Here at Edible Alchemy we are always expanding our skills and knowledge and sharing it with you! Foraging is just another in the skill-bucket and on the island Crete there is an endless amount of wild, edible plants to find.
If you have been to Greece, you will have probably heard about, and hopefully tasted, horta. (Χόρτα)
Horta directly translated means ‘weeds’ – but is widely understood as ‘wild edible greens’. One person’s weed is another one’s salad. Such as dandelion, wild radish leaves, wild leek, fennel etc.
Because of Crete’s mild winter climate – the south of Crete is even considered north African climatically – as well as the rain at this time of year, wild greens are simply popping up everywhere.
What kinds? Many that we know already like nettle, goose-foot, edible succulents like purslane. Many that are considered delicacies here that are serious pests elsewhere, like the dozens of varieties of dandelions. And then many varieties of greens that I have never seen growing anywhere else!
Aside from the edible greens, there are also many tea (i.e. tisane) plants here that are native to the island. One must be cautious when using these herbs as teas, as they often have a stronger taste than one is used to (I once overdosed on sage in a pumpkin soup using a ‘normal’ amount of sage with Cretan sage and couldn’t eat the soup as it was far too strong), and some of these tisanes and herbs have medicinal qualities.
Many people have forgotten the knowledge how to collect horta and what to collect. In larger cities, most people can simply go to the market and get what they need there without going into the backyard or up the mountain side and pick some themselves.
During this artist residency with Event Horizon on Crete, I have been introduced some horta experts and foragers to see how they do it, what they pick and how they prepare these selected greens.
Besides the joy of foraging out in the open mountain-sea air, there are many advantages of these wild leaves, flowers and seeds.
First, their wonderful delicate taste. Various kinds of bitters and sweets and even salty herbs mixed together to make amazing salads or spinach pies.
Second, the many sources of vitamins and minerals. Often because of their unadulterated wild qualities, they have more vitamins than conventional, greenhouse grown veggies says a study done by Trichopolou et al. (Food Chemistry 70 (2000) 319-323).
Third, they are part of getting to know your land. What grows where, in which soil and even get down to know how the soil is doing!
As Crete is an island with high mountain ranges there are many micro climates where various things grow and also at certain times of the year. You can find vastly different things in the mountainous regions up in the rocks, by the ocean with the salty air, somewhere in between and all around.
Click on the links below to check out the albums from our horta foraging adventures on Crete.