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RED PEAS

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RECIPES | VEGETABLES

ARTICHOKES WITH BEANS

A delicious, oily dish that should not be missing from any home, especially during artichoke season. Very nutritious and healthy with antioxidant properties, rich in beta-carotene, vitamin K, lutein, and other flavonoids. It protects us from various forms of cancer, helps reduce cholesterol, protects our body from various gastrointestinal problems, and helps digestion and bone health.

Cleaning the artichoke is done as follows:

We put water in a basin with plenty of lemon (1-2 squeezed lemons). We cut the stem 3 fingers from the base. On a cutting board, we cut the top of the artichoke until we reach the tender leaves. We remove the outer leaves until we reach the tender ones. With a sharp knife, we cut around the base of the artichoke. We remove the choke from the inside. We rub the entire artichoke with a lemon wedge and dip it in the lemon water. Once we finish cleaning... let's cook them.

Our ingredients:

12 cleaned artichokes or a bag of frozen artichokes

300g beans

2 potatoes, cut into large cubes

2 carrots, sliced

2 garlic cloves, finely chopped

1 dry onion, finely chopped

2-3 fresh spring onions, finely chopped

1/2 bunch of dill

1/2 bunch of fennel

Juice of 2 juicy organic lemons

1-2 tbsp corn flour

Vegetable broth (tag) Olive oil

Salt and pepper

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PEAS WITH MUSHROOMS

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LEMONY GREEN BEANS

Instead of preparing our beloved and delicious green beans in the classic tomato-based sauce, we will make them lemony. This version is lighter but still easy and flavorful, perfect for a tasty lunch accompanied by a slice of bread, and if not fasting, a little feta cheese!

Ingredients:

  • 500g cleaned green beans
  • 2 carrots, sliced
  • 2 potatoes, cut into thick cubes
  • 1 dry onion, finely chopped
  • 4-5 fresh spring onions, finely chopped
  • 2 cloves of garlic, minced
  • Lemon juice
  • Vegetable broth
  • Half a bunch of dill
  • Salt, pepper, bay leaf, olive oil

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GREEN BEANS WITH TOMATO

A very easy, healthy, and flavorful dish that is loved by many, both young and old, including students and singles. It can be enjoyed as a vegetarian dish or with meat (chicken, beef, etc.). It is suitable for fasting, gluten-free, and simply delicious!

Ingredients:

  • ½ kilogram of cleaned green beans
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • ½ bunch of finely chopped spring onions
  • 1 dry onion, diced
  • 2 ripe tomatoes, grated or ½ can of crushed tomatoes
  • A pinch of chopped dill
  • Salt, pepper, and olive oil to taste
  • A pinch of sugar (optional)

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MUSHROOM BOURGUIGNON

Delicious wild mushrooms on our plate, their aromas enveloping our senses and preparing us for unprecedented taste experiences. We will make a variation of the French recipe, using only wild mushrooms. The wine I will use is a fruity white wine, so as not to weigh down the delicate flavor of the wild mushrooms and to highlight their delicate flavors.

Our ingredients:

200g chanterelles

200g porcini mushrooms (or Agaricus)

200g shiitake mushrooms

200g oyster mushrooms

20g thinly sliced truffle

15-20 pearl onions

1 tbsp tomato paste (optional)

2 bay leaves

2 cloves garlic

250g white wine

2 carrots

½ kg beef broth (or vegetable broth for vegetarians)

Salt-pepper-olive oil

Thyme -bay leaf

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RECIPES | SOUPS

tahini mushroom soup

Get ready to discover a soup that will captivate you with its rich flavor and delightful texture. Presenting the beloved tahini mushroom soup, a popular choice often served on Good Friday.

This soup stands out because it doesn't contain any oil, making it the perfect option for those seeking a healthy taste. The various types of mushrooms we'll be using not only provide protein but also add an incredible flavor to our soup. To further enhance the taste, we'll add pasta that complements the mushrooms perfectly, resulting in a delicious and satisfying soup that will impress you.

Discover the ingredients you'll need to create this amazing soup and prepare yourself to enjoy the magic of flavors and aromas that will be unleashed in your bowl.

