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RECIPES | SOUPS

Velvety Butternut Squash Soup

I love this soup so much! It's easy, quick, delicious, and perfect for the winter months! There are many variations and we can add various flavors like sage, coriander, fennel, cardamom, or even ingredients like coconut milk, almond milk, or Parmesan cheese. Depending on the wine notes we want to emphasize, it will give our soup a unique twist.

Our Ingredients:

  • 1 kg butternut squash, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 1 potato, roughly chopped
  • 1 small piece of ginger (about 3-4 cm), grated
  • 1 leek (white part only), roughly chopped
  • Vegetable broth
  • ½ wine glass of white wine
  • Butter, salt, and pepper

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RECIPES | SOUPS

Chestnut Soup

Today we will make a velvety, aromatic, and delicious winter soup, which I like to call "cozy." I'm crazy about this soup as it is one of my favorites. After making it many times with various variations, I have come up with this recipe that I think you will also enjoy! So, give it a try!

Ingredients:

500g peeled and boiled chestnuts (keep 2-3 whole chestnuts for serving)

2.5 liters vegetable broth

150g butternut squash

150g sweet potato

100g celeriac

10g fresh ginger, finely chopped

1 leek, finely chopped

4 tablespoons of butter

Salt and pepper

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RECIPES | FISH

Fish Soup simple and veloute'

Fish! The treasures of the sea... Depending on the fish and vegetables we include in our soup, we create a harmonious blend of flavors and nutritional values that exude a sense of health and well-being. Through its consumption, we introduce into our organism the richness of omega-3 fatty acids, vitamins, and antioxidants that confront the ever-present challenge of modern life: maintaining health and well-being. Fish soup is not merely a meal. It stands as a powerful ally to our health, a elixir of life that bestows upon us the renewing energy of the sea and the bounty of nature, in every delicious, warm bowl. Let's integrate a serving of fish soup into our weekly routine, offering health and tastiness to our family!
For a simple fish soup:


• 1.5 kg fish for soup (cod, red mullet, scorpionfish, etc.)
• 500 g shrimps (optional)
• 2 onions, diced
• 3 carrots, diced
• 4 zucchinis, diced
• 5 potatoes, diced
• Half a bunch of celery or 3 celery stalks
• Salt, pepper, olive oil
• 1/2 cup Carolina rice (optional)

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RECIPES | SOUPS

Garden Vegetable Soup

This special soup is our familiar vegetable soup. It's a feast of vitamins for our body, fortifying it against infections and providing nourishment, well-being, and health!

Our ingredients come from our vegetable garden or the display of our greengrocer!

Our Ingredients:

1 small eggplant, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 carrot, diced

1 dry onion, diced

2-3 small zucchinis or 1 large zucchini, diced

2-3 mushrooms, diced

2-3 fresh spring onions, diced

1 leek (only the white part), diced

1 potato, diced

1 tomato (blanched, peeled, without seeds), diced

½ cup olive oil

Salt and freshly ground pepper

½ cup rice or barley

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RECIPES | SOUPS

Chickpeas with Leeks.

A very tasty, easy, and unique variation of our beloved chickpeas. We often try them with tomato or lemon. I have an alternative suggestion for you, with leeks. In the end, the leeks melt and leave their sweetness, making the chickpeas a wonderful and unforgettable dish that I promise you won't eat any other way. A purely wintery dish that you will love.

Our ingredients:

350g chickpeas soaked from the previous day

200g leeks, thinly sliced

½ bunch of dill

2 carrots, sliced into rounds

Juice of one juicy lemon

Olive oil

Salt and pepper

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RECIPES | SOUPS

Multi-grain Red Soup

Multi-grain Red Soup: Multi-grain Red Soup: An Exquisite Blend of Flavor and Nutritional Value

The multi-grain red soup is a refined dish that offers a unique taste experience and a wealth of nutritious ingredients. This flavorful and hearty soup will satisfy even the most discerning palates. With a variety of grains, vegetables, and herbs, this soup is a nutritional treasure that is sure to impress.

The multi-grains included in this soup, such as beans, black-eyed peas, lentils, chickpeas, fava beans, and wheat, are rich sources of protein, fiber, and vitamins. With the carefully crafted recipe of the red soup, these ingredients come together to create a healthy and nutritious composition that provides the necessary energy and a sense of satiety.

