The leaves of the mint, fresh or dehydrated are used in cooking, in pharmaceutical as a flavor and smell enhancer, in different medical formulations (cough pastilles, gargle syrup, etc.) and in cosmetology to scent soaps and to produce perfume. Mint is one of the most famous aromatic plant. It is used fresh or dehydrated in sauces, soups, meatballs and pies. Also, it is widely used in many recipes with sweets, chocolate and beverages.
Collected in mountain farms of the Greek region, it has a distinctive bold flavor. Mostly used in cooking as a spice in a variety of recipes such as fish, meat, sauses, soups, vegetables, salads, pasta, cheese, eggs even on butter.
Greek oregano is mostly used as a spice in the mediterranean cuisine. It’s used in salads and casarols. It is also ideal for a hot winter beverage. Greek oregano is famous for its strong flavor and unique aroma. It’s collected in the summer months and naturaly dried.
In the kitchen it goes well with fruit salads, yarm, strawberries or melon. It also gives a special scent in chocolate. Less commonly used in salads and sauces. Though that is bizarre since the distinction between mint and spearmint happens only in the Greek language.
Crete, mountains, sea and sun! An ideal climate for the native herbs to multiply their essential oils. Rich in flavour, the mountain tea creates the foundation. Dictamnus complements and Verbena adds a light note with its characteristic lemon flavour. The mountain tea and dictamnus are like the “rugged” Cretan mountains, southed by Verbena like the warm rays of the Greek Sun.