Greece suffered one of the worst famines in Europe during and immediately after WWII due to occupation, blockades, destroyed agriculture, and later civil war.
Wild greens (horta) — a long-standing part of Greek food culture — became essential survival foods, not just supplements.
Commonly eaten horta included:
Dandelion (radikia)
Chicory
Wild mustard
Amaranth (vlita)
Purslane
Sow thistle
These were boiled or lightly cooked, often dressed with olive oil and lemon when available, or eaten plain when not.
Why horta mattered so much in Greece:
Knowledge of foraging was already widespread, especially among rural families and island communities
Wild greens were available even when crops failed
They provided critical vitamins and minerals, helping prevent scurvy and other deficiency diseases
Combined with small amounts of bread, olives, or legumes, they helped people endure extreme scarcity
Wild greens didn’t just help in Greece — they were part of how people survived, drawing on centuries-old relationships with land, seasonality, and restraint.
Dining and Cooking