The addition of ripe tomatoes, tomato paste, and hot peppers gives this soup its intense and aromatic red color. The tomatoes are finely crushed to provide a rich and creamy texture, while the hot peppers add a delightful spicy note to the meal.

The olive oil used in the preparation of the soup adds necessary shine and rich flavor. With the addition of salt, pepper, and oregano, the aroma and taste of this soup are further enhanced. It is the ideal choice for those seeking a warm and flavorful meal that will rejuvenate and energize them.

This multi-grain red soup is suitable for all seasons, combining the nutritional benefits of the grains with its rich flavor and warmth. Enjoy it on a cold winter day or a hot summer day and reap the health benefits it offers. This soup is packed with antioxidants, dietary fiber, and nutritious ingredients that contribute to improved digestion, support the immune system, and protect the body from free radicals.

Allow the aromatic fragrance of the multi-grain red soup to captivate you and take you on a refined culinary journey. Enjoy it as a complete meal or pair it with fresh bread or a green salad. This soup will provide you with energy, fulfill your nutritional needs, and offer a memorable taste experience.

Discover the rich flavor, health, and well-being it provides. This refined meal will satisfy the demands of your palate and provide you with a pleasant dining experience.

Our Ingredients:

500g mixed grains (beans, black-eyed peas, lentils, chickpeas, fava beans, wheat, etc.)

2 dry onions, finely chopped

2 ripe tomatoes, crushed

2 carrots, sliced

2 cloves of garlic, finely chopped

1 tbsp tomato paste

1 celery stalk, finely chopped

2 hot peppers

1 cup olive oil

Salt - Pepper - Oregano

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RECIPES | SOUPS

Tomato soup with Greek yogurt

What a wonderful soup!!! Especially if you make it with tomatoes from your garden and not a greenhouse... it fills the whole house with a lovely aroma. We always say that the ingredients make the taste, and the aroma of a dish. The tomato from the field that when cut fills your hands with its scent, the kitchen where it will be cooked, the Greek yogurt with its wonderful taste and velvety texture, all combine to make an amazing result. This soup can be eaten hot or cold! Imagine it during the summer months!!!

Here are the ingredients:

7-8 ripe organic tomatoes

500g Greek yogurt

1 chopped carrot

1 chopped garlic clove

1 chopped onion

1 chopped celery stalk

1 chopped leek (white part)

1 tablespoon tomato

paste vegetable broth (optional)

olive oil salt-pepper coarsely crushed carob rusks for serving

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RECIPES | SOUPS

Minestrone Soup

A delicious and flavorful soup, a favorite dish of the Italians. There is no specific recipe for minestrone as it was traditionally made with whatever vegetables or legumes were available at home, complemented with small pasta or other types of noodles.

It is highly nutritious, and housewives used to make it because they could utilize any quantity of vegetables they had on hand. It was often served with croutons or bits of cheese.

Here, we will see the most common version of minestrone soup, and of course, the easiest one to make.

Here are our ingredients:

  • 250g mixed vegetables or
  • 1 carrot, diced
  • 1 bell pepper, finely chopped
  • 1 chili pepper, finely chopped
  • 1 zucchini, finely chopped
  • 200g small pasta
  • 1 can of tomato juice
  • 1 onion, finely chopped
  • 1 potato, diced
  • 1 ½ liters vegetable broth
  • Olive oil
  • Salt and pepper
  • Fresh basil, finely chopped

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RECIPES | SOUPS

Mushroom soup with various mushrooms

Enjoy this warm and nourishing mushroom soup, perfect for chilly days. The taste of fresh mushrooms harmoniously blends with the light and delightful texture, creating a dish full of flavors and aromas. Bon appetit!

Ingredients:

  • 500 g mixed mushrooms (agaricus, portobello, trumpet, oyster, porcini)
  • 1 large onion, finely chopped
  • 2 tbsp soy sauce
  • ½ cup fresh dill, finely chopped
  • ½ cup Carolina rice
  • ? cup olive oil
  • 1 ½ L vegetable or beef broth
  • Olive oil
  • Salt and pepper

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RECIPES | SOUPS

Traditional stew

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RECIPES | SOUPS

Velvety Chestnut and Butternut Squash Soup

A pure winter delight, velvety, and incredibly flavorful. We've all tried the classic butternut squash soup, but how about indulging in a wonderful variation with the addition of chestnuts?

