Since ancient times, the Greeks have used herbs and aromatic plants for both medicinal and culinary purposes. According to mythology, Mount Olympus, the "home of the gods", was full of flowers and herbs, available to gods and humans alike. Hippocrates, regarded as "the father of medicine", pointed out the nutritional value of herbs, and stressed their role, along with fresh air and exercise, in promoting good health.

Herbs are in fact an excellent source of vitamins and minerals, from Vitamin K, A and C to manganese, iron and calcium. Nowadays, aromatic plants are not only often added to foods, but are also used in the industrial production of cosmetics, nutritional supplements and medicinal products. Greece offers a wide variety of herbs, traditionally used to season dishes or to brew an infusion.

Basil (by ulleo via pixabay)

Of all these plants, oregano and thyme –especially in their dried form– and also parsley and dill –in their fresh form – are perhaps the most ubiquitous in Greek cuisine, found in dishes such as the famous Greek salad and the extremely popular tzatziki dip, but also in grilled fish and meat entrees. They are rich in antioxidants and give a typically Mediterranean flavour. When consumed as an infusion, oregano is said to alleviate respiratory problems, while thyme, is known for its antiseptic and antifungal qualities and for easing muscle pain; dill, on the other hand, is used to soothe headaches and parsley has diuretic and antioxidant effects (although its consumption is discouraged during pregnancy).

Spearmint, another widely used Greek herb, can be found in mountainous and humid regions. But it can often also be found in Greek houses, in flower pots and window boxes, often next to a patch of dill or sweet basil – the famously fragrant herb which draws its name from the Greek word vasilikos "royal". A combination of spearmint, dill and spring onions is a typical seasoning for spring dishes.

Other characteristic Greek herbs often added to sauces stews or used as infusions include rosemary, fennel, coriander, sage, celeriac, bay leaves, mint, marjoram and chamomile. Sideritis, usually referred to as "mountain tea" in Greek, is a plant commonly used as an herbal tea, and has anti- inflammatory and antioxidant qualities comparable to those of green tea.

Cinnamon, anise (via Hippopx)

Some of the most widely used spices, traditionally added to stews and tomato sauce or used as condiments, are cinnamon, cloves, nutmeg, cumin, anise seed and, of course, black pepper; cardamom and allspice are also used.

A special mention has to be given to Krokos Kozanis, a unique local variety of saffron crocus of very high quality, produced in the region of Kozani in Western Macedonia; it is PDO protected due to its particularly strong flavour and colouring strength and is also well known for its medicinal and nutritional properties. Krokos Kozanis is used cooking, confectionery, cheese-making, liqueurs and infusions but also in pharmaceuticals and paint production. Used a spice, it adds a delicate aroma and spicy flavour to rice, pasta sauces, chicken, fish, potatoes, pulses, sweets breads and even ice cream.

Left: Saffron gatherer, fresco, Akrotiri, Santorini (by Yann Forget via Wikimedia Commons); Right: Mastic "tears" (by פארוק via Wikimedia Commons)

Chios Mastic (Masticha Chiou) is another Greek PDO product with a particularly characteristic aroma and flavour. It is the natural resin excreted by the mastic trees which grow exclusively on the island of Chios in the northern Aegean; after it dries into droplets, it can be chewed as gum, or else be ground into powder then used as a spice. Mastic is traditionally used to flavour desserts such as ice cream, sweet breads, cakes and puddings, giving not just a distinctive taste but also a gummy consistency. They are also typically used in the production of loukoumi delights, liqueur and the sweet paste known in Greece as ypovrichio ("submarine"), and is increasingly used in creative cooking.

Originally published on Punto Grecia (Intro photo: Parsley, spearmint, thyme [by Gundula Vogel via Pixabay])

Read also via Greek News Agenda: Greek yogurt: tradition exported; Chestnuts: One of Greece’s Winter Delicacies

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Regarded as one of the healthiest diets in the world, Greek cuisine is defined by the country’s geography and the seasons, but also by the culture and history, the traditions, habits and religion. Influenced by various cultures over the centuries, Greek cuisine has been beautifully shaped into a unique mosaic of flavors and aromas!

Evoking a strong sense of place, Salt of the Earth. Secrets and Stories from a Greek Kitchen by Carolina Doriti, aims to introduce food lovers to the secrets of Greek cuisine, offering them the chance to explore indulging Mediterranean dishes against the irresistible backdrop of the country’s mainland and islands. Divided in five chapters – Olive, Grain, Hive, Seed, Vine – the book provides an ingredient-centric approach to cooking, selecting the core foods that have defined Greek cuisine for several centuries. Doriti presents recipes that are not only sustainable and accessible but also nutritious and delicious. She also delves into the history, traditions or the products associated with each recipe she presents, aiming to transport readers throughout the country and acquaint them with the culinary culture and the regional cooking.

Carolina Doriti spoke to Reading Greece* about her book, about Greek cuisine and what makes it so special for her, as well as about the Greek culinary tradition which holds a significant place all over the world.

Salt of the Earth offers an ingredient-centric approach to cooking, selecting the core foods that have defined Greek cuisine for several centuries. Tell us a few things about the book and its structure.

