These oregano flowers are cultivated on a small organic farm on the archipelago of islands in the Aegean sea. Origanum onites – is the variety grown for centuries in this rich terroir renown for its wild herbs, which only a few farmers cultivate. It is harvested by hand, which enables the flowers to remain intact, which allows them to retain their fresh, herbaceous flavour. In Mediterranean cuisine, they are used as a finishing touch on grilled vegetables, fish or feta. This oregano adds a wonderful, bold flavour to Greek salads or homemade pizzas. Crush lightly between your fingers or grind using a mortar and pestle with salt to rub on cuts of lamb.