Our Ingredients:

  • 700g butternut squash, peeled and cubed
  • 250g boiled and peeled chestnuts
  • 1 leek, finely chopped
  • 3-4 white mushrooms, quartered
  • 1 large carrot, roughly chopped
  • 1 small piece of grated ginger or 1 tsp ginger powder
  • 2 white onions, sliced
  • 50g white wine
  • 1 liter vegetable broth
  • 20g butter

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RECIPES | SOUPS

chicken stock

Whenever I visit the village, I make sure to prepare stock. This is because we use whole chickens, where I portion them and have leftover bones, wings, necks, etc. What's better than our own stocks, which I keep in the refrigerator and of course in the freezer. So, let's see step by step...

Ingredients:

Bones, wings, necks from 2 chickens

2 large onions

4 cloves of garlic

Salt

Whole peppercorns

5 sprigs of parsley

2 carrots

3 ½ liters of water

80g of olive oil

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RECIPES | SOUPS

Gazpacho

A traditional light and cold soup that comes from Spain, specifically from Andalusia. It's a summer dish with Mediterranean flavors, loved by all dietary groups because it offers freshness after a hot and tiring summer day.

Ingredients:

  • 1 kilogram ripe tomatoes, peeled
  • 1 cucumber, peeled
  • 2 cloves of garlic, minced
  • 2 ½ teaspoons white wine vinegar
  • ½ cup fresh basil, finely chopped
  • 1 red bell pepper
  • Salt and pepper
  • 3 slices of country bread
  • 1 dry onion
  • ½ cup olive oil

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RECIPES | SOUPS

Vegetable Velvet Soup

A healthy, vitamin-packed soup that can be served to everyone. It's like the gardener's soup in its most velvety form. Perfect for kids (without them noticing and complaining about the vegetables they don't eat), warm on a cold winter night, refreshing on a hot summer day, or even to boost our immune system when we feel unwell. The ingredients are seasonal vegetables that we can find in our garden, at the market, or in our local grocery store. This soup should be made frequently at home, so that kids can get used to the taste of vegetables, and it is also useful for the housewife. We always have various vegetables in the fridge that we forget about or have leftovers. These are not times to let products go bad. Before they spoil, open your fridge and see how many vegetables you have to make a soup. You don't need to make the exact quantities we give you, but make it according to the products you have. The color at the end will depend on what vegetables you have added more of.

An easy solution for all occasions, quick, nutritious, and delicious!! This soup is a gem!!!!

 

Ingredients:

1 green pepper, diced small

1 red pepper, diced small

1 carrot, diced small

1 dry onion, diced small

2-3 small zucchinis or 1 large, diced small

2-3 mushrooms, diced small

1 leek (only the white part), diced small

1 potato, diced

a few florets of broccoli

a few florets of cauliflower

2 celery stalks

1 tomato (blanched, peeled, and seeded), diced small

olive oil

salt, freshly ground pepper

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RECIPES | SOUPS

Cauliflower Veloute Soup

Cauliflower veloute soup is a winter recipe that combines incredible taste with healthy nutrition. This velvety soup offers a delightful blend of flavors and textures, and it is so easy and quick to prepare that you can enjoy it at any time.

The star ingredient of this recipe is cauliflower, a remarkable vegetable known for its nutritional value. Packed with vitamins, minerals, and dietary fiber, cauliflower provides antioxidant compounds that help protect our bodies from free radicals and improve overall well-being.

This cauliflower veloute soup is the perfect choice for a light and healthy meal. With its rich and creamy texture, this soup will warm your heart and provide essential nutrients to support your health. It also presents a wonderful opportunity to incorporate more vegetables into your diet and reap their benefits.

Try this delicious soup and discover the pleasure of its healthy taste and nourishing value. It is the perfect companion for chilly winter days, offering warmth and full flavor.

Our Ingredients:

2 large cauliflower heads (florets and stalks cleaned)

1 leek, sliced

1 garlic clove, finely chopped

1 liter vegetable stock

150g almond milk (approximately)

3-4 tablespoons olive oil Salt, pepper, thyme

Sliced almonds for garnish

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RECIPES | SOUPS

Goat Avgolemono

Goat Avgolemono is a classic Greek dish that showcases the unique flavors of Mediterranean cuisine. This hearty soup combines tender goat meat with the tangy richness of the traditional Avgolemono sauce. It is a beloved recipe that is often enjoyed during festive occasions and family gatherings.