I wanted to present the history and evolution of the cuisine shinning a spotlight on the main ingredients that have shaped it for centuries. The Olive Tree and the Vine, for instance, two separate and very important chapters in the book, are plants that have fed and nourished Greeks since ancient times. I love showing how these ingredients have been used to the full and in a very sustainable and respectable way that has carried on throughout tradition. We look at the many wonderful products that derive from those amazing plants and the many ways these are used in both traditional and contemporary Greek cooking. At the same time, I wanted to offer to the reader basic knowledge about the ingredients and produce of Greece. Let’s take for instance the Olive which is the book’s first chapter and is divided into three subchapters; The Fruit, The Oil, The Leaves. I go deep into the history and the variety of olives grown in Greece, the different ways they can be used in cooking, what olive oil is all about and what extra virgin actually means, how to store it, how to use it and consume it to best preserve its nutritional value, and even how to use olive leaves which are highly medicinal.

The main ingredients and produce helped me write the stories I wanted to share, of which there were many (and I still have plenty!). I hope that through them the history of this wonderful ancient cuisine beautifully unfolds!

How are the foods presented in the book combined with the diverse geographical landscape that makes up Greece?

The book travels around Greece, it explores the different regions and the local cuisines. By describing and explaining local habits and produce, primarily through the food, recipes and other culinary-related stories, the book provides valuable insight into our local culture and tradition. Stories and recipes that ought to be recorded! Each recipe goes with a story, whether that is a tale tied to mythology or the region or the actual history of each dish, aiming at traveling the reader in different parts of the country, understanding the diversity of the landscape and how incredibly important that has been in shaping the local dishes.

I love showing how these ingredients have been used to the full and in a very sustainable and respectable way that has carried on through our tradition. We look at the many wonderful products that derive from those amazing

How does Greek cuisine converse with the country’s century-long history and local traditions?

This is kind of what the whole book is about; the timelessness of this cuisine! During the last decade or so traditional food had become “a thing”, which is great! Contemporary chefs have embraced traditional recipes, old ways of cooking, ways of preserving, and humble local products such as pulses, foraged goods and several old-school (unprocessed) ingredients such as lupins for instance or carob making a big come back!

They use them in old and new ways, but I think that the traditional cuisine at the momentis really having a resurgence and is definitely a source of inspiration for many.! They use them in old and new ways, but I think that the traditional cuisine at the moment is really praised and is definitely a source of inspiration for many.

Boasting healthy choices packed with flavor and diverse, high-quality ingredients, Greek culinary tradition holds a significant place across the globe. What makes it so world-renowned?

I think it is all about the simplicity and freshness that characterise most Greek dishes. There is something very comforting about this cuisine, that’s why I call it “a wise, maternal kitchen”. It’s all about nourishment and balance and about celebrating the flavours and aromas of fresh produce, such as vegetable or olive oil, that Greece is blessed to have in abundance. So, when the quality of your ingredients is so good, then as a cook you ought to let these ingredients shine and not cover them with too many spices. You treat them with respect and humbly dress them with simplicity, a very good olive oil for instance, some natural sea salt or a fresh herb and lots of love! Cooking after all is a massive expression of love and affection to those you feed and nourish!

*Interview by Athina Rossoglou

** Carolina Doriti was born in Athens. She writes about food and shares her recipes in Greek and international publications, works as private chef and restaurant consultant and is the culinary producer of the USA TV series My Greek Table broadcasted on PBS. Carolina also runs gastronomy-centred tours and trips around Greece, as well as cooking workshops both in Greece and the UK.

*** Photo credits: Manos Chatzikonstantis

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Quinoa is gaining more and more ground in the European markets. It is a crop that originates from Latin America, with the oldest records mentioning its consumption by the native populations of Peru and Bolivia even 4,000 years ago. Quinoa is a highly nutritious - gluten free - alternative crop of the pseudocereal class. One of the most important turning points in the process of spreading quinoa to the rest of the world was the declaration of 2013 as the "year of quinoa" by the United Nations.

When launching the 2013 International Year of Quinoa, senior United Nations officials joined South American leaders to praise the nutritional value of the ancient “superfood”, a low-cost response to global hunger and the starting point for a more equitable international economic system, especially the food trade. “Let us work together to make sure the benefits of this extraordinary grain can be felt by those who need it most,” then Secretary-General Ban Ki-moon said, emphasizing that quinoa, a protein rich cultural anchor and staple of the diet of millions of people throughout the Andes for thousands of years, could contribute significantly to UN’s “Zero Hunger Challenge.” This is thanks to two great advantages — it is extremely nutritious and highly adaptable in different climates —that the quinoa grain has become essential to meeting global climate goals and countering the effects of a warming planet, where desertification and land degradation were becoming ever more pressing issues.

 "Since then, its demand has recorded a continuous upward trend, and especially in the EU Member States," Assistant Professor of Agriculture and Innovative Crops at the Agricultural University of Athens (AUA), Ioanna Kakabouki, told the Athens-Macedonian News Agency, adding that "but due to its excellent nutritional value, quinoa can also contribute to the ecological goals of the European Union".

