Grated oregano from Crete

The harvest is one and takes place when the plants have become "intoxicated" enough and the flowers have "faded".
It is then dried with natural ventilation in the shade, and "baled" to be stored until grinding.
Its color is green, its aroma is pungent, and its taste is slightly bitter and spicy.
Both Cretans and visitors who have lived on the island for some time recognize these unique characteristics and easily distinguish it from the oregano of mainland Greece, as it is a key ingredient in many dishes of the Cretan diet.
It certainly cannot be missing from the Cretan dakos (owl), the Cretan salad, the baked potatoes and many more.

Generally, it is an aromatic plant that thrives in Crete, many islands of the Aegean Sea and the Peloponnese. Its scientific name is Origanum onites, a genus of the Lamiaceae family.
Its common name comes from the Greek ὀρίγανον, ἀρίγανον: Or "mountain" and γανος (γανοῦσθαι) "brilliance", the plant that brightens the mountain. It acts as a stimulant, diaphoretic, antiseptic, expectorant and emmenagogue. It has antibiotic properties, is an antioxidant plant, is indicated for colds, flu, infected cuts and wounds, tension headaches and is a tonic for those suffering from anemia, muscle and rheumatic pains.