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nadellii

Active member
One of my favorite things to bring back from Greece is tea! I always make sure to stock up on Mountain Tea (Tsai Tou Vounou) because I love its earthy, floral taste and all the health benefits it offers, especially for immunity and digestion. However, I’ve been wondering if I should be looking at other types of Greek teas to bring back as well.

I know Greece has a rich variety of herbal teas, from chamomile (χαμομήλι) to sage (φασκόμηλο) and even the famous dittany of Crete (δίκταμο), which is known for its medicinal properties. I’d love to hear from others who bring tea back from Greece—what are your favorites? Are there any lesser-known Greek herbal teas that you recommend?
 
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One of my favorite things to bring back from Greece is tea! I always make sure to stock up on Mountain Tea (Tsai Tou Vounou) because I love its earthy, floral taste and all the health benefits it offers, especially for immunity and digestion. However, I’ve been wondering if I should be looking at other types of Greek teas to bring back as well.

I know Greece has a rich variety of herbal teas, from chamomile (χαμομήλι) to sage (φασκόμηλο) and even the famous dittany of Crete (δίκταμο), which is known for its medicinal properties. I’d love to hear from others who bring tea back from Greece—what are your favorites? Are there any lesser-known Greek herbal teas that you recommend?
A favourite subject of mine.... Mountain tea has to be the tops!!!. with honey!!😁.... used to know people who used to go up the mountains and forests, camomile and mint teas were my favourites as well, Rosemary and Lavender teas were good too!....
 
Love this topic! I’m also a big fan of Mountain Tea—it's a must-have in my kitchen, especially in winter. On my last trip, I discovered malotira from Crete, which is similar to mountain tea but has a slightly softer, more delicate flavor. It’s incredibly soothing. I also picked up some diktamo—you mentioned it already, and yes, it’s amazing for digestion and respiratory issues.

One lesser-known gem I found was tilio (linden flower tea). It has a sweet, calming aroma and is great before bed. I also like blending it with chamomile for a more relaxing effect. Another interesting one is louisa (lemon verbena)—super refreshing and good for bloating and stress.

Greek herbal teas are such a treasure trove of flavor and wellness. I try to grab a little of everything when I go—each village market always seems to have something new to try!
 

Greek Meal Prepping Tips?

I love cooking Greek food and do it often, but let’s be honest, some of our favorite dishes take forever to prepare. Between layering, slow simmering, and fresh chopping, it’s not always realistic on a busy weeknight. I’m starting to think about meal prepping Greek-style, but I’m not sure where to begin.

What traditional dishes work well for prepping ahead? I’m hoping for healthy options—think veggies, legumes, lean meats, maybe even Lenten dishes. Can you freeze moussaka or fasolada? Do you pre-roll dolmades and just steam them later? How do you store horta or prep spanakopita in advance without it getting soggy?

I’d love to hear what works for you, like batch cooking ideas, tips for storing or reheating, or any Greek dishes that get betterafter a day or two!

Handling dried gigantes?

I’m a huge fan of gigantes plaki and other dishes that use these giant beans. I am really struggling with the dried ones.

No matter how long I soak or boil them, they never seem to get quite soft enough. I’ve tried overnight soaking, longer cooking times, even baking soda in the soak water. Still hit-or-miss results. Sometimes they split before they soften, or the skins get tough.

I know canned gigantes exist, but I’d love to master the dried kind, especially for homemade plaki where texture really matters.

Any tips? Is there a soaking method or cooking trick that’s worked well for you? I am considering trying to get them soft in a pressure cooker, maybe that will help?

Understanding Greek Condiments

I’ve noticed that condiments in Greece can vary quite a bit depending on where you are. For example, when I visit Crete, there’s always fresh lemon on the table, and people use it on everything, from meat to greens. In other places, I see a lot of vinegar being used, especially with salads and fried foods.

It got me wondering, what are the most common condiments across different regions of Greece? Do Greeks ever use things like ketchup, mustard, or mayonnaise at home, or is that mostly in tourist areas?

I know olive oil and lemon are staples, but sometimes I see things on tables that surprise me. Just curious if there are certain traditional uses for these “modern” condiments or if it’s more regional/custom-based. Would love to hear your thoughts or family traditions!

Top 5 Favorite Greek Foods to Grill?

I absolutely love hosting summer dinner parties outside, there’s nothing better than good food, good company, and a warm evening breeze. I tend to stick with Greek food (with a few fun twists), and grilling has become my favorite way to cook when entertaining.

Here’s my current top 5 for the grill:
  1. Leg of lamb (slow and juicy!)
  2. Souvlaki (can’t go wrong)
  3. Grilled whole fish, Greek style with lemon and herbs
  4. Greek veggies in a grill pan—zucchini, peppers, onions, the works
  5. Pizza! Not traditional Greek, but it’s always a crowd pleaser
I’m always looking for new ideas to add to the lineup. What are your favorite Greek (or Greek-inspired) dishes to grill? I’d love to hear what others are making—especially things that feel festive, flavorful, and easy to serve outdoors. Open to everything from meats to cheeses to sides...

Frying Saganaki the Right Way?

I love saganaki. There’s nothing better than that golden, crispy cheese with a squeeze of lemon. I always order it at Greek restaurants, but I’ve never actually tried making it myself at home. I’m finally ready to give it a shot and could really use some tips!

What’s the best type of cheese to use? I’ve heard of kefalograviera and kasseri, but I’m not sure which gives the best result. Also, how do you keep it from melting into a puddle or sticking to the pan?

Do you dredge it in flour or something else? Olive oil or another type of oil for frying? And how do you get that perfect crispy edge without burning it?
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