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Last summer I went to Crete for a short vacation, and came back with fond memories of the local cuisine.

Before leaving I bought some spices, among them a small bag of diktamo (dittany, or dictamnus).

While the smell is quite nice, I found that it doesn't impart any discernible flavour to dishes.

I tried it in some recipes that call for oregano (homemade pizza, some pasta sauces), but I'm curious as to its use in Greek cuisine; maybe I'm just using it the wrong way.

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    I'm sure that having travelled all the way from Omnia to Ephebe, you must have tried it with tortoise. [My apologies to the people who don't get that reference, & probably also to the ones who do ;)
    – unlisted
    May 6 '20 at 17:01
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    @Tetsujin, no but my Brutha has... apologies to all for bad puns.
    – bob1
    Jun 15 '20 at 21:04
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In Greece we use diktamo mostly for tea, as beverage. You can try it by boiling water in a jar and put 5-10gr diktamo for 5-10 minutes. Other uses as any other tea leaves. For example you can boil milk or 35% milk cream and put diktamo and then use the milk or cream to make pastry cream or ganache or any other similar.

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Looking at Wikipedia, I found that apart from oregano, this plant has several flavour compounds in common with thyme and cumin. You could try combining it with those flavours, or using it in a context where thyme or cumin would make sense. Wikipedia (both the English as well as the Greek page) also suggests brewing a herbal tea from this with some supposed medicinal benefits.

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is often use as an aromatic component in the production of vermout, liquors and parfumes. due to his antiseptic propertie it can alsobe brewed and consumed as a natural remedy for cold, mouth infection and improve digestion

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