It’s of course also cultivated to supply the large Greek demand for the tasty, slightly bitter greens. VLEE-ta) – (other names:  Greek Horta, Amaranth greens, Slender amaranth). Amaranth is packed with nutrients: Vlita is usually cooked like spinach – slightly steamed and the Greeks obviously finish it of with a good dash of Greek olive oil and plenty of fresh lemon juice. – For one, it contains five times the amount of calcium as milk and 30 percent more protein (with complete amino acids) than wheat, rye, rice, or oats – that makes it a great addition to the diet of anyone with celiac disease and of vegetarians. 4. A porridge can be made by boiling the seeds in water. Horta is a catch-all term for greens and horta vrasta means simply boiled greens. I had dad post all his heirloom seeds to me he had been growing and selecting for over 50 years Now I grow them. Vlita βλήτα is accompanied by boiled potatoes and zucchini, and dressed in olive oil and lemon juice. A dead give away is from the leaves. Amaranth seeds mature over a long period, so they must be collected several times for best production. Search. Yes, vlita is a common weed in Australia, but it is a wild green and one of many gathered and eaten in other parts of the world including Greece, Japan, India, South America and Taiwan. We have clearly indicated which… Vlita (βλήτα): Vlita is the Greek name for Amaranth (Amarantus blitum), this is the most popular green in summer, which is used in boiled salads but also cooked in summer vegetable stews, especially with zucchini. Vlita are easy to spot, but determining which wild greens are edible can sometimes be a tricky proposition. How to forage outside in the yard. silvestre, vlita (Modern Greek: blita), and eat the leaves and the tender shoots cooked in steam or boiled and then served with Olive oil, lemon or vinegar and salt. They are also a great food for weight loss due to the very low calorie content (28 calories per 100g) and are high in antioxidants. The Greeks call the Amaranthus blitum var. Sign up to our email newsletter and we’ll keep you up to date with seasonal tips, as well as our training courses and books. There are about 60 varieties of amaranth throughout the world, at least one of which is cultivated for its seeds. Other Greek recipes with amaranth include braising the leaves with tomatoes, onions, garlic, and olive oil; cooking them with runner beans or potatoes; and turning them into filling to be baked between layers of filo pastry, either commercial or home-made. Horta are leafy green vegetables or wild greens and vlita is one of these. The main varieties in Greece are the red-leafed variety, sometimes known as “agrio” or wild amaranth, which has wide, reddish leaves; and the green variety, which is cultivated and sold in markets all over the country from late June through September. Vlita (βλήτα) in Greek: Smooth Amaranth’s leaves can have chevrons. In Greek mythology it is said that the goddesses loved to be celebrated with garlands of amaranth; in this context, amaranth was 1. This crop is easy to … Vlita is the Greek name for amaranthus viridis, or slim amaranth, a green that grows wild in gardens all over Greece in the summer. Greek for amaranth, vlita a nutritious and native weed treasured by Greeks like the Bolkas family of Thera Farms in Ronkonkoma. > i would really appreciate it if you would try to find out for me the > botanical name of the plant known in greece as "vlita… Here are a few things that might be helpful to know. It can also have many branches: Smooth Amaranth flowers can be very long a droopy: Smooth Amaranth, note red coloring of flower. greek amaranth seeds. At the height of summer, especially in Aegean islands, they are simmered together with zucchini. By continuing to browse the site, you are agreeing to our use of cookies. Amaranth gives a great two-for-one deal: You can eat the leaves as well as the seed grains. https://www.dianekochilas.com/healthy-amaranth-leaves-aka-vlita The Latin name is Amaranthus blitum. We've organized our recipes according to categories which are listed below. Vlita (pr. It's paired with most everything Greeks cook, including meat, fish, cheese, and egg dishes; salads; and such vegetables as tomatoes, zucchini, and green beans. The ingredients change throughout the season but in summer the most common type is Vlita – or Amaranth … Place cleaned vlita (or other greens) in boiling water, cook for a few minutes, do not overcook and drain well. They also eat farmed summer horta called vlita in Greek, which is sold here in Asian supermarkets under the name amaranth or Chinese greens – … Indigenous Greek heirloom seed can be ordered from the organization called www.Peliti.gr, which sends members every spring to various places in Greece, including Aegina, first with seeds marked as to region, which are distributed at Sunday gatherings of local people, and later with seedlings grown from some of these seeds. A traditional Greek homemade recipe that brings the best of nature straight to your table. Unlike other amaranths, the seeds can be easily harvested by scraping the ripe spikes of seeds between the fingers. (Some threshing may be necessary.) 