Rigani (oregano) is used a lot in Greek cooking appearing in most meat dishes, baked vegetables, sauces and of course on Greek salads. This is the most widely used herb. Among the other herbs which grow on the hillsides of the Greek mainland and the islands dentrolivano (rosemary) is used sparingly, in fact I can think of only two recipes. One is a vinegar sauce for fish that my mother used to make and the other is with lamb and roast potatoes though this may be more common among the Greeks I know than those of the general population. Thymari (thyme) is used in some meat dishes and for flavoring some olives as well as some of the best Greek honey. Faskomilo (sage) can be smelled all over the mountains and is used in a tea.

Dyosmos (mint) is used to flavor keftedes (meatballs) and in some pies and salads. Vassilikos (basil) which is one of my favorite herbs is actually not eaten in Greece though you will see it grown ornamentally or for good luck in gardens, apartments, rooftops, restaurants and even on boats. Anitho (dill) is used in pitas (pies), salads and dolmades. Maintanos (parsley) is used as a garnish as well as in some meat and vegetable dishes. Dafnofilla (bay leaves) are used in some soups and stews. Selino is actually wild celery and is used in some stews, particularly the " Chirino me selino " which is served in the winter.

Garifalo (cloves) are an important ingredient in stifado and is also used in breads and sweets. Kymino (cumin) is used in soutzoukakia, the spicey meatballs served in tomato sauce. Sousami (sesame seeds) are used on breads and in halva and with honey to make a sweet called pastelli. Kanella (cinnamon) is used in many sauces and deserts and is sprinkled on apples for a desert after a big meal.