Quinoa and Europe

With the effects of climate change becoming increasingly apparent, the European Commission has designed a series of agri-environmental measures aimed at managing the climate crisis and ensuring food sufficiency.   The "European Green Deal" is one of the most important strategies of the European Union and especially the "Farm to Fork" strategy that aspires to reduce the use of agrochemicals by 20-50% by 2030.

Following these initiatives, the research community has focused on how to reduce inputs to the primary sector, while maintaining the productive dynamics of modern agricultural systems. One of the most promising solutions is the adoption of innovative, alternative, xeric and low-input crops, such as quinoa.

"The case of quinoa is typical of how the introduction of innovative crops can achieve the goals of the Green Deal. Initially, the plant's adaptability to unfavorable conditions for other crops, and its low fertilizer and irrigation requirements meet the conditions set by the Agreement" said Ms. Kakaboukis to Athens -Macedonian News Agency and added "the satisfactory yields, which, according to the literature are feasible for our country, combined with the high nutritional value of the seed, make us optimistic about the productive and economic dynamics of quinoa in Greece".

The European Union is the largest importer of quinoa from the main producing countries which are Peru, Bolivia and Ecuador. Despite fluctuations in supply and trade prices, import volumes have proved stable over the past five years, with only a slight decline in 2018, and there is still scope for future growth. According to official data, in 2019 the total European import of quinoa amounted to 28 thousand tons (excluding European production and re-export).

 Quinoa in Thessaly

Professor Kakabouki, together with her research team consisting of PhD candidates Antonios Mavroidis and. Panteleimon Stavropoulos, is investigating best cultivation practices for quinoa, with the aim that soon, the cultivation of this grain in large areas in Greece will be competitive with other traditional grains as well as several spring ones.

The region of Thessaly has been chosen for the development of quinoa crop, due to its ideal climatic conditions for the cultivation of this specific crop.

"For the last few years, we have been working with this specific crop, in collaboration with the private sector in the region of Thessaly and we have ascertained and improved the needs of the crop under Greek conditions," said professor Kakabouki to the Athenian-Macedonian News Agency, concluding "I will it is a big step towards reducing the environmental footprint of Greek agriculture and will bring us closer to achieving our green goals".

Quinoa is an adaptable plant that does not require much water (it is grown in the Atacama desert and is therefore drought-tolerant), contributing to lower production costs that are comparable to wheat.

A pilot crop was grown on 50-70 hectares of land in Thessaly and produced better yields than in South America.

Dimitris Bilalis, professor of Agriculture and Organic Agriculture and director of the Agriculture Laboratory of the Agricultural University gave an interview to Naftemporiki TV, on research carried out by the Agricultural University in the area of Thessaly, explaining how quinoa cultivation could be more competitive from traditional grain crops:

"Since 2021 we have been systematically studying the cultivation of quinoa in the area of Thessaly, at the level of plots of land that reach up to 500 vertical acres, in order to determine the costs, the real and the environmental benefit for the grower, but also the social benefit. After 3 years of research and systematic study, we saw that quinoa is a promising crop and the Thessalian plain will be able to cover part, not only of our national needs, but also of European needs, which is our ambition".

Explaining that quinoa is an ancient plant with a very hard dynamic that adapts very easily, a it is cultivated in the desert, he pointed out that “it is a plant that we can produce and export instead of importing. It's a plant that has adapted and gave us better yields than even Latin America." Professor Bilalis pointed out  that in the language of the Quechua, the Andean Indians, quinoa means "mother of seeds."

Translated from Athens-Macedonian News Agency article on Quinoa Cultivation in Greece by Th. Papakostas and from Naftemporiki TV interview with prof. Bilalis

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Chestnuts and the Greek winter are almost synonymous. In fact, a winter sight most loved and ever so familiar to Greeks - one that has inspired painters, novelists and song makers - is the sight of the chestnut-seller (“kastanás” in Greek) sitting next to his portable brazier, having a whole heap of roasted chestnuts ready to sell in paper cornets and a whole heap more roasting. Who could really say no to the tantalizing aroma of roasted chestnuts drifting in the air, inviting everyone to take a break for a scrumptious healthy snack?

Castanea Sativa (as is its botanical name) – namely, the sweet chestnut or just chestnut - is a species of tree in the family Fagaceae, native to Southern Europe and Asia Minor, and widely cultivated throughout the temperate world. It can reach a height of 20-35 meters and requires a mild climate and adequate moisture for good growth and a good nut harvest, while it can live to more than 2,000 years of age in natural conditions. Contrary to the horse chestnut (Aesculus hippocastanum) to which it is only distantly related, this long-lived deciduous tree produces an edible seed, the (sweet) chestnut, which has been used in cooking since ancient times.

It is said that chestnut or the “Nut of Zeus” - as poet Hermippus (5th c. BC) named it in his work “Phormophoroi ("Mat-Carriers") - was held in high regard in ancient Greece. It was actually a delicacy reserved mainly for the elite; they were making honey of it, while it was considered to have numerous therapeutic applications. There are many recipes described in ancient literature and the sweet chestnuts are frequently mentioned in works by ancient Greek writers such as Homer, Xenophon, and Hippocrates.

