Zeidoros Sage is sourced wild from the mountains of Crete. At least 20 subspecies of sage are native to the Mediterranean region, growing wild on hillsides and wasteland alike.
Sage enriches any pork, duck, sausage or bacon dish. When used as a seasoning for game, it evens out the strong ‘wild’ flavours. It adds depth to sausage and other fatty meats. Sage will usually compliment most foods that contain onion as a major ingredient. Sage is a good companion for ginger, both in the garden and in cooking. Sage smoke can be used as a room deodorizer and cleanser.
On Crete, sage is often used in the process of smoking sausages, and while baking the traditional hard bread of Crete by inserting twigs of sage in the wood-fired oven.
Zeidoros Oregano is sourced wild from the mountains of Crete. It is an essential ingredient in Greek and Italian cooking. Oregano is used in tomato sauces, with meats, fish, cheese, egg dishes, salads, cheeses, and with vegetables including tomatoes, zucchini, and green beans.
The Greek oregano (Vulgare hirtum) is considered the most flavourful for cooking purposes. The name “oregano” means ‘joy of the mountain’ and has its origins in the ancient Greek ‘oros’ (mountain) and ‘ganos’ (joy). Today, several varieties of oregano are grown in many different parts of the world, but historically, as the name implies, Greek oregano originates on the mountain slopes of Greece.
According to Greek mythology, the sweet, spicy scent of oregano was created by Aphrodite, the goddess of love, as a symbol of happiness. In ancient Greece, bridal couples were crowned with garlands of oregano. Oregano plants were placed on tombs to give peace to departed spirits.