top of page
  • 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.



      From Thassos to Crete and from Kea to Lesvos, Salvia Fruticosa can be found everywhere across the islands of the Aegean Sea. One of the main differences between common sage (Salvia Officinalis) and its Greek rival is the latter’s more vigorous taste and fragrance. Interestingly enough, it tends to smell stronger when it grows in arid soils.

      Packaging: clear sachet - 16g/0.54oz.

      Sourcing: Our beautiful leaves of Sage come from a lovely couple of farmers, who cultivate local varieties of herbs on the island of Crete. The infusion of sage has been one of the island’s most popular herbal teas for centuries, while according to the local legend Cretans owe their longevity to this herb! Our harvesters separate the leaves from the stem by hand, following an industrious process that allows you to revive the aromas right when needed.

      Using Sage as an Infusion: You’ll need a teaspoon (1g) per tea cup, dosage on taste. Simmer for 6 minutes in freshly boiled water (95C), covered. Strain and serve warm. Folklore herbal guides suggest lemon and honey infused sage as a great remedy for the flu.

      Using Sage as a seasoning: Gentle, fresh and flowery, our sage brings a balance to strong flavours such as poultry, pork roast and herbed butter. This variety makes a mark even when used in very small quantities. Add leaves at the beginning & discard before serving. Alternatively grind along with coarse salt and black pepper to sprinkle over a butter, sage and anchovy bruschetta.

    bottom of page