[caption id="attachment_7013" align="aligncenter" width="855"] Chestnut-sellers in Greece (source:mixanitouxronou.gr)[/caption]

Dioscorides (40–90 AD) – Greek physician, pharmacologist, and botanist- also confirmed that the sweet chestnut is of high nutritional value with a series of medicinal properties. More specifically - and in contrast to other nuts- the sweet chestnut can be characterized as a starchy nut, low in fatty acids. Therefore, its nutritional value is better compared with that of cereal. The chestnut shows great antioxidant activity due to its high content in vitamin C, which, as it is highly resistant to heat, is maintained in all forms of consumption (raw, boiled, or even baked chestnuts).

It also contains vitamins of the B-complex that are highly beneficial for the proper function of the nervous system as well as the metabolism of nutrients. Additionally, it is an important source of minerals and fibers, which lower blood cholesterol levels. Finally, the fact that chestnuts are gluten-free makes them a very popular ingredient for preparing food without gluten nowadays.

Greece has a strong tradition of cultivating chestnut trees in coppices and orchards. In fact, Greece is among the top 10 producing countries of chestnut in the world, with exports reaching 80% of production; and according to industry players, the interest of food traders in Italy and Germany - among other countries- is enormous, as Greek chestnuts are considered to be of top-tier quality.

Chestnuts grow everywhere in Greece, in Macedonian forests in the north and all the way down to Cretan mountains in the south (approximately 55.000 hectares in total); the new harvest (during the Autumn season) is cause for celebration in many parts of the country. The proud history of chestnuts in Greece is actually celebrated every year with various festivals taking place around the country. Locals in mountainous villages and visitors alike are gathered and savor this valuable winter fruit with a glass of tsipouro or wine. Kastanitsa on the eastern side of Mt Parnon, a picturesque village which has taken its name from the chestnut tree that grows plentifully around the region, is one such example; chestnuts are the most important local produce and the basic source of income for its inhabitants.

This culinary delight is inextricably linked with winter culinary tradition in Greece, and there are various ways to enjoy it: you can try chestnuts on their own, roasted, boiled, or baked in the oven, or use them in a variety of winter recipes so as to add a unique flavor to your culinary pursuits. Although they are the perfect accompaniment to pork and poultry, the Greek traditional confectionery is where they are mostly used in. Enjoy them as a spoon sweet, in jams and spreads, while you will certainly love it in cakes such as tsoureki or vasilopita (Greek New Year’s cake).

Read also via Greek News Agenda: Greek yogurt: tradition exported; 18 Greek products that defied the crisis; Greek olive oil: the history and the future of a multifaceted product; GNA Feature on Herbs and Spices: Greece’s Comparative Advantage; Taste the unique "Greek breakfast"

E.S.

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Located in the northeastern part of Greece, Thrace offers a panorama of Greek history. Famous archaeological sites, as well as monuments of the Byzantine, medieval and Ottoman periods coexist in the region. Thrace is a place where two religions also coexist. Christian orthodoxs and Muslims live and work in the area for centuries contributing to the unique character of the region. What is more, Thrace is a great place for nature activities, as it is a true paradise of natural beauty. The Rhodope mountain chain, the Evros, Nestos and Ardas rivers, the Vistonida and Ismarida lakes, the habitat of the Evros delta, as well as the fertile plains, dense forests and the endless beaches form an enchanting ensemble.

Surprisingly, Thrace is one of the less visited regions of Greece although it is one of the most striking regions of the country. Mountain, valleys, rivers, lakes, forests and the sea are a testament that Thrace is a natural treasure.

Main towns

Xanthi is one of the most picturesque towns in northern Greece. Amphitheatrically built on the foot of Rodopi mountain chain, Xanthi is located in the crossroads of the Black Sea and the Aegean, Europe and Asia.

The old town of Xanthi. Photo: visitgreece.gr

The cobbled narrow streets of the Old Town are decorated by gorgeous mansions, whose architectural style is a marvelous blend of local and ottoman architecture as well as Greek Neoclassicism architectural style. Together with the Byzantine churches and the picturesque squares, the city’s Old Town resembles to an open-air museum, the glory of which remains untouched through the years.

Every year Xanthi celebrates the most beautiful, colorful and eventful carnival in northern Greece.

Komotini. The element of interculturality characterizes the city, since two different cultures and religions meet, creating a unique combination that is reflected in the city's alleys, traditional products and local traditions. A university town, Komotini is a bustling town with a renowned food scene.

Traditional cuisine of Komotini. Photo: ert.gr

Alexandroupoli. With its strategic position, a crossroads of sea and land routes, Alexandroupoli connects Europe and Asia, East to the West. This beautiful seaside city, whose trademark is a Lighthouse, forms the centre of a truly fascinating region. Alexandroupoli is the first Greek city to be encountered when crossing the Turkish and the Bulgarian borders. A part of its old fisher village charm evokes the memory of a distant past and the Lighthouse stands proudly casting uninterruptedly its light on the sea for over a century.

The region's secret lies in its coastline which hides some of the best beaches in Northern Greece.

