Aromatics

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Greek oregano

In Ancient Greece we find it to be a symbol of joy and happiness as wedding wreaths used to contain oregano branches. The word from the ancient Greek comes from the words mount and ganos which refers to the plant that brightens the mountain.

Cooking

Oregano is a key ingredient in Greek (but also Italian) cooking, part of which is built around its characteristic aroma and the taste it leaves in the food. After all, who could imagine country salad without it?
Oregano can accompany poultry, lamb, bread, potatoes, feta cheese, salads, tomato-based sauces, pies, savory tarts, but also when marinating meat or fish. So that it doesn't lose its aroma while cooking, it's good to use it towards the end of cooking while we rub it a little with our hand to release its aroma.

Traditional Properties

Oregano has a strong antioxidant effect, which increases especially when combined with olive oil. Traditionally used as a decoction against period pains, it is a uterine stimulant and should therefore be avoided by pregnant women. It strengthens the immune system since it has strong antiviral and antibacterial properties. It can be used against chronic or acute bronchitis, cough and has expectorant properties. Finally, it facilitates digestion, opens the appetite and fights constipation.

Pack of 10 pieces

Price of a 25gr piece: €2.02

Savory

The thrombus has been used since ancient times for taste and therapeutic reasons with references to it by Dioscorides, Theophrastus and also by the Romans Pliny and Virgil. Its name comes from the ancient Greek city of Thymbra which was located near ancient Troy. In ancient times, Pliny tells us that satyrs were often found in meadows with thrombus, hence the aphrodisiac property that the Romans gave to it and also the Latin name of Satureja.

Cooking

Thrumbi has a strong flavor reminiscent of thyme and oregano. It is used like these in meat, poultry, fish, game, sausages, salads, marinades, sauces, vegetables, legumes and egg-based dishes but it is also ideal for all indigestible dishes thanks to its properties. It can be used in vinegar, raisins and olive clots. It is an herb ideal for mixing with other herbs, especially thyme, and can accompany dishes with a mild flavor without overpowering them.

Traditional Properties

Traditionally thrombi is used as a decoction to improve the digestive system, it acts against diarrhea, colic, intestinal spasms, flatulence and opens the appetite. The decoction is also thought to act as a tonic, anti-dizziness and diaphoretic. It can improve the respiratory system since it softens coughs, helps with bronchitis, asthma and is an expectorant. It can be used in gargles to heal sores of the larynx and mouth by reducing it. After boiling it and using it in the bath it acts as a relaxant.

Due to its ability to stimulate the uterus, it is best to avoid it during pregnancy.

Pack of 10 pieces

Price of a 25g piece: €2.02

Daphne the Apollonius

The laurel has been known since antiquity as its leaves were chewed by the priestesses of Apollo, such as Pythea in the oracle of Delphi, when they gave their oracles and also with a crown from it the Olympians were rewarded in Ancient Greece. According to the legend, Daphne was a nymph, daughter of the river Pinios, dedicated to the goddess Artemis. When the god Apollo saw her, fell in love with her and chased her, she then went to her father asking him to protect her. Pineus transformed her into a plant that took root on its banks. When Apollo saw this he wove a wreath of its leaves, made it his sacred plant, and established it as a prize to the champions of the games.
Its healing properties have been known since ancient times and there are references to them by Hippocrates and Dioscorides.

Cuisine

Laurel has aromatic leaves with a slightly bitter taste. It is used in the food during cooking and we remove it before serving. We can use it in lentils, beans, fava beans, red sauces, soups, mashed potatoes and cooked foods such as stew. We can also use bay leaf to flavor pickled vegetables, marinated olives, cheese, vinegar, oil and also make wonderful concoctions.

Traditional Properties

Traditionally bay leaf is used as a decoction to stimulate and relieve stomach pain and aid digestion. A decoction of bay leaf is thought to help rheumatism, deforming arthritis and fever. Bay leaf powder can be used topically to stop nosebleeds.

Pack of 10 pieces

Price of a 10g piece: €2.02

Thyme

Thyme has been known since ancient times and was used by Greeks, Romans and Egyptians with references from Pliny and Dioscorides. In ancient Greece it was used, in addition to cooking and medicine, as incense for altars and temples because of its special aroma. The Egyptians used it to embalm the dead, and Roman soldiers poured it into their baths for courage.

Cuisine

Thyme has a strong, slightly spicy taste so it is good to be careful when using it. It can accompany meat, poultry, seafood, sauces, legumes and cheeses. It is one of the herbs that is resistant to cooking, we can use it from the beginning to bring out its aroma, but also in marinating. It is combined, especially in roasts, with sage and rosemary.

Traditional Properties

Traditionally thyme is used as a decoction to relieve coughs, colic and intestinal problems as it has antiseptic, antifungal and antispasmodic properties, due to which it can also be used in gargles to treat tonsillitis, laryngitis and general throat problems. It is also considered tonic and energizing of the spirit.

Pack of 10 pieces

Price of a 25gr piece: €2.02

Rosemary

The rosemary in ancient times was dedicated to the goddess Aphrodite since when it emerged from the sea it wrapped around her. In ancient, but also in modern Greece, it was used burning for ritual purposes in temples of the ancient gods and in churches. Hippocrates argued that if you burned it in the open air it would clean the air. The ancient Greeks also believed that rosemary stimulated memory and the mind, so students wore it around their necks or braided it into their hair.

Cooking

Rosemary is one of the basic elements of Greek and Mediterranean cuisine. It can be used in a wide variety of foods as it can flavor roasts such as fish, lamb, poultry, rabbit, pork, beef and potatoes. Rosemary, because of its needle-like leaves, it is good to chop it or break it in a mortar before using it so that it is not unpleasant while eating it. Unlike most aromatic plants, rosemary is good to put from the beginning of cooking, especially in roasts

Traditional Properties

Traditionally, since ancient times, rosemary has been used as a drink to improve memory and concentration. It helps digestion, against bloating and anorexia. Because it is a blood circulation stimulant, it treats lethargy, overwork and exhaustion. Finally, due to its antibacterial effect, it helps with colds, bronchitis and coughs. Externally, its infusion is used as an antiseptic for wounds, inflammations and against cellulite.
Contraindicated during pregnancy because it can cause miscarriage. In the villages it was used as an "abortifacient".

Pack of 10 pieces

Price of a 20g piece: €2.02