Cretan cuisine is one of foundation, not of complicated sauces. Its strength lies in the quality and freshness of its ingredients, the use of olive oil, wild herbs and greens and purity of taste.
The countryside smells of wild herbs and flowers. Oregano is the most common herb used, thyme, parsley, marjoram, basil, fennel and dill play a prominent role. You’ll find them used on salads, in dishes and also in beautiful, cleansing blends of herbal tea.