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Favorite Fresh Herbs for Greek Cooking?

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kcixcy

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I’m trying to elevate my Greek cooking at home and would love to hear your thoughts on fresh herbs. I know oregano is a staple, but I’m curious—what other fresh herbs do you reach for most often when making Greek dishes?

Do you prefer fresh mint in your dolmadakia? Basil in your tomato sauces? Dill in your spanakopita? I’ve also seen recipes that use parsley, thyme, or even rosemary depending on the region or dish.

I’d especially love any tips on which herbs pair best with fish, legumes, or classic veggie dishes like briam or fasolakia. And if you have a trick for storing or growing your favorite herbs (windowsill gardens welcome!), I’m all ears.

Let’s talk about how these little green powerhouses bring Greek food to life. What are your must-haves? Looking forward to your favorites and any special family tips!

Thanks in advance!
 
Great question—fresh herbs truly are the soul of Greek cooking! Besides oregano, my kitchen is never without mint, dill, and parsley. Mint is a must in dolmadakia and keftedakia, adding brightness. Dill is perfect for spanakopita, tzatziki, and lentil dishes—it adds that classic Greek freshness. Parsley goes into nearly everything: soups, salads, fava, and stews.

For fish, I love using fresh thyme or rosemary (especially with lemon and garlic), and sometimes I’ll toss in fennel fronds if I have them. Basil works beautifully in summer tomato sauces, but I use it more sparingly.

Briam and fasolakia really come alive with dill or parsley, and a bit of mint can surprise you in a good way!

I grow most of my herbs in pots on the balcony—Greek herbs thrive in sun and don’t mind a bit of dryness. Just snip what you need, and they keep giving! What are your go-to combos?
 
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Favorite Fresh Herbs for Greek Cooking?

I’m trying to elevate my Greek cooking at home and would love to hear your thoughts on fresh herbs. I know oregano is a staple, but I’m curious—what other fresh herbs do you reach for most often when making Greek dishes?

Do you prefer fresh mint in your dolmadakia? Basil in your tomato sauces? Dill in your spanakopita? I’ve also seen recipes that use parsley, thyme, or even rosemary depending on the region or dish.

I’d especially love any tips on which herbs pair best with fish, legumes, or classic veggie dishes like briam or fasolakia. And if you have a trick for storing or growing your favorite herbs (windowsill gardens welcome!), I’m all ears.

Let’s talk about how these little green powerhouses bring Greek food to life. What are your must-haves? Looking forward to your favorites and any special family tips!

Thanks in advance!

Pasta Sauce Made with Greek Yogurt?

I recently came across a recipe for a pasta sauce made with Greek yogurt, and it caught my attention because it sounds both creamy and healthy. I even spotted a version of it in an old Greek cookbook I have! Some recipes suggest thinning the yogurt with a bit of pasta water, adding lemon juice, grated cheese, garlic, or fresh herbs like dill or parsley.

I haven’t tried making it yet, but I’m really curious—has anyone here actually made a pasta sauce using Greek yogurt? Did it turn out well? Did you serve it hot or more like a pasta salad? I’m especially wondering how it holds up when mixed with hot pasta—does it curdle at all?

Would love to hear any tips, favorite combinations, or flavor additions you recommend. I’d love to try a Greek-inspired version for dinner this week! Thanks in advance for your advice.

What to do with Gigantes?

I bought a big bag of gigantes beans (those giant Greek white beans) and usually just make the classic gigantes plaki—slow-cooked in tomato sauce with herbs and olive oil. It’s one of my favorite dishes, but I’m wondering what else I can do with them?

They’re already soaked and ready to go, but I’d love to try something new. Do you use gigantes in soups, salads, or stews? Could they work in a lemony avgolemono-style dish? Or maybe mashed like a spread?

I’m open to vegetarian or meat-based recipes, or even ideas for meze platters. Just trying to branch out from the one recipe I always go back to!

If you’ve got any favorite ways of preparing gigantes—or tips for seasoning them differently—I’d love to hear. Also curious if anyone has used them in more modern or fusion-style Greek dishes. Thanks in advance for the inspiration!

Toppings for Louloumades?

Lately I’ve noticed loukoumades popping up everywhere—on food blogs, Instagram, and trendy dessert spots—and it seems like people are getting really creative with the toppings! Traditionally, I’ve always known them as the classic honey-drenched treat (sometimes with a sprinkle of walnuts or cinnamon sugar), but now I’m seeing versions with chocolate sauce, tahini, pistachios, even ice cream on top!

I’m curious what everyone thinks about these modern twists. Do you love the creative toppings or prefer to keep things traditional? Have you tried any toppings that surprised you—in a good way?

Also, I wonder how common these variations are in Greece itself. Are Greek bakeries and cafés playing around with loukoumades, or is this more of a diaspora trend?

Would love to hear your favorites—whether it's old-school honey or something totally new and indulgent. I’m definitely craving some now and looking for inspiration for my next batch!

Greek Keto-Friendly Meals?

I’m Greek and absolutely love our food, but I’ve recently started following a keto lifestyle and I’m trying to figure out how to make it work with traditional Greek cuisine. So much of what I love—like spanakopita, yemista with rice, and baked pasta dishes—seems off-limits right now.

That said, I know there are tons of naturally keto-friendly options in our diet—grilled meats, seafood, olives, cheeses, veggies cooked in olive oil—but I’d love to hear how others are navigating this. Have you adapted any traditional recipes to make them keto? Any ideas for phyllo-free spanakopita or low-carb versions of classics?

I’d especially love tips on mezze options I can enjoy without going off track, or ideas for keto meals that still feel authentically Greek.
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