Not every tourist has heard that horta is a dish that is particularly popular among Greeks. A simple but very unusual dish.

A mixture of cooked leafy vegetables or wild herbs seasoned with olive oil, lemon, and salt. It is eaten alone, with fish, meat, or other vegetable dishes.

Greek horta is sown in a nursery, while other horta are grown in the fields. Before boiling, they are not cut, not torn, washed, yellowed leaves are removed, and only put in boiling water for about 20 minutes. After pulling out, they are drained, generously sprinkled with olive oil and lemon juice. Salt to taste. Easy?

But read what they don’t have. It’s a real superfood, a bomb of vitamins and minerals.
Green leaves (weeds, field greens, leafy vegetables) are rich in fiber, which helps control cholesterol and blood pressure, regulates blood sugar levels and helps control appetite.
Horta is also a rich source of minerals (iron, calcium, potassium, magnesium) and vitamins (K, C, E, B vitamins).
Vitamin K is essential for blood clotting, protects against osteoporosis, helps reduce atherosclerosis and can prevent inflammatory diseases such as arthritis. The concentration of antioxidants (flavonoids, polyphenols, carotenoids, vitamins C and E) is also noteworthy. Antioxidants protect against cell destruction and reduce the risk of cataracts.

Vitamin C helps synthesize collagen, which is an important component of joint elasticity and skin and hair health. In addition, greens are an excellent source of folic acid, which reduces the risk of cardiovascular disease, memory loss, prevents depression and improves mood by contributing to the production of serotonin. Finally, they are low in calories, so those who want to lose weight will be pleased.

What herbs are most commonly collected for horticulture? I will mention a few of them.

Common chicory

It has a bitter taste. It is rich in folic acid, vitamin C and anthocyanins – ingredients that effectively prevent and fight cancer. It is rich in calcium, potassium, phosphorus and magnesium. It is rich in vitamins A, C and B complexes, as well as water (90%), so it is a natural diuretic. Very suitable for diabetes. In addition, it will help burn subcutaneous fat deposits.

Grazhgarstė

It has a peppery flavor and is a good source of potassium – regulates blood pressure and prevents osteoporosis. Helps improve memory due to phytochemical antioxidants found in all cruciferous vegetables. High in vitamin C, has antibacterial properties and promotes digestion.

White mustard

They were once used for stomach disorders. They are a good source of antioxidants (vitamin C, β-carotene, lutein, zeaxanthin) and are rich in B vitamins, folic acid, and vitamin K.

Beetroot

They taste similar to spinach. They are rich in antioxidants (vitamin E, β-carotene, lutein, zeaxanthin) and vitamin K. They are also good sources of magnesium and potassium, minerals that help manage blood pressure and prevent osteoporosis. In addition, magnesium is beneficial for people with migraines or premenstrual syndrome.

Milk thistle (leaves)

It is rich in calcium and iron, as well as vitamins C, K, B1 (thiamine), B2 (riboflavin), and B3 (niacin).

Chicory

These are bitter leafy vegetables. They are excellent sources of potassium and vitamin K.