Many have myths or ancient uses connected to them.
Some herbs used in Greek cooking can thrive almost anywhere. Consider adding some to your garden or home landscape, to have flavors ready to add to many dishes..
Interested in cooking Greek no matter where you live? Or would you like to have a tie to mythology and ancient history right in your backyard? Grow some of the herbs commonly used in Greek cuisine. Imagine a garden of anithos, maratho and dyosmo. These, and more, are responsible for the delicious smells coming from a traditional Greek kitchen.
Rigani, Greek oregano, thrives in any garden. Botanically a mint, all oreganos are not equal. The two varieties most used in Greek cooking are Greek oregano and its wilder cousin, marjoram. Fresh or dried leaves and flowers are used, so cooks can go out to the garden, collect a small bouquet and mince directly into any dish, but especially into tomato based dishes, meats, fish, cheeses, salads, vegetables.
Mantzourana, marjoram, is added to many of the same dishes as the more intensely flavored oregano. Ancient Greeks planted marjoram on graves, believing that the deceased would enjoy eternal peace and happiness.
Oregano originated on the mountain slopes of Greece, where it has always been important for erosion control. Daydream about Greek hillsides covered with summer's growth of wild oregano in bloom. It fills every sense. Oregano literally means joy of the mountain - Greek "oros" means mountain and "ganos" is joy. The sweet, spicy scent of oregano was a gift of the goddess Aphrodite as a symbol of happiness. Bridal couples wore crowns of oregano.
Thyme, thymari, is native to the Mediterranean. Ancient Greeks believed thyme restored vigor and mental acuity, and was burned as incense to give courage. Sprigs of the plant were also placed in coffins. The soul of the deceased went into the flowers, assuring safe passage into the afterlife.
Thyme flowers are small, and full of nectar and perfumes. The bees love it, making Greek thyme honey world famous. There are many varieties of thymes. Find the one that thrives in your garden. Then harvest leaves and flowers to add to soups, stews, vegetable dishes, or to meats, fish and poultry. It adds depth to vegetable dishes. Sometimes this savory herb is even added to sweet dishes.
Throubi is seldom available, especially fresh, so it is best to grow some. Throubi is summer savory, which grows as an annual in my garden. A hardier, perennial winter savory is also available. The small leaves add something indescribable to bean based dishes, and is also good with meat and vegetables. Savory is a favorite in Greek marinades, or with white cheeses. Fresh leaves are used as a garnish.
Dyosmos is mint, specifically spearmint. And it thrives, and spreads in the garden. It will take over if you let it. In Greek cooking, mint is added to everything from cheese dishes to tomato-based sauces, meats, and rice dishes. The word mint derives from Greek. Mythology tells us that Hades, ruler of the Underworld, fell in love with the nymph Menthe. His wife became wildly jealous. Hades transformed Menthe into a shrub to keep her near him always; giving Menthe a wonderfully sweet fragrance he could cherish each time he passed by. And, still today, we release the cooling fragrance every time we brush by or step on any of the mints.
Sage, faskomilo, has a strong flavor, spicy with a hint of camphor. Small amounts of sage leaves are often used in cooking meats and poultry. The fuzzy leaves can be plucked and added directly to dishes, or this plant dries well for use year round. Sage's slightly pungent taste and goes well with pork, duck, sausage, and bacon. On Crete, sage is often used to smoke sausages, or in the traditional hard bread. Twigs of sage are stuck in the in the oven door. Ancient Greek physicians were familiar with sage as a medicine.
Maedanos is parsley. It is a bienniel best used fresh, for that's when the flavor is strongest. Parsley has a light, fresh scent and adds flavor to a wide range of foods - soups, salads, meat, fish, omelets, and legumes. Greeks use parsley like a vegetable, adding great quantities to soups and stews. The Greeks have a saying "Just like parsley," referring to someone who appears everywhere, but without a significant role. Parsley originated in the Mediterranean region and has been cultivated since the Third Century BC.
Annual herbs used in Greek cooking include dill and fennel. Anithos, dill, has feathery leaves and ridged, wing-like seeds, either of which is used in cooking. Dill is aromatic, somewhat sweet, some what bitter. It is used in cooking and bread making and goes well with cucumber, salmon, added to salads or marinades. Ancient Greek soldiers used dill as a medicinal herb, placing burned dill seeds on their wounds to promote healing.
Fennel is maratho in Greece. Fennel leaves look a lot like fresh dill, but have a definite anise or licorice flavor. Fennel is widely used in Greek cooking, as an herb and as a green. Large quantities are added to stews and ragouts, as well as fricassee dishes. Fennel is generally used to flavor meat, seafood, and vegetable dishes, and is also an ingredient in traditional pitas.
Maratho - marathon. There is a connection. Ancient Greeks believed fennel increased endurance and strength, the herb was named to commemorate a battle at Marathon fought in a field of fennel.
Thentrolivano, rosemary is one of those herbs that complements a wide variety of foods, and is used in marinades, salads, breads, cooked greens and soups. The tiny leaves can be pinched off the plant and used fresh in cooking. Rosemary requires a warm climate, and is best grown as a potted plant in many parts of the world. Luckily, it thrives in pots. Perhaps the earliest written record of man's use of rosemary dates to the fifth millennium, by Sumerians, in cuneiform and on stone tablets.

Around Peloponnese - Complete Guide to the Peloponnese:
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The charming region of Thrace, is located in the north east of Greece:
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Epirus (Ipirus), in the north-west corner of Greece, is mostly mountainous:
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Welcome to Thessalia, land of Achilleus, Jason, and the Centaurs: http://www.toplink.gr/gr … index.html
Travel Guide to the islands of the North East Aegean: http://www.toplink.gr/gr … index.html
General information about Greek islands and sailing areas in Greece: http://www.yachtinghomepage.com

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