Horta Walk

Sunday 29th January 2005.

The gathering of Hórta is done during the spring and winter months. It is a major part of Greek countryside life. On Spetses, many of the locals can be seen in the hills, gathering great bunches of these wild greens. On clear dry days, they will wind their way down from higher ground, clutching simple plastic bags, which are bulging with fresh wild greens ready for immediate consumption.

They are usually boiled for about 20 minutes and served hot or cold, with olive oil and lemon juice.

The Horting Picking GangIdentifying and Collecting HortaSunday 29 January 2005. Under the instruction of Varvara Bratopoulou, a group of children set off to pick Hórta – Wild Greens

There are over sixty varieties of edible plants growing in the Greek countryside and there are numerous ways in which to prepare them.

Here are just a few of what are known as ‘Hórta’ and their English translations:

Kafkalíthra - Tordylium
Agriomároulo - Dandelion
Vléeta - Pigweed
Ágria Sparángia - Wild asparagus
Radhíki Ágrio - Bitter Chicory
Radhíki tis Thálassas - Spiny Chicory
Máratho - Fennel
Andrákla - Purslane

Many of these plants have therapeutic qualities and are immensely beneficial to the stomach and the digestive system.

AlivarvaraKafkalíthra or TordyliumBoiled for about 20 minutes and served hot or cold, with olive Ready to boilReady to eat!oil and lemon juice.