Plants and Greens

Plants and Greens

Borage Leaves
Borage Flowers
Sea Beet / Wild Spinach
Mediterranean Thistle
Common Nettle
Common Mallow
Wild Asparagus
Caper Bush, Capers / Caperberries
Wild Rocket
Smooth Saw Thistle

Borage Leaves

Borago officinalis

Season: November – April
Soup / Ravioli / Risotto / Fritters

The fresh flavour of cooked borage leaves, bear a light cucumber taste. Borage is known as the “herb of courage – a brew from the plant was given to gladiators in Ancient Greece and crusaders before battles and long journeys. Traditionally associated with good well-being, Maltese traditions refer to decoctions for soothing coughs, as a tonic and anti-inflammatory.

Borage Flowers

Season: January – April

The delicate pretty blue flowers have a subtle sweet, honey-like flavour mixed with vegetal undertones.

Sea Beet / Wild Spinach

Beta vulgaris subs. maritima
Selq tal-Kosta

Season: December – February
Pureé / Condiment / Wilted

Sea beet is actually the wild ancestor of the spinach beet and the beetroot, and the leaves taste quite similar to the cultivated spinach.

Mediterranean Thistle

Galactites tomentosa Xewk Abjad
Season: November – February
Stalks Peeled and Pickled / Brined / Raw as Condiment

The Mediterranean Thistle is the most common from over 29 thistle species in the Maltese Islands. Although it is often considered as a weed, it provides an important source of food for honey bees mainly for the production of the spring multiflora honey.

Common Nettle

Urtica dioca
Ħurrieqa Komuni

Season: December – March
Soup / Pureé / Pies / Gnocchi / Crisps

This leafy green contains a large variety of nutritious vitamins and minerals, which also feature prominently in Maltese traditional folk medicine as a remedy for chillblains (seqej).

Common Mallow

Malva sylvestris

Season: December – March
Flower for Garnish / Leaves in Brine / Stews / Condiment

The Common Mallow is related to the marshmallow plant, from which the first marshmallows were created in ancient Egyptian times. The plant has a long history of medicinal use, regarded as a cure-all of Medieval herbal medicine!

Wild Asparagus

Asparagus aphyllus
Spraġġ Xewwieki

Season: February – March
Pickled / Risotto / Pasta / Side Dish 

Cooking with wild asparagus shoots dates back to Ancient Egypt. The oldest recipe for cooking asparagus is recorded in the oldest surviving book of recipes dated 3rd century AD!!

Caper Bush
Capers / Caperberries

Capparis orientalis

Season: May – June
Pickled / Condiment in Salads / Condiment with Fish / Garnish 

Capers are actually the unripe flower bud of the indigenous Caper bush while the Caperberries are the fruit. Both have to be pickled in brine, vinegar, wine or salt to draw out their naturally bitter flavour and enhance their distinctive piquant salty-sour flavour.


Portulaca oleracea

Season: May – July
Pesto / Salad / Condiment 

The soft, succulent leaves of the Purslane are packed with iron, Vitamin A, Vitamin C, calcium, and phosphorus and are very low in calories, making it a healthy superfood!

Wild Rocket

Diplotaxis tenuifolia
Ġarġir Isfar

Season: August – November
Salad / Flower for Garnish 

The jagged leaves of this leafy green vegetable, also known as Rucola is found in a variety of habitats including roadsides and disturbed areas. Small leaves have a sweet, nutty taste but the older larger leaves have a spicy, peppery and bitter taste!

Smooth Sow Thistle

Sonchus oleraceus

Season: October – March
Omelettes / Pesto / Wilted / Condiment / Tea / Dandellion Flower Butter / Garnish 

Did you know? A single plant can produce over 8000 seeds that are dispersed by the wind and are able to germinate all year round!

Our Specials Change Daily

Special Functions Menu

Local Products

We give first preference to agricultural products available in the area according to the season and we also produce a wide range of local organic product including jams, marmalades, olive oil, savoury delicatessen, dried herbs and more.

The Herbs and Spices available are hand-harvested and packed from foraged plants and are produced in small quantities. Historical, cultural and local aspects have been considered in the selection of sweet produce such as jams, marmalades and preserves and Savoury produce.

The Extra Virgin Olive Oil sold at The Cliffs is a tribute to the oldest olive tree that is found at our estate down the cliffs. The olives are hand-picked from family-run groves from Dingli and are pressed exclusively using mechanical means.

Whatever you see, you can buy – take it home and share the taste with family and friends!


(+356) 2145 5470
(+356) 7927 3747



(+356) 7964 2380


The Cliffs Interpretation Centre
Triq Panoramika,