Herb Salt

You need for a classic herb salt:

• 3 Tbsps. rock salt
• 1 tsp. chives
• 1 tsp. parsley
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 3 sage leaves

Strip off any stems, crumble the leaves with your fingers into small pieces. Put salt and herbs in a mortar. Grind with the pestle till you achieve a texture you like.

Creative Twists on Traditional Blends

Looking for something new to spice up your meals? Try these creative twists on the traditional herb salt blend to add some excitement to your dishes. 

Herbs for special flavors and effects:

• Lavender: aromatic, calming, relaxing
• Calendula: anti-inflammatory, adds yellow color
• Rose petals: anti-inflammatory, calming, relaxing
• Lemon verbena: aromatic, mildly tranquilizing
• Nettle seeds: Superfood, tonic, rich in vitamin E

Choose 1 to 3 extra herbs:

• ½ tsp. lavender
• 1 tsp. calendula
• 1 tsp. rose petals
• 1 tsp. lemon verbena
• 1 tsp. nettle seeds

Strip off any stems, crumble the leaves with your fingers into small pieces. Add it to your herb salt in the mortar. Stir well.

Package your herb salt in an airtight glass jar. Store it in a cool, dark place. Shake before using if any separation occurs. It will last for 6 months to a year.

All of the species of sage are aromatic and healing Sage is used to make one of the most popular beverages. The taste is even better when the tea it is drunk with honey, which also broadens its healing properties.

The leaves also contain flavonoids, organic and triterpenic acid, vitamins B and C. 

Sage is one of the best and most useful herbs, and its therapeutic properties have been known since antiquity. Hippocrates considered it to be a medicine for respiratory and gynaecological conditions. Dioscurides recommended it as a diuretic and haemostatic drug. Sage has styptic, tonic, sudorific, hypoglycemic, antiseptic, and stimulating properties.

It is also a bile stimulant and emmenagogue, and beneficial in cases of colds, cough and dizziness. As it is a powerful herb, it should not be used to excess, since it can cause side-effects and even poisoning. 

In cookery it gives flavour and aroma to poultry, fish, meat and pasta dishes.

Rosemary (Rosmarinus officinalis) is a typical plant of the Greek and Mediterranean flora. It is an evergreen bush, self-sowing in all sunny locations and particularly in coastal regions with infertile or rocky soils. It is cultivated very easily but the wild plants clearly have a stronger fragrance.

Its leaves contain alkaloids (rosmarisin), flavonoids (diosmin), tannins and resins.

The essential oil contains borneol, linalool, camphene, cineole and camphor. Apart from its aromatic qualities it is antiseptic, antispasmodic, bile-stimulating, stomachic and sudorific.

It is of use during the menopause, in eye conditions, and is a tonic and restorative. 

It is analgesic, antirheumatic, stimulates the circulation, and a wonderful tonic for the skin. It relieves breathing and tones up the immune system, stimulating the production of white blood cells. The leaves and thin branches are collected in the summer. In Greek cookery it is used to flavour meat, poultry, fish, snails, sea food and sauces, the most well known of which is the traditional savoury sauce.

The genus Origanum includes around 30 species. All have different aromatic and pharmaceutical properties.

In antiquity, oregano was used as a flavouring in cookery and medicines, and in perfumes.

Hippocrates recommended it in instances of eye conditions and colds. The leaves are used, either fresh or dried. 

Oregano is considered to be a strong microbicide and antioxidant. 

It is beneficial to the stomach, diuretic, emmenagogue, and antispasmodic. It relieves the pains associated with stomach disorders, coughs, neuralgia and headaches and is used as an antiseptic in inflammation of the gums and larynx. It helps in the treatment of toothache and rheumatic pains, and in the healing of wounds. The same properties are present in the essential oil which is used in perfumes, drinks, and to flavour cooked pork products.

Amarakos, son of Kinaros, was a maker of perfumes. As he was decanting one of his choice scents to an alabaster pot, he dropped it and it broke. He was not able to cover up the accident because of the divine, intoxicating aroma that the broken pot exuded. The gods punished him and changed him into a plant which was named after him. This was the mythological belief of the ancient Greeks concerning marjoram, which they called 'amárako' They also said that a scent like that of marjoram wafted from Aphrodite, goddess of love, and crowned newly-weds with twigs of it. Medicinally, marjoram has antiseptic, expec-torant, antispasmodic, antitubercular, digestive and tranquilising/sedative properties. 

In folk medicine it was used against measles, stress, dyspepsia, viruses, laryngitis and sore throats. It is still a popular herb to-day. Its aromatic leaves are of great value in the production of perfumes, in cookery, and in confectionery. Marjoram, which resembles oregano and shares the same scientific name, goes well with pork and chicken, is used in omelettes, sausages and fish dishes baked in the oven, in minced meat dishes and meat balls, and in salads and pies made with green vegetables. It is also a constituent of vermouth.

