Volume 3, Issue 1
January 2010
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Buzzard is known to mimic the appearance of its more powerful relatives leading to a variation of colour and form that is unmatched in the raptor kingdom.
The Honey Buzzard’s Latin name is pernis apivorus (meaning bee-eater), which indicates that this magnificent creature feeds mainly on wasps, hornets and their larvae. It is believed that they possess a chemical deterrent in their feathers to protect them from attack by these insects. They will also feed on small mammals and reptiles and it is possible the one in our photo was attracted by a
‘black redstart’ that was flitting around at the time.
We have described how the local wildlife makes its way back into the village when the season ends and this bird swooped very low over our heads and landed on the wall opposite Spiros Banos’ shop in search of its prey. The big question is – is it actually a Honey Buzzard or is it something else? One of the characteristics of this fascinating bird is the way in which it inspects possible food locations from wherever it is perched, cocking its head in different directions like a parrot. Our subject certainly behaved in this way.
Honey Buzzard
When we first drove down to Corfu, we were overawed by the beautiful yellow blossoms in the ‘Forest of Mimosa’ as we approached Cannes and, later, we marvelled at the arms full of mimosa people were carrying around our campsite in Antibes. When we arrived in Corfu, we thought that here was the same tree, in all its splendour, around Roda & Acharavi. As it turns out, most trees are in fact acacia, a relative of mimosa, but quite different.
What a wonderful tree is the acacia, the ‘tree of trees’ – a source of hardwood so tough that you can make cogs, axles & even nails out of it. A fragrant, durable timber that can be beautifully polished, it has long been a favourite in the furniture industry and was the wood used for the Ark of the Covenant.
The various species of acacia produce gum arabic, snuff, culinary flavourings, tannin & an extract for the perfume industry.
What a wonderful tree is the acacia, the ‘tree of trees’ – a source of hardwood so tough that you can make cogs, axles & even nails out of it. A fragrant, durable timber that can be beautifully polished, it has long been a favourite in the furniture industry and was the wood used for the Ark of the Covenant.
The various species of acacia produce gum arabic, snuff, culinary flavourings, tannin & an extract for the perfume industry.
As it turns out, most trees are in fact acacia, a relative of mimosa.
Acacia seeds are also an important source of food for birds. It is an excellent garden plant and a good source of pollen making it very popular with bee-keepers – acacia honey being something of a delicacy. It has a light, subtle flavour and is one of the clearest honeys available. Because of its high level of fructrose, acacia honey tends to stay liquid rather than solidifying, it sweetens without altering taste and is a perfect food to give to children – just the thing to add to wonderfully creamy Greek
Tree of Trees
Mention ‘anthithi’ to a British gardener and he wouldn’t know what you are talking about. Ask him how he grows his ‘borlotti’ beans, his ‘bamies’ or his ‘radikia’, and the chances are you would get a very strange response. Well it works the other way around as well.
An English woman who grows her own vegetables not far from Roda, gave some brassica plants to her Greek neighbour. They were gratefully accepted and planted with the usual diligence in her very productive garden. When they had matured, the lady returned the plants, apologised, and explained that the cabbages were so small that they were quite useless. Anyone who has ever seen the cabbages in
An English woman who grows her own vegetables not far from Roda, gave some brassica plants to her Greek neighbour. They were gratefully accepted and planted with the usual diligence in her very productive garden. When they had matured, the lady returned the plants, apologised, and explained that the cabbages were so small that they were quite useless. Anyone who has ever seen the cabbages in
Little Cabbages
Greek shops will tell you they are enormous, all of which goes to prove that Brussels sprouts are rarely seen in Corfu!