Wild Mountain Greens
I grow a variety of rare mountain greens, prized for their medicinal value and unmatchable flavour. These wild weeds are known as ‘Xorta’ in Greek and were originally foraged from the mountains in Chania region on the Greek island of Crete. They are all true and genuine varieties, which are Non-GMO or commercially grown hybrids. These special Greek greens are grown in organic conditions, free from any chemicals here in Melbourne, Australia. They are healthy, strong and acclimatised to thrive in your garden like the mountains in Greece.
A prized wild chicory that grows throughout the rigid mountainsides in Crete. Characterised by dark green, serrated leaves with a strong bitter flavour that is cherished for cooking and salads. The plant contains a number of essential vitamins and is recognised as a Greek superfood. Grow in either part or full sun with free draining and alkaline soil.
A famous well known wild green, locally known as ‘Vlita’ in Greek. Prized for its sweet flavour and tender shoots and leaves full of antioxidants and minerals. This variety is from my Pappous village Skafi outside Chania in Crete, where it grows wild throughout the mountainsides. Used in many traditional salads, bakes, stews and pies. Basically used like spinach. cooking and salads. Annual plant that is very easy to grow in spring/summer in either part or full sun. For best results plant in moist, well composted soil and water well during the hotter months.
A lush and larger leafed variety of purslane unlike the wild growing weed seen crawling in your backyard in summer. Locally known as ‘Ylistritha’ in Greek. It grows big and juicy leaves with tender upright growing stems that are a cooks dream. Full of omega 3 and Vitamin C. Delicious eaten raw or cooked. An annual herb that grows well anywhere.
A very popular Greek variety of lettuce with sweet chicory flavour. Characterised by its soft butter leaves that have a slight crisp. Leaves grow serrated as it matures and can be grown all year round in small spaces or larger gardens. Slow bolting and annual variety that can be planted in full sun to part shade and enjoys moist well composted soil.
A Wild pea that grows throughout the costal mountainsides and villages in Greece. Also known as ‘Pappoules’ or ‘Psares’, prized for their crisp and flavourful foliage and characterised by the curly frond ends. The leaves are traditionally eaten raw in salads and can be cooked like most other leafy greens also.