In a nutshell: Our fragrant bay leaves come from a small Greek farm where the bushes grow in an idyllic setting facing the Ionian sea. Use with abandon in soups and stews.
From the Delphic priestesses to the legends of Ulysses, the noble dafni (bay leaf) has played a key role in the myths of ancient Greece. Its also been a cookery staple since antiquity. Dried bay leaves have a much more intense flavour than fresh leaves and are an indispensable ingredient in many of the Mediterranean’s best stew and soup recipes, such as Greek stifado and French daube, minestrone and soupe à l’oignon. Beautiful and bright green, our bay leaves come from a small farm facing the Ionian Sea, where the bushes grow in an idyllic setting pretty similar to the one where Apollo fell in love with the nymph Daphne! Hand-picked and selected with love and great care. Soups, sauces, stews and anything that is slow-cooked in a pot loves our bay leaves. The bay leaves release their unique balsamic fragrance during the cooking process and are an essential seasoning for bean and lentil soups and stews. Try adding a leaf in boiling water to season your pasta or simply crush a couple of leaves with coarse salt and black peppercorns using a mortar and pestle to rub over a chicken before roasting. Great for pickling with onions and other vegetables.
About Daphnis and Chloe
Daphnis and Chloe was established in a small Athens workshop underneath the Acropolis in 2013. Inspired by the long tradition of using sun-dried herbs in Greek mountain and island villages where locals hand-pick herbs to dry on their roof-tops or hang in bunches from their balconies, Evangelia Koutsovoulou began her search for the finest herbs and spices that Greece could offer. Thanks to an immense diversity of microclimates, Greece is home to some of the best herbs in the Mediterranean. The result is a carefully curated collection of wonderful herbs that will add fragrance and depth to all types of dishes – sprinkled over feta cheese, grilled seafood and meat dishes or added to sauces, soups, salads and stews. From beautiful wild thyme flower buds that are picked just before they burst open in the springtime all over the Aegean islands, rare smoked chilli flakes from Northern Greece, fragrant and sweet marjoram from Captain Corelli’s island (Cephalonia), aromatic oregano from Amorgos and an intense, fruity sage that goes brilliantly with all pork dishes and makes a restorative tea when you’ve got a cold.
All the herbs and spices are either picked wild or from small organic family-run farms. Handpicked and processed with non-invasive artisanal methods, in order to maintain their unique taste and fragrance all the way to your kitchen. Harvested at the peak of their potency the leaves and flowers are left whole on purpose: Crush them with your fingers to release their highly aromatic volatile oils right when needed.