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.
Luisa (as greeks call lemon verbena) is probably the only herb in our range not of greek origins. It was introduced to Europe around the 17th century and found a second home in the islands of the Eastern Aegean, where it beautifully suited the region’s climate and became a garden staple, used both for decorative and culinary purposes. In fact, the harvest that we received this year straight from the islands, was the most healthy, vibrant and lemony verbena we’ve ever seen or tasted. That’s why we decided to name it Our Lemon Verbena!
Sourcing: Our whole leaf, bright green Verbena, comes from a small farm located on an Eastern Aegean island. From harvesting to drying, everything is done by hand.
How to use: A delicious herbal tea. You’ll need a teaspoon (that’s approximately 0.3g) per teacup, dosage on taste. Simmer for 5′ at 95 C, covered. Strain and serve.
Lemon Verbena is ideal for making herb-infused water as well. In this case you’ll need to double the dose & steep the leaves overnight pr at least for 5 hours.