Greek name and pronunciation: Estragon, εστραγκόν, pronounced es-trah-GON At the market: Tarragon is sold fresh and dried. Physical characteristics: Fresh (French) tarragon leaves are bright green and approximately 1″ long and 1/4″-1/2″ wide. The leaves have a tendency to curl when dried. This 2-3 foot perennial has light golden ball-shaped flowers, approximately 1/2″ in diameter, […]

Greek name and pronunciation: Throubi, θρουμπί, pronounced throo-BEE At the market: Savory is seldom available at the grocery market as a freshly cut herb. It is most often sold as dried leaves in disposable containers. Summer savory is easily grown in indoor herb gardens or outdoors in warm weather. Physical characteristics: In the wild, savory […]

Greek name and pronunciation: Glistritha, γλιστρίδα, pronounced ghlee-STREE-thah (hard “th” sound) At the market: At the grocery store, you might find purslane leaves sold as a fresh herb packaged in disposable containers. It is sometimes available as a live plant sold in potting containers ready for transfer to your garden. Physical characteristics: Purslane leaves are […]

Greek name and pronunciation: Anithos, άνιθος, pronounced AH-nee-thohs (soft th sound, rhymes with “dose”) At the market: Dill is sold as fresh cuttings (sprigs) bundled into convenient amounts, in sprinkle-pour bottles of dill weed (dried leaves), and in sprinkle-pour bottles of dill seeds. Physical characteristics: The dill plant grows to a height of 8-30 inches. […]

Greek name and pronunciation: Daphni, δάφνη, pronounced THAHF-nee (hard th sound) At the market: Dried bay leaves, either crushed or whole, are readily available in disposable containers. It is also sold at herb farms for a kitchen herb garden. Physical characterisitcs: Usually encountered in dried form, bay leaves are 1 1/2 – 3 inches long […]

Greek name and pronunciation: Vasilikos, βασιλικός, pronounced vah-see-lee-KOHS (rhymes with “dose”) At the market: Expect to find at least one variety of basil at your green grocer or supermarket. Green basil is the most comonly used variety for cooking. Fresh basil leaves are packaged in 2- to 4-ounce disposable containers. Dried basil is available in […]

Another difference that distinguishes the ancient Greek diet from that of Northern Europeans was the consumption of vegetables and fruit in vast quantities. In fact, certain ancient Greeks, such as Plato, Callimachus and the Pythagoreans, strongly advocated vegetarianism. Certainly, the fruit and vegetables consumed by the ancient Greeks were not the same as those avialable […]

Original Recipe: Aliter Lenticulam (Lentils Another Way): Apicius, #184 Cook the lentils, skim them, add leeks, green coriander; crush coriander seed, flea-bane, laser root, mint seed and rue seed moistened with vinegar; add honey, broth, vinegar, reduced must to taste; then oil, stirring until it is done, bind with roux, add green oil, sprinkle with pepper and serve. […]

Ingredients: 3/4 cup of olive oil 1/2 onion, chopped 8 scallions, chopped fine 2 lg. cloves of garlic, chopped 1 cup natural barley chopped fresh dill to taste 1/2 cup parsley, chopped juice of 1/2 lemon salt to taste 1 cup hot water 1 one pound jar grapevine leaves 3-4 pound chicken, cut in quarters […]

Servings: 6 Ingredients 2 medium bay leaves 2-3 cloves of garlic, sliced 1.10 lbs of lentils 2 oz of olive oil 1 medium, white onion, sliced 1-2 pinches of pepper 1 sprig of rosemary 2-3 pinches of salt 2 large tomatoes, finely chopped 1-2 tablespoons of red wine’s vinegar Directions Clean the lentils and soak them […]