Our ingredients:

500g mixed mushrooms

20g dried porcini mushrooms soaked in water

½ cup shitake mushrooms

1 cup orzo or risoni pasta

1 finely chopped onion

3 cloves of garlic, finely chopped

½ bunch of dill, finely chopped

150g tahini

2 tsp fresh thyme

1 bay leaf

Juice of 2 juicy lemons

Zest of 1 lemon

Salt and pepper

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Tahini Soup for Good Friday

Tahini Soup for Good Friday
On Good Friday, when we abstain from oil, it is customary to prepare tahini soup. Most people make tahini soup with vegetables (TAGK) but without adding oil. Others make a simple tahini soup with small pasta, while some make tahini soup with mushrooms. Today, we will make tahini soup with mint, dill, and lemon—a soup that balances the flavor of tahini and gives it a light touch.


Our Ingredients:
250g Carolina or Gla?e rice (for a thicker consistency, you can use more rice)
1.7 liters of water
½ bunch of finely chopped dill
1 bunch of mint leaves, finely chopped
3 juicy lemons
Zest of one lemon
200g tahini
Salt and pepper

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TOMATO OVEN-ROASTING

Wonderful tomatoes that you can add to salads, sauces, pies, etc., and elevate your preparations. Very easy to prepare and implement, and give your dishes the flavor you want!
There's no specific quantity here because you can make as many tomatoes as you want, with the herbs, spices, or herbs you like.
As an example, I'm providing a suggestion.

Ingredients:
• Tomatoes
• Finely chopped or crushed garlic
• Salt
• Pepper
• Oregano
• Thyme
• Olive oil

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PREPARATION FOR MULTI PURPOSE PUMPKIN PUREE

It's the season of pumpkins! We love pumpkins and incorporate them into many recipes. But how can we have the wonderful taste of pumpkin all year round? It's super easy! Let's see step by step how to have pumpkin in our fridge or freezer for multiple uses.

  • Take our pumpkin and cut it in half.
  • Scoop out the seeds and fibers with a spoon.
  • Cut the pumpkin into pieces.
  • Grease our baking dish with clean parchment paper.
  • Place the pumpkin pieces with the skin side up.
  • Bake the pumpkin in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit).
  • Let it bake until a knife easily cuts through the pumpkin.
  • Allow it to cool for a bit, then use a knife to remove the skin.
  • Place the flesh in a blender and puree it.
  • Transfer the puree to a fine sieve or a clean cloth and strain it well.

Store the puree in single-use bags and freeze them.

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CAULIFLOWER RISOTTO WITH VAGETADLES

Cauliflower rice is one of the most popular choices if you want something light, tasty, and healthy, quickly and easily. Now that the season is gradually starting, it's worth incorporating it into your weekly menu if you're tired of cauliflower salad or stew, steamed, or fried. Give a new perspective to this unique vegetable and experiment with different preparations. If you're in the vegetarian groups, you will love it.

Ingredients:

1 large cauliflower (grated yields about 4 cups of cauliflower rice)

40 g coconut oil or olive oil

1 large onion, finely chopped

? cup fresh spring onion, finely chopped

2 cloves of garlic, finely chopped

2 cups mixed vegetables.

Vegetable broth (as needed)

Salt and pepper

Finely chopped parsley

Clean and cut the cauliflow

er into florets. Wash it and grate the florets using a grater or a food processor.

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CAULIFLOWER RISOTTO WITH MUSHROOMS

Have you ever tried making cauliflower risotto? Before you think negatively, you need to know that you will love it because it's healthy, quick, filling, low in carbohydrates, gluten-free, and incredibly delicious! Make it and you'll be delighted! You'll adopt it in many recipes and create the most delicious dishes!

Ingredients:

1 cauliflower

400 g mushrooms

1 tbsp olive oil

1 large onion

1 cup vegetable broth

Salt and pepper

Parsley for garnish

Grated cheese of your choice

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POTATO ROLL

A delightful and light roll that won't leave a crumb behind, I vouch for it. Both young and old will love it, and you'll find yourself making it constantly because it's not only easy but also quick, and you can improvise with the ingredients according to your preferences. Here we present a version with the ingredients I recommend, which will remind you of a beloved pizza. Let's take a look at our ingredients.

