Amaranth (Amarantus blitum). Palmer Amaranth doesn’t stay young and tender too long. In a frypan sauté the onion till translucent. The more water they get the more lusher the leaves will look. Amaranth greens (vleeta) Technically this isn’t a true green—it grows more like a tree than a ground plant. – 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. Add the vlita, garlic, coriander and pepper and salt and stir well on high heat. It’s of course also cultivated to supply the large Greek demand for the tasty, slightly bitter greens. Vlita (βλήτα) in Greek: Smooth Amaranth’s leaves can have chevrons. How to forage outside in the yard. 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. Until the past decade or so, it has been the only leafy green hardy enough to grow in our blistering summer heat. What others consider weeds and a garden nuisance is someone else’s culinary gold! Amaranth gives a great two-for-one deal: You can eat the leaves as well as the seed grains. In Greek mythology it is said that the goddesses loved to be celebrated with garlands of amaranth; in this context, amaranth was This is a very common dish in Greece – Horta or boiled greens. My grandparents call them Vlita (which on th. A traditional Greek homemade recipe that brings the best of nature straight to your table. Vlita, usually transliterated as Blite (or even Blight—though it is anything but), goes under the name Amaranth in English. © Copyright - Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas Amaranthus viridis is used as a medicinal herb in traditional Ayurvedic medicine, under the Sanskrit name Tanduliya. 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. VLEE-ta) – (other names: Greek Horta, Amaranth greens, Slender amaranth) This is a very common dish in Greece – Horta or boiled greens. It has exceptionally high nutritional properties. They are easy to prepare and when dressed with a bit of olive oil and lemon, you will really enjoy the clean, pure taste. This site uses cookies. 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. A dead give away is from the leaves. Vlita (pr. 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. 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. In Rhodes, classic Greek summer dish is for amaranth stewed with purslane. 2. – 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. 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. Although weedy, it … https://www.dianekochilas.com/healthy-amaranth-leaves-aka-vlita > 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… Unlike other amaranths, the seeds can be easily harvested by scraping the ripe spikes of seeds between the fingers. menu Whirlpool Go to navigation. Horta are leafy green vegetables or wild greens and vlita is one of these. They also eat farmed summer horta called vlita in Greek, which is sold here in Asian supermarkets under the name amaranth or Chinese greens – … Boiled greens, or Horta vrasta (HOR-tah vrah-STAH), are a staple in any Greek household. 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. I am looking to grow some Greek greens and I want to identify these plants which grow in my grandparents back yard. Mid May until late July – sow 3 seeds per cell, Tel: 087 353 1420 Horta is a catch-all term for greens and horta vrasta means simply boiled greens. 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. At the height of summer, especially in Aegean islands, they are simmered together with zucchini. VLEE-ta) – (other names:  Greek Horta, Amaranth greens, Slender amaranth). Lower heat and add the tuna, lemon jest and lemon juice, parsley and dill. Vlita are easy to spot, but determining which wild greens are edible can sometimes be a tricky proposition. Home. We've organized our recipes according to categories which are listed below. Horta literally means greens and, in Greece, everyone eats wild greens which appear in the fields after the first autumn rains. By continuing to browse the site, you are agreeing to our use of cookies. Search. Vlita is the Greek name for amaranthus viridis, or slim amaranth, a green that grows wild in gardens all over Greece in the summer. 3. 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. (Some threshing may be necessary.) 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 … I had dad post all his heirloom seeds to me he had been growing and selecting for over 50 years Now I grow them. 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. VLEE-ta) – (other names: Greek Horta, Amaranth greens, Slender amaranth) This is a very common dish in Greece – Horta or boiled greens. The bushy 3- to 10-foot plant is … It converts CO2 into sugars more efficiently than corn, cotton or soybean. The taste is a little like a beet or spinach, only more grassy. Amaranth is packed with nutrients: Arugula (Eruca sativa). 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. Vlita pr. Here are a few things that might be helpful to know. Vlita (pr. Greeks eat the leaves, not the seeds. 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. Ingredients: kale, handful of moringa flower, 1 heirloom radish in slivers, cheese (preferably goats), crushed hemp 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 ingredients change throughout the season but in summer the most common type is Vlita – or Amaranth Greens. Email: milkwood.farm@hotmail.com. Some varieties of the plant are grown as a grain crop for their seeds – which are very nutritious and can be made into flour – and amaranth flour is becoming increasingly well known as a nutritious alternative to … You may also cut the plants and hang them upside down indoors, collecting seeds on a tarp as they fall. Some recipes are in more than one category. greek amaranth seeds. See below. All year round you can find wild greens of dandelions, chicory or wild lettuce. This crop is easy to … Subscribe here to get new posts and recipes via email. If you are looking for a particular recipe, you can always use the Search Bar found on our Home page. Vlita (pr. 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. Greek Amaranthus Blitum (Βλήτα) 3gr 3000 seeds Mediterranean Organic Green Plant commonly called purple amaranth is an annual plant species native to the Mediterranean region, it is naturalized in other parts of the world, including much of eastern North America. Uses: Oregano is so important to Greek cuisine, there's a native variety we call Greek oregano. Vlita belongs to the amaranth family and this variety is known as palmer amarynth. The Greeks call the Amaranthus blitum var. 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. It can also have many branches: Smooth Amaranth flowers can be very long a droopy: Smooth Amaranth, note red coloring of flower. The Latin name… € It’s more commonly found in floral gardens rather than grocery stores. 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. Amaranth seeds mature over a long period, so they must be collected several times for best production. Greek for amaranth, vlita a nutritious and native weed treasured by Greeks like the Bolkas family of Thera Farms in Ronkonkoma. – Its high protein content also helps reduce insulin levels in the blood, staving off hunger and binging in anyone trying to watch his or her weight. If you are agreeing to our use of cookies varieties of Amaranth the... 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