Although its scientific name (Ocimon) and the name by which it is known in other European languages are both derived from Greek, basil (Ocimum basilicum) is a plant originating from tropical regions of Asia and Africa. It is an annual, much-branched plant with dense foliage and glossy green, highly aromatic leaves.

It is closely related to many other aromatic plants, including mint, rosemary, oregano, sage and marjoram. Flat-leaved basil is normally used in cookery, as its flavour is slightly less intense.

The leaves can be dried and stored without losing their aroma, either in a deep-freeze or in closed glass jars. The essential oil of basil is a medicine for stomach ache and for the heart (Hippocrates), for eye complaints and for the good function of the kidneys (Dioscurides). Folk medicine considers it calming, and beneficial to the the stomach.

Lavender is one of the best-known aromatic herbs. Its healing and soothing properties made it a favourite even in antiquity, when a wine aromatised with lavender was produced - this was the 'stichaditi wine mentioned by Dioscurides. The uses of lavender in medicine, cosmetic production and in the home are infinite. Little cloth sacks with dried lavender flowers can be placed in cupboards to impart a fragrance and to repel insects.

In the washing machine or tumble drier they add a beautiful, distinctive fragrance. A few drops of essential oil in the bath water can banish stress and fatigue. Lavender is also used to aro-matise confectionery and drinks, while in the form of a tisane it is calming, relaxing and soothes pain.

It is a very beautiful plant in the herb garden and can be planted in flowerbeds and herbaceous borders. It is easily propagated by scions, but more difficult to grow from seed The flowers are gathered when they are in full bloom and dried in a shady place.

Chamomile (Matricaria chamomilla) is the name given to a little daisy that flowers in masses on the ground and has a perfume resembling that of an apple. Indeed, the flowers of the chamomile are so densely arranged that the leaves are not visible, giving the impression that they are non-existent.

Chamomile has been a popular and basic medicinal plant since prehistoric times. Hippocrates, Dioscurides and other physicians of antiquity used it as an excellent antiseptic and soothing drug for a plethora of conditions. Chamomile contains essential oil, flavonoids, coumarins and choline.

Extract of chamomile has an important use today in compresses for the eyes, and for the cleansing of the stomach and ears. It is relaxing and calming. Medicinally, it is the flowers of the chamomile which have anti-inflammatory, digestive, spasmolytic, healing, antitubercular, antiallergic, fat-dissolving, and soothing properties. It is used in homeopathy. Chamomile grows profusely all over Europe.

Lemon verbena (Lippia citriodora) originates from South America. It was imported to Europe from Chile in 1794. The essential oil is used in perfumery and beverage production. The dried leaves and shoots have medicinal properties; as a tisane, they facilitate digestion and have a stimu-latory effect on the nervous system. Lemon verbena is considered to be astringent and aromatic, and it is rich in essential oils which are contained in the membranes on the underside of the leaves. Its effect is mildly tranquilising, febrifuge and spasmolytic, particularly where the digestive system is concerned. It is used in cases of feverish colds and dyspepsia, nerve pains, ischialgia, and headaches.

Tolerant of warm and hot climates, it is sown in May on damp soils and requires a large amount of water in summer. The aromatic leaves are gathered as soon as the stalks begin to form flowerheads.

Parsley originates from the Mediterranean region. It has been intensively cultivated since antiquity for its aromatic leaves. There are three basic varieties: uncurled, curled and Hamburg parsley. The root of parsley contains essential oil, starch, and sugar, the stems and leaves contain provitamin A, vitamin C, mineral salts (mainly potassium, and the seeds essential oils and other substances. Parsley has diuretic, tonic, invigorating, and laxative properties, and stimulates the appetite.

It cleanses the body of toxins and helps in conditions of the liver, uric arthritis, cellulitis, menstrual disorders (dysmenorrhoea), and skin complaints. It is considered to be a homeopathic medicine, to have excellent antiseptic properties and to strengthen the immune system. Its finely-chopped leaves are an irreplaceable flavouring in a multitude of dishes, both cooked and uncooked.

Garden mint (Mentha spicata) still grows in the wild state in wet mountain locations in many parts of Greece, mainly in the north-west of the country and Thessaly. In antiquity it was used against cholera. Dioscurides applied it in a poultice to heal headaches. It has antispasmodic, digestive, antiseptic, anti-inflammatory, and tranquilising properties, and is a heart tonic.

It is considered that leaves of wild mint provide relief from the pain of rheumatism if rubbed on the joints. Garden mint has an important place in Mediterranean cookery and is used to impart flavour and aroma to salads, sauces and soups. It is added to pasta dishes, potatoes, lamb, meat balls (of which it is an essential ingredient), cheese pies, cheese salads, 'red' sauces, courgettes, aubergines, and stuffed vine leaves. A very well-known recipe is a sauce made of mint with olive oil, vinegar (or lemon juice), and garlic which accompanies meat dishes, especially lamb.

The particular feature of the various types of nettle (Urtica dioica, Urtica urens) is that it owes its modern name to the fact that touching it causes skin irritation. This is due to the fine hairs which cover the leaves and stems. 

