Herbs, spices and edible flowers used in greek cuisine

1. 2016-2018 KA2 Erasmus+
“Education And Sustainability for the Young”
1st Vocational School (EPAL) Edessa

2.  are the seeds, fruit, roots, barks, or
other plant substances primarily used
for flavouring, colouring or
preserving food.

3.  are the leaves, flowers, or stems from plants
used for flavouring or as a garnish. They can
be prepared with concoction or infusion and
consumed as hot or cold beverages with
therapeutic properties.

4.  Cinnamon: undoubtedly the queen of
spices. It emits sweetness and warmth. It
was known also in antiquity and it was
called kinamomon (κιννάμωμον) in greek.
 Properties: it has high amounts of calcium,
fiber and manganese, it is as well
antibacterial, antifungal, antimicrobial,
antiviral and antioxidant
 It is used: in traditional pastry, biscuits,
creams and cakes and especially in beef
with tomato sauce.

5. Cinnamon

6.  Cloves: the word clove is derived from the
Latin word for nail. It has a warm, sweet,
and intense flavour
 Properties: It aids in digestion,
antimicrobial, protecting the liver, boosting
the immune system, controlling diabetes,
preserving bone quality, fighting against
oral diseases and headaches
 It is used: to emit its aroma in pork and
beef casserole. In pastry and confectionary,
in pies, tarts and syrups.

7. Cloves

8.  Nutmeg: brings a little kick of warmth
and curious complexity. The Byzantine
traders obtained it from Arabia.
 Properties: It relieves pain, soothes
indigestion,, detoxifies the body,
boosts skin health, alleviates oral
conditions, reduces insomnia, increases
immune system function, improves
blood circulation.
 It is used: in a cream (bechamel) on
top of pastitsio and mousakas, cakes
and biscuits

9. Nutmeg

10.  Cumin: has got an earthy, woody and
smokey flavour (Latin: Cuminum-Ancient
Greek: Kyminon-Arabic: Kammun).
 Properties: It aids in digestion, improves
immunity and
treats skin disorders, insomnia, respiratory
disorders, asthma,
anemia
 It is used: for the preparation of dishes
with legumes, chicken or minced meat,
especially fried meatballs

11.  Saffron/Crocus: In antiquity it was harvested in
Crete and Santorini. Nowadays, it is cultivated in
Kozani, Northern Greece. It has got long golden-red
threads, a distinctive iodine aroma and an
unforgettable taste.
 Properties: It improves respiratory health,
optimizes the digestive system, eliminates pain,
improves sleep patterns, reduces bleeding,
boosts heart health, increases circulation,
prevents diabetes, strengthens bones
 It is used: in almost every recipe but mostly in
soups, meat preparations, baked potatoes and rice.
You can also drink it by infusing it into hot water. It
gives an intense red colour

12. Crocus

13.  Paprika: made from the ground, dried fruits of
peppers . It can be mild, sweet or hot. It offers
red colour and an intense taste
 Properties: antibacterial, antioxidant, aiding
iron absorption, helping normalize blood
pressure, improving circulation
 It is used: In cooking meat, vegetables, sauces,
legumes, potatoes

14. Paprika

15.  Mastic: (Greek: Μαστίχα-Masticha) is
a resin obtained from the mastic tree. it is known as
the "tears of Chios ," being traditionally produced on
that Greek island. It is bitter at first, but after some
chewing, it releases a refreshing, slightly pine or
cedar-like flavour.
 Properties: anti-inflammatory, antimicrobial,
antibacterial, tooth whitening, against H.Pylori, ulcers
and herpes
 It is used: mastic is used in mastic liqueurs, in
a spoon sweet known as “ypovríchio” (submarine) , in
beverages, chewing gum, sweets, desserts,
loukoumia, ice creams, breads, and in cheese

16. Mastic

17.  Oregano: Probably the most used herb in greek
cuisine. The name Origanum is derived from two
Greek words, oros (mountain) and ganos (joy). It
grows on hillsides. It is a perennial (lives more than a
year) herb, growing from 20–80 cm tall. The flowers are
purple and it has a spicy, medicinal aroma.

 Properties: antibacterial, anticancer, antioxidant,
antispasmodic, antiviral, aromatic
 It is used: with roasted, fried, or grilled vegetables,
meat, and fish. The dried and ground leaves are most
often used to add flavor to Greek salad. You can also
drink it by infusing it into hot water.

