Aromatic Herbs

Due to the favourable climatic conditions, Cyprus is an ideal location for growing fresh aromatic herbs. Most of the herbs grown are indigenous to the island and can be found in the wild. The plentiful sunshine and scarcity of rainfall ensure their strongest aroma. A wide range of fresh cut herbs is grown and exported while others are available upon request.

Mint

This herb is very similar to menthe and is used as a garnish in salads and food.

Seasonal availability: February to November

Dill

It is similar to fennel and increasingly used as a garnish for salads.

Seasonal availability: November to March

Basil

Is a versatile herb having different uses in various types of food and drinks.

Seasonal availability: All year round

Rosemary

A woody, perennial herb with fragrant evergreen needle-like leaves. Rosemary complements a wide variety of foods.

Seasonal availability: All year round

Thyme

It retains its flavour on drying better than many other herbs. Thyme is used most widely in cooking and provides lots of iron. It’s a basic ingredient in all Mediterranean cuisines.

Seasonal availability: All year round

Oregano

It’s also a perennial plant and an important culinary herb. Dried oregano is often more flavourful than the fresh.

Seasonal availability: All year round

Marjoram

Is a somewhat cold-sensitive perennial herb. Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes.

Seasonal availability: All year round

Sage

It is much cultivated as a kitchen and medicinal herb. Sage is considered to have a slight peppery flavour. It is used for flavouring fatty meats, cheeses and some drinks.

Seasonal availability: December to February

Tarragon

Has an aromatic property reminiscent of anise. It’s one of the four fine herbs of French cooking and particularly suitable for chicken, fish and egg dishes.

Seasonal availability: All year round