Daphnis and Chloe Oregano from Cephalonia

Daphnis and Chloe Oregano from Cephalonia

This oregano from Cephalonia, a green island in the Ionian Sea, is an exquisite variety of marjoram-like oregano—called sampsyho by the locals—that is quite scarce and rarely available. Daphnis and Chloe was able to source only a few kilos. Its flavor is bright, peppery, and floral, and a genius addition to bean and lentil soups.

To use: Crush in a mortar and pestle or with your fingertips just before using. Sprinkle over manouri cheese or grilled haloumi, mix with olive oil and lemon to make a marinade, and warm in ghee or butter to drizzle over popcorn, grain-based salads, or poached eggs on toast. We also like to use it in our za'atar blends.

Daphnis and Chloe source hand-picked herbs from Greek farmers and foragers who run small and seasonal operations—it took years of tasting across the hidden corners of Greece to identify the herbs most worth sharing. Quantities are limited, depending on how much each forager or producer is able to deliver, and all herbs are gently and naturally dried.

Your herbs will keep well for a year or two if stored in a dark and dry place.

Daphnis and Chloe
Hand-picked in Greece.
18 grams.

We love the whole range of Daphnis and Chloe Greek herbs and spices.


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