A Culinary Journey in the Unknown World of Native Wild Spices

Every day in Syros’ countryside, we pass by trees and shrubs whose seeds have served as flavorings since antiquity. Some others have never been used in cooking before. This created a challenge for me. I then discovered innovative applications for these seeds, given that most plants have abundant potential throughout their growth stages. It’s been quite enlivening for me to observe them in nature while trying to figure out how to use them in my cooking.

Herbs and spices take us to a magical world full of fragrances and flavors. Especially if we have foraged them. I feel that Earth offers them to us to heal us and make us healthy and joyful.

We need them to help us digest our food easily and provide our bodies with valuable micronutrients that are difficult to get otherwise. Therefore, their use is not a “luxury.” They are necessary, and learning how to use them is beneficial. For our bodies and minds.

During the workshop, we learn about the main spices used in Greek cuisine, as well as others that grow wild. Although these are mostly unknown, they suit Greek flavors, creating unexpected results.

We discuss their qualities and properties, how to cook them for easy digestion, and how to reap all the benefits of their use.

We experiment with making our own “one of a kind” blend, selecting some of the five basic tastes as the basis for its creation.

At the same time, we learn how to knead our bread using spices that are unknown for such use.

We take delight in their aromas and flavors; we get to know each other and have a great time tasting the dishes we make.