CULTURES

I do not remember a time throughout my life in which my olfactory system has not been stimulated by the herbs used in the kitchen of my Greek mother. Really though, is there anything better than making your delicious dishes with fresh or dried herbs? The really authentic ones where you open the jar and the whole room becomes saturated with the scent?
I do remember the times when I would visit family in the village and my grandmother had dragged my cousins out to pick oregano from the mountainside. She then had it laid out on a sheet on a balcony floor or a bedroom floor to dry out. The scent of this magnificent herb would pierce my nose. When it would finally dry we would rub it in between our palms to grind it down and have it ready for cooking. The scent left in my hands would remain there for days. Mmmm mmm.

One of my cousins checking the dryness of the oregano

Then of course we have the royal basil. This herb is used fresh, dried, cooked or raw and is also a decorative plant that adorns the patios of people's homes. The taller and fuller the plant the more admiration one attracts from the passers by. Let's not forget the scent! As the slight summer wind passes through these plants it carries the beautiful aroma through all your senses and plants your mind with lovely thoughts. Not to mention, it also keeps the bugs away!

Posing with one of eight basil plants on my aunt Aphrodite's balcony

One of my other favorites is Thyme. I love this herb and so do the bees in Greece! A few of my family members are beekeepers and their specialty is thyme honey. This stuff is liquid gold. I smuggle in at least 4 kilos every year. Throw that in your tea or on same plain Greek yogurt with nuts and fruit... oh boy am I getting hungry. One of my favorite stories is of my cousin, Dimitri and his love for the bees. He told me how he never wears protective gear and just allows the melody of the buzzing all around him to make him one with the dance of the bees.

Dimitri, the bee whisperer

Lastly, I'll talk about mint. We put mint with the lamb; with the vegetable dishes; in the teas; in the water and in a pot on the balcony of course. This herb has the craziest root system. If you put it in the ground it will take over the area and drown out anything else that is attempting to grow. How can you say no to it, however, when it's good with and in everything?? The best is to chew on the raw leaves and have wonderful fresh kissable breath. Ahhhhh!

The master- aunt Euthymia placing her mint based stuffed vegetables in her traditional wood fired oven even though
she has a perfectly modern kitchen in the house.

Thank you for taking this herb journey with me. Remember to use fresh and authentic!

Pagona Xenos

NO COMMENTS. BE THE FIRST!

Name: E-Mail address: (will not be published) Would you like to receive our recipe of the month?YES NO Comments: reload image Enter Captcha code