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Rhodes Island

Written by Tim Ross
What an incredible place. Rhodes offers almost any kind of holiday you could want. If you want peace and quiet, youíll find it on Rhodes. If you want activities and night-life, Rhodes has got it. If you want to explore history and culture, that is there too. The island is clean, the locals are very warm and friendly to tourists. English is spoken everywhere and most signs are in English too.
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Herbs & Spices

The number of herbs and spice-producing plants that grow naturally on the island are impressive an indication of their uses follows; you might be surprised how different a meal tastes with the addition of a few herbs & spices.

Rigani (oregano) is used a lot in Greek cooking appearing in most meat dishes, baked vegetables, sauces and of course on Greek salads. This is the most widely used herb. Among the other herbs which grow on the hillsides dendrolivano (rosemary) is used sparingly. Thymari (thyme) is used in some meat dishes and for flavouring some olives as well as some of the best Greek honey. Faskomilo (sage) is present all over the mountains and its smell is overpowering usually used in a tea, although it is claimed to having soothing healing properties for various ailments. Diosmos (mint) is used to flavour keftedes (meatballs) and in some pies and salads. Vassilikos (basil) grows incredibly well due to the climate and is actually only now becoming popular in various dishes from the influence of our neighbouring country Italy. The Greeks actually grow Basil ornamentally or for good luck in gardens, apartments, on rooftops, in restaurants and even on boats, they say that it also chases away the persistent Mosquito! Anitho (dill) is used in pitas (pies), salads and dolmadas. Maidanos (parsley) is used as a garnish as well as in some meat and vegetable dishes. Dafnofila (bay leaves) are used in some soups and stews. Selino is actually wild celery and is used in some stews, particularly the hirino(pork) with celery which is served in the winter.

Garifalo (cloves) are an important ingredient in stifado (beef with baby onions) although it is also used in breads and sweets. Kymino (cumin) is used in soutzoukakia, (meatballs in tomatoe sauce). Sousami (sesame seeds) are used on breads and in halva and with honey to make a sweet called pasteli. Kanela (cinnamon) is used in many sauces and deserts and is sprinkled on apples for a desert after a big meal.
Perhaps one can understand now why the Greek cuisine is so healthy, not to mention tasty!