Inside the lighthouse of Alexandroupoli. Photo: alexpolis.gr

Didymoteicho. The village of Didymoteicho is built on the slopes of a hill, 2.5 km from Turkey and it is divided by Erythropotamos, a tributary of the Evros. Despite its size, Didymoteicho offers many options to the visitor, such as the walls that surround the upper city, the Byzantine castle and monuments, the caves, the Church of Christ and the Great Mosque, the oldest and largest mosque in Europe.

View of Didymoteicho. Photo: e-evros.gr

Landscapes of stunning natural beauty

The Evros Delta covers an area of approximately 200,000 square meters in the south of Evros. It is one of the most important wetlands in Europe. When the Evros River flows into the sea, lakes, lagoons and islands are created with a special microclimate and rich vegetation that provides refuge for rare birds and animals.

The Evros Delta. Photo: alexpolis.gr

Dadia Forest, on the borderline of Asia & Europe. The forest’s name derives from Dadia village located 67 km north from Alexandroupoli. The impressive lush vegetation of Dadia Forest, filled with pine trees, follows the alpine terrain of Rodopi known as Evros’ Mountains, on the borderline of Asia and Europe. The area is the easternmost route of migratory birds and a welcoming home to all kinds of wildlife.

Dadia Forest. Photo: Dadia-Lefkimi-Soufli Forest National Park Website 

Vistonida Lake. In the middle of a vast fertile plain, on the border of Rhodope and Xanthi, there is one of the most beautiful wetlands in Greece, Vistonida Lake. It is the fourth largest lake in the country, with a total area of 45 square kilometers, a heavenly place, where the green of the forest and the blue of the sea combine. This wetland is an ornithological paradise since some 260 species of birds have been observed there to date.

Vistonida Lake. Photo: P. Merakos | visitgreece.gr

The Nestos River is the natural border between Kavala and Xanthi. During its long journey, it forms landscapes of exceptional beauty with rich forests, rare wetlands and impressive geological formations. The best part of the river is undoubtedly the Strait of Nestos. A true monument of nature, classified as an "Aesthetic Forest", this 23,800-hectare area is part of the Natura 2000 network. The river flows between the slopes of two mountain chains and crossing it - on foot or by kayak - is a unique experience.

Nestos. Photo: naturagraeca.com

Based on an article originally published on Grecehebdo.gr

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Greece’s relationship with honey is a long-standing one, as few countries love honey and revere beekeeping more than Greece, and perhaps no country has a deeper tradition and expertise in this craft. Just like olive oil, honey is one of the country’s miraculous staple foods and beekeeping has been vital to Greek life since antiquity, established since times immemorial as a large-scale practice.

A long-standing love affair

According to Greek mythology, the first apiarist was the demigod Aristaeus. It is said that he learned apiculture as a child from the Nymphs who raised him, and later passed his knowledge to humans. As the poet Nonnus wrote in his epic 5th century “Dionysiaca” poem, Aristaeus “invented the riddled hive and made a settled place for the labors of the wandering bees”. Nonnus also credited Aristaeus with developing the first beekeeping suit, and being reared on ambrosia and nectar, the honey-based foods of the Greek Gods.

Even though he never kept bees himself, Aristotle - the famous Greek philosopher- also made many important and detailed observations about bees, which can be found in his text titled “History of Animals”.

From ancient times to the present, Greeks have produced some of the best honey in the world, with scientific studies confirming that Greek honey varieties are rich in compounds such as polyphenols and phenolic acids. In fact, recent research conducted by the Aristotle University of Thessaloniki analyzed 48 varieties of honey from different areas of Greece and from around the world, and found that Greek honey had significantly more antioxidant properties than the rest.

It comes, thus, as no surprise that Greek honey producers proudly take part in international events and receive prestigious awards, such as the 2019 London Honey Awards, where judges bestowed prizes on 17 Greek honey producers, crowning them with three platinum awards.

What is the Greeks’ secret?

Greece’s climate is typically Mediterranean, with mild winters and long, dry, hot summer periods; in other words, climate conditions are ideal for the development of apiculture, allowing the production of honey almost everywhere in the country. At the same time, Greek beekeepers have a high level of expertise, and are constantly upgrading their equipment, while safeguarding traditional methods that ensure a natural, top tier product.

However, the secret of the uniqueness of Greek honey lies in the fact that Greece is one of the richest, in terms of biodiversity, countries. There are at least 120 different flowering plants and trees providing fodder for Greek bees and a significant amount of unique indigenous plants found nowhere else in the world (with 18% of the total number of plants being endemic to Greece). Moreover, Greek honey is by default GMO free, given that GM crops are prohibited from being grown in the country, whereas about 80- 90% of Greek honey comes from natural ecosystems in non-cultivated land and from beekeepers who move their bees from place to place.

Thus, Greece’s rich natural environment for bees produces a variety of exquisite types of honey. Among them is the dark, thick, pine and fir honey (accounting for some 70% of the annual production in the country), as well as the orange-blossom and flower-blossom honey, heather honey, and the so-called Cretan or thyme honey with its intense herbal aroma.

