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.
SELECTED BAY LEAVES SACHEET
From the Delphic priestesses to the legends of Ulysses, the noble dáphne tree has often monopolized the interest of Greece’s mythological past but gods and oracles apart, this fragrant evergreen has also served as a cookery staple since antiquity.
Packaging: Clear sachet 10g/0.35oz.
Sourcing: Beautiful and bright green, our bay leaves come from a small farm facing the Ionian Sea, where trees grow in an idyllic setting pretty similar to the one where god Apollo fell in love with the nymph Daphne!
How to use: When of good quality, they release notes of cinnamon and nutmeg. Beautiful for soups, sauces, stews and slow cooking: whatever fits in a large warm pot, loves bay leaves. An essential seasoning for lentils, bay leaves lend a subtle, balsamic taste to legumes. Add a leaf in boiling water to season your pasta or even plain white rice.
WHAT MAKES OUR BAY LEAVES SPECIAL:
DRYING METHOD - Opposite to common practice, our bay leaves are harvested in small batches and left dry naturally. This way they maintain even the most subtle notes of their beautiful aroma.
FRESHNESS - We have two harvests per year, one in Spring and one at the end of summer. Hand harvesting and hand sorting require an exponential amount of human labor, but they allow us to obtain intact, whole leaves which have been selected one by one.