Our Ingredients:

4 large potatoes (around 1 kilogram)

3-4 eggs

200g smoked cheese

200g Emmental cheese, grated

16 slices of ham or smoked turkey

4-5 mushrooms, sliced

1 bell pepper, sliced

4-5 tablespoons ketchup

1 dried onion, grated

Oregano, salt, pepper, smoked paprika, powdered garlic

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SAUCE NAPOLETANA

A Culinary Exploration from the Streets of Naples

Embarking on a flavorful journey that begins along the charming alleyways of Naples, we unveil the authentic Sauce Napoletana. In this secret aromatic blend, the tomato takes the lead, showcasing its simple yet intricate taste. It's truly remarkable how a few carefully chosen ingredients can craft such a rich and robust flavor.

The Sauce Napoletana isn't just a cornerstone of Italian cuisine; it springs forth from the heart of Naples, reflecting the region's deep-rooted culture and tradition. The simplicity of its recipe stands in stark contrast to the depth of its flavor, an ode to the richness of Neapolitan history.

Sauce Napoletana isn't merely a base for numerous other sauces; it's also the perfect companion for pasta, meats, risotto, and a myriad of other dishes. Bridging the historical city of Naples to our own tables, the Sauce Napoletana weaves the past with the present, sharing its authentic flavor and culture with every dinner.

Our Ingredients:

5-6 ripe tomatoes, deseeded and chopped

1 large dry onion

2 cloves of garlic

5-6 basil leaves

1 tbsp tomato paste

? tsp sugar

½ cup red wine

Olive oil

Salt, pepper, and oregano to taste

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PESTO ALLA GENOVESE

Embark on a gastronomic journey that emanates aromas and embraces from the heart of Italy, introducing Pesto alla Genovese - a sauce that satisfies the senses and invigorates emotions. This well-known Italian creation, based on aromatic basil leaves, pungent garlic, flavorful pine nuts, and rich Pecorino or Parmesan cheese, embodies the delightful essence of Italian cuisine.

The harmony of these ingredients concocts a luscious, creamy sauce that spreads like a flavorful embrace over fresh pasta. The distinct aroma of basil, the robust fragrance of garlic and pine nuts, and the deep flavor of Pecorino or Parmesan come together in a harmonious dance of flavors, reflecting tradition and a passion for the good life.

The lightness of Pesto alla Genovese, coupled with its vibrant taste, has made it a favorite among us all. It beautifully complements pasta, tomato slices, or serves as a sauce for a variety of dishes. It is much more than a simple sauce; it is a flavorful indulgence that mirrors the rich tradition, temperament, and passion for fine dining that characterize Italy."

Ingredients:

  • 1 bunch fresh basil leaves
  • 3 cloves of garlic
  • 30g pine nuts
  • 30g cashews
  • 50g olive oil
  • A squeeze of lemon (optional)
  • ½ cup grated Parmesan cheese (or a mix with Pecorino)
  • Salt and pepper to taste

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VEGETABLE SOUVLAKI

There are moments when we crave a delicious souvlaki but choose to fast or follow a vegetarian diet. Vegetable souvlaki is the perfect alternative that allows us to enjoy an equally tasty experience as with pork, chicken, or shrimp souvlaki. This recipe offers a rich flavor and high nutritional value, as vegetables are packed with nutrients and plant-based proteins.

You can add your favorite sauce to add extra flavor to the souvlaki and accompany it with pita bread (whole wheat or Arabic, etc.) or with a bun. Additionally, a wonderful guacamole can perfectly complement these souvlaki skewers, adding another level of taste and enjoyment.

Discover the variety of vegetables you can use in this recipe, such as tomatoes, peppers, onions, mushrooms, and many more. Add your favorite garnish, such as fresh herbs or spicy sauce, to adjust the flavor according to your preferences.

These vegetable souvlaki skewers are healthy, flavorful, and will satisfy your craving for a tasty meal. They are an excellent choice for fasting, vegetarians, as well as anyone looking for a light and delicious option for BBQ. Get ready to enjoy these fantastic vegetable souvlaki skewers and let the flavors delight you!

Ingredients:

1 green pepper, cut into large squares

1 red pepper, cut into large squares

1 yellow pepper, cut into large squares

1 orange pepper, cut into large squares

1 onion, cut into large squares Large mushrooms, cut into thick pieces or whole if small

1 zucchini, sliced about

1 ½ cm thick

1 elongated eggplant, cut in half lengthwise and then into squares.

