Aromatic Plants and Herbs

The uniqueness of the aromatic plants and herbs of the Eastern Aegean lies in the composition of their essential oils and the high concentrations of bioactive compounds that the plants develop due to the specific soil and climatic conditions of the islands. The intense sunshine, the sea breeze and the rocky, low-moisture soils exert environmental stress on the plants, which respond by synthesizing larger quantities of secondary metabolites (terpenes, flavonoids, polyphenols) for self‑protection. As a result, Aegean Oregano (Origanum vulgare hirtum) or Thyme (Thymus spp.) often present a higher content of carvacrol and thymol compared with corresponding mainland species, imparting a stronger aroma and greater biological activity. Special mention should be made of Chian anise (Pimpinella anisum), which is a traditional ingredient in local spirits.

The area belongs to the Mediterranean Maquis zone, characterized by mild, rainy winters and long, dry and hot summers. The soils are predominantly calcareous, rocky, poor in organic matter and with a high content of mineral elements. This ecological pressure (intense sunshine and drought) is of critical importance for the quality of the herbs. In order to survive, the plants develop a deep root system and synthesize defensive substances, namely essential oils, to which they owe their strong aroma and medicinal action. The mountainous areas of Ikaria, Lesvos and Samos are particularly important for the collection of species such as Mountain Tea (Sideritis spp.), while the rocky coastal areas are the natural habitat of Samphire (Crithmum maritimum).

The “production” of aromatic plants and herbs on the islands of the Eastern Aegean combines two basic methods: wild collection (foraging) and gentle, systematic cultivation (especially for Oregano, Mountain Tea, Lavender and St John’s Wort), following traditional practices aimed at preserving the volatile compounds.

1. Method of Cultivation & Harvesting:

• Soil and Climatic Requirements: Most aromatic plants (e.g., Oregano, Thyme, Sage) require poor, well-drained soils and full sunlight, conditions that abound on the islands. Cultivation is often carried out under dryland conditions (without artificial irrigation) in order to enhance the composition of essential oils.
• Harvest Seasonality: Harvesting takes place at the stage of full flowering (usually June–August), as this is when the concentration of essential oils is at its maximum. Harvesting must be done in sunny weather, after the morning dew has dried.
• Technique: Harvesting is usually carried out by hand or with small sickles, cutting the plant slightly above the base of the stem, so as to promote regrowth, a practice that ensures the plant’s viability.

2. Drying Process:

• Drying: Drying is the most critical phase. It must be done immediately after harvesting in a shaded, dry and well-ventilated space, away from direct sunlight, which degrades the essential oils and the color. The plants are spread out in thin layers or hung in small bundles.
• Objective: The objective is the rapid reduction of moisture (below 8–10%) while simultaneously preserving the volatile constituents, color and aroma.
• Standardization: Once dried, cutting/chopping follows (where necessary) and storage in airtight, dark containers to protect them from moisture and oxidation.

3. By-products:

• Essential Oils: The main by-product is the distillation of the plants (mainly Oregano, Thyme, Lavender) for the production of essential oils, which are used in the pharmaceutical industry, perfumery and the food industry.
• Extracts: These are used for the production of tinctures (e.g., St John’s Wort), aromatic waters and local alcoholic beverages (e.g., Chian Anise in ouzo).

The cultivation and collection of aromatic plants and herbs has a multifaceted impact on the islands of the North Aegean. The economic impact is significant, as the production of high-quality essential oils and dried herbs (e.g., in Lesvos, Ikaria, Samos) offers an alternative, sustainable source of income for residents, especially in mountainous and semi-mountainous areas where traditional crops are less productive. The development of distillation and standardization units links the primary sector with processing, creating a value chain.

Furthermore, the great variety of herbs is a magnet for thematic tourism (e.g., hiking, ethnobotanical tourism) and reinforces the identity of the islands as healthy destinations (as in Ikaria, known as a Blue Zone). Their low-intensity cultivation (often organic) contributes to the protection of biodiversity and the prevention of overharvesting of wild species, while at the same time preserving cultural knowledge about their traditional uses, offering environmentally sustainable rural development.

The use of aromatic plants in the Aegean region dates back to antiquity. Hippocrates and Dioscorides referred to the medicinal properties of many herbs that are still collected on the islands today (e.g., sage, chamomile). The Aegean, as a crossroads of civilizations and due to its connection with Asia Minor, preserved a rich ethnobotanical knowledge, which was transmitted through folk medicine and monastic tradition (especially on Mount Athos and in the monasteries of Lesvos and Samos).

Kalikó of Chios (a local mountain tea) is a characteristic example of local tradition. The use of bay laurel (Laurus nobilis) and strawberry tree (Arbutus unedo) in cooking, as well as in ceremonies, highlights their cultural significance, while rockrose (Cistus creticus) is historically linked to the production of labdanum (resin), an aromatic substance used in perfumery and pharmacy since the time of Herodotus.

The aromatic plants and herbs of the Aegean are inextricably linked with the dietary, therapeutic, and social traditions of the islands:

• Winter infusions: The consumption of mountain tea (Sideritis spp.) and chamomile (Matricaria chamomilla) is a traditional custom for dealing with colds and boosting the immune system during the winter months. In Ikaria, the consumption of infusions with oregano and sage is considered part of the secret of the inhabitants’ longevity.
• Cooking: Aromatics are used on a daily basis. For example, oregano and thyme are essential for seasoning meat and fish, fennel (Foeniculum vulgare) is widely used in pies and vegetable dishes, while Chian anise is a central element in the distillation of ouzo (Mytilene/Lesvos, Samos, Chios), giving it its characteristic aroma.

Rites and Religion: St. John’s wort (Hypericum perforatum, also known as “Spathochorto”) is used in folk customs for the healing of wounds and as an amulet, while laurel was historically used in ceremonies and as a symbol of glory and wisdom.