They enhance taste, and are responsible for the most  delicious smells that come from a traditional Greek kitchen. Learn about the  individual herbs that are perennial favorites of the best Greek cooks.

Arugula

 Arugula is an herb that is also used as a salad green.  It has a peppery, mustard-like taste and adds flavor to salads, egg dishes, and  vegetables.

Basil

It can be used as a flavoring agent to enrich the taste  of many dishes. It needs to be used fresh because it loses most of its flavor  when it dries.

Bay Leaf

Bay leaves are used in soups, sauces, marinades, stews,  and add flavor to oils and vinegars. The Greek name for this herb is “daphni,”  and has its origins in Greek mythology.

Dill

Dill is a cultivated herb whose stem, leaves, and seeds are  used in cooking, bread making, and as a flavoring for breads, olive oil, and  vinegar.

Fennel

Fennel has a licorice taste and is used in cooking  meats, stews, and savory pies (pitas). Fennel leaves look similar to fresh  dill, but deliver a very different taste.

Marjoram

Marjoram is similar to oregano but acquires a lighter  and sweeter taste. It's used in the same ways.

Mint

Spearmint is the most commonly used  mint, and is a key ingredient in cheese, rice, and meat dishes.