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Guide · Greek aromatic herbs
Greek herbs A–Z, from oregano to linden.
Eleven Greek herbs and infusions, explained by the people who pack them: what each one is, how it tastes, how Greeks use it and how to choose a good one.
Why they smell stronger
Mountain, sun and a dry summer.
Greek herbs have a reputation for smelling louder than the same herbs grown elsewhere, and the reason is simple. Long, hot, dry summers, strong sunlight and lean, stony soils make aromatic plants such as oregano, thyme and sage produce more of the essential oils that carry their scent.
Altitude adds to it. In the highlands of Kozani, at around 800 m, cool nights follow hot days; plants grow more slowly and keep their aroma concentrated in the leaf.
That is why a teaspoon of good Greek oregano or thyme goes further than you expect — and why the way herbs are dried, packed and stored matters so much.
- In this guide11 herbs, plus our tea-bag range
- For cookingOregano · thyme · rosemary · basil · spearmint · bay leaves
- For infusionsMountain tea · chamomile · sage · lemon verbena · linden
- Packed byVEVI · Athens · FSSC 22000
At a glance
Eleven Greek herbs at a glance.
| Herb | Greek name | Botanical name | Flavour | Best for |
|---|---|---|---|---|
| Oregano | ρίγανη | Origanum vulgare subsp. hirtum | Pungent, peppery | Salads, feta, grills, tomato sauces |
| Mountain tea | τσάι του βουνού | Sideritis spp. | Mild, floral, earthy | Hot or iced infusion |
| Thyme | θυμάρι | Thymus and related species | Warm, resinous | Roasts, beans, marinades |
| Sage | φασκόμηλο | Salvia (Greek sage) | Earthy, camphor-like | Infusion; pork, beans, butter |
| Chamomile | χαμομήλι | Matricaria chamomilla | Honeyed, apple-like | Infusion, syrups, desserts |
| Spearmint | δυόσμος | Mentha spicata | Cool, sweet | Keftedes, pies, yogurt |
| Bay leaves | δάφνη | Laurus nobilis | Balsamic, herbal | Stews, lentils, sauces |
| Lemon verbena | λουίζα | Aloysia citrodora | Lemon peel, floral | Infusion, lemonade, syrups |
| Rosemary | δεντρολίβανο | Salvia rosmarinus | Piney, resinous | Lamb, potatoes, bread |
| Basil | βασιλικός | Ocimum basilicum | Warm, sweet, peppery | Tomato sauces, soups |
| Linden | τίλιο | Tilia | Light, floral, honeyed | Evening infusion |
Botanical names follow current usage; rosemary, for example, is now classified as Salvia rosmarinus.
Explore
Every herb, in depth.
Each page covers the plant, how to use it, how to store it and every format VEVI packs.
Buying guide
How to read a Greek herb label.
Origin
Under EU food-labelling rules (Regulation 1169/2011), the country of origin must be shown whenever leaving it out could mislead — and any origin a pack claims, through words like “Greek” or through flags and maps, is a legal statement, not decoration. A Greek herb should say Greece on the label.
Organic
Organic herbs carry the EU organic leaf logo, the code of the certifying body — for example GR-BIO-03 for BIO Hellas — and where the ingredients were farmed: “EU Agriculture”, “non-EU Agriculture” or a country name.
Whole, cut or rubbed
Whole leaves, flowers and stems — bay leaves, mountain-tea stems, an oregano bunch — keep their aroma longest. Cut herbs are practical for brewing and cooking. Rubbed herbs such as rigani are leaf and flower rubbed off the stem and sieved: ready to use, best within the year.
Best before and lot
The best-before date tells you how long the herb keeps its quality if stored as the label says; the lot number lets the packer trace it back to its batch.
Dried vs fresh
As a rule of thumb, one teaspoon of dried herb replaces about one tablespoon of fresh. See also how to store dried herbs.
In the shops
Where to find VEVI
In Greece, VEVI is sold in supermarket chains including Galaxias, Masoutis and My market.
Trade
For retailers, HORECA & importers
Every herb in this guide is available from VEVI in retail, food-service and private-label formats, packed in Athens under FSSC 22000. Wholesale prices per piece are in the catalogue.
FAQ
Frequently asked questions
What are the most common Greek herbs?
Oregano, thyme, mountain tea, sage, rosemary, spearmint, bay leaves, basil, chamomile, lemon verbena and linden are the herbs most Greek households use, for cooking and for infusions.
What is the most important herb in Greek cooking?
Oregano. Dried Greek oregano goes on Greek salad, feta, grilled meat and fish, potatoes and tomato sauces; thyme, spearmint and bay leaves follow.
Which Greek herbs are used for herbal tea?
Mountain tea (sideritis), chamomile, sage, linden and lemon verbena are the classic Greek infusions; thyme and spearmint are brewed too.
What does “Greek” mean on a herb label?
It is a declaration of origin: the herb was grown in Greece. Under EU rules, origin claims — including flags and phrases like “Genuine Greek” — must be accurate.
How long do dried herbs keep?
Rubbed leafy herbs keep their best aroma for about a year after opening; whole leaves, flowers and stems keep longer. See our storage guide.
Where can I buy VEVI herbs?
In Greek supermarket chains including Galaxias, Masoutis and My market. Businesses can buy direct — see where to buy.