Discover a new world of naturally superior herbal seasonings and infusions.
It’s interesting that whilst the Mediterranean is home to a large variety of aromatic plants, the finest examples rarely ever cross the narrow borders of their native lands. You could hunt for Mediterranean herbs at food markets, spice stores and delis around the world, but even your best finds won’t compare to the hand-picked oregano bunches that Greek women dry on their balconies during the summer months, or to the wild thyme shrubs that fill the islands’ air with their dainty fragrance each spring. And this is what Daphnis and Chloe is all about; sourcing this genuine bounty that can only be encountered in the natural state of things.
Put simply, Greece is where some of the highest quality Mediterranean cooking herbs naturally prefer to grow. The varieties that grow in Greek soil can contain up to 30 times more essential oils (a parameter that defines their quality) than other typically available herbs sourced form elsewhere. Moreover, thanks to its immense diversity of microclimates, Greece is home to an infinite list of endemic plants. D&C are sourced from natural plantations and family-run farms where the produce is grown according to organic agricultural principles.
DITTANY FROM CRETE
Dittany is a unique aromatic plant, which is a local endemic to the island of Crete. The leaves and flowers of this beautiful shrub have been traditionally used for herbal teas. In the wild, it grows exclusively as a rock-dweller over 500mt of altitude. It took a while to track down the marvelous young family of farmers who cultivate, naturally dry and hand-sort some of the most beautiful Dittany in their remote estate.
How to use: Historically, Dittany was widely used in medieval monasteries, in liquors such as Benedictine. The plant’s aromatic infusion is praised for its appetite-triggering, antioxidant and digestive properties. It has a strong, sharp and slightly bitter flavour, with a savoury nuance that reminds of thyme. It pairs nicely with a light lunch and savoury snacks.
A recipe for Dittany Tea: You’ll need a teaspoon (that’s less than 1g) per tea cup, dosage on taste. Simmer for 5' an 95C, covered. Strain and serve.
Try it as a cooking ingredient: Great for boiling green beans, (adding a spoon of Dittany in the pot once the water reaches the boiling point). You can also use it for marinating poultry.