Cretan Dittany
Cretan dittany (Origanum dictamnus) is an endemic plant found in Crete and is consumed as beverage.
Its name comes from Mount Dikti (on the mountains of Lasithi), where it used to abound.
Its leaves are furry and have a grey-green color.
In Minoan Crete and Ancient Greece, it was one of the greatest pharmaceutical plants.
Hippocrates used it against stomach and digestive system illnesses, rheumatism, and arthritis, as a healing, emmenagogue, tonic and antispasmodic.
Ironwort
Ironwort is self-planted mainly in eastern Crete and is consumed both as a tea and a medicine.
It is considered to have healing properties, rich in antibacterial and antacid substances.
Wild ironwort is rare nowadays, although it is planted in cultivating plantations that still provide its benefits in people all over the world.
Even though it is rarer than it was, its value is still great both in Crete and beyond.
The plant grows between 800 and 2000 meters above the surface of the sea and Cretans harvest it since the ancient times and still use it in a variety of recipes and pharmaceutical applications.
The White Mountains of Crete are where these unique, yellow-leafed plants found in greater numbers.
Marjoram
Marjoram is a relative plant to oregano with many branches and small fragrant leaves.
Its ethereal oil is produced from the above-ground parts through distillation.
It is one of the richest sources of antacids.
In the ancient times, it was considered to be the herb of happiness.
It acts as an antispasmodic, antiemetic, relieves flatulence and indigestion and stimulates the liver and spleen.
It greatly aids in stomach aches and acts as a digestive/smoothing.
Hippocrates used it as an antiseptic, Dioskourides as a tonic and Galinos as a digestive.
The Minoan civilization is placed from the end of the Neolithic Age to the beginning of the Iron Age (3200 – 1000 BC). Its name is due to the explorer of Knossos, Sir Arthur Evans, who was inspired by the name of the king of the island, also known from mythology as Minos. The palaces […]
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Rooted in the island's rich culinary traditions, these elements highlight the importance of consuming whole, minimally processed foods, including fruits and vegetables, whole grains, legumes, nuts, and using olive oil as the main fat source.
Few traditional drinks or local products in general are more inextricably linked to their place of production, than tsikoudia is with Crete. Is it tsikoudia or raki, then? No matter how one may call it, the traditional drink of Crete has the same taste and encloses the whole tradition of our island. It is the […]
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