The Origins of these whole blossoms of oregano lie with a small organic farm on an Eastern Aegean island. This specific variety of oregano has prospered in this region dating back millenia and only a small portion of farmers cultivate it nowadays.
With your food
One word: refreshing. The tingling and herbaceous quality of this oregano matches incredibly well when sprinkled over grilled veggies, oily fish (think of sardines), feta cheese or fresh goat cheese. The islanders of the Aegean use this herb typically for marinating lamb or dark-skinned chicken.
How to use
Harvested at the peak of their potency the leaves and flowers are left whole on purpose: crush them with your fingers to release their highly aromatic volatile oils right when needed.
Location | Eastern Aegean Islands
Harvest | by hand
Natural / Air dried
Size | 14G
From a small workshop under the Acropolis Hill of Athens, focused on bringing agricultural qualities from all over Greece to the hands of many. Evangelia and her team at Dapnhis & Chloe scour through every nook and corner of Greece's mainland and islands. They partner with really small organic farmers and cultivators, who produce the most incredible indigenous herbs. Their efforts have resulted in farmers believing in the forgotten, heirloom varieties and couldn't be happier to see these efforts cross borders outside of Greece.
Would you like to read more about Daphnis and Chloe's' story and what it is they do for their local community? Click here.