To prepare this delicious dish, you will need the following ingredients:

  • 1 kg goat meat, cut into pieces
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 cup rice
  • 4 cups water or goat broth
  • Juice of 2 lemons
  • 3 eggs
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

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RECIPES | SOUPS

Velvety Lentil Soup

If you're tired of the traditional lentil soup, an alternative way to enjoy it is by making it velvety. With a creamier texture, fasting-friendly, and an interesting flavor twist from the smoked paprika, this soup is sure to impress. Get ready to discover a new way to savor lentils and satisfy your taste buds.

Ingredients:

½ kilogram of dried lentils

2 cloves of garlic, sliced

2 carrots, thinly sliced

1 large potato, cut into large cubes

1 ripe tomato or

½ can of crushed tomatoes

2 bay leaves

1 tsp smoked paprika Salt and pepper to taste

½ cup of olive oil

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RECIPES | SOUPS

Magiritsa with Chicken Liver

An alternative magiritsa recipe for those who don't eat lamb or goat offal. It is very tasty, and of course, you can make it all year round. Let's not forget that chicken livers have been, are, and will be a great delicacy in all their preparations!

Our ingredients:

1 kilogram of chicken livers, cleaned

1 bunch of fresh onions, finely chopped

2 heads of lettuce, roughly chopped

2 medium-sized onions, dried

½ cup of Carolina rice

1 bunch of dill, finely chopped

1 bunch of parsley

2 tablespoons of fresh butter

½ cup of grelia olive oil

Salt and pepper

For the avgolemono (egg-lemon sauce):

2 juicy lemons

2 eggs

Salt and pepper

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RECIPES | SOUPS

Fish Giouvarlakia

Taking fresh fish from my fisherman, he gave me some fish for boiling. So, I will make light and delicious fish giouvarlakia that reminds us of summer. Besides the fish I suggest, you can ask your fisherman to fillet any fish of your preference (cod, sole, mullet, etc., fish with firm flesh).

I recommend this recipe to moms with young children who can easily eat fish without complaints.

Our ingredients:

1 kg fish fillets (perch, sea bream, sole, etc.)

1 kg fish broth (or vegetable broth)

1 tbl corn flour

1 grated carrot

1 carrot sliced

½ bunch of dill or

½ bunch of celery

2 finely chopped onions

2 small zucchinis, thinly sliced

2 medium-sized potatoes, cubed

100 g glasse rice (optional)

Juice of 1 juicy lemon

2 star anise

Salt, pepper,

a little flour

Olive oil

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RECIPES | SOUPS

Traditional Vegetable Chicken Giouvarlakia

A beloved dish for both young and old. We find them throughout Greece in various versions, and in Cyprus they are known as "gourvalakia." In Turkey, they are prepared with a curry sauce and called "yuvarlak sulu kofte," which means small meatballs in broth.

However we call them, they remain a top choice for us as an easy, delicious, and quick recipe that can be easily adapted to suit our taste preferences by adding or removing ingredients.

Our Ingredients:

For the chicken meatballs:

½ kg ground beef

1 egg

1 large onion, finely chopped

50g olive oil

150g Carolina rice

2 tsp finely chopped dill (optional)

A little flour

Salt and pepper

 

For the soup:

1 carrot, diced

1 potato, diced

1 small onion, diced

1 zucchini, diced

1 ½ liters water

 

For the binding:

2 eggs Lemon juice

1 tsp corn flour

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RECIPES | SOUPS

Giouvarlakia with Trahana

A variation with elements from the village... With our beloved trahana, which has been nurtured by generations and generations... Let's see, then…

 

Half a kilo of mixed ground meat (pork - beef)

One finely chopped onion

2 eggs

A little finely chopped dill

200g trahana

Salt - pepper

A little flour

Optional: Some crumbled feta cheese and oregano for serving

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RECIPES | SOUPS

Tomato-based Giouvarlakia

A favorite variation of a beloved dish that comes to us from Asia Minor. We mainly make it during the summer months when we have fresh, juicy tomatoes, and we serve it with drizzled olive oil and a generous sprinkle of freshly ground pepper on top!

