Greek Herbs
I remember when I traveled to Greece for a vacation on the Crete island, I enjoyed the cooking in the resort tremendously. I know that a big part of the taste came from amazing Greek herbs. They play a very important part in Greek culture and food preparation. I purchased some amazing herbs for salad, potato and meat. I highly recommend buying Greek herbs to use in your recipes. .
Herbs in Greek Culture
Long before the positive thought managed to interpret the miracle of growth and reproduction of plants, magic had assigned to the known species of vegetation supernatural properties; this practice continued to be active among the believers until the Medieval times.
The healing power of a certain herb or spice has always created an immense impression on the mind of the ignorant and superstitious man. Furthermore, his instinctive biases were reinforced by the hallucinatory properties of some "special" herbs, which for this reason were deified and became an indispensable tool in every mystic ritual through the centuries.
Flora has been an important concern of all ancient civilizations.
The most notable uses of herbs and spices in very early times were in medicine, in the making of holy oils and unguents, and as aphrodisiacs. Priests employed them in worship, incantations, and rituals.
Ancient herbals, including those of Greece, Assyria, and Egypt, testify to the use of herbs and spices and in the treatment of diseases. Hippocrates, the Greek "father of medicine" employed them in his everyday practice.
Herbs and spices were for the first time used in food by the Prehistoric Greeks.
Sesame seems have been known and employed as food, for making wine, and for its oil from time immemorial. Garlic and Onions were employed as part of the diet in the very early Greek times. The texts and other documents, which have survived from the antiquity, definitely confirm the knowledge and multiple uses of numerous plants in ancient Greece. The tablets discovered at Knossos, Mycenae and Pylos, dating from the fourteenth and thirteenth century BC, mention among other food provisions a number of aromatic herbs, spices, and plants. By the time of the Archaic Greece more herbs and spices had come into use to flavor food and beverages. By this time, the use of herbs and spices in food was expanded to the rest of the known world, and very soon, herbs and spices became necessary in food preparation.
By Medieval times large quantities of culinary herbs were in use.
In the course of time, Europeans started to import spices from the Oriental markets. These "exotic" spices were very expensive, but finally, with the ascendancy of the western European nations in the Oriental spice trade, these conditions gradually changed, and the aromatic and pungent spices finally came into general use. On the other hand, the herbs prices throughout the centuries remained moderated. Today, herbs and spices are common to people from all over the globe.
Greece is the country where the top herbs in world level grow, as well as some of the best types of spices. It is worth to point out that Greece is the country where the most valuable and expensive spice; the Greek Red Saffron is cultivated.
Source: Greek Products.com
Herbs in Greek Cuisine
Aniseed
Ground aniseed is the most common spice used in traditional Greek breads. The seed is used whole or crushed in cakes, pies, and confections. It is also used in making Ouzo
Basil (Vasilikos)
Although grown almost everywhere in Greece, basil is not used in traditional Greek cooking. Basil was found growing around Christ's tomb, so today branches of basil are used by Orthodox priests to spray the congregation with holy water during important church events.
Bay Leaves (Dafnofila)
Fresh or dried bay laurel leaves, from the bush that was considered to be Apollo's creation. The bay tree was sacred to Apollo, the Greek god of prophecy, poetry and healing. His prophecies were communicated through his priestess at Delphi, who, among other rituals, ate a bay leaf before expounding her oracle. As bay leaves are slightly narcotic in large doses, they may have induced her trance. Bay leaves are used in Lentil soup as well as flavoring in other soups and stews. Always buy imported bay leaves, the California variety is said to be bitter.
Cinnamon
Cinnamon is from the dried inner bark of the cinnamon tree, an evergreen. It is used in many tomato sauces, fillings and stews. It is used to flavor lamb dishes and is essential for moussaka. It is an important spice in many deserts such as fried pastry sweets as well as cookies, baklava, cakes and pies.
Cloves
The whole, dried, unopened buds of a tropical evergreen tree are called cloves. Whole cloves are used in syrups, breads, cookies and in some beef casseroles.
Coriander
Coriander has been cultivated in Greece since antiquity. Fresh coriander leaves are a stimulating aromatic in dried bean dishes and vegetables; while the crushed seeds are a popular pork flavoring.
Cumin
Cumin comes from powerful and aromatic seeds which are ground. Cumin is a member of the same family as fennel, caraway, dill and coriander. For the sweetest strongest flavor buy the dried seeds whole and grind them when needed. It is used primarily in dishes from Northern Greece. In Greek cooking cumin gives a very special character to roast pork and lentil dishes.
Dill
Dill was used by the ancient Greeks as a cure for hiccups. Today Greeks use a lot of fresh dill in pies, as well in in salads, in dolmathes (stuffed grape leaves) and soups.
Fennel
In the spring, the new shoots are used in several breads and salads. Later in the year, the silky fronds are used in salads, wild green pies and beet dishes. Some Greek recipes call for fennel when cooking fish.
Mint
In Greek mythology, "Minthe" was a nymph beloved by Pluto, who transformed her into this scented herb after his jealous wife took drastic action. Mint is used in meatballs, stuffed tomatoes, pies and salads. Several types of mint leaves are used to make herbal teas.
Oregano
Greek oregano is different from the stronger, sharper version of the familiar imported Italian herb. The "American" oregano is not even oregano, but a wild Mexican sage. Greek oregano is used profusely in Greek cooking. The finest oregano is grown high in the mountains. Eleni Greek Oregano is grown high on Mt. Taygetos and is considered the finest in all of Greece.
Parsley
Held in high esteem by the Greeks, parsley was used to crown victors at athletic games. The Greeks also planted parsley and rue along the edges of herb gardens, thereby instigating the expression "being at the parsley and rue," meaning to be at the start of something new. Fresh flat leaf parsley is the only one used in Greece. It is used in many meat and vegetable dishes and in stuffings.
Pepper
Peppercorns are the dried fruits from a tropical shrub that are ground for use as a spice and as a condiment. Black pepper is the generally preferred type of pepper. Always use pepper freshly ground from a pepper mill.
Rosemary
Rosemary grows wild throughout Greece. The best rosemary is said to grow on the dry hills close to the sea. Rosemary is used in Greek cooking mainly to aromatize roasts and grilled meats (especially lamb and pork) and fish. You can actually use a few sprigs of fresh rosemary as a basting brush.
Sage
The scent of sage fill the arid hills of the Greek islands because even goats won't eat it. Sage is usually consumed as an herb tea. Some recipes from Crete contain sage, but it isn't used often because of it's very strong flavor.
Thyme
Thyme is widely available in Greece. It has an intoxicating aroma that that fills the mountain air in the month of June. It is the source of the wonderful aroma and flavor of Greek Honey. It is used in cooking game meats (rabbit) and pork. For a real aromatic experience plan a drive from Sparti to Kalamata in June. When you drive through the village of Artemisia at the top of Mt. Taygetos you will be overcome with the fragrance of thimari and never want to leave.
Vanilla
Fruit pods of a tropical orchid known as "vanilla beans" are used for flavoring. It is an essential flavoring in Greek cakes and pastries. Buy only high quality pure vanilla extract.
Source: Eleni Gourmet.com