In a nutshell: Organic dried, sweet peppermint leaves from Mount Minthi in the western Peloponnese, perfect in spinach pie, mint jelly and a refreshing tea.
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.
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.