Cretan Dittany
Estimated Inventory, lb : 0
Description/Taste
Dittany is a low-growing shrub comprised of branching, slender stems with small leaves averaging 1 to 2.5 centimeters in length. Each plant has a varying appearance, depending on whether it is cultivated or wild. Greenhouse-cultivated plants have thinner, pliable, and more delicate greens, while wild Dittany and outdoor cultivated plants are distinguished by their thick, hardy, and fuzz-covered leaves. The white hairs on the surface allow the plant to retain water. Both versions of Dittany bear oval, cordate, flat, to slightly pointed leaves with a green hue. Outdoor plants also develop purple-maroon patches from exposure to cold temperatures. The leaf’s surface is velvety and textured, showcasing prominent veining. Greenhouse-grown Dittany leaves can be easily torn by hand and have a crisp and soft consistency. Wild Dittany is fleshy and has a succulent, subtly chewy nature. Dittany releases a leafy, grassy, green aroma with spicy nuances reminiscent of oregano. The leaves are edible raw and have an herbal, savory, and earthy flavor. Wild plants may have a more concentrated, peppery, subtly bitter, and assertive taste, and cultivated plants tend to be milder.
Seasons/Availability
Dittany is typically harvested from July through September. Due to the lack of water during these hot summer months, the plant is considered the most concentrated in nutrients.
Current Facts
Dittany, botanically classified as Origanum Dictamnus, is an ancient species belonging to the Lamiaceae family. The evergreen, sprawling, low-growing shrub reaches 20 to 40 centimeters in height and has been used for thousands of years in natural remedies. Dittany was once considered a panacea, or a universal remedy, and has been passed between generations for its healing properties. During the Minoan era, one of the oldest recorded human civilizations in Europe, the species was called Theangelis, meaning a plant “sent by the gods.” Dittany has remained one of the most important herbs in Crete and is still regarded as a gift. The species was once solely gathered from wild plants in the mountains, where foragers would fight local wildlife, mainly goats, for the healing and nutritious greens. Dittany collectors fearlessly tied ropes around their waists and swung from cliffsides to collect the plants from places where the goats could not eat them. Gathering Dittany was deeply intertwined with stories of fame, loss, healing, and death, but after almost becoming extinct, Dittany was introduced into cultivation, where it is commercially produced in the modern day. It is important to note that Dittany is known by many names throughout Greece, including Dictamus, Erontas, Stamnohorto, Attitamo, and several spelling variations of these descriptors. Despite the multiple monikers, Dittany is a prominent element in Cretan medicine and is widely found across the island. The species is primarily sold dried as a tea or offered in smaller quantities, fresh or distilled.
Nutritional Value
Dittany is a famous medicinal ingredient well documented in ancient Greek texts. The plants are known for their antibiotic, antiseptic, antioxidant, anti-inflammatory, and antibacterial properties. First-century CE Greek physician Dioscorides, in his fifth book of Materia Medica, notes that Dittany is infused into wine for cleansing women after childbirth. Dittany was also consumed to help deliver babies early and aid in stomach and digestive issues. Later in history, Aristotle and his student Theophrastus mention in written documents that the wild goats found on Mount Ida in Crete consume Dittany to help heal arrow wounds. This led physicians to study Dittany for its medicinal properties and encouraged its expanded use. Modern-day Dittany leaves can be chewed raw as a natural remedy for colds, coughs, and toothaches and as a breath freshener. Dittany is also distilled into an essential oil and added to cosmetics and tinctures. The greens added to olive oil are a common topical product for the skin to lessen irritation and inflammation.
Applications
Dittany has an herbal, pungent, and slightly astringent taste and is primarily consumed as a medicinal tea. Dried leaves are steeped in hot water and are strained before consumption. The leaves can be eaten raw but are mostly chewed in small quantities for medicinal purposes. Some communities in Crete sprinkle a few leaves in salads with other herbs to balance flavors. Dittany is also occasionally incorporated into sauces, especially red or white wine-based flavorings. In addition to sauces, Dittany is sometimes added to lamb, beef, and fish dishes or folded into fillings for green and cheese pies, a popular baked good found throughout Crete. Dried leaves are also infused into various liqueurs for their distinct taste. Some chefs add Dittany leaves in small quantities to syrups or roasted vegetable dishes. Studies are being conducted to find new methods of adding Dittany into culinary preparations, but the herb is still primarily viewed as a medicine. Dittany is often combined with marjoram, malotira, oregano, sage, verbena, and mallow. Fresh leaves should be used immediately after harvest for the best quality and flavor. Dried leaves will keep for several months when stored in a cool and dark location away from sunlight.
Ethnic/Cultural Info
Dittany is featured in two famous tales from Greek mythology. The plant was used by Rhea, the wife of Kronos, the king of the Titans. Legend has it that Kronos was eating the couple’s children to prevent them from taking his kingdom. One day, Rhea was pregnant and fled to the island of Crete, where she met with a witch who made a potion infused with Dittany to allow Rhea to have her baby early. Rhea had the child in a cave on Crete and used the childbirth cloths wrapped over a rock to fool Kronos. The baby was spared and was named Zeus, who later became the god of the sky. Zeus was closely tied to Crete and Dittany throughout mythology, and it is said Zeus’s resting place is on the island. Dittany is also known as Erontas, roughly translating to mean “love.” The plant acquired its romantic moniker from stories of lovers collecting Dittany flowers and greens for their significant other. Dittany is notorious for growing along cliffsides and dangerous places, and it is said that only men truly in love will survive the journey to gather the plant. The treacherous act of harvesting the blooms and the heart-shaped leaves was an ancient declaration of love, and folkloric stories are still passed between generations of love tied to Dittany.
Geography/History
Dittany, or Origanum Dictamnus, is native to Crete and has grown wild since ancient times. The species thrives in rocky areas and is typically found on the island in crevices, ravines, and along cliffsides between 0 to 1900 meters in elevation. Dittany is present in the White, Psiloritis, and Dikti mountains, the three most prominent ranges on the island. The species was known since the Minoan era, spanning from 3,100 to 1,100 century BCE, and Dittany seeds were discovered at the palace of Knossos, a famous archeological site that was once used by the Minoan civilization. Dittany was later recorded by several ancient philosophers, physicians, and naturalists, including Hippocrates, Aristotle, Theophrastus, and Dioscorides. The species was mainly documented as a medicinal ingredient and was also featured in several cultural and mythological stories. Over time, Dittany spread in notoriety across the Mediterranean and was used by Trappistine and Benedictine monks in Italy in medicines and liqueurs. In the 20th century, Dittany was collected from wild populations and exported as a premium item. The herb became so popular that it almost became extinct due to overharvesting. The endangered species was eventually cultivated around the 1920s and was planted in fields and home gardens throughout Crete. Today, Dittany is commercially cultivated and is used domestically and exported to countries worldwide, mainly Germany, France, Italy, and Japan. The species is primarily found in midwestern Crete in the areas of Chania and Rethymno. It is also cultivated in the Dikti mountains. The Dittany featured in the photograph above was sourced through a local nursery in Chania, Crete.
