History of Greek Food

ca 200 BC: ” The following wild vegetables should be boiled — beet, mallow, sorrel, nettle, orach, bulbs, truffles and mushrooms. (Diocles Carystius, Health, book I, C. 59) 

If you’ve ever been to Athens’ Varvakeios Central Market, you’ve seen them at the fish department’s entrance, selling fresh cut herbs and greens, fresh onions and garlics. They [...]

With the autumn still in, quinces are in eating season….   And yes, I love quinces. Despite their declining in favour in modern times, I love their fine taste, the way they go into both savory and sweet dishes. Baked, cooked or poached they reveal a devine aroma and take a beautiful deep pink color.                                                
The [...]

Fava occupies a special place in Greek diet since ancient times. In the past, it was the poor man’s meat and one of the basic Lenten dishes. During religious fasting periods amounts of this puree was consumed particularly in the orthodox monasteries. As the monks avoid the olive oil during periods of fasting, their fava [...]

Basil, Theophrastus‘ and Dioskorides‘ ocimom (ώκιμον), lat. ocimum basilicum. The word basil comes from the Greek word vasileus (βασιλεύς)= king because it was believed to have grown above the spot where Constantine the Great and his mother Helen discovered the Holy Cross. And the King of Christians is Jesus.
The plant is originated in tropical Asia [...]