2. The taste is a little like a beet or spinach, only more grassy. In the U.S. most people know amaranth as the [gluten-free] Peruvian grain that has taken health-conscious consumers by storm the last few years. They are easy to prepare and when dressed with a bit of olive oil and lemon, you will really enjoy the clean, pure taste. Vlita pr. Integrated Crop Management Farming source: Neos Kosmos Arugula (Eruca sativa). The ingredients change throughout the season but in summer the most common type is Vlita – or Amaranth Greens. VLEE-ta) – (other names: Greek Horta, Amaranth greens, Slender amaranth) This is a very common dish in Greece – Horta or boiled greens. Vlita (pr. This site uses cookies. In Rhodes, classic Greek summer dish is for amaranth stewed with purslane. What others consider weeds and a garden nuisance is someone else’s culinary gold! Like all leafy greens, amaranth is boiled for salads, which are served either hot or cold and dressed with olive oil and either lemon juice or vinegar. Freshly picked spinach, vlita, leek, chicory, endive and chard are combined with authentic feta cheese and mixed with extra virgin olive oil. But I have never eaten it outside Greece. In a frypan sauté the onion till translucent. Add the vlita, garlic, coriander and pepper and salt and stir well on high heat. Greeks eat the leaves, not the seeds. Some recipes are in more than one category. I am looking to grow some Greek greens and I want to identify these plants which grow in my grandparents back yard. See below. Vlita belongs to the amaranth family and this variety is known as palmer amarynth. It converts CO2 into sugars more efficiently than corn, cotton or soybean. Item description "The Greeks call theAmaranthus blitum var.silvestre,vlita (Modern Greek:blita), and eat the leaves and the tender shoots cooked in steam or boiled … Although weedy, it … menu Whirlpool Go to navigation. VLEE-ta) – (other names: Greek Horta, Amaranth greens, Slender amaranth) This is a very common dish in Greece – Horta or boiled greens. It grows best in the summer months – so it should perform well here in the summer months where it could be grown instead of annual spinach which is quite prone to bolting during summer. The Latin name… € Amaranth (Amarantus blitum). VLEE-ta (in Greek βλίτα or βλήτα) is one of the varieties of “horta” or greens, which both leaves and tender shoots, are boiled and served as … Lower heat and add the tuna, lemon jest and lemon juice, parsley and dill. The ingredients change throughout the season but in summer the most common type is Vlita – or Amaranth Greens. ----- Original Message ----- From: "alex" To: phaedrus Sent: Tuesday, July 15, 2003 5:45 PM Subject: "vlita" > i'm a greek living in the UK and missing my native country's vegetables! The bushy 3- to 10-foot plant is … Amaranth greens (vleeta) Technically this isn’t a true green—it grows more like a tree than a ground plant. Vlita is the Greek name of this ubiquitous summer green, which is boiled for salads but also cooked into pies and vegetable stews, especially with zucchini. This is a very common dish in Greece – Horta or boiled greens. Home. – It reduces bad cholesterol and is five times richer in iron than wheat! Mid May until late July – sow 3 seeds per cell, Tel: 087 353 1420 – It is also rich in dietary fiber, carbohydrates, vitamin K, folate, riboflavin, vitamin A, vitamin B6, and vitamin C and is a terrific source of manganese, iron, copper, calcium, magnesium, potassium and phosphorus necessary for maintaining proper mineral balance in the body. 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The healthy choice for a complete delicious meal for all members of the family. Boiled greens, or Horta vrasta (HOR-tah vrah-STAH), are a staple in any Greek household. It’s more commonly found in floral gardens rather than grocery stores. Amaranthus viridis is used as a medicinal herb in traditional Ayurvedic medicine, under the Sanskrit name Tanduliya. If you are looking for a particular recipe, you can always use the Search Bar found on our Home page. Posted December 29, 2020 by. Email: milkwood.farm@hotmail.com. The Greeks call theAmaranthus blitum var.silvestre ,vlita (Modern Greek:blita ), and eat the leaves and the tender shoots cooked in steam or boiled and then served with Olive oil, lemon or vinegar and salt. One generous serving covers 90% of our daily vitamin C requirement and 73% of vitamin A.  Vlita is also rich in iron and many other important nutrients. This recipe features dandelion greens (radikia in Greek) which are certainly very popular in Greek cooking as are their other green friends vleeta (amaranth), mustard greens and chicory. Ingredients: kale, handful of moringa flower, 1 heirloom radish in slivers, cheese (preferably goats), crushed hemp Subscribe here to get new posts and recipes via email. Whirlpool. Vlita (pr. Until the past decade or so, it has been the only leafy green hardy enough to grow in our blistering summer heat. Amaranth greens or as we call it, “Vlee-ta” (βλήτα), is eaten lot with fish and seafood and it can be found growing wild throughout Greece. It has exceptionally high nutritional properties. My grandparents call them Vlita (which on th. Like spinach, boiled greens wilt and reduce when cooked to a fraction of their original quantity. 3. 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