Horta
Estimated Inventory, lb : 0
Description/Taste
Horta varies in size and shape, as it is comprised of many different species of wild and cultivated greens. Each species ranges in appearance, showcasing small to large leaves with round, elongated, serrated, deeply lobed, and frilly shapes. The leaves also range from tough, thick, and hardy to delicate, thin, and soft. Most species sourced for Horta are bright to dark green and are young versions of the plants to ensure their texture is more tender. Some greens have prominent veining, while other leaves are smooth, broad, and flat. The stems are also mostly green, occasionally featuring dark purple to magenta hues, depending on the species. Horta is valued for its balanced mix of flavor, texture, and visual appeal. The greens have a faintly earthy, grassy, and damp soil aroma and a combination of vegetal, green, astringent, bitter, and tangy flavors. Cooking Horta helps to mellow some of the greens’ bitter tastes and create a milder and more savory flavor.
Seasons/Availability
Horta is available in the late winter through spring in Greece.
Current Facts
Horta is a general term for wild or cultivated greens grown in Greece. Over three hundred edible greens are estimated to grow naturally throughout the country, and these greens have been foraged as a food source since ancient times. Horta roughly translates from Greek to mean “weed” or “wild green,” and the practice of gathering Horta has continued into the modern day as a treasured tradition. Horta is collected from the wild by hand, and foragers gently cut young, tender greens above the roots to ensure the plants continue to grow and produce in the years to come. Once foraged, these greens are sold in curated bundles or large, mixed piles in markets for culinary use. Horta is sometimes known as Tsigarista and Yachnera in local markets, and the mixes are comprised of various wild greens with different flavors to create a balanced depth of flavor. Some greens are also cultivated in local gardens and are added to the wild blends. Horta changes throughout the season depending on species’ availability. The most common greens sold under Horta in Greece include fennel, chard, borage, purslane, mallow, stamnagathi, mustard greens, spinach, dandelions, sorrel, and nettles. There are also many wild greens that do not have English names included in these mixes. When in season, Horta is a favored culinary ingredient and is prepared in a wide array of savory side dishes, appetizers, and main dishes.
Nutritional Value
Horta is a source of antioxidants, including quercetin, which can protect the body’s overall health, reduce inflammation, and guard the cells against the damage caused by free radicals. Each green that makes up Horta will vary in vitamin and mineral content. In general, the greens provide fiber to naturally cleanse the digestive tract, potassium to balance fluid levels within the body, calcium to support bones and teeth, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. Horta also contains vitamins A, C, E, and K to strengthen the immune system, maintain healthy organs, and aid the body in faster wound healing. In Greece, the water that Horta is boiled in is consumed as a medicinal tonic. The liquid is combined with olive oil and lemon as a health drink to detox the body.
Applications
Horta has a mix of bitter, green, herbal, and vegetal flavors suited for cooked preparations. It is important to note that each region of Greece has different names and uses for wild and cultivated greens. In general, greens are boiled, sauteed, or steamed to soften their texture and create a milder flavor. Horta is popularly served as a stand-alone dish, sprinkled with salt and pepper. The greens are also cooked with tomatoes for additional flavor or combined with meat and potatoes for a complete meal. When Horta is in season, it is common to find market vendors selling mixed greens in large bundles and piles. Local restaurants, also called tavernas, also purchase the greens and feature them as a salad or side dish on menus. These greens are simply labeled as “Horta,” allowing the restaurant to change and substitute greens depending on availability. Greens can also be cooked into omelets, scrambles, frittatas, and quiche, simmered into soups or stews, or incorporated into pasta and risotto. In addition to egg-based dishes, Horta is pan-fried into savory, crisp pancakes or served with meatballs. When boiling Horta, be sure to save the water. The water, after cooking, contains a wide array of nutrients and flavors and can be added to other dishes. The most well-known use of the water is in a dish called green rice, where rice is cooked in the liquid, giving it a green hue. Horta pairs well with meat such as lamb, pork, rabbit, and snails, seafood like octopus, cuttlefish, and cod, aromatics including garlic and onions, tomatoes, potatoes, citrus, and herbs such as mint, fennel, chives, and dill. Whole, unwashed greens will keep for a few days when stored in the fridge, but it is recommended to immediately use them after purchase for the best quality and flavor. Horta can also be cooked and frozen for 5 to 6 months.
Ethnic/Cultural Info
Horta is traditionally incorporated into savory pies on the island of Crete. Wild or cultivated greens are used in modern recipes, and the blend of greens creates a nutritious filling enveloped in a flaky phyllo dough crust. Many types of pies are prepared across the island, and most of the savory pies are small, half-moon shaped, allowing them to easily fit into the hand. Cretan pies have been made since ancient times and were historically prepared for on-the-go meals for shepherds and farmers. Handheld pies were easily transportable and could be carried into the fields as a snack or meal. In the modern day, pies have expanded beyond their functionality as a working meal and have become a symbol of hospitality. Pies can be eaten warm or at room temperature and are primarily made from locally sourced ingredients. Horta-filled pies are commonly referred to as hortopites and are sometimes called savory kalitsounia or spanakopita. The greens are sauteed in olive oil until tender and are later wrapped in dough and fried. Hortopites are customarily served during celebrations and are also used as a welcome snack to visitors with coffee or tea.
Geography/History
Horta is a term utilized throughout Greece for wild and cultivated greens that have been used in medicinal and culinary preparations since ancient times. There are many species with varying histories sold under this name, and some species have remained solely wild while others have become cultivated plants. The Minoans, one of the oldest civilizations documented in Europe from 3000 BCE to 1100 BCE, were thought to have incorporated wild greens into their diets. Wild greens were collected from pastures, meadows, ravines, and other natural settings throughout Greece for thousands of years. Women traditionally collected Horta, and some foragers would gather the greens in groups for a social outing, while other foragers would harvest individually to protect their foraging spots. Identifying and collecting Horta has been preserved into the modern day by passing knowledge between familial generations. Wild greens were also one of the main types of food available to families during World War II, creating a bond between them and the greens as life-giving food. Over time, the number of families foraging for wild greens has decreased with the introduction of cultivated types. More families are also moving into the city and working at high-demand jobs, preventing them from taking the time to forage for the greens. Instead, families are paying foragers to collect the greens for them. Today, Horta is still gathered from the wild and sold in markets. Horta is also cultivated on a small scale and sown in home gardens as a more straightforward method of collection. Horta is seasonally available through fresh markets, foragers, and specialty grocers in Greece. The Horta bundle featured in the photograph above was sourced through Elli’s Farm in Agia Varvara, a village near Heraklion in Crete.
