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.

  • 1
    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
  • 1
    @Tetsujin, no but my Brutha has... apologies to all for bad puns.
    – bob1
    Jun 15 '20 at 21:04

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.


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.


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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