Perhaps the most famous and prized, Dittany of Crete is a rare herb unique to the island’s mountain areas. It is locally known as Diktamos or Erondas (meaning love). It has been used since ancient times for its antimicrobial and wound-healing properties.  The fragrant leaves are slightly bitter and minty, used fresh or dried to flavour teas, meat dishes, and sauces.

Oregano is a staple herb across the Mediterranean, but Cretan oregano is known for its intense aroma as it contains higher oil content. It is widely used in savoury dishes, including dakos (rusk bread with grated fresh tomatoes and olive oil), lamb, grilled vegetables, and traditional pies. It is packed with compounds like carvacrol and thymol that exhibit antibacterial and anti-inflammatory effects.  

Thyme grows wild in abundance across Crete, especially on rocky slopes and coastal areas. It is a fundamental herb in Cretan cooking, used in marinades, oils, cheeses, and bread. Cretan Thyme’s strong, slightly peppery flavour also carries antibacterial and antifungal properties, contributing to the natural preservation of the food.

Known locally as Faskomilo, Cretan sage has a strong, slightly camphor-like aroma that differs from that of other common sages. Its leaves, fresh or dried, are used in cooking. The herb is also consumed in teas, as it’s believed to aid digestion, breathing, and memory. 

With its piney fragrance and sturdy woody stems, rosemary is iconic in Greek cooking and grows wild on Crete’s hillsides. The Cretan Rosemary pairs excellently with roasted meats, potatoes, and dishes based on olive oil (Ladera). It is believed to aid breathing and cognitive function. 

The Cretan Mountain Tea has a mild, lemony flavour and is brewed to make herbal teas, as it’s known to reduce inflammation and soothe colds. It’s a well-loved hot drink during colder months and a symbol of Cretan hospitality. The hot tea is sweetened with Cretan honey, resulting in a mild and flavorful drink. 

Wild fennel flourishes in Cretan fields and along roadsides. Both its feathery leaves and seeds are used in cooking, contributing a sweet, anise-like fragrance. Wild fennel complements fish dishes and salads, and is often infused into olive oil, breads, and traditional herbal remedies cherished by local households.

The Cretan Bay leaves are used in stews, sauces, and soups, adding a subtle depth of flavour and aroma. Some of the most famous Cretan dishes are the Ladera, which is based on vegetables, cuts of meat, and extra-virgin olive oil. Bay leaves are commonly used in these dishes as they enhance tomato-based sauces with a mild woody flavour.