Greek Honey in numbers

Bees not only play an essential role in our environment, they are also important for the country’s economy. Greece has the greatest density of bee colonies in Europe; in fact, Greece has more beehives per acre than any other country in Europe, with 11.4 colonies per square kilometer according to a 2013 study.

It is also one of the EU’s largest honey producers generating about 30,000 tons of honey per year. At the same time – and despite the sector’s fragmented structure, with a core of professional beekeepers and thousands of small-scale producers - Greece is the EU’s fourth-largest exporter of honey, selling about 10% of annual output abroad, mainly to Germany.

From production to consumption: Honey in Greek cuisine and customs

Today, the average Greek consumes approximately 3.6 pounds of honey annually, the largest amount per capita in the EU and more than double the U.S. consumption.

In effect, honey is one of the most distinctive products in Greek traditional cuisine. As an ingredient, it is considered ideal for breakfast recipes, confectionery and pastries based on dairy products, as it is spread smoothly on hot bread, it dissolves easily in milk and yogurt, and perfectly enriches tea and herbal drinks; however, it can also be used in dressings, marinades and savory dishes to offer flavor, texture and dimension.

Moreover, honey is of high symbolic value, as it is connected with a series of Greek customs and traditions. More specifically, honey is a symbol of abundance, fertility and well-being, which is why it is used, for instance, in traditional Greek Christmas and New Year treats, such as “melomakarona” (honey cookies) and “diples” (fried pastry with honey and walnuts). Other examples are wedding cakes and delicacies, such as “pastelia” or “melekounia” (sesame and honey bars) which are offered to newlyweds, guests and midwives in various areas of Greece, including the islands of Crete and Rhodes.

More info: visit the websites of the Federation of Greek beekeepers associations and the Hellenic Institute of Apiculture, which is the only Bee Research Institute operating under the auspices of the National Agricultural Research Foundation of Greece (N.AG.RE.F.) and supervised by the Ministry of Agriculture.

See also on GNA:

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The City of Athens recently proceeded with the complete reconstruction of Athens’ largest food market, the historical “Varvakeios Market”. As the Mayor of Athens, Costas Bakogiannis, stated: “The heart of Athens is beating here, in Varvakeios; it is beating loudly and we all have great joy and enthusiasm because, today, the Market is turning the page”.

The Varvakeios Market’s history

With a history of over 130 years, Varvakeios Agora is Athens’ Municipal Market located centrally on Athinas Street, which connects Monastiraki and Omonoia squares. It includes a meat market, a fish market, as well as an open-air fruit and vegetable market. The meat, poultry and fish stalls are housed in a building that was constructed by architect and professor at the National Technical University of Athens, Ioannis Koumelis. The idea was to consolidate the shopping booths that, until then, had been scattered around the Ancient Agora.

The Market was named after one of Greece’s national benefactors, Ioannis Varvakis (1745-1825). Born on the historic island of Psara, Ioannis Leontides -as was his real name- was given his nickname from birds of prey that the inhabitants of Psara call “varvakia”, on account of his penetrating gaze and intense character. In fact, Varvakis was a multifaceted personality of pre-revolutionary Hellenism, beginning as a corsair/pirate and ending up as a nobleman. He left the greater part of his wealth to the Greek state for charitable causes, among which was also the construction of the Varvakeios Market in Athens in 1878.

A foodie’s paradise

If you are a foodie looking for an authentic gastronomic experience in the heart of Athens, you will certainly love a visit to Varvakeios Market. In business nonstop since 1886 and open every day except Sunday, from early in the morning until late afternoon, the Market is a vibrant hub of authentic city life. In fact, experiencing its colors, sounds and aromas is like being catapulted into another era! The liveliest area is perhaps the fish market, where one can find around 100 professional fishmongers and get to know the “fishing geography” of the Aegean, while there are also many shops inside and around the market selling olives, herbs, spices, nuts and dried fruit, impressive varieties of Greek cheese, as well as traditional Greek sausages like soutzouki and pastourmas.

A must-meeting point for Athenians, especially on festive days of the year, the Market is literally the Grand Central Station of food, where people from all walks of life and lifestyles converge to discover the freshest and most delicious ways to satiate their hunger. Make no mistake; everyone shops here, from celebrity chefs to neighborhood grocery store owners. The Varvakeios Market is, thus, a tribute to the everyman as it knows no class divides, while it is also home to old cookhouses, such as the famed “Epirus” tavern, where one can enjoy some of the most traditional Greek dishes that are hard to find anywhere else. 

Whether a visitor to Athens or a local interested in culinary heritage, the Varvakeios Market is, thus, a definite place to visit!

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With an impressive pavilion under the slogan “Greece of Tomorrow, Today” Greece participated in the Expo Dubai 2020 aiming to showcase the competitive advantages and areas of innovation of the country under the strategic transformation of the Greek economy. The Expo 2020, the largest event ever staged in the Arab world, had been postponed by a year because of the covid19 pandemic and it was held from October 1, 2021, to March 31, 2022 in the United Arabic Emirates. The event is considered one of the most important exhibitions in the world as World Expos traditionally provide a platform to showcase the greatest and latest innovations from around the globe. The Greek participation was organized by Enterprise Greece, the official investment and trade promotion agency of the Greek state operating under the auspices of the Greek Ministry of Foreign Affairs.

