Ultimate Greek Herbs & Spice Collection - Set of 9
Sweet Marjoram: In the traditional cuisine of Cephalonia, oregano is substituted by a local variety of marjoram that grows abundantly on the island. The locals call it “Sampsiho”, and they use it to give a flowery, subtle spiciness to many of their tomato, fish or root vegetable recipes. To them, marjoram is a must for lentil soups. Intense flowery and peppery fragrance with hints of citrus. All dishes and foods that traditionally pair well with marjoram will taste even better with this rich varietal.
Bay Leaves: From the Delphic priestesses to the legends of Ulysses, the noble dáphne has often monopolized the interest of Greece’s mythological past but gods and oracles apart, this fragrant evergreen has also served as a cookery staple since antiquity. Beautiful and bright green, our bay leaves come from a small farm facing the Ionian Sea, where trees grow in an idyllic setting pretty similar to the one where god Apollo fell in love with the nymph Daphne! Soups, sauces, stews and slow cooking: whatever fits in a large warm pot, loves bay leaves. An essential seasoning for lentils, bay leaves lend a subtle, balsamic taste to legume soups. Add a leaf in boiling water to season your pasta or try to crush a couple leaves with coarse salt and whole pepper using a mortar and pestle. This homemade spice mix is great for seasoning your roasts.
Wild Thyme Flowers: Those woody purple shrubs of thymus capitatus that populate the rocky maritime landscapes of Greece are quite different from the typical thyme. Cooks who aren’t acquainted with Mediterranean nature, won’t even recognize that they are from the same family. Our harvesters cut and select the buds one by one, following an industrious process that allows you to revive the aromas of this herb right when needed, by rubbing it with your fingers just before use. Very flowery and slightly piquant, this thyme works great as a sophisticated alternative to common oregano. It pairs lovingly with white meat, grilled vegetables and cooked fruit. Thanks to its digestive, antiseptic and antioxidant properties, it makes a great addition to herbal teas and homemade infusion blends. It’s also great for marinating: Immerse chicken fillets in olive oil, honey, lemon and thyme for 3-6 hours, then grill or fry.
Oregano from Taygetus: Oregano is not an herb but rather a name used to define nearly 40 plants available across the world that respond to the same flavor profile. Greece happens to be where the most praised varieties come from and Mount Taygetus is home to the most popular of all Greek oreganos. Rich in essential oils, pungent and peppery, this is what we call all-purpose oregano here at Daphnis and Chloe. Oregano is an essential seasoning for all things Mediterranean from pizzas to grilled meat and veggies. A wise old trick says that a pinch of oregano in your legumes can facilitate digestion. Here at Daphnis and Chloe we also love mixing it with coarse salt, black pepper and chili flakes.
Smoked Chili Flakes (Bukova): The municipality of Almopia in Northern Greece is one of the few producer areas of traditionally smoked chili flakes. In the remote villages of Garefi and Ksifiani the locals use their red horn pepper produce to make a smoky, sweet, and delicately spicy chili that is very popular in their region but almost unknown elsewhere. Every fall our supplier smokes his peppers with birch wood, according to a traditional process that lasts for three weeks. For an unexplainable reason, our male customers are particularly fond of this spice. Chili flakes can be used in the cooking or as a seasoning. Being only delicately spicy, they are great for giving a deeper flavor to your favorite meals. Here at Daphnis and Chloe we love to pair them with oregano or fennel seeds. We always add them to our pizzas and tomato sauces.
Greek Sage: One of the main differences between common sage (salvia officinalis) and its Greek rival (salvia pomifera) is the latter’s more vigorous taste and fragrance. Popular as an infusion and as a seasoning, this variety makes a mark even when used in tiny quantities. Our selection is handpicked from a small farm in Crete. Our harvesters select the leaves by hand, following an industrious process that allows you to revive the aromas right when needed, by rubbing them with your fingers just before use. Gentle, fresh and flowery, this sage brings a balance to strong flavors such as poultry, pork roast and herbed butter. Grind with coarse salt and black pepper for butter, sage and anchovy bruschettas. Folklore herbal guides suggest lemon and honey infused sage as a great remedy for the flu.
Fragrant Fennel Seeds: According to the myth, it was with a stalk of a fennel plant that Prometheus stole fire from gods and gave it to humans. Our subtle, sweet and warm fennel seeds come from a small farm in the island of Evia which specializes in the production of fennel. Fennel seeds will give a “new life” to many of your recipes, they complement marinated fish, roasted pork, breads and sweets. Here at Daphnis and Chloe, we love blending them with raisins or chili flakes. Like any other herb or spice, fennel seeds will maintain their organoleptic and nutritious benefits for longer if grounded just before use. To make the best out of them, use a mortar and pestle or a grinder to powder them straight into the pot.
Rosemary Leaves: Hand-harvested at the peak of their potency from a family farm on the mountains of Epirus, our rosemary leaves are thick, bold and beatiful with a pleasant piney flavor. Use them to aromatize pork, lamb or chicken. They are also delicious with fish and roasted vegetables. Ideal for super-fresh homemade spice blends, marinades and herbed butter.
Peppermint: According to an ancient myth, it was Demeter the goddess of the earth, who created the mint plant by punishing the disobedient nymph Minthe and turning her into what would later be one of the Western world’s most popular herbs. Our cool and sweet peppermint comes from a small farm at the foothills of Mount Minthi, not far from the fields where the plant gained its name in antiquity. The fragrant leaves of the plant are left whole, allowing you to revive the aromas right when needed, by rubbing them with your fingers just before use. Apart from drinking alone or with thyme as our eat or drink set suggests, dried peppermint leaves can be used to give body and fragrance to many sweet or savory recipes, from biscuits to tomato sauces. Spice up your freshly squeezed lemon-orange juice by sprinkling a couple of dried peppermint leaves on top of it just before serving.