Chorta
Chorta ( English transcription Horta , Greek χόρτα ) is the general Greek name for edible wild vegetables . The word actually means "herb". The Greek word chortasmenos (χορτασμένος - satt) belongs to the same root .
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Depending on the season and the landscape, different types of plants are collected as "chorta" and served hot or cold. In spring, a large proportion of it consists of roots and inner parts of the shoots of various composites ("thistles") and the inflorescences of wild cabbage species, later plants similar to spinach leaves (including βλήτα, " Vlita ") are added. Also dandelion species are collected as an ingredient to Chorta and in the summer the widespread summer purslane (γλυστρίδα, "Glystrida"). Some plants can only be harvested with great skill and special tools on the rocky soils and are relatively expensive to buy in the markets. Others can be collected without any effort and are accordingly cheap to buy.
Chorta is always cooked, refined with olive oil , lemon juice and spices and consumed cold as a salad.
Like Dakos , this popular dish, spread across Greece, was hardly known to tourists because it was rarely offered on menus.
literature
- Alekos Valavanis: Healthy Eating by the Greeks . Fotorama-Verlag, Athens 2003, ISBN 960-7524-17-9 .