HERBS, GREENS, FRUIT: the key to the Mediterranean diet, by Myrsini Lambraki

The Ancient Greeks and Romans recognized over 1000 different species of herbs, greens and fruit. Homer wrote about 80 of these and Hippocrates and Theophrastus were familiar with over 300. Charlemagne, in 800 AD, drew up a list of significant aromatic plants which are found in the Mediterranean.

Looking through it, you will became acquainted not only with the myths and history surrounding these plants, but also with their uses as folk medicine and their healing values. Create your own tasty and wholesome dishes and beverages. Experiment by adding herbs, greens and fruit to your cuisine and you will be impressed by the fragrance and flavor they give to the recipes. 

100 recipes + 30 beverages proposed 

Myrsini Editions - 180 pages - Paperback - 20X28cm

A FEW WORDS ABOUT THE AUTHOR
Myrsini Lambraki was born in Heraklion, Crete in July 1965.She studied Political Sciences and Public Administration at the Law School of Athens. She published a first selection of poems in 1990, under the title “Tritones”, and a second selection, “Oneireutis”, in 1992.
In 1993, following a family tradition of three generations, Myrsini Lambraki consecrated herself exclusively to the art of cooking. Her interest in diet has led her to research traditional Greek and Cretan food in al their aspects, turning her into an expert advisor in the art of using, serving and promoting traditional products.
She writes a gastronomic column in one of the country’s most important newspapers “Kathimerini” and has published articles on traditional cooking in Greek, American and European Union + Switzerland, Iceland, Norwayan magazines. She teaches Traditional Cretan - Greek Cooking in educational programs
She is a member of SLOW FOOD Administration Board, an international organization that promotes traditional cooking, and a member of ARCHESTRATOS, an association promoting the preservation and dissemination of Greek Cooking.
In 1997 she published her first gastronomic research on the edible greens in Crete and Greece “EDIBLE GREENS” which has become a national best-seller (five editions to date), and in 1998 a gastronomic treatise on cod-fish, “SALTED COD” (second edition).
In 1999, Lambraki published her book on the olive tree and its produce “OLIVE OIL: the Elixir of life” with a detailed description of the history of this tree and the use of olive oil in Greece from Antiquity to the present.