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)