Our Ingredients:

500g mixed ground meat or double-ground beef

1 egg 1 onion, finely chopped

1 onion, finely diced

3 ripe tomatoes, peeled and seeded, passed through a food processor

½ cup Carolina rice

2 carrots, sliced

2 potatoes, diced

2 tsp finely chopped dill

Olive oil

Salt - pepper - oregano

Flour for dusting

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RECIPES | SOUPS

ΥOUVARLAKIA WITH GABBAGE AND LEEK

Winter meatballs, since cabbage is tender and fluffy at this time of year and the leeks are sweet!!! A dish full of aromas and flavors. I'm sure that once you try this soup, you will make it a staple in your kitchen!!!!!

For the youvarlakia

300g ground beef

300g ground pork

1 egg

1 large onion, finely chopped

50g olive oil

150g Carolina rice

2 tsp finely chopped dill (optional)

A little flour

Salt and pepper

For the soup

3 white parts of leeks, finely chopped

1/2 cabbage, coarsely chopped

1 1/2 liters of water

For the binding

2 eggs

Lemon juice

1 tsp corn flour

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RECIPES | SOUPS

Youvarlakia with yogurt

My favorite youvarlakia! I could eat a whole pot of them. These wonderful, aromatic youvarlakia, once you start...you just can't stop!

Our ingredients:

500g mixed minced meat

150g Carolina rice

4 fresh onions, finely chopped

1 clove of garlic, finely chopped

4 small zucchinis, sliced

1/4 bunch of dill (half in the meat mixture and half in the soup)

2 tbsp fresh mint, finely chopped (one in the meat mixture and one in the soup)

1 egg

1 small yogurt (200g)

1800g chicken broth a little butter juice from a juicy lemon salt-pepper flour for dusting the youvarlakia

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HONEY


Honey, the gift of the gods according to the ancient Greeks. Honey and the bee were protagonists in mythology. The god Apollo owed his dazzling beauty to the honey and ambrosia he fed on. Apollo's son, Aristaeus, who was made with the nymph Cyrene, became immortal because he was fed with honey nectar and ambrosia. Moreover, he was the first ancient figure who dealt with honey and beekeeping, hence he became the protector of honey.


Hippocrates used honey for the treatment of many diseases, while Aristotle believed that honey prolongs life. A symbol of fertility, happiness, and well-being.

The process of making honey is as follows: After bees collect nectar from the plant, it goes through a special process in their bodies and their secretions from the prolobus transform it into honey, which they deposit in the cells (frames) of the honeycomb inside their beehive. There, they dehydrate it by reducing its moisture to as low as 18%. Once it has matured, they seal it with wax so it can be preserved.


Then it's time to collect the honey, which is done when the moisture level is between 14%-18%. If the moisture is higher than 18%, our honey is at serious risk of spoiling.

Pure honey, not adulterated, can be simply identified in the following way: In a glass of water, drop a spoonful of honey. Without stirring it, pure honey will sit at the bottom of the glass unchanged. If it contains syrup, we will slowly see it dissolve on its own.


When honey crystallizes, it doesn't mean it's adulterated as some think, nor if it is thick. Crystallized honey is due to its glucose content from the composition of the honey, as we will see below in the types of honey. The safest way is to slowly bring it back in a bain-marie but not exceeding 35o -40o degrees (that's also why it's not good to put honey in hot beverages. The correct way is to let the temperature of the drink drop so as not to lose the beneficial ingredients of the honey. If we add honey directly into hot water, all we achieve is to sweeten our drink) or on top of a radiator. Never in the sun because it will destroy its beneficial ingredients.


Honey is properly preserved in a shady and cool place. An open jar for a long time spoils because it absorbs the humidity of the air and changes its antibacterial properties. It is therefore good to use it within a short period after opening it to have all its nutritional ingredients. And let's not forget that honey has been found in tombs and shipwrecks that date back thousands of years before. And this is due to its airtight sealing.


There are monofloral honeys, which we get the nutritional properties from a single plant that the bee has collected from. However, it's a bit difficult to do this, but not impossible.

In Greece, more and more beekeepers are trying to produce organic honey. The honey that has not used any chemical formulation inside and outside the beehive. This is quite difficult because we cannot have full control of where the bee goes, which areas it is in (polluting up to 4 kilometers, etc.), what plants it has gone to, if they are sprayed, even if the beehive has been painted.


Pure, unadulterated honey can be obtained from producers, taking care to know the honey we will buy, first by its color and smell, verifying its reliability with a taste test.


