Post by URBAN FARMING on Oct 22, 2018 14:15:08 GMT -6
“What is Dittany of Crete? Dittany of Crete (Origanum dictamnus) is also referred to as Eronda, Diktamo, Cretan dittany, hop marjoram, wintersweet, and wild marjoram. Growing dittany of Crete is an herbaceous perennial that grows wild on the rocky faces and gorges that make up the island of Crete – a multi-branched, 6 to 12 inch herb with round, soft fuzzy grey leaves emanating from slender arching stems. The white, down-covered leaves highlight the 6- to 8-inch, pale pinkish purple flower stalks, which bloom during the summer. The flowers are attractive to hummingbirds and make lovely dried flower arrangements. Dittany of Crete has played an important part in Greek Mythology, as a medicinal herb through medieval times, and as a perfume and flavoring for drinks such as vermouth, absinthe and Benedictine liqueur. Flowers are dried and brewed into an herbal tea for all sorts of ailments. It also adds a unique nuance to foods and is often combined with parsley, thyme, garlic and salt and pepper. The herb is lesser known in North America, but still cultivated in Embaros and other areas south of Heraklion, Crete.”
“…To this day, wild dittany of Crete herbs are prized and protected by European law. How to Grow Dittany and Cretan Dittany Care Dittany of Crete can be grown in USDA growing zones 7 to 11 in full sun exposure. The plant can be propagated by seed in the early spring or by division in spring or fall. Seed germination takes about two weeks in a greenhouse. Plant the herb outside in early summer in containers such as hanging baskets, rockeries, or even as a green roof. You may also take basal cuttings in summer when the shoots are 8 inches above ground. Pot them into individual containers and place them in a cold frame or greenhouse until the root system has matured, then plant them outside. Dittany of Crete is not particular about its soil but does prefer dry, warm, well-drained soil that is slightly alkaline. Once the herb has established itself, it will need very little water.”
For the source and the rest of the above-quoted article, please visit: www.gardeningknowhow.com/edible/herbs/dittany-of-crete/dittany-crete-herb-info.htm
Makes 6 servings
From the country villages of Crete:
Slow "dry" baking in an earthenware pot produces a luscious dish that looks and tastes as though it has been lightly grilled. A German Römertopf baker is ideal for this, but any earthenware casserole dish will do.
• 2 medium onions
• 1 large roasting chicken (about 4 pounds)
• 2 teaspoons coarse sea salt
• 2-3 tablespoons dried oregano OR ½ cup fresh oregano leaves (can use Dittony of Crete)
• Coarsely ground black pepper
1. Preheat oven to 375 degrees. Cut onions in half lengthwise then slice them paper-thin. Scatter half the onions on the bottom of an earthenware baking dish. Carve chicken into 12 pieces and put them in a deep bowl.
2. Combine salt, oregano and pepper and rub meat with the mix, coating each piece evenly. Put chicken in baking dish and cover with remaining onions. Cover dish with a tight-fitting lid and bake 1 hour and 10 minutes.
3. To brown meat, remove lid about 15 minutes before end of cooking time. Serve immediately.
Recipe From: www.motherearthliving.com/cooking-methods/wild-oregano-mediterranean-chicken