In a nutshell: Includes two Great Taste 2017 1-star award winners - This great kit of four sun-dried Greek herbs is ideal for anyone who wants to add some amazing flavour to their Mediterranean grills, roasts, marinades and rubs.
Channel your inner Greek in the kitchen with these four versatile herbs - amazing thyme flower buds, mountain oregano, fragrant peppermint from the Peloponnese and Cretan sage.
Wild Thyme Flowers
The woody purple shrubs of thymus capitatus that populate the rocky maritime landscapes in Greece are quite different from the typical thyme we are used to in the UK. Go to any of the Cycladic islands in the Spring and you’ll see purple carpets of thyme bushes covering barren islands like Sikinos and Anafi. Our harvesters cut and select the buds one by one, a laborious process that allows us to reap the rewards of this addictive herb. Very flowery and slightly piquant, you’ll find yourself sprinkling the delicate thyme buds over all your roasts and grilled meats. For a simple midweek meal, it’s a brilliant addition to pan-fried chicken breasts along with a squeeze of lemon juice and drizzle of extra virgin live oil and adds an exotic flavour to stewed fruits. Thanks to its digestive, antiseptic and antioxidant properties, it also makes a great addition to herbal teas and homemade infusion blends. It’s also perfect for marinating lamb chops and fish fillets.
Oregano from Taygetus
Oregano is not a 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 the place where some of 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 an all-purpose oregano available ground (or in whole bouquets) to sprinkle liberally over all kinds of dishes. Oregano is an essential seasoning for all things Mediterranean from pizzas to grilled meat and veggies. A wise old Greek proverb says that a pinch of oregano in your legumes can facilitate digestion.
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. It is extremely aromatic and intense. Popular as an infusion and as a seasoning all over Greece, this variety makes its mark even when used in tiny quantities. Our selection is handpicked from a small farm in Crete. The harvesters select the leaves by hand after the aromatic sage bushes have dried for months in the sun. To use, simply rub the sage leaves with your fingers just before use to release the intoxicating aromas. Gentle, fresh and flowery, this Cretan sage brings a balance to strong flavours such as poultry, pork roasts and stuffings and sausage mixes. Blend with coarse salt and freshly ground black pepper for sage butter or combine with butter and chopped anchovies to smear onto bruschettas. Greek herbal guides suggest lemon and honey infused sage tea as a great remedy for the common cold and we can attest to its efficiency. See our recipe for Pork chops with fennel and sage coming soon.
According to an ancient myth, the goddess Demeter created the mint plant by punishing the disobedient nymph Minthe and turning her into what would later become one of the world’s most popular herbs. Our cool and sweet peppermint comes from a small farm at the foothills of Mount Minthi in the western Peloponnese, 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 when needed, by simply rubbing them with your fingers just before use. Apart from drinking alone as a reviving tea, dried peppermint leaves can be used to give body and fragrance to many sweet or savory recipes, from biscuits and pies like spanakopitta (spinach pie) to briam (baked vegetables), keftedes (meatballs) and roast lamb. Try spicing up your freshly squeezed lemon-orange juice by sprinkling a couple of dried peppermint leaves on top of it just before serving. Whole dried mint leaves have a much more complex flavour than fresh mint leaves with the added benefit of lasting longer in the pantry.
Details Oregano from Taygetus (18g) + Wild Thyme Flowers (18g) + Sage (16g) + Peppermint (12g)
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.