Daphnis and Chloe
Athens — Greece
Item #4095 - 0.35oz
Journalist turned herbalist Evangelia Koutsovoulou sends the flavors of Greece to the world from a tiny shop near the Acropolis. Bay leaves have been used in cooking since antiquity, and these grow on a small farm facing the Ionian Sea in an idyllic setting much like where the god Apollo fell in love with the nymph Daphne! Anything cooking in a big pot loves bay leaves, but they’re especially good with lentils, beans, tomato sauces, and soups. (VE, GF)
Athens — Greece
Item #4094 - 0.63oz
Journalist turned herbalist Evangelia Koutsovoulou sends the flavors of Greece to the world from a tiny shop near the Acropolis. Hand-clipped with scissors from wild purple shrubs on the rocky coastline along the Ionian Sea, these whole flowers are carefully dried and full of flavor; use your fingers or a mortar and pestle to crush them. Floral, herbaceous, and mildly spicy, these pair well with lemon and olive oil, and used this way will transform the humble roasted potato. Or use them in a marinade for chicken, lamb, or pickled vegetables, or in an herbal tea for a calming, aromatic infusion. (VE, GF)
Athens — Greece
Item #4093 - 2.21oz
Journalist turned herbalist Evangelia Koutsovoulou sends the flavors of Greece to the world from a tiny shop near the Acropolis. Hot and sweet peppers from the northern Greece are slowly dried over Birch fires, then stemmed and crushed by hand to produce this blend of smoky, not-too-hot chili flakes called Boukovo. Traditionally sprinkled over beans or feta, they’re also good with simply cooked vegetables and eggs. (VE, GF)