) the ‘gamopilafo’ (traditional ‘wedding rice’) and of course the local ‘raska’ goat, boiled, roasted or stuffed with rice and various herbs at numerous tavernas dotted around the island.