A few small broccoli florets A few cauliflower florets Optional cherry tomatoes for topping

½ cup olive oil Salt, pepper, oregano, thyme, rosemary

1 clove of garlic, crushed Juice of one lemon

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MUSHROOM SOUVLAKI

Deliciously beloved mushrooms on a skewer! With vegetables and a variety of mushrooms that fill us with flavor and protein. These souvlaki are ideal for dietetic, vegetarian, and vegan diets, as well as fasting periods. And of course, they are quick and easy to prepare, making them perfect for students, as an appetizer, or as an alternative solution for BBQs. Get ready to enjoy the wonderful combination of flavors in these mushroom souvlaki!

Ingredients:

½ package brown button mushrooms

½ package white button mushrooms

½ package shiitake mushrooms (fresh)

½ package portobello mushrooms

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 white onion oregano-

salt-pepper-olive oil

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ASPARAGUS PREPARATION OVER GRILL OR BOILED

Our favorite asparagus started to be cultivated in Greece around 1960. Before that, we knew wild asparagus that we would gather from nature, and we usually remember them in omelets, or combined with mushrooms.

In the market, we can find green asparagus, white asparagus, and purple asparagus. We love them not only for their wonderful taste but also for their abundance of beneficial properties. Asparagus is known to be anticarcinogenic, diuretic, memory-enhancing, and rich in vitamins such as vitamin B, folic acid, vitamin C, vitamin E, phosphorus, calcium, carotene, magnesium, potassium, and sodium. It is also rich in antioxidants that fight free radicals, and in combination with potassium and vitamin E, it is an ally in anti-aging. It is also rich in dietary fiber, which helps with proper bowel function and aids in reduced fat absorption.

We can cook asparagus on the grill or in the oven (with a sprinkle of salt, pepper, and olive oil). It can be used in soups, boiled, and added to salads, omelets, pasta dishes, or risotto. It can be served as an appetizer wrapped with cured meats (prosciutto, etc.), with meats (pork, chicken, beef, etc.), with fish, in pies, souffles, and tarts.

To prepare asparagus, it is necessary to follow a few steps. Rinse them with cold water and then, using a peeler, peel the asparagus from the middle down because the skin is fibrous and doesn't soften during cooking. Be careful with the tips as they are tender and delicate, so they might break. Then, bend the bottom part of the asparagus, and it will naturally snap where it needs to.

If you want to boil them (for salads, for example), boil them in a small saucepan or pot standing upright, with the tips outside the water. While the asparagus boils, their body cooks in the water, and the tips, being sensitive and delicate, are essentially cooked by the steam.

 

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BAKED LEEKS

I've returned from the village, and my dad made sure that my basket was full of vegetables, eggs, oil, wine, cheese, etc. I have plenty of leeks, so I'm thinking of making a super tasty recipe with them. Baked leeks, with mushrooms and plenty of cheese.

For this recipe, we will need:

4-5 cleaned, washed, and halved leeks

Half a bunch of dill

2 eggs

1 cup grated feta cheese

150g white wine

150g sliced agaricus mushrooms

Salt and pepper

We saute the leeks together with the mushrooms. We deglaze with the wine and let them cook for a while. Then we set it aside and add the feta cheese and eggs after beating them.

We spread the mixture in our baking dish.

For the topping, I prefer to use a yogurt bechamel because I believe it goes better with the leeks and cheese, and it's lighter.

For the yogurt bechamel:

1 kilogram of yogurt

3 eggs

150g grated kefalotyri cheese

Salt, pepper, nutmeg

We put the yogurt in a bowl, add the eggs, the kefalotyri cheese (keeping some for sprinkling on top to create a crust). We beat everything together and pour it over the filling. We then place it in a preheated oven and bake for about 35-40 minutes at 180 degrees Celsius.

For creamy bechamel sauce lovers, here are the ingredients:

100g butter

80g all-purpose flour

800g milk

80g grated kefalotyri cheese

Salt, pepper, nutmeg

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CELERY ROOT PUREE

Celery root, this root vegetable with its intense aroma and unique flavor, is a hidden treasure in the world of vegetables. With its white color and textured appearance, it offers a unique combination of taste and texture that can transform our dishes.

