In a nutshell: Hand-picked organic Cretan sage (salvia pomifera) with an intense floral fragrance perfect for crumbling over roast chicken, pork or adding to sausage mixes.
Great Taste 2017 1-star award winner
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.
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.