The Greek pavilion

Aiming to illustrate that Greece has started to find its way toward economic development and innovation, the Greek pavilion was inspired by the myth of the Cretan maze and Ariadne’s thread. Revolving around the labyrinth of the Greek mythology, the Greek presence in Expo 2020 narrates the story of a country that has found its path, demonstrating all of its achievements, playing thus a vital role in the investment environment.

The invisible Ariadne’s thread in the Greek pavilion connects all of Greece’s comparative advantages from culture and tourism to innovation and human capital, linking the present and the future of Greece. In this concept, the pavilion is divided into eight interconnected thematic pillars representing the different comparative advantages of Greece offering an integrated perspective of a country that is constantly progressing and evolving. The Greek pavilion welcomed more than half a million visitors that had the opportunity to virtually explore and discover Greece’s culture, beautiful landscapes but also Greece’s tech and innovation future through different Augmented Reality applications.

The Greek pavilion revolved around the following thematic pillars:

Technology / Innovation
Technology and Innovation were at the peak of the Greek presence in the Expo 2020. Digital transformation of the Greek state has been a top priority for the Greek government. Through the digitalization and simplification of administrative procedures, the country aims to transform its economic model attracting more investments and ameliorating quality of life. At the same time the Greek ecosystem of research and innovation has a particularly extroverted dynamic to present.

Energy / Environment
The transition to a “green” Greece has already begun. A new energy policy, with “green” strategies to reduce dependence on fossil fuels and increase the share of renewable energy sources in the Greek power mix, is becoming a priority, with the aim of protecting the environment. Astypalea, Tilos, Ai Stratis are energy autonomous islands, just to mention a few examples of the ongoing “green revolution” in the country.

Agri-food
The food and agricultural products sector has always been one of the most important export sectors in Greece, with a particularly strong presence in the international markets. The unique qualities of Greek agricultural products constitute the basis of the Greek and Mediterranean Diet contributing also to the exceptional Greek gastronomy.

Shipping, Supply Chain & Infrastructure
Greece has a significant maritime tradition and Greek shipping services are of international renown, as Greek ship-owners hold the largest merchant fleet in the world. In addition, the country’s geographical position at the crossroads of three continents (Europe, Asia and Africa), has made Greece a strategic transportation hub playing a vital role in regional logistics.

Culture / Tourism
Greek culture has been synonymous to Classical Greece and antiquity, but current arts and culture movements are highlighting the country’s dynamism, inspiration and creativity. Apart from the Acropolis and innumerable other archeological sites, Greece has much to offer in modern art, too. At the same time Greece is the ideal travel destination, whether you prefer to explore the country or you are rather into luxury vacation, Greece has it all. Cultural and religious tourism, health and medical tourism, nautical tourism and even thematic winter tourism are just some of the areas that will help Greece attract numerous visitors and complement the famous Greek tourism product.

Human Capital
Greece has remarkable human resources with multiple skills, qualifications and talents contributing to the attraction of business investments in the country. In addition, Greece has set up a business-friendly environment with significant incentives attracting already the interest of a great number of powerful international business groups.

Industry
Industry in Greece has started to become stronger and more competitive in the international environment operating successfully in fields such as heavy industry, waste management and energy storage. Adapting to the current challenges, industry in Greece follows a green and sustainable growth model pursuing adequate digital transformation.

Health
With a highly skilled workforce and well-established R&D and manufacturing capability, the Greek Life Sciences and Pharmaceuticals industry exhibits significant growth potential both in serving the internal market, as well as in expanding its reach beyond national borders.

The Greek pavilion as a hub of dialogue and exchange of ideas about the future of Greece

During the Expo 2020 a series of events took place at the Greek pavilion with the aim to present and promote Greece’s comparative advantages and investment opportunities hosted by several ministries and regions of the country. The Ministry of Foreign Affairs along with Enterprise Greece and the Municipality of Mykonos organized the event “Α Universal Narrative of Light - From Apollo’s Delos to a brighter future” aiming to showcase that modern Greece is an open and extrovert country sharing the values of international cooperation and intercultural dialogue. Making reference to the Cycladic light of the archeological site of Delos the organizers presented how the past of the country illuminates its future, linking the cultural heritage of Greece with its modern identity.

The Ministry of Development and Investment organized two major events. The first event was about the emerging Greek ecosystem of research & innovation and the second-one about the strategic investments and the investment opportunities in Greece. The aim of the events was to showcase the dynamism of the Greek start-up ecosystem exploring investment and synergies opportunities with the business environment of the United Arab Emirates.

Greek gastronomy events, concerts, virtual visits to museums and a series of events concerning the promotion of Greece as tourism or filming destination were also organized by the Ministry of Tourism, the regions of Greece and competent institutions.

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Greece’s Green Agenda on Energy and Climate

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Across Greece -in fir forests or alpine areas, in glades or in the hinterland, by rivers or lakes- there are hundreds of species of wild mushrooms growing every year. With the mushroom season in full swing, mushroom hunting in Greece can be a safari-like adventure with the trophy being top-quality mushrooms considered by connoisseurs to be some of the best in the world!

