Leaf vegetable#Preparation

Chorta (English transliteration Horta, Greek χόρτα ) is the common Greek term for edible wild vegetables. The word actually means " herb". The Greek word chortasmenos ( χορτασμένος - tired ) belongs to the same stem.

Seasonal and scenic dependent species of plants are collected as " horta " and served prepared hot or cold. In the spring, there is a great deal of those from roots and inner transom parts of various Compositae ( " thistles " ) and inflorescences of wild cabbages, later the spinach plants are similar ( and Others βλήτα, " Vlita " ) to do so. Also dandelion species are collected as an ingredient to Chorta and in the summer of widespread summer purslane ( γλυστρίδα, " Glystrida "). Some plants must be harvested only with great skill and special tools on the rocky soils and relatively expensive to buy in the markets. Others can be collected without trouble and have to buy accordingly low.

Chorta is always cooked with olive oil, lemon juice and spices refined cold eaten as salad. Chorta is considered extremely mineral- and vitamin-rich and very healthy.

As dakos was this popular spread throughout Greece court tourists hardly known, as it was rarely offered on restaurant menus.