Cookbook- Ta Horta, The Wild Greens of Greece By Myrsini Lambraki (Greek Version)

Ta Horta (The Greens) By Myrsini Lambraki (Greek Version)

A celebration of Greece’s wild greens, traditional recipes and the extraordinary connection between the Greek people and their land.

In Greece, horta (χόρτα) are so much more than a simple dish of boiled greens dressed with extra virgin olive oil and lemon. They represent centuries of culinary wisdom, a deep respect for nature and a way of life passed down through generations.

In Ta Horta, renowned Greek food writer Myrsini Lambraki takes readers on a fascinating journey through the countryside of Greece, uncovering the remarkable diversity of wild edible greens that have nourished Greek families for thousands of years.

Inspired by countless journeys across Greece and hours spent exploring its countryside, this beautifully researched book celebrates the importance of preserving traditional knowledge about the plants growing naturally throughout the Greek landscape.

Featuring 76 varieties of wild greens, 167 traditional and creative recipes, and 150 beautiful photographs, this comprehensive 416-page book is both a culinary treasure and a tribute to Greece’s extraordinary botanical heritage.

From familiar favourites such as vlita, radikia, purslane, wild fennel and dandelion greens to lesser-known edible plants, Lambraki introduces readers to their Greek and Latin names and their place in Greek cooking.

Discover how these humble ingredients are transformed into delicious dishes, from traditional hortopita (wild greens pie) and seasonal vegetable creations to recipes combining greens with fresh seafood, meat and legumes.

The book also explores imaginative ways to use the seeds, flowers and fruits of these plants in breads, preserves, sweets and aromatic vinegars.

More than a cookbook, Ta Horta is a celebration of the Mediterranean diet, Greek culinary traditions and the timeless relationship between food, nature and family.

For those who grew up watching their yiayia carefully select and prepare wild greens, this book will bring back cherished memories. For others, it opens the door to discovering one of the most authentic and beautiful aspects of Greek cuisine.

A must-have for lovers of Greek food, traditional cooking, Mediterranean ingredients and the stories behind the dishes that have shaped generations.

About the Author – Myrsini Lambraki

Myrsini Lambraki (Μυρσίνη Λαμπράκη) is a Greek food writer and culinary researcher known for her passion for traditional Greek cuisine, regional ingredients and the preservation of Greece’s rich gastronomic heritage.

Her work explores the relationship between food, culture, history and the natural environment, bringing attention to the ingredients and cooking traditions that define Greek culinary identity.

In Ta Horta, Lambraki draws on her extensive travels throughout Greece to document the remarkable variety of edible wild greens and the traditional knowledge surrounding their preparation.

Through her recipes and research, she encourages readers to rediscover the flavours of the Greek countryside and appreciate the simplicity, diversity and wisdom of traditional Mediterranean cooking.

Paperback 416 pages

Published in Greek