At their tips they have a very fragile little ball of the caustic substances histamine and formic acid. The hairs puncture human skin, the little ball breaks and the result is well-known to us all: we start to itch. Nevertheless, due to the substances it contains - iron, silicium, potassium, sulphur and manganese - the nettle has been considered a medicinal plant since antiquity. 

The leaves contain formic acid, tannins and vitamins A and C. Hippocrates used it to treat gynaecological problems and Dioscurides used it for gangrene, cancerous growths, pneumonia and respiratory problems. It is used (not only) in folk medicine for its haemostatic, lactation-stimulating, anti-anaemic, anti-diabetic, and diuretic properties. It is also a homeopathic medicine. The leaves and tender shoots of the plant are gathered. The caustic substances are neutralised when it is boiled in a large quantity of water for 15 minutes; then the nettle has sweetened and can be eaten.

The pomegranate (Punica granatum) is a plant native to Eurasiatic regions from the Balkans to the Himalayas. It was known to the ancient Greeks as both a wild self-sowing and a cultivated plant.

The pomegranate features in many archaic myths; it was the symbol of fertility, due to the infinite number of seeds it contains. Pomegranates are rich in sugars, Vitamins A, B, and C, calcium, phosphorus, potassium, natrium, iron and the antioxidant selenium. 

The strawberry is a perennial plant, small in size, of the northern temperate zone. Despite the fact that there are two self-sowing species to be found in Greece, the strawberry was not mentioned by ancient authors. Strawberries are pleasant tasting, aromatic fruits. The plant is designated 'fragrans' in the Latin scientific terminology, and the Greek name 'fraoula is a corruption of the Latin. 

Nearly all the varieties of cultivated strawberry originate from a hybrid which has been produced by the crossing of two American species. Strawberries contain vitamins A and C in an amount more than that found in the lemon). A whole cup of strawberries has only 90 calories. Strawberries are eaten fresh, and also used to make drinks, syrups, confectionery and jams. They are used in tarts, served with ice-cream, and make refreshing summer water ices.

The calendula constituted a panacea during the Middle Ages. In the 12th century botanical treatise of Meisser, it was observed that "even looking at the golden flowers of the calendual improves the sight, cleanses the brain and mends the spirit." The medicinal species of calendula (Calendula officinalis) is believed to originate from Egypt and is that which is cultivated in pots and gardens for decoration, in numerous varieties which have sonorous names (Orange king, 'Pacific beauty' etc). The flowers of the plant are used for therapeutic purposes; they contain saponins, carotenoids, essential oil, sterols, flavonoids and mucilage. 

The calendula has anti-inflammatory, astringent, healing, and emmenagogue properties. It is considered one of the best herbs for the treatment of local skin ailments, external bleeding, contusions and burns. It is also considered to have a notable anti-fungal property. There is no doubt that the flowers constitute a dyestuff. It was once used as a spice and to adulterate saffron from the crocus, or to give a yellow colour directly to rice and salads; for this reason it was called 'the poor man's cro-cus. The French, particularly the Parisians, eat veal with calen-dula. It is sold in the shops in dried form and as a wet extract.

Yarrow would be just an ordinary wild flower, if it had neither been surrounded by myth nor used in ancient medicine. From the period of the Trojan War down to recent times, in Greece and other European countries yarrow has been considered a very effective herb for use in a number of conditions, such as haemorrhage, sluggishness of the nervous system, chronic catarrh, and to heal wounds. In France it is called the carpenter's herb, since it is used by woodworkers to heal wounds. 

Yarrow is considered to have anti-inflammatory, antiseptic, antispasmodic, astringent, bile-stimulating, diuretic, expectorant, febrifuge, revitalising, tonic and hypotensive properties. The flowers, leaves, seeds and essential oil contained in the flowers are used. Today, yarrow is a constituent in perfumes and herbal therapies but its common usage is more prosaic - gardeners include it in lawns because it is a particularly sturdy plant and very resistant to cutting.

Thyme, which has antibacterial and antioxidant properties, is one of the predominant herbs used in the Greek diet. It retains its ancient name thymos, which comes from a verb to offer sacrifice ie. to 'impart a sweet fragrance The plant has the Mediterranean and Balkans as its homeland, and there are many species that flower from sea level right up to the alpine zone.

 

The king of all the species is Thymus capitatus with its superb fragrance, used in the production of the famous thyme honey. Thyme contains an essential oil which consists of thymol (40%), carvacrol, and a multitude of other substances and trace elements. For this reason it has many beneficial properties: it is antibacterial, antispasmodic, expectorant, astringent, antioxidant, antiseptic and tonic.

It is recorded that Alexander the Great washed in a decoction of thyme to maintain his well-being and to combat lice. An irreplaceable herb in Greek cookery, thyme adds aroma, enhances the flavour and preserves a range of foods, including meat, meat balls, steaks, rissoles, hare, poultry, sauces, soups, and marinades. It goes well with fish because - in contrast to the equally widely-used oregano - it does not add a bitter note.