Let's take a look at some types of honey:


Acacia Honey

Acacia honey is light and almost transparent in color. It has beneficial properties for cleansing the liver, calming the nervous system, thus aiding in combating insomnia, stress, and anxiety. It helps with respiratory system diseases and intestinal function. It is considered one of the therapeutic honeys and can be consumed in small quantities by diabetics. It is recommended for children and the elderly.


Flower Honey

Flower honey has the sweetest taste among all honeys. It is light-colored and has a smooth taste. It crystallizes relatively quickly due to its high glucose content. The crystallization of honey is natural, and it does not affect the honey's nutritional and biological value. A crystallized honey is neither adulterated nor spoiled. We can return it to a liquid state by gently warming it in a bain-marie.


Heather Honey

Heather honey is considered one of the rare honeys because bees find it difficult to penetrate the narrow calyx of the heather flower to collect the nectar. Thus, in their effort to collect the nectar, they become exhausted and weakened. Heather honey is primarily produced in Epirus, Greece, because heather grows in rocky and stony soils. Hence, in addition to the difficulties of the bees, the quantity is also challenging as it is not produced every year. It has a yellowish, thick consistency with a strong and distinctive taste. It strengthens the body, revitalizes, and combats the feeling of physical fatigue.


Fir Honey

Fir honey is one of the most widespread honeys produced in our country. It is produced in areas like Mount Olympus, Evritania, Pertouli, Taygetos, and in many other regions of Greece. The fir is considered the most important honey-producing plant in Greece. It is the honey that the elderly prefer due to its low sugar content. It crystallizes slowly because of its low glucose content. It is considered a honey of high nutritional value due to the large number of different substances in its composition. Rich in minerals (magnesium, zinc, copper, iron, etc.), it helps with cough and uric acid arthritis. It is also an excellent remedy for throat conditions. It reduces ulcer problems, aids in constipation, and is recommended for people with diabetes, athletes, and children.


Orange Blossom Honey

Orange blossom is a significant source of nectar. A rare honey, it is particularly aromatic, providing an intense and wonderful fragrance. Its taste is especially sweet, making it more popular among children. Thus, it crystallizes very quickly and is recommended to be consumed within a short period. It is a source of energy for the human body, with carbohydrates in the form of glucose, fructose, and sucrose. Contains minerals and trace elements. Calcium, potassium, copper, antioxidants, has precious antibacterial, anti-aging, and anti-cancer properties. It helps the immune system and combats pathogenic microorganisms, providing protection against oxidative damage to the DNA molecules of cells.


Pine Honey

The pine is considered the most significant honey-producing plant in Greece. Major productions of pine honey are in Northern Evia, Halkidiki, Thasos, Skopelos, Zakynthos, and Rhodes. Pine honey accounts for 65% of the total honey production in Greece. It is the honey preferred by the elderly due to its low sugar content. It crystallizes slowly due to its low glucose content. It is considered a honey of high nutritional value because it contains a large number of different substances. Rich in minerals, it helps with coughs and uric acid arthritis. It also makes an excellent remedy for throat conditions. It lowers cholesterol, aids the urinary and digestive systems, and is recommended for people with diabetes, athletes, and children.

Sunflower Honey

Sunflower honey is readily produced as sunflowers abundantly provide nectar during the summer months. However, during the nectar collection in summer, the collector bees become exhausted and suffer from melanization. They lose their hair and become black. For this reason, beekeepers do not allow sunflowers near their beehives for extended periods. In Greece, it's mainly produced in Northern Greece, Macedonia, Thrace, and Evros. The honey from sunflowers is golden-yellow with a full taste, fluid, and one of the most common honeys available in commerce.


Thyme Honey

One of the highest quality honeys produced in our country. It falls under floral honeys but is a special category due to its intense aromas and flavor characteristics. It is the most commonly preferred honey by consumers. The production of thyme honey accounts for about 10% of Greece's total honey production. The main areas of thyme honey production in Greece are the islands, especially Crete and Kythira.

Its flavor is strong, and in some cases, due to high fructose content, it leaves a slight burning sensation in the mouth. It is intensely aromatic honey, with an amber color, though it varies by region (orange in Crete, lighter in Attica and the Cyclades).

It has tonic and antiseptic properties, rich in phosphorus, magnesium, and iron.

Recommended for children and is the number one choice during periods of colds and viruses.