Greece is characterized as one of the most biodiverse countries in Europe and in the Mediterranean, retaining a high level of endemism and being home to a considerable number of rare fungi species, some of which are threatened with extinction. In fact, Greece’s microclimates support an enormous variety of mushrooms. With about 3.000 fungi species having been recorded so far – this is about half the number of estimated varieties across the country.

Both tasty and rich in minerals and vitamins, mushrooms are constantly gaining a prominent economic, gastronomic, and ecotourist importance in Greece, as they are natural products of high nutritional value, with the potential to generate economic growth. It comes, thus, as no surprise that, in recent years, the Greek Ministry of Environment took steps towards a comprehensive legal framework for mushrooms, while companies related to the local mushroom industry have grown significantly in number and exports to foreign markets are on the rise; moreover, around ten active mycophile associations were created, having organized hundreds of festivals around the country.

“Leading European experts now agree that although Greece was a late starter in terms of recording, researching and cultivating mushrooms, our multifaceted approach early on means that today […] everyone is talking about the ‘modern-day Greek mushroom-loving miracle,” says Giorgos Konstantinidis, President of the Greek Association of Mushroom Friends and author of six books on the subject, awarded by the Athens Academy awarded him for his contribution in the field.

Konstantinidis’ name was initially identified with the promotion of mushrooms in Grevena, which is – without a doubt- the mushroom capital of Greece, as mushrooms have become part of the local culture and have evolved into a top brand for the city, attracting thousands of visitors all year round. In fact, instead of busts and statues of ancient or revolutionary heroes, Grevena’s squares and fountains display sculptures of wild fungi, while every other shop in the city sells mushroom products. There are, of course, many more incredible places to visit in Greece where mushrooms thrive, including Valia Calda, Zagori, Pelion, Kastoria, Metsovo, and Kalambaka. 

More specifically, special mention should be made to the award-winning and first of its kind in Greece Mushroom Museum, which shares a location with the equally remarkable Natural History Museum of Meteora, housing approximately 300 exhibits of animals and several dozens of mushroom species.  The Museum is seeking to let visitors in on the secrets of the most exceptional fungi and truffles, while activities are organized for visitors in order to bring them close to nature and help them familiarize themselves with the fascinating world of Greek mushrooms!

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It’s now official, Thessaloniki is a culinary paradise! In fact, Greece’s second-largest city has always been referred to as the country’s gastronomic capital but -as recently announced - it also proudly became the first Greek city to join the UNESCO’s Network of Gastronomy- recognized for its rich culinary traditions, vibrant gastronomic community, and delightful local delicacies. 

Launched in 2004, the UNESCO’s Creative Cities Network (UCCN) consists of 246 cities that invest in seven creative fields: crafts and folk art, design, film, gastronomy, literature, media arts, and music. Thessaloniki’s nomination file was prepared by the City’s Municipality in collaboration with the Tourism Ministry and the Hellenic National Commission for UNESCO. By joining the network, cities commit to sharing best practices and working together towards a common objective: placing creativity and cultural industries at the heart of their development plans at the local level and cooperating actively at the international level.

“This distinction is adding to the dynamic presence of Thessaloniki, a city that features 15 UNESCO World Heritage Sites and has the potential to grow further and stand out as a tourism and cultural destination,” Deputy Tourism Minister Sofia Zacharaki said.

Known for its vibrant food scene, Thessaloniki has for centuries been a crossroads of flavors and cultures.  As the second city of both the Byzantine and Ottoman empires, it accommodated conquerors and traders, settlers and itinerant merchants, from Sephardic Jews fleeing the Spanish Inquisition to Armenian and Arab traders, Slavs and Greeks from poorer rural areas, refugees from Asia Minor, Greeks from the Black Sea and other migrants from everywhere in the Balkans. Each of these groups has added its own ingredients, recipes, and influences to the city’s gastronomic melting pot.

The city’s contemporary culinary landscape benefits from these deep cultural roots; the inspired innovations of young chefs have authenticity and relevance – adding a fresh, exciting chapter to an ongoing story. In fact, Thessaloniki’s cuisine is considered one of the richest in Greece, widely known for its quality and variety, offering a mix of traditional and modern recipes.

Whether you’re looking for a quick snack in the form of the city’s famous koulouri (bagel-like bread topped with sesame seeds), bougatsa or trigona Panoramatos (cream-filled pastries), a traditional taverna, or a classy bistro, the choices are countless. In fact, there are plenty of areas well known as hubs of taste and recreation throughout the city, such as Ladadika quarter where old shops have been turned into restaurants and bars, offering good food and the feel of old Thessaloniki.

Moreover, the gastronomic mosaic of Thessaloniki is set to be completed by the overhaul of the historic Modiano Market, which is expected to further strengthen the city’s tourism identity; the renovated version will feature a quality multicultural market, which in addition to greengrocers, butchers and fishmongers, will also house pop-up events, gastronomy festivals, and musical performances. 

Hungry yet? Food lovers unite!... With plenty of local dishes and delicacies to satisfy all tastes, Thessaloniki is truly a foodie’s paradise waiting for you to explore!

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