18. Oregano

19. Bay Laurel: with intense aroma. Daphne is the
Greek name for the tree. It was used to make the
laurel wreath in ancient Greece, a symbol of
highest status. A wreath of bay laurels was given
as the prize at the Pythian Games because the
games were in honour of Apollo, and the laurel
was one of his symbols.
Bay leaves were used for flavouring also by the
ancient Greeks.
Properties: antiseptic, antipyretic, spasmolytic,
aromatic, digestive.
It is used: to flavour soups, stews, seafood,
sauces, vegetable dishes.

20. Rosemary: is a woody, perennial herb with fragrant,
evergreen, needle-like leaves and white, pink, purple, or
blue flowers, native to the Mediterranean region. The name
"rosemary" derives from the Latin for "dew" (ros) and
"sea" (marinus), or "dew of the sea“. Rosemary was
considered sacred to ancient Egyptians, Romans and
Greeks.
Properties:Analgesic, AntiCancer, Antioxidant,
Antirheumatic, Antispasmodic, AntiViral, Muscle Relaxant,
Skin tonic, Stimulant
It is used: The leaves are used to flavour various foods,
such as stuffing and roast meats.

21.  Sage: is called “the herb
of immortality”. It is sweet
and bitter with a strong
flavour. There are 20
different kinds of sage in
Greece. It grows in sunny,
rocky, barren terrains.
 Properties: It improves
brain function, lowers
inflammation throughout
the body, prevents
chronic diseases, boosts
the strength of the
immune system,
regulates
proper digestion,
alleviates skin conditions,
increases the health and
strength of bones, and
prevents the onset
of diabetes
It is used: either fresh or
dried, with white meat. Its fried
leaves are consumed as
appetizers and in lentil salad.
You can also drink it by
infusing it into hot water.

22.  Spearmint: with fresh flavour.
There are 11 different kinds in
Greece. It grows in sunny
gardens and needs a lot of water
 Properties: improves
digestion, boosts respiratory
health, relieves stress, increases
circulation
 It is used: mostly in summer
dishes, especially fried
meatballs, yogurt sauces and
cocktails . You can drink it by
infusion
 Basil: The name basil is
derived from Greek
basileus "king",because of
the royal fragrance of this
herb. Almost every greek
home has got a pot with
Basil.
 Properties: a relief from
respiratory disorders, as
well as treatment
of fever, asthma, lung
disorders, heart diseases
and stress.
 It is used: to season roast
meat, minced meat, salads,
yogurt sauces and pasta.
You can drink it with the
method of infusion as well

23.  Thyme: Its name means “fumigate” and “sacrifice”
it was used as incense. Saying someone smelt of
thyme in Ancient Greece was one of the greatest
compliments that could be given. It symbolised
power and strength. It has a piney and peppery
taste. Its aroma is herbaceous and slightly floral. It
grows in the mountains and it needs a lot of
sunlight. It is a beekeeping flower. Honey from
thyme is of high quality.
 Properties: relieves stress, reduces respiratory
issues, improves heart health, boosts the strength
of the immune system, stimulates blood flow
 It is used: in dishes with fish, chicken, potatoes
and sauces. It can also be infused into hot water.

24.  Mountain Tea: mild, smooth, deliciously appealing and
slightly earthy flavor. It is the king of all greek herbs. It
grows on mountain tops over 3,000 feet. It is a single
varietal herbal tea, made of the dried flowers, leaves and
stems of a native herb known as Sideritis (Ironwart) "he
who is made of or has iron".
 Properties:. It aids digestion, strengthens the immune
system and suppresses common cold, the flu and other
viruses, allergies and shortness of breath even pain and
mild anxiety
 It is used: with no caffeine it can be enjoyed anytime
throughout the day or evening. It is commonly prepared
by decoction; by boiling the stems, leaves and flowers in a
pot of water, then often serving with honey and lemon.

26.  Chamomile: Has a mild and stimulating
flavour and taste. It grows in meadows and on
the mountains.
 Properties: anti-inflammatory, it improves
sleep, improves the digestive system, treats
skin problems, camps with chamomile relieve
irritated skin from any skin problem
 It is used: by boiling the stems (concoction), it
can be served with honey

27.  Luisa: Has a pure, fruity aroma that resembles that
of lemon. It grows at seaside areas and marshes
 Properties: soothes stomach and digestive
problems, helps in the detoxification of the body, it is
sedative and tonic for the nervous system.
 It is used: in fish and poultry soups, as tea by boiling
the stems, to flavour drinks

28.  Zucchini Flowers: are stuffed with either rice
and minced meat or just rice and sometimes with
feta cheese and then baked in the oven or cooked
in a pot. They can also be breaded and fried

29.  Rose pedals : are turned into jam,
liqueur or spoon sweet by boiling them with
sugar

30.  All the flowers of the herbs can be infused or
boiled with the stem and leaves of the plant
(concoction) to produce different kinds of teas