Chestnut Honey

Produced from the honeydew secretions of the chestnut tree. It is produced in the mountainous regions of Greece and is mainly collected in the Mount Athos peninsula and is limited in production. The taste of chestnut honey is very intense and slightly bitter. The color ranges from light to dark brown, and due to its low sugar content, it crystallizes after 1-2 years. It has significant antibacterial activity against various microorganisms, such as staphylococcus, enterococcus, helicobacter pylori, and candida species. It also has a high antibacterial activity such that in some areas it is used to cover chronic wounds, burns, and skin ulcers. It boosts mental clarity, helps with pregnancy and venous insufficiency.

Rich in minerals, it is recommended for the elderly and babies, for athletes, and for those with prostate issues and diabetes.


Orange Blossom Honey

Orange blossom is an important source of nectar. It is a rare honey, highly aromatic with an intense and lovely scent. The taste is exceptionally sweet, making it more favored by children. Thus, it crystallizes very quickly and is recommended for consumption within a short time span. It is a source of energy for the human body, with carbohydrates in the form of glucose, fructose, and sucrose. Contains minerals and trace elements. It has valuable antibacterial, anti-aging, and anti-cancer properties. It aids the immune system and the fight against pathogenic microorganisms, offering protection from oxidative damage to the DNA molecules in cells.


arbutus honey

The arbutus tree is considered the most significant apicultural plant in Greece. Major production areas of pine honey include Northern Evia, Halkidiki, Thasos, Skopelos, Zakynthos, and Rhodes. Pine honey constitutes 65% of the total honey production in Greece. It's the honey preferred by the elderly due to its low sugar content. It crystallizes slowly because of its low glucose content. Considered high in nutritional value, it's rich in minerals and helps with coughs and uric acid arthritis. Also, it's an excellent remedy for throat conditions, reduces ulcer issues, aids constipation, and is recommended for people with diabetes, athletes, and children.

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Herbs: A Window to Natural Medicine

From antiquity to modern times, herbs have been an integral part of human life, playing a dual role in nutrition and medicine. Their therapeutic properties have been recognized for millennia, with their use evident across many cultural traditions around the world.

Nutritional Value and Culinary Use

In cooking, herbs add flavor, aroma, and color to many dishes. Chefs and cooks use them to enhance the taste of food while simultaneously enriching the diet with significant nutrients. Whether fresh or dried, herbs such as rosemary, oregano, thyme, and mint are essential ingredients in cuisines worldwide.

Medicinal Properties

On the other hand, traditional medicine uses herbs for the treatment and prevention of various diseases. Herbs like chamomile, lemongrass, and echinacea are renowned for their anti-inflammatory, antispasmodic, and immunostimulatory properties. Modern research examines the scientific basis behind these traditional uses, often confirming their value through the discovery of active ingredients with significant medicinal actions.

Ecological and Economic Importance

Beyond their dietary and medicinal uses, herbs also have significant ecological and economic value. They are an important resource for biodiversity and provide significant ecosystem benefits. Moreover, the cultivation and trade of herbs can contribute to local and national economies while supporting traditional agricultural communities.

Sustainable Use and Cultivation

Sustainable cultivation and use of herbs are crucial. While overexploitation and illegal collection threaten some species, sustainable practices can ensure their preservation for future generations. Organic farming, environmentally responsible wild collection, and sustainability certifications are steps in the right direction.

Traditional Knowledge and Modern Applications

Today, modern applications of traditional herbal knowledge are more important than ever. Integrating traditional botanical knowledge into contemporary medical practice and pharmaceutical research opens new horizons for the discovery of innovative treatments. Ethnobotany, a field that studies the relationship between people and plants, is vital for preserving the knowledge surrounding herbs and their uses.

Herbs in Modern Life

In the modern world, herbs are not only elements of traditional cuisine or pharmacopeia but are also key ingredients in products such as cosmetics, aromatherapy, and homemade cleaners. The popularity of herbs in ecological and organic farming reflects a broader shift towards more natural and environmentally responsible living habits.

Challenges and Future

The challenges the world faces in the use of herbs include overharvesting, habitat loss, and the need for stricter regulations and education regarding their safe use. Bioavailability, interactions with pharmaceutical products, and the standardization of extracts are areas where further research is needed.

The future of herbs looks promising, as ongoing research and technological progress open new possibilities for the development and utilization of plant resources. Biotechnology, for example, allows for the optimization of active ingredient production and the creation of new plant-based drugs. Additionally, revising and reinforcing traditional knowledge through scientific validation provides a framework for the sustainable use of herbs.

