In the wild, Dittany grows exclusively as a rock-dweller at over 500mt altitude, and it was believed that one has to be genuinely in love to climb and gather its tender shoots. This legend reflects the plant’s romantic vernacular name, Erontas, from the ancient Greek God of love. Historically, Dittany was also used in medieval monasteries and could be found in their liquors, such as Benedictine.
Very few farmers can cultivate it successfully, as it requires specific climatic conditions and plenty of skill. In fact, it took us a while to track down our suppliers, a marvelous young family of farmers who cultivate, naturally dry, and hand-sort some of the most beautiful Dittany we’ve ever tasted.
You’ll need ½ tsp (approximately 0.5 g) per 250 ml cup to make Dittany tea. Brew for 5 mins at 95°C, covered. Strain and serve. You might also want to try our Dittany syrup, our easy recipe for making herbal sodas at home.
For optimal quality, place in an airtight container in a drawer or cupboard. Properly storing your herbs is very important as it expands their life span. Avoid direct sunlight and humidity.
For more recipe inspiration, head to our Journal.