However, Žolinė was not only a harvest festival but also a celebration of togetherness, bringing families together at one table to taste the first fermented delicacies. On this occasion, surprise your loved ones with an easy-to-prepare, inexpensive, and summery refreshing dish – trout marinated in black tea leaves with fresh cucumber salsa, according to a press release.
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“Žolinė still remains one of those holidays primarily associated with being together. We see that during the long weekend people plan meetings with family and friends, and food traditionally becomes an important part of the celebration,” says Gintarė Kitovė, communications manager of the retail chain “Iki.”
What and why did people bless during Žolinė?
The main symbol of Žolinė was a bouquet of herbs. Various wild and garden flowers, cereal ears, medicinal plants, and aromatic herbs were woven into it. It was believed that blessed herbs have special powers: they protect the home from misfortunes, and when sick, they can be used for healing teas or incense.
Along with the herbs, food was also blessed: the first apples, pears, vegetables, grains, bread. In some regions of Lithuania, dairy products – cheese, butter, or curd – were also brought to church. They symbolized farm abundance, gratitude for the health of livestock, and family well-being.
Tasting the first harvest
Žolinė marked the time when the most important goods of the year could already be tasted. In many families, it was the first shared feast of the new harvest. Freshly baked bread from new grain, the first vegetables, fruits, honey, and dairy products appeared on the table.
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In ancient times, it was believed that before Žolinė, one should not rush to eat certain fruits or taste the new harvest. That is why this day became a symbolic boundary between waiting and abundance. People gave thanks for what they managed to grow and wished each other a fruitful coming year.
A family celebration centered on togetherness
Although Žolinė has deep religious and ethnic roots, its most important tradition was gathering. After mass, families visited relatives, hosted each other, shared the harvest and treats. “During holidays, the most important thing is not the abundance of dishes but the opportunity to bring different generations together at one table. More and more people choose a varied menu so that everyone can find a flavor they like, but eating together and spending time together remain the most important part of the celebration,” says Jolanta Tamoševičienė, chef of the retail chain’s kitchen.
That is why even today Žolinė is for many not only a harvest but also a family celebration. It is an opportunity to pause, enjoy the summer’s bounty, share it with loved ones, and welcome the approaching autumn together. “Iki” chef Jolita encourages trying herbs in an unexpected format and surprising the family with trout marinated in black tea leaves, which is very easy to prepare.
“This light, summery dish is perfect for a larger family gathering. The aroma of tea subtly flavors the fish, and the refreshing cucumber salsa adds freshness,” shares the chef.
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Trout in tea marinade with cucumber salsa
You will need for the trout:
- 1–1.2 kg trout fillet,
- 2 tsp black tea leaves,
- 2 tbsp olive oil,
- 1 tbsp honey,
- Juice of 1 lemon,
- 1 garlic clove,
- Salt and freshly ground pepper
You will need for the cucumber salsa:
- 2 long cucumbers,
- 1 small red onion,
- A handful of dill,
- A handful of parsley,
- 1 tbsp lemon juice,
- 1 tbsp olive oil,
- Salt and pepper to taste.
Preparation:
- Pour a few spoons of water over the tea leaves and let cool.
- Mix the tea with oil, honey, lemon juice, and minced garlic.
- Coat the trout with the marinade and leave for at least 30 minutes.
- Grill the fish or bake in an oven preheated to 190 °C for about 20–25 minutes.
- Finely chop the cucumbers and onion, mix with herbs, lemon juice, and oil.
- Serve the grilled trout with refreshing cucumber salsa.
