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.
ROSEMARY LEAVES GLASS JAR
Rosemary is one of these sturdy, universal herbs, that often resist well in different parts of the world. What sets us selection apart from the average varietal, is its ability of lend a pleasant piney, balsamic flavour to meals, without being bitter. Some people might find it less intense that the average rosemary, but we prefer it this way. Stronger doesn’t always mean better!
Packaging: Glass jar 14g/0.49oz.
Sourcing: Hand-harvested at the peak of their potency from an organic family farm in Central Greece, our rosemary leaves are thick, bold and beautiful with a pleasant piney aroma.
How to use: Use on pork, lamb or chicken. Delicious with fish or roast veggies. Here at Daphnis and Chloe, we mainly use rosemary to our homemade spice blends and marinades. We often powder it in a mortar and pestle, along with black pepper and coarse salt.