Greek Herbs

Herbs that are most commonly used in Greek recipes, with their English names, Greek alliteration and pronunciation, and the names in Greek.

Rule of thumb for measurements of herbs when converting fresh to dry or vice versa.

Arugula is an herb that is also used as a salad green. Its peppery, mustard-like taste adds pizzazz to salads, egg dishes, and vegetables.

Basil is a tropical perennial and cultivated herb with many culinary uses. It may be used as a flavoring agent to enrich the taste of many dishes. It should be used fresh, as it loses most of its flavor in the drying process.

Bay leaves are used in soups, sauces, marinades, stews, and to flavor oils and vinegars. Dried leaves have a less bitter flavor than just-picked leaves. The Greek name for this herb, Daphni, has its origins in Greek mythology. Learn more.

Dill is an annual and cultivated herb whose stem, leaves, and seeds are used in cooking, bread making, and as a flavoring for breads, olive oil, and vinegar.

Fennel has a wonderful anise (licorice) taste that is used in cooking meats, stews, and delicious savory pies (pitas). Fennel leaves look very similar to fresh dill, but delivers a very different taste.

Marjoram is similar to oregano but with a lighter and sweeter taste. It's used much the same.

Spearmint is the most commonly used of all the mints, and is a key ingredient in cheese, rice, and meat dishes. It is also a favorite herbal tea.

Nutmeg is a basic ingredient in the béchamel sauce that tops moussaka and pastitsio, two much-loved Greek dishes, but it needs to be used in moderation ... too much can be poisonous.

All oreganos are not alike and Greek Oregano is a key herb used to create the unique dishes in Greek cooking. Only the flowering tops and leaves of this perennial herb are used in cooking. Learn what to look for when shopping for it, and its many uses.

Greek cooks use flat-leaf parsley to add flavor and taste to meats, fish, soups, sauces, salads, and other dishes.

Purslane (Portulaca oleracea), an herb indigenous to the Mediterranean, is most often used raw in salads; but, it may be cooked in soups or with fish and meats. It has a slightly sour or bitter taste. It is a prolific "weed" to most homeowners and gardeners unaware of its culinary and medicinal uses.

Rosemary is a member of the mint family and goes well with lamb, chicken, and potatoes. Rosemary is also used as a tea, in decorative and potpourri concoctions, and as a moth repellant.

Sage - also called Common Sage, or Garden Sage - adds a pungent taste to poultry, meats, fish, pasta, and legumes. It has a very strong scent and should be used moderate amounts.

Savory is used in cooking fish, meats, beans, soups, stews, and other dishes.

Tarragon is a minor herb in Greek cooking because it is not of Mediterranean origin, but it is still used with egg and mushroom dishes, as well as with grilled chicken.

Thyme is most frequently used in combination with other herbs such as sage, rosemary, and parsely, and is commonly added to stews and meat dishes.