Wild greens – Horta (χόρτα) – commonly known ones and lesser known ones
Wild greens play an important role in the traditional diet and are eaten either fresh in salads, boiled or cooked in pies, thus increasing the daily vitamin and antioxidant intake of the population that adheres to the traditional diet.
‘Horta’ is the general Greek name for edible wild greens.
This term is generally applied to all leafy greens which grow wild, are collected in their habitat, and to those being cultivated.
Stamnagathi – spiny chicory (Chicorum spinosum) or vlita (Amaranth – classified under the family of the amaranths (Amaranthus blitum) are wildly known here in Crete, served boiled with oilive oil and lemon.
Vlita is one of the spring to summertime wild edible greens. Its deeply veined leaves are mild in flavor, whereas stamnagathi is slightly bitter.
In winter also the tasty ascolίmbros (ασκολύμπρος – golden thistle (Scolymus hispanicus) is commonly served in tavernas.
STAMNAGATHI – spiny chicory (Chicorum spinosum):
This thorny shrub allows you to collect its small green leaves, which become an amazing salad with oil and vinegar, but it is not offer itself easily! Stamnagathi or spiny chicory (Cichorium spinosum) grows wild in the mountainous areas and on the beaches of the island.
The stamnagathi you find in supermarket shelves is cultivated – Stamnagathi wild greens are now being farmed in Crete, by a horticultural enterprise ‘Cretan Gaia’ in Moires in Crete, making this an easily available green for our modern Mediterranean diet.
Interesting to know:
In the past its thorny part was used to cover the mouth of the clay pitcher (“stamna”) bearing the water from the well, in order to protect it from bugs; hence the name “stamnagathi” in Greek (agathi=thorn).
Its relatively difficult harvest makes it a valuable and somewhat hard-to-find delicacy. It is exquisite in salads, stew and fricassee with goat, lamb meat or fish. Due to its special taste it has got a reputation in high gastronomy. It contains glutathione, a powerful antioxidant and iis rich in vitamins E and C, omega 3 fats, as well as a high concentration of calcium and iron. It helps maintain bile and liver health since ancient times.
PSARÉS (ψαρές) or PAPOULES
Hardly known among the wild winter greens are the Psarés (ψαρές) or papoules
Scientific name: Lathyrus ochrus
(meaning : Lathyrus (GR – the ancient name for chickling pea;
Ochrus (GR – pale yellowish)It is a species of annual herb in the family FABACEAE.
(source: (https://www.cretanflora.com/Lathyrus%20ochrus.html )
Psarés (ψαρές), meaning ‚whiskers‘ because of the curly tendrils growing out of the leaves and stem of the plant.
They are climbers and have compound, broad leaves, sold in large bunches
Psarés are commonly eaten during fasting periods in the Greek Orthodox Church.
Nutritional value:
100 g of fresh psarés contain 140 mg vitamin C (an orange contains 50mg).
They also contain high amounts of vitamin K, luteine (good for your eyes) and β-carotene
Ways of preparation:
They can be enjoyed cooked or raw as a salad with onions or leek, pomegranate seeds and balsamic dressing.
They can also be added to any other salad (kohlrabi, carrot and olives, or marouli (lettuce) and flavoured with balsamic vinegar and olive oil.
Cooked:
Boil salted water, add lemon and a little baking soda, as soon as it boils add the psarés and let them boil briefly. Served lukewarm on a plate with lemon, coarse sea salt, oil and dill – a wonderful side dish for Paximadi, olives and cheese.
Whatever way you prefer, they are always delicious and healthy!
Another delicious recipe for a salad with psarés and salmon:
Ingredients:
5-6 lettuce leaves (e.g. arugula, endive, spinach, or fennel, or also diced avocado)
10-12 sprigs of parsley
1 spring onion
2-3 sprigs of dill)
A little salt (the salmon has enough!)
80-100 grams of smoked salmon (or smoked trout)
Freshly ground pepper
For the dressing:
2 tablespoons of oil
2 tablespoons of lemon juice
2 tablespoons of orange juice
1 teaspoon of mustard
Ann.:
With salmon we prefer citrus fruits in the dressing to vinegar. If it is not for a diet, you can increase the oil a little.
Or you might want to try this salad:
(Source: http://astraios-elladios.blogspot.com/2013/04/blog-post_611.html )
For further (in-depth) information:
Cretan wild greens, their folk names, local culinary uses, occurrence in markets and frequency of quotation.
Scroll down to page 8 of the research paper.
For a nice article about foraging horta click here.
Find a brief glossary of edible wild greens here
