The eating habits of the Greeks had already developed more or less during the Middle Stone Age. Research has shown that wild plant species such as lentils and grains were systematically used during the Middle Stone Age.

Along with the development of Neolithic society, two substances gradually took a leading role: olive oil in cooking and honey in the preparation of sweets.

The clay tablets from the second half of the 2nd millennium BC from Crete and the Peloponnese in Linear B script contained the names of numerous plants, herbs, vegetables, and foodstuffs, including flour, mint, coriander, barley, cumin, fennel, celery, garlic, sesame, figs, olives, and olive oil.

Based on the tablets, one can assume that when cooking food, spices such as rosemary, oregano, thyme, and fennel were systematically used. Furthermore, it can be claimed that dietary habits in many parts of Greece, especially in Crete and the Peloponnese, closely resemble those of antiquity: little meat, plenty of wild greens, legumes, fruits, and abundant olive oil.

What types of wild greens are part of the dietary phenomenon in Greece? Which herbs are used to enhance dishes? Which plants are used in traditional folk medicine? All these plants are presented in this book, along with practical tips, historical and mythological references, accompanied by rich illustrations.