That Came From Where?

Have you ever stopped to wonder where some daily, and not-so-daily, objects come from? The corks in your favorite bottle of Merlot, the truffles seasoning your favorite fancy fries… some products have fascinating origin stories. As autumn approaches, a season famed for its iconic harvests, let’s dive into some surprising crops and extravagant extraction methods that we might not learn about otherwise.

Sponge sea-son

Between the months of October and May, the idyllic Greek island of Kalymnos is consumed by the harvest of their world-famous sea sponges. Dating back to ancient times, Kalymnos has the longest history of sponge-fishing in the world. The act of harvesting sea sponges along the island’s seabeds has changed throughout the years, as technology and new practices evolve, but it remains a fundamental part of the island’s cultural heritage. What once was a dangerous job, done by divers with only a pair of goggles and a knife, has been transformed by specialized equipment, such as air pumps and diving gear, as divers carefully extract sponges with special knives. These living organisms, once harvested, are considered one of the healthiest products to use on the human body, as their porous structure doesn’t allow them to retain dirt or odors, and their texture is incredibly gentle on skin. Next time you find yourself in Kalymnos, pick up one of these versatile, soft sponges for yourself!

Learn more about sea sponge harvesting while on The Aegean Islands, Athens & Istanbul.

Cork—in Portugal, not Ireland

Whether you find yourself opening a new bottle of wine or hanging up a bulletin board in your office, you may not realize that you’re holding a piece of Portugal in your hands. Harvested from the bark of a Quercus Suber oak tree, a resilient tree known for its regeneration and lengthy lifespan (270-300 years), cork is a delicate product to farm. Using a specialized process, the cork can be extracted without harming the oak, unlike many trees, who die without their bark. These trees take about 25 years to mature, and once stripped of their bark, take about nine years to regenerate fully. The harvesting season typically takes place between May and September and is all done by hand—with no machines involved. Portugal produces about 50% of the world’s cork, so imagine the hard work that goes into this nation’s proud crop.

Discover the lands that produce renowned cork—and wine—on Northern Spain & Portugal: Pilgrimage into the Past.

Harvesting red handed

The cultivation of saffron, the most expensive spice on Earth, is commonly referred to as an art. India is a chief producer of saffron and dedicates countless days each year into this labor-intensive crop. This rare and coveted spice has a small harvesting window, from late October to early November, and is farmed using a particularly pedantic process. Grown directly in a blossom, saffron is produced from the female reproductive organ of the saffron flower, the red pistils found inside the bloom. Inside these pistils is the spice we’ve come to know as saffron. This part of the flower is hand-picked and must be handled as soon as it is collected. Once meticulously dried over small fires, the spice is ready to go. The process is time-consuming and laborious, but to many, worth it for what the ancients called “red gold.”

Savor the various famed spices of Indian cuisine while on Heart of India.

Not something to be truffled with

An elusive crop, truffles are a type of underground fungus known for their distinct umami flavor. Truffles tend to grow around the root systems of certain bushes and trees, and while you can dig around all you want looking for them, the most succinct way to find them is with the help of a furry friend. Dogs trained in the art of truffle hunting primarily sniff out perfectly matured truffles, so their help is crucial to harvesting. While pigs used to be the primary truffle hunter, modern practices have switched to the use of canines, as their methods are gentler, destroying less crops along the way. For centuries, truffles have been sought after and appreciated by many cultures, and today, remain one of the most expensive fungi in the world.

Explore a land of truffles and culinary superlatives on Tuscany & Umbria: Rustic Beauty in the Italian Heartland.

Sea silky and smooth

Sought after since ancient times, Mediterranean sea silk, or byssus, is a delicate filament made by large clams. Along the sun-dappled coasts of Sardinia, along the bottom of the ocean, these clams can be found working tirelessly as weavers. Inside the mollusks, the raw fibers of sea silk are created, cleaned, and spun into a remarkably fine thread-like material. The threads are used by the clam to anchor itself to the seafloor. Upon the harvest season, divers typically forgo the use of modern mapping equipment, instead opting for their shared knowledge of the seafloor. Then, by hand, they use near-surgical precision to extract the silk, as to make the process as noninvasive as possible. Once dried and ready for use, raw materials such as roots, flowers, minerals, and soils are used as natural dyes to imbue the silk with a richer hue. Though the act of weaving sea silk has dwindled over the years, the centuries-old tradition remains a sacred part of Sardinia’s history.

Learn about the rich cultural traditions of Sardinia while on Uncharted Sardinia & Southern Italy.

Consider bringing home some sea sponges from Kalymnos when you visit during our Aegean Islands, Athens & Istanbul Small Ship Adventure.