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 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.
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 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 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 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 is similar to oregano but acquires a lighter and sweeter taste. It's used in the same ways.
Spearmint is the most commonly used mint, and is a key ingredient in cheese, rice, and meat dishes.