Birdwatching & Elderflower Bliss: Greek Rural Myths and Legends | Village Life

Have you ever wondered what stories the birds carry in a place where myth still lingers? Here at Stymphalia Lake, the reeds sway gently, the towering mountains around us echo with the legends of the past. This lake is said to be the very spot where Hercules faced the Stymphalian birds. Back then, the inhabitants of the surrounding towns in Arcadia were devastated by these aggressive creatures with metallic feathers and beaks sharp enough to pierce armor. The birds attacked them relentlessly, killing their young and stealing their livestock. So Hercules was tasked with driving them away as part of his sixth labor. To locate and drive the birds out of their hiding places, Hercules received a special rattle from the goddess Athena. Crafted by the god Hephaestus, this rattle produced a deafening noise that startled the birds. Forcing them into the open sky. As they took flight, Hercules used his bow and arrows to shoot them down one by one. With the Stymphalian birds defeated, the region was finally free from their terror. Today, this place exudes a tranquil stillness broken only by the distant cries of seagulls, the buzzing of the ladybugs and the buttercup flowers, and the gentle squawks of frogs perched on the reeds. Yet in the silence, one can't help but marvel at the profound impact that seemingly ordinary birds have had on the tapestry of ancient civilizations. For the past two months, swallows have made a new village their home. Each morning I wake up to the sound of birds singing, their song getting louder and more varied as the spring goes on. Different birds add their voices, creating a daily concert that means summer is near. Right now, it's just the birds chirping throughout the day, as the crickets have yet to join the chorus. Blackbirds, sparrows, falcons, doves, owls and nightingales all seem to share into the cacophony, separating the day in an orchestrated schedule as to make sure each has their special time to shine. Add to this my neighbor's rooster, and you'll be sure to wake up before the first light of dawn breaks across the horizon. Spring is always a noisy affair, but that only really adds to the charm of this season. There is nothing more serene than catching a glimpse of the swallows dancing in the morning sky. With effortless grace, they dart and weave amongst the clouds, their delicate forms casting fleeting shadows on the earth below. Year after year, they return faithfully to the same nests, have their younglings, and then just simply fly away, seemingly disappearing until next year. I was always told that demolishing an empty swallow nest in winter was a bearer of bad luck, as these nests are never really abandoned. There's a profound satisfaction in witnessing the fruits of labor transform from seed to table. Admit, I did not expect to harvest my plants so early. I did not expect that many cucumbers so early on, and I can see a lot more coming, so it's really nice. I'm quite happy with this little battery. So I'm picking the smallest one, and I'm a bit scared that maybe it's a bit early for it, but I think it's gonna be nice. It's really good. Truth be said, this really made a delicious little salad. As there were some heavy clouds approaching, I decided it was as good a time as any to go pick the elderflowers around our property, before the rain shakes them off their petals. In my family, we've taken the habit of preparing elderflower champagne around this time of year. It makes for a refreshing, flowery, fizzy drink that can be enjoyed at any time of the day. Its blossoms are infused into syrups, teas, and desserts, imparting a unique floral essence to each dish. They are also believed to possess healing properties, capable of soothing ailments and promoting well-being. Of course, it would take a miracle for these blossoms to cure me of my short stature. However, that hasn't stopped me from achieving anything. Most of the time. In mythology, the dryads, tree nymphs, and guardians of the forests, fashion flutes from the branches of the elder tree to commune with the spirits of the departed. These nymphs were often depicted as shy and elusive, avoiding contact with humans. But they were also known to punish those who harmed their trees, or disrespected nature. One would have to wonder how they would react, if they saw the destruction of nature in Greece each summer. After a tiring day, my mother and I decided to cook a few lamb chops in our old wood oven. And as the day was nearing to a close, I would have to prepare the elderflower champagne in the morning. This spring has been particularly cloudy and remarkably fresh, so even in late May, we found ourselves wearing long sleeves. Add to this the sudden appearance of the many mosquitoes, and any measure to keep mosquito bites at bay is always welcomed. But having such a humid spring makes me hopeful for the summer ahead. Maybe this year there will be less wildfires. One can only dream. But unfortunately, as I am writing this, there have already been a few fires recorded. And so the spring days are coming to a slow end, with the daylight stretching long after the last hen has gone to sleep, and each morning getting warmer and warmer. Waking up before the sunrise offers you a few minutes of quietness, when even the birds emerge from their slumber and dare not to make too much of a ruckus. But soon enough, their song begins anew, and the village comes to life with the distant sound of people heading to their fields on their tractors. Preparing an elderflower beverage is extremely simple. All you have to do is softly wash the flowers, then submerge them in a warm mixture of crystalline water and sugar, a few drops of an alcohol of your choice, slices of lemon, and two spoonfuls of white vinegar. Then you let it infuse for up to 48 hours, before straining it and sealing it in cider bottles and letting them ferment. Usually we freeze the leftover flowers so we can make recipes throughout the year, but we also seize the opportunity to make elderflower pancakes. A way to do that would be to ground the flowers in your pancake preparation, but I have a preference for putting the flowers whole on the pan. A touch of honey, and you have yourself a delicious breakfast. For this occasion, I opened a bottle of elderflower champagne from last year. See you next time.