Oregano – 60g
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.
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Basil Loose – 50g
Basil in cooking is used to flavor sauces, meat, fish as well as soup and salads. It goes well with garlic, rosemary, sage and raw oil. It can be used as a beverage and has many therapeutic properties and can also be used in the making of breads something we find only in Greek tradition. Its rich aroma is due to its volatile oil and the camphor that it has gives it its warm and dry character.
Bay Leaves Loose – 20g
It is mainly found in Mediterranean countries, in warm and dry places and it is particularly sensitive to cold. It is used as an aromatic in vermouth, ice cream, sweets, bakery, soup, pasta and canned meat. The useful parts of the plant are its leaves and its fruit without its stones since they are considered to be toxic. The essential oil that comes from the seeds has many therapeutic properties. Its sweet essence is essential in stew (octopus, rabbit, hare), potato casserole, fish in oven, marinated beef broth for hunting and lentils.
Spearmint – 40g
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.
Verbena – 15g
Verbena is a plant from the Verbenaceae family. There are about 250 species. It is also called clary sage or Common Vervain- V. officialis and the most common one is V. supina. Bushy plant with an intense lemon flavor. Its leaves and flowers create an excellent beverage. In the kitchen it is not used very often except in soups.