Unique flavors from Mount Ida (Psiloritis)
Oregano - Thyme - Daphne - Savory - Sage - Rosemary Herb's cocktail - Green cocktail - Mix for meat - Mix for fish - Mix for chiken
Pack content from 10gr to 40gr
In Greece some of the most important herbs are found growing wild on the mountainsides. They are well-known for their aromatic and healing properties. For example, Camomile, Mountain Tea or Tilio (infusion of lime leaves) Sage and Basil are considered the best in the world.
Hippocrates, the Greek “father of medicine” employed them in his everyday practice. He also listed some 400 herbs in common use during the 5th century BC, and Dioscorides, during the 1st century AD, documented 600 plants which became the basis for many later works.
Herbs were used for the first time in food by the ancient Greeks. The texts and documents which have remained in history, definitely confirm the knowledge and multiple uses of numerous plants in ancient Greece.
The tablets discovered at Knossos, Mycenae, Pylos and Kos Island dating form the 13th and 14th century BC, mention among other food provisions a number of aromatic herbs, spices, and plants. By this time the use of herbs and spices in food was expanded to the rest of the known world, and very soon it became necessary in food preparation.
Most Greek food is quite healthy due to the wide range of herbs used in every dish. The secret to a long life amongst the Greeks is based on herbs and olive oil. (Source: www.icrete.gr)
Oregano: Avery flavorful herb that is often used in Greek cooking. It is often used in seasoning blends and pairs well with meats, tomato dishes, and eggs. Oregano contains thymol and carvacrol, two oils which have remarkable bacteria-fighting power.
Thyme: When you are cooking with thyme remember to add it early in the process so the oils and flavor have time to be released. This herb is great when used fresh, and goes well in many typical sauces which often feature peppers and eggplants. Thyme also is a great complement for many vegetables, including tomatoes and roasted potatoes. Many grilled and oven roasted fish recipes need thyme. For roasted and grilled meats, thyme marries well with sage and rosemary. When you grill, you can get great results if you marinate the meat for a few hours before grilling with those three herbs (thyme, sage and rosemary), along with extra virgin olive oil.
Daphne: Also known as laurel is a culinary herb usually used in the Mediterranean region to add a distinct flavor to the Mediterranean cuisines such as stews, soups, pickles and different sauces.
Daphne is a rich source of various essential nutrients required by the body. The herb contains proteins, dietary fiber and carbohydrates. Interestingly, the cholesterol and sodium content present in the herb is almost negligible. Traces of Vitamin A, Vitamin C, Vitamin B-6 and B-9 are found in the leaves of the laurel leave.
Daphne is also popularly known as bay leaf and the leaves of the herb cannot be eaten as such because of a bitter taste. Therefore, it is added in different cuisines to flavor and spice the dish.
Savory: The savories have been used to enhance the flavour of food for over 2,000 years. Savory is an herb so bold and peppery in flavor that since the time of the Saxons it has come to denote not only the herb itself, but is synonymous with tasty and flavourful foods. The primary use of savory is in cooking, and the two savories were among the strongest cooking herbs available to Europeans until world exploration and trade brought them tropical spices like black pepper. Savory’s wonderfully distinct piquancy brings an agreeable tasty element to relatively mild foods without overpowering them. The classic blend fines herbs and the traditional bunch of herbs for casseroles, bouquet garni will often contain savory. Savory complements egg dishes, whether chopped finely and added to scrambled eggs and omelets, or treated as a garnish with parsley. Beans, lentils and peas all benefit from the addition of savory in almost any situation. Its robust flavor holds up well in long, slow-cooked dishes such as soups and stews. Savory combines well with breadcrumbs for stuffings. Most commonly used as a seasoning for green vegetables, savory has a special affinity is for beans.
.Sage: Hs been revered for centuries for its medicinal as well as culinary uses, since it was named for that quality. The botanical name comes from the Latin word "salvere," meaning "to be saved." A member of the mint family of plants and closely related to rosemary, its warm and musky essence is essential for making the fragrant dressing that goes so well with turkey. Sage usually comes in one of three ways: fresh, ground, and "rubbed." Rubbed sage literally comes off the leaf almost like a powder and is extremely light and fluffy. Fresh is the most flavorful and fragrant, making the most pungent recipes. When fresh isn't readily available, perhaps your best bet is ground sage, although it tends to lose its strength after a year or so. It's best stored in a cool, dark place, in a glass jar with a tightly fitted lid. Sage pairs well with cheese. Sprinkling roughly chopped sage leaves near the end of caramelizing onions or mushrooms, egg bakes, omelets, and even tea are other delicious ways to use this herb.
Rosemary: Native to the Mediterranean region, rosemary is one of the most commonly found herbs in a spice rack, and for good reason – not only does it have a wonderful taste and aroma, but also a wealth of beneficial health effects if regularly added to our diet. The scientific name of this perennial woody herb is Rosmarinus officinalis, but the world knows it by its common name. Similar to many other useful herbs, rosemary is in the same taxonomic family as mint, but doesn’t have that characteristic flavor. Rosemary has a warmer, bitter, and more astringent taste that gives wonderful flavor to soups, sauces, stews, roasts, and stuffing. Cooking tips: Quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups, stews and meat dishes, then simply remove it before serving.