Greek Oregano For Salads, Dressings and Sauces
Oregano onites—a varietal of oregano that flourishes in low altitudes and close to the sea—is only cultivated by a handful of farmers. This oregano from Greek producer Daphnis and Chloe works with a tiny, organic farmer who grows the herb on the slopes of a northern Aegean Island. Just like many of their herbs, their Aegean Isle Oregano is hand harvested and dried naturally, preserving its intense aroma and flavor.
How to use
Daphnis and Chloe's Aegean Isle Oregano adds deep, woodsy, herbal flavor to dressings, soups, stews and sauces. Try adding it to a simple pot of lentils as they cook, mix into meatballs or crumble a few leaves into soft-scrambled eggs. Or, do as the Greeks do, and use Aegean Isle Oregano in marinades for chicken and lamb.
It is also equally delicious as a finishing herb. Crumble with your fingers over a plate of thickly sliced tomatoes and drench with good extra virgin olive oil. Finish with a sprinkling of flaky salt and enjoy with plenty of crusty bread.
About the producer
Former journalist Evangelia Koutsovoulou established Daphnis and Chloe, a company that sources dried culinary herbs and spices, in Athens in 2013. The Mediterranean herbs are all grown and harvested in ideal geographic settings, which range from remote land in the mountains to small islands and allow the products to reach their prime. Daphnis and Chloe herbs are hand-picked and processed using non-invasive artisanal methods.
Try Oregano from Taygetus, which won a sofi™ Gold Award for Seasoning & Spice in 2017, Unique Greek Sage, sofi™ Silver Award-winning Wild Thyme Flowers and more. The thyme buds are cut and selected one by one and are as beautiful as they are versatile: pair with grilled vegetables, use in marinades for chicken or steep in tea.
Learn more about Koutsovoulou's story in this article from the Wall Street Journal.
