WILD HERBS

Oregano is used as a dried herb in cooking and offers a wonderful intense aroma to the food preparations of meat, poultry and fish. You may enjoy it in sauces, fresh vegetable salads, on white cheeses (especially on Feta). In Greek cuisine, it is traditionally used in combination with fresh olive oils paired with lemon or vinegar. While being a strong anti-inflammatory herb, it also gives a wonderful wild scent and flavor to your dishes!

Wild sage with its concentrated flavor is utilized in the form of a herbal tea in addition to being a strong aromatic herb for cooking. It especially highlights the food preparations of soups, tomato sauces as well as in the stuffing for roasted turkey or duck. When consumed as a decoction it helps with indigestion, inflammation of the mouth and throat, coughing as well as excessive sweating (including perspiration caused by menopause).

Mountain tea (also known as shepherd’s tea, sideritis or ironwort) is a particularly loved perennial plant endearing in the Mediterranean especially during the winter months. Its nutritional value is remarkable and along with its unique floral scent and mellow aftertaste which is adored by tea-lovers, it also contributes to a refreshing hydration for the whole body. It has been brewed since antiquity as it is known to have immune-boosting health benefits while also easing digestion. It can be enjoyed as a cold beverage as well as a hot cup of tea!

Directions: To extract its maximum antimicrobial health benefits you should use all the parts of the plant, including its stems, leaves and flowers. Break the stems and place them in a small pot along with 8 to 10 fluid ounces of water for each cup of tea. After simmering, turn off the heat and allow the tea to steep for at least two minutes with the lid on. Your brew can steep for 15 minutes without any hint of bitterness. Pass the tea through a fine mesh strainer and enjoy!