The integration of herbs into everyday life in a way that respects the environment and the communities dependent on them enhances their recognition. With proper management and responsible use, herbs will continue to offer their valuable gifts to health, well-being, and gastronomy for coming generations.


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Skiathos: A Paradise in the Aegean Sea

Skiathos is one of the most popular islands in Greece, located in the northern Aegean Sea. With stunning beaches, crystal-clear waters, and breathtaking landscapes, Skiathos is a paradise for visitors.

The island is known for the beautiful Koukounaries Beach, with its turquoise waters and white sand. But Skiathos also boasts many other amazing beaches, such as the beaches of Lalaria and Elia, which are ideal for swimming and water sports.

The center of Skiathos town, with its traditional architecture of white Cycladic buildings and narrow streets, is also a popular tourist area. Visitors can enjoy traditional Greek food and drinks in taverns and bars, while also discovering the history and culture of the island in the many museums and landmarks.

The island of Skiathos has a rich history and cultural heritage, as it has been inhabited since ancient times. Visitors can visit the medieval castle near the village of Kastro, the church of Agios Nikolaos, and the Photography Museum, where they can see photographs from Skiathos' past.

In addition to its beaches and landmarks, Skiathos is also known for its nightlife. Bars and clubs in Skiathos town and other areas of the island attract young visitors from all over the world.

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Basil

Basil It belongs to the mint family. The word 'basil' comes from the Greek word 'basileus,' which means king, with a direct connection to Orthodoxy. It is associated with the raising of the holy cross during the Feast of Epiphany when the priest sprinkles the faithful with holy water and basil, and it is considered a sacred plant that helped Saint Helen discover the True Cross through its fragrance. Our folklore has a saying that wherever basil grows, evil does not prevail.

Basil is a strong insect-repellent herb with a distinctive aroma and flavor. It is cultivated in gardens and pots. It blooms from spring to summer. It is sensitive to cold, although there are varieties that can withstand winter conditions.

We love to use it in cooking and add it to sauces, grilled dishes, salads, especially those with tomatoes, beverages, confectionery, as well as aperitifs and drinks.

Basil tea helps alleviate migraines, nausea, stomach irritations, and abdominal cramps. It improves memory, relieves constipation, colitis, and has antiseptic properties. It also promotes sweating.

As an essential oil, it relieves coughs, colds, depression, and fatigue, combats stress and fatigue, anxiety, mental exhaustion, and aids in concentration.

You can protect your clothes in the wardrobe by placing sachets with a mixture of basil and lavender for freshness.




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Dill

Dill (Anethum graveolens) is a perennial plant belonging to the Umbelliferae family. It is widely known for its strong aromatic fragrance and its use in cooking and herbal medicine.

Dill has slender, light green leaves and small yellow flowers that cluster in umbels. The plant can reach a height of about 60-90 centimeters. Dill is primarily found in Mediterranean and Eastern regions, but it is also cultivated in other parts of the world.

In cooking, dill is often used to add flavor and aroma to various dishes. Fresh leaves are used in salads, sauces, eggs, fish, and seafood, while the seeds and dried fruits are used in the preparation of biscuits, bread, and sausages. Dill is commonly paired with fish soups, cheese salads, grilled meats, and potatoes.

As a medicinal herb, dill has many beneficial properties. It is traditionally used to relieve digestive problems such as indigestion, flatulence, and colic. It also has anti-inflammatory properties and can help alleviate inflammations of the throat and bronchial tubes.

Moreover, dill has soothing properties and can help reduce anxiety and nervousness. The essential oil of dill is also used in aromatherapy to promote relaxation and well-being.

Lastly, dill has some medical applications. The infusion made from its leaves can be used to treat colic in infants and digestive disorders in children. Furthermore, persistent use of dill as a tea can help improve digestion and aid in recovery after gastroenteritis or other digestive disorders.

It is important to note that, like any herbal product, caution should be exercised, and it is advisable to consult a specialist before using dill for therapeutic purposes. There may be contraindications or interactions with medications or other products.

In summary, dill is an aromatic herb with multiple uses. It is widely used in cooking to add flavor and aroma to various dishes. It also has medicinal properties and can help relieve digestive problems, manage anxiety and nervousness, and promote relaxation and well-being. It is important to consult a specialist before using dill for any therapeutic purpose.


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