The gathering of Hórta is done during the spring and winter months. It is a major part of Greek countryside life. On Hydra, many of the locals can be seen in the hills, gathering great bunches of these wild greens. On clear dry days, they will wind their way down from higher ground, clutching simple plastic bags or baskets, which are bulging with fresh wild greens ready for immediate consumption.

They are usually boiled for about 20 minutes and served hot or cold, with olive oil and lemon juice.

There are over sixty varieties of edible plants growing in the Greek countryside and there are numerous ways in which to prepare them. Here are just a few of what are known as Horta and their English translations:

Kafkalithra – Tordylium
Agriomaroulo – Dandelion
Vleeta – Pigweed
Agria Sparagia – Wild asparagus
Radhiki Agrio – Bitter Chicory
Radhiki tis Thalassas – Spiny Chicory
Maratho – Fennel
Andrakla – Purslane

Many of these plants have therapeutic qualities and are immensely beneficial to the stomach and the digestive system.