Exploring the Rich Diversity of Greek Horta
Vlita (also known as amaranth greens or horta) is commonly found in various regions of Greece, particularly in areas with a Mediterranean climate. It thrives in the wild and is often foraged in regions such as the Peloponnese, and parts of mainland Greece. The greens are typically harvested in spring and summer and are valued for their nutritional benefits and culinary uses. They are typically 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. Recently, one of our visitors who is usually served Vlita when he dines in a Greek restaurant, asked us what other varieties of horta exist in Greece. Here are some common varieties which includes Vlita.
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.