It is a sophisticated choice to enjoy the wonderful flavor of this delicious root. With its soft and velvety texture and rich, slightly sweet taste, celery root puree offers a gastronomic experience that will satisfy our senses.

In this recipe, we will show you how to prepare a celery root puree that will impress you. With few and simple ingredients, but with intense flavor, this recipe will guide you to create a puree that will impress your taste buds.

Here are our ingredients:

1 large celery root

1 potato

1 carrot

½ cup warm milk

2 tbsp fresh butter

Salt and pepper

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MASHED POTATOES

Mashed potatoes are a classic dish loved by both young and old, and they make an excellent side for many meals. Simple to prepare, quick, and incredibly delicious, mashed potatoes can accompany a variety of dishes and create endless flavor combinations.

With its humble and easily accessible ingredients, mashed potatoes have the power to transform a simple meal into a creative and flavorful experience. The smooth texture and creamy taste create a balanced and satisfying culinary journey.

In this recipe, we will show you how to prepare mashed potatoes that will win over your taste buds. With the simplicity of the ingredients and the ease of preparation, this recipe will help you create mashed potatoes that will impress your senses.

Ingredients:

  • 1 kilogram of potatoes
  • 80 grams of butter
  • 150-200 grams of warm fresh milk
  • Salt and pepper

 

 

 

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MASHED EGGPLANT

Eggplant, with its beautiful black skin and creamy, rich flavor, is one of the most beloved ingredients in Mediterranean cuisine. And one of the best and most popular ways to enjoy eggplant in all its glory is through a sophisticated and flavorful mashed eggplant dish.

It combines the smoky, slightly sweet taste of eggplant with its smooth, velvety texture. It's a dish that exudes both luxury and simplicity, and can be used as a side dish or enjoyed on its own. The experience of culinary pleasure that mashed eggplant provides is simply unique.

In this recipe, we will show you how to prepare a mashed eggplant that will delight your senses. From the preparation of the eggplant to the final presentation of the dish, this recipe will guide you through a world of flavors and aromas that will captivate you.

Ingredients:

  • 6 medium-sized globe eggplants
  • 2 tablespoons of fresh butter
  • 2 tablespoons of flour
  • 1 cup of warm fresh milk
  • Salt and pepper to taste

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MASHED PUMPKIN

Mashed pumpkin is a delightful choice that will add a velvety texture and vibrant color to your table. This wonderful dish pairs perfectly with poultry, pork, game, beef, duck, and can even be used in sweet versions like chocolate and coffee. Whether you include it in your Christmas or New Year's Eve dinner, it will create a festive atmosphere and impress your guests.

Mashed pumpkin offers a balanced flavor and a smooth presence on the table. The distinct taste and creamy texture of pumpkin add a personal touch to every dish. From warm and traditional meals to creative culinary inspirations, mashed pumpkin is the perfect ally to add an original note to your meal. By following this recipe, you will prepare a mashed pumpkin dish that will captivate your taste buds.

Our Ingredients:

2 kilograms of pumpkin

2 boiled potatoes

4 tablespoons of butter

1 cup of fresh milk

Salt and white pepper

Optional: a touch of nutmeg

 

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RECIPES | VEGETABLES

CARROT MASH

The recipe for carrot mash offers you an opportunity to discover a simple yet flavorful option for your meal. With its smooth texture, natural sweetness, and vibrant orange color, carrot mash is a delightful culinary experience that will impress you.

The recipe calls for a few but quality ingredients, such as fresh carrots, potatoes, a small amount of milk, and butter. Carrots, known for their nutritious properties and rich content of Vitamin A, add a bright color and delicate flavor to the dish. Potatoes contribute to a richer and creamier texture.

Carrot mash makes a perfect accompaniment to various dishes, including meats, fish, or even on its own as a healthy appetizer. With this recipe, you'll be able to create a dish that is full of flavor and nourishing ingredients.

By following this simple and quick recipe, you'll enjoy a carrot mash that will delight your taste buds.

Our ingredients are:

  • Approximately 1 kilogram of carrots
  • 1 potato
  • 1 carrot
  • ½ cup of warm milk
  • 2 tablespoons of fresh butter
  • Salt and pepper

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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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