Το χωριό Κώμα του Γιαλού - Koma tou Gialou Village - Cyprus

See also

Κατάλογος κατεχομένων δήμων και κοινοτήτων της Κύπρου - List of cities, towns and villages in occupied Cyprus

List of cities towns and villages in Cyprus - Κατάλογος δήμων και κοινοτήτων της Κύπρου

Η εκκλησία του Αρχαγγέλου Μιχαήλ στην Κώμα του Γιαλού - Churche Archagkelos Michail at Koma tou Gialou Village - Cyprus

Το ξωκλήσι της Αγίας Άννας στην Κώμα του Γιαλού - Churche Agia Anna at Koma tou Gialou Village - Cyprus

Η εκκλησία του Αγίου Γεωργίου στην Κώμα του Γιαλού - Churche Agios Georgios at Koma tou Gialou Village - Cyprus

Το ξωκλήσι της Αγίας Σολομωνής στην Κώμα του Γιαλού

Κώμα του Γιαλού, Κατεχόμενη κοινότητα της επαρχίας Αμμόχωστου στην Κύπρο
Koma tou Gialou (Greek: Κώμα του Γιαλού) is a village, located on the Karpas Peninsula.

Η Κώμα του Γιαλού είναι αμιγώς ελληνική κοινότητα της κατεχόμενης Καρπασίας.

Γεωγραφική Θέση: Βρίσκεται 38 χλμ βορειοανατολικά της πόλης της Αμμοχώστου, σε υψόμετρο 35M.

Πληθυσμός: Ο πληθυσμός της κοινότητας αυτής το 1960 ανερχόταν σε 854 κατοίκους, όλοι Έλληνες. Ο πληθυσμός της το 1973 υπολογιζόταν σε 818 κατοίκους.

Χριστιανικοί Ναοί: Στα όρια της κοινότητας αυτής βρίσκεται η εκκλησία Αρχαγγέλου καθώς και τα εξωκλήσια Παναγίας, Αγίου Γεωργίου, Αγίου Νικολάου (αρχαίο μνημείο) και Αγίας Σολωμονής.

Σχολεία: Στο ελληνικό Δημοτικό Σχολείο που λειτουργούσε εδώ πριν την τουρκική εισβολή φοιτούσαν κατά το σχολικό έτος 1973-74 86 μαθητές.

Συνέπειες Τουρκικής Εισβολής: Κατά τη διάρκεια της τουρκικής εισβολής, η κοινότητα καταλήφθηκε από τον τουρκικό στρατό με αποτέλεσμα να εκτοπιστούν όλοι οι Έλληνες κάτοικοι της. Έκτοτε, οι τουρκικές δυνάμεις κατοχής και η παράνομη κατοχική διοίκηση εμποδίζουν την επιστροφή τους.Πηγή http://www.kypros74.gr/dimiourgo-kypros/kypros_katexomeni_cyprus/karpasia-kypros/koma-tou-gialou

Photos 7/11/2015 by George Konstantinou

Onopordum bracteatum Boiss. & Heldr. - Cyprus

Onopordum L., cottonthistle, is a genus of plants in the thistle tribe within the Asteraceae. They are native to southern Europe, northern Africa, the Canary Islands, the Caucasus, and southwest and central Asia. They grow on disturbed land, roadsides, arable land and pastures.

They are biennials (rarely short-lived perennials) with branched, spinose winged stems, growing 0.5–3 m tall. In the first season they form a basal rosette of gray-green felted leaves and rarely a few flower heads. In the second season they grow rapidly to their final height, flowering extensively, and then die off after seed maturation.

The leaves are dentate or shallowly lobed to compound with several pinnatifid or deeply cut leaflets, and strongly spiny. The terminal flower head is typical for thistles, a semi-spherical to ovoid capitulum with purple (seldom white or pink) disc florets. There are no ray florets. The receptacle is glabrous with dentate margins. The tube of the corolla is slender, sac-shaped and symmetrical. The anthers have awl-shaped outgrowths on the top. The capitula have several overlapping rows of leathery basal simple linear-lanceolate spines. These are smooth to slightly pubescent.

These plants propagate only by seed. The seed heads mature in mid-summer, releasing their seeds. The fruit is a glabrous achene, 4–6 mm long and with 4-50 ribs. The pappus consists of many rows of simple, fine to minutely rough hairs, united in a circular base.

Onopordum species are used as food plants by the larvae of some Lepidoptera species including Coleophora onopordiella (feeds exclusively on O. acanthium).

In the Greek island of Crete a native species called agriagginara (αγριαγγινάρα) or koufoti (κουφωτοί) has its heads (flowers) and tender leaves eaten raw by the locals.
From Wikipedia, the free encyclopedia

Photos Nzelefos 12/6/2013 by George Konstantinou

Acacia saligna (Labill.) H.L.Wendl. - Ακακία - Cyprus

Naturalized invasive 

Acacia saligna, commonly known by various names including coojong, golden wreath wattle, orange wattle, blue-leafed wattle, Western Australian golden wattle, and, in Africa, Port Jackson willow, is a small tree in the family Fabaceae. Native to Australia, it is widely distributed throughout the south west corner of Western Australia, extending north as far as the Murchison River, and east to Israelite Bay.

Acacia saligna grows as a small, dense, spreading tree with a short trunk and a weeping habit. It grows up to eight metres tall. Like many Acacia species, it has phyllodes rather than true leaves; these can be up to 25 centimetres long. At the base of each phyllode is a nectary gland, which secretes a sugary fluid. This attracts ants, which are believed to reduce the numbers of leaf-eating insects. The yellow flowers appear in early spring and late winter, in groups of up to ten bright yellow spherical flower heads. The fruit is a legume, while the seed is oblong and dark to black in colour.

A natural colonizer, Coojong tends to grow wherever soil has been disturbed, such as alongside new roads. Its seeds are distributed by ants, which store them in their nests to eat the seed-stalks. Disturbance of the soil brings them to the surface and allows them to germinate. Seeds germinate readily, and hundreds of seedlings can sometimes be found beneath a single parent tree. It is also extremely vigorous when young, often growing over a metre per year.

Acacia saligna can be used for multiple purposes, as it grows under a wide range of soil conditions into a woody shrub or tree. It has been used for tanning, revegetation, animal fodder, mine site rehabilitation, firewood, mulch, agroforestry and as a decorative plant.

Acacia saligna has been planted extensively in semi-arid areas of Africa, South America and the Middle East as windbreaks and for stabilisation of sand dunes or erosion.

Photos 22/3/2016 by George Konstantinou

Η εκκλησία του Αρχαγγέλου Μιχαήλ στην Πάνω Ζώδια - Cyprus

Στα όρια της Πάνω Ζώδιας βρίσκεται η εκκλησία του Αρχαγγέλου Μιχαήλ

Η εκκλησία του Αρχαγγέλου Μιχαήλ κτίστηκε αρχές του 20ου αι. στην τοποθεσία όπου κατά την παράδοση λειτουργούσε τα παλιά χρόνια η Μονή του Αρχαγγέλου Μιχαήλ κι αυτό το αποδεικνύουν οι βάσεις επί των οποίων στηρίζονται οι καμάρες του βορείου ηλιακού της εκκλησίας.

Photos 22/3/2016 by George Konstantinou

Crepis aspera L. - Cyprus

Crepis, commonly known in some parts of the world as hawksbeard or hawk's-beard (but not to be confused with the related genus Hieracium with a similar common name), is a genus of annual and perennial flowering plants of the family Asteraceae superficially resembling the dandelion, the most conspicuous difference being that Crepis usually has branching scapes with multiple heads (though solitary heads can occur). The genus name Crepis derives from the Greek krepis, meaning "slipper" or "sandal", possibly in reference to the shape of the fruit.

The genus is distributed throughout the Northern Hemisphere and Africa, and several plants are known as introduced species practically worldwide. The center of diversity is in the Mediterranean.

Crepis species are used as food plants by the larvae of some Lepidoptera species including the broad-barred white moth. The fly Tephritis formosa is known to attack the capitula of this plant.

Seeds of Crepis species are an important food source for some bird species.

In Crete, Greece the leaves of Crepis commutata which is called glykosyrida (γλυκοσυρίδα) is eaten raw, boiled, steamed or browned in salads. Another two species on the same island, Crepis vesicaria, called kokkinogoula (κοκκινογούλα), lekanida (λεκανίδα) or prikousa (πρικούσα) and a local variety called maryies (μαργιές) or pikrouses (πικρούσες) have both its leaves and tender shoots eaten boiled by the locals.

The genus Crepis is a rich source of costus lactone-type guaianolides, a class of sesquiterpene lactones.

Phenolics found in Crepis include luteolin-type flavonoids and caffeoyl quinic acid derivatives such as chlorogenic acid and 3,5-dicaffeoylquinic acid. Moreover, Crepis species contain the caffeoyl tartaric acid derivatives caffeoyl tartaric acid and cichoric acid.
From Wikipedia, the free encyclopedia

Photos Gialousa 16/5/2015 by George Konstantinou

Common chicory - Cichorium intybus L. - Cyprus

Common chicory, Cichorium intybus, is a somewhat woody, perennial herbaceous plant of the dandelion family, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and additive. It is also grown as a forage crop for livestock. It lives as a wild plant on roadsides in its native Europe, and now common in North America, China, and Australia, where it has become widely naturalized.

"Chicory" is also the common name in the United States for curly endive (Cichorium endivia); these two closely related species are often confused

Common chicory is also known as blue daisy, blue dandelion, blue sailors, blue weed, bunk, coffeeweed, cornflower, hendibeh, horseweed, ragged sailors, succory, wild bachelor's buttons, and wild endive. (Note: "Cornflower" is commonly applied to Centaurea cyanus.) Common names for varieties of var. foliosum include endive, radicchio, Belgian endive, French endive, red endive, sugarloaf, and witloof (or witlof).

When flowering, chicory has a tough, grooved, and more or less hairy stem, from 30 to 100 cm (10 to 40 in) tall. The leaves are stalked, lanceolate and unlobed. The flower heads are 2 to 4 cm (0.79 to 1.6 in) wide, and usually bright blue, rarely white or pink. Of the two rows of involucral bracts, the inner is longer and erect, the outer is shorter and spreading. It flowers from July until October. The achenes have no pappus (feathery hairs), but do have toothed scales on top

Wild chicory leaves usually have a bitter taste. Their bitterness is appreciated in certain cuisines, such as in the Ligurian and Apulian regions of Italy and also in southern part of India along with coffee, in Catalonia, Greece, and Turkey. In Ligurian cuisine, wild chicory leaves are an ingredient of preboggion and in Greek cuisine of horta; in the Apulian region, wild chicory leaves are combined with fava bean puree in the traditional local dish fave e cicorie selvatiche.; in Albania, the leaves are used as a spinach substitute, mainly served simmered and marinated in olive oil, or as ingredient for fillings of byrek.

By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies, and other ingredients. In this form, the resulting greens might be combined with pasta or accompany meat dishes.From Wikipedia, the free encyclopedia

Photos Pissouri 16/5/2015 by George Konstantinou

Plantago cretica L. - Cyprus

Plantago cretica is a species of Plantago, family Plantaginaceae.

Photos Apostolos Antreas 19/3/2016 by George Konstantinou