Greece is a country where dietary habits have been more or less formed for thousands of years. Research has shown that the domestication and systematic use of wild plant species, such as lentils and cereals, began as early as the Mesolithic period. Gradually, with the evolution of societies in the Neolithic Age, two substances gained a dominant position: olive oil in cooking and honey in sweets. For the second half of the 2nd millennium BC, the clay tablets of Linear B script from Crete and the Peloponnese contain the names of many plants, herbs, and foods, such as flour, mint, coriander, barley, cumin, fennel, celery, garlic, sesame, fig, olives, and olive oil. Based on the tablets, it seems that aromatic herbs such as rosemary, oregano, thyme, dill, etc., were also systematically used in food. Today, the tradition of collecting wild herbs and plants continues uninterrupted. One might even say that the diet in many parts of Greece, especially in Crete, the islands, and the Peloponnese, does not differ much from that of the ancients, as it includes little meat