A Taste of Western Greece
Horta, meaning “greens” in Greek, is a staple in Greek cuisine, particularly prevalent in Western Greece. It encompasses a variety of wild or cultivated edible greens, which are often foraged from the countryside. Common types of horta include dandelion, wild mustard, purslane, and various types of wild spinach.
In Western Greece, horta is typically prepared by boiling or steaming the greens until tender. It is then drizzled with high-quality olive oil and a squeeze of fresh lemon juice, enhancing its natural flavors. This dish can be served warm or chilled and is often enjoyed as a side dish or incorporated into larger meals.
Horta is not only celebrated for its delicious taste but also for its nutritional value, as it is rich in vitamins, minerals, and antioxidants. It reflects the Greek tradition of using local, seasonal ingredients and showcases the country’s deep connection to its agricultural roots.
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It would be great if you could list the different types of hortas (both Greek name and English translation) During summer visits to the islands, most restaurants serve vlyta, but this is only one of many seasonal greens of which I have no idea what they are.
Greek horta (χόρτα) refers to wild or cultivated greens that are boiled or sautéed and often served with olive oil and lemon. They are a staple in Greek cuisine, particularly in rural areas, and vary by season and region. Some common types include:
Vlita (Βλήτα) – Amaranth greens, popular in summer, with a mild, slightly sweet taste.
Radikia (Ραδίκια) – Dandelion greens, slightly bitter and rich in nutrients.
Zohos (Ζοχός) – Sow thistle, with a mildly bitter flavor, often mixed with other greens.
Stamnagathi (Σταμναγκάθι) – A type of spiny chicory from Crete, prized for its slightly peppery taste.
Portulaca (Γλιστρίδα or Αντράκλα) – Purslane, with a tangy, slightly lemony flavor, often eaten raw or cooked.
Lachanagires (Λαχανάγριες) – Wild mustard greens, spicy and slightly bitter.
Kafkalithres (Καυκαλήθρες) – Mediterranean hartwort, aromatic with a slightly anise-like taste.
Maratha (Μάραθα) – Wild fennel, with feathery fronds used for flavoring dishes.
Prasoulida (Πρασουλίδα) – Wild leek greens, mildly onion-flavored.
These greens are often combined for richer flavors and are valued for their health benefits, including vitamins, minerals, and antioxidants.