Thrane (Lagikoi Greek: Θρανη, -ης) is an edible flora native to Polysiton. It is available in both domesticated and wild status, and is the primary luxury crop in Lagikoi community.


Thrane is sometimes called the Polysitonian Grapes, given that one of the greatest uses of Thrane is Thrane Juice, which is the Polysitonian equivalent of wine, except that it is nonalcoholic. Thrane is also similar to grapes that the base unit of counting is not the individual berries, but rather the cluster of berries that grow from a stem. A Thrane cluster generally consists of 12-30 berries, and the record for most berries in a cluster comes from Pella, with a record of 147 berries in a cluster.

Thrane is much bigger, (generally) sweeter, and has far more simple carbohydrates compared to grapes. Given the lack of complex carbohydrates, Thrane comes with a faster maturing rate, and given the length of a Polysitonian year and growing period, most regions of Polysiton allows for 3 harvests per year, and the most fertile of regions sometimes allow for 5 harvests.


As stated, Thrane physiology is very similar to that of grapes. However, Thrane differs from grapes that Thrane seed is not stored at the fruits, but rather at separate pods independent of the berries. To the Lagikoi, this is very convenient as seeds are often used in making of oil, and Thrane seed oil is considered a valuable commodity in Lagikoi society, as a coveted feature in Lagikoi cuisine.

Thrane also comes in different colors, and color of a Thrane berry denotes its flavor: Most popular are the blue Thrane, which tend to be the sweetest and the least sour of them all. However, red Thrane are coveted by those who seek an exotic flavor, as red Thrane is slightly spicy. Cyan Thrane is tangy and sour. A cluster consists of 12-30 berries.


The more developed aspect of Lagikoi cuisine is by most part tied to this semi-luxurious crop. As it is the counterpart to the Terran grapes, Lagikoi use it as such, using it to produce jam, juice, jelly, or simply eating it fresh as table Thrane. Of these, the most developed method is the Thrane Juice. In most Lagikoi poleis, Thrane is crushed by a machine presser to produce the juice. While producing the juice, the juice and the crushed Thrane is placed into vats, and Lagikoi strain out the impurities, which is called the glukion. If glukion is the main purpose of the pressing, Lagikoi will include the stems and the seed pods as well. If not, stems and seed pods are ignored, and the latter is often extracted to use as new seeds, or simply processed into Thrane seed oil. The juice is usually consumed afterwards, although in places like Phovellis or Rhakotis, the juice may be processed further.

Lagikoi treatment of Thrane is very much like the treatment of wine amongst the Ancient Greeks, and despite their affinities for sweet stuff, some Lagikois may make juice out of unripe Thrane to use as blending material. Others introduced additives, and the Psalchic Thrane Juice which is a native product of Maltinia is one of the most popular medicinal juices in the Lagikoi society. However, the most common additive is the meli produced by the melittai, but in poleis most noted for innovation, such as Rhakotis, blending Thrane Juice is taken as an artform in itself.

For less common uses, Thrane Jam is a delicacy used to supplement Lagikoi pastries, and is one of the most valuable condiments to the malakoi.


Although most major Lagikoi cities have some cultivation capacities, most Lagikoi agree that best Thrane come from the Ploutia, Makedonia, and Pentakontaschoinos. Some adventurous Lagikoi also go hunt for wild Thrane, particularly the exotic ones in Zyngos. Thrane vines are relatively tough, and given the Lagikoi mechanization, its water demands are usually met by mechanized irrigation. The melittai are of particular importance, as melittai not only produces the meli to supplement common blending, but also attack pests and use them as part of the building materials for their community. Given this, the Lagikoi almost always have a good harvest.

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