Eat Like a Cypriot: Herbs That Are Local Favourites
Walking into a Cypriot tavern, you are hit with the familiar scent of burning charcoal mixed with the lingering sweet perfume of cinnamon, parsley, oregano, thyme, and all the other herbs that make up the island’s – and the larger Mediterranean’s – flavour bouquet.
Cypriots love to use fresh herbs in salads, drink them as teas, and to spice up all their dishes for that hearty, homemade taste. At local and family gatherings, it is common to see fresh vegetables piled up alongside fresh herbs, ready to be peeled and consumed.
Throughout history, the island has been a crossroads of different civilisations. From ancient Greeks, Romans, and Egyptians, to Venetian and Frankish conquests, Cyprus’ flavours have been enriched to include a wide variety of spices.
Here you’ll find some local favourites which Cypriot cooks use in preparing traditional cuisine.
Coriander
Coriander, both fresh and its dried seeds, is one of the island’s most widely used herbs, from spicing up local dishes, including (meat cooked marinated in red wine and dried coriander) and Patates Antinachtes (potatoes marinated in wine and coriander and then fried), to its position in almost every salad eaten here.
The plant can be found growing in the southern Mediterranean region and as far east as the Indian subcontinent. It has been used throughout antiquity and is considered to be a staple of Cypriot cuisine.
Mint
Cypriots love mint! It is perhaps the most common herb used in a wide variety of applications both in local cuisine and for healing.
Mint will make an appearance in at least one of your dishes at any local restaurant on the island. It is typically found as an added flavour to any ‘tzatziki’ made in Cyprus, or a few leaves could be discovered tucked away in a packaged halloumi cheese for added flavour.
Dried mint is also a favourite addition to halloumotes bread with halloumi cheese in it, or mince-meat for koupepia (stuffed grape leaves) or keftedes (Cypriot meatballs).
According to the Ministry of Agriculture, mint is a great way to treat nausea or a stomach ache, and is also a great antiseptic. You can boil dried mint leaves, widely available at any of the island’s supermarkets, and kiss any queasiness goodbye.
Parsley
Parsley is perhaps one of most widely used herbs in Cypriot cuisine. Most of the time, Cypriots use the flat-leaf variety, whether as a garnish on meats prepared with traditional souvla (charcoal roasted meat) or served in salads made with fresh tomatoes and onions.
The herb is considered to be a natural breath freshener and also provides a great cooling taste to dishes.
Oregano
Although very popular in Greece, where it grows along the steep slopes of the country’s mountains, oregano is also very much a Cypriot favourite.
On the island, you will find dried oregano sprinkled on potatoes with lemon, or atop your souvla, giving the meat a great nutty flavour.
Rosemary
Rosemary is a staple in almost all Mediterranean cuisines, where it can be found flavouring meats and potatoes. The herb grows in abundance on the island and is readily available for picking on almost every street corner. It gives a tangy, piny flavour to foods and is very aromatic.
One study presented at the British Psychological Society conference in 2017 also found that the herb’s scent can improve memory.
Bay Leaves
A quick search on the internet will bring up many results for bay leaves (Laurus nobilis), woven into a crown to decorate the heads of ancient athletes, and later in history to remedy aches and pains. The bay leaf has been a favourite of the Mediterranean for centuries.
In Cyprus, they are a staple in cooking, adding their distinct piny, warm flavour to a variety of local stews and dishes. The leaves are generally removed from a dish after it is cooked, as they remain hard and are not consumed due to this abrasive quality. You will find the woody scent of bay leaf in Cypriot favourites such as ‘kleftiko’ (slow-roasted goat with wine and spices) and yiouvetsi (a popular Greek and Cypriot dish consisting of orzo pasta and meat).
Cinnamon
Cyprus’ favourite spice! It is tough to find any Cypriot meal that doesn’t include some small amount of cinnamon.
It adds a spicy-sweet taste to food and is widely used throughout the Mediterranean and Middle East.
On the island, it is used to spice meat dishes, including tavas (an oven-baked stew dish made in a wood-burning oven). Tavas is made differently in different regions of Cyprus, but always includes some kind of meat, vegetables, cumin – and cinnamon. In the village of Lefkara, they put rice in the stew instead of potatoes.
Cinnamon is also a favourite in many desserts, used in many creams as an added flavour. Pourekkia, a cream or cheese-filled pastry, also includes a dose of cinnamon, which reminds Cypriots of home.
There are a number of other herbs and spices used throughout Cyprus for a variety of reasons, and the best way to enjoy them is to head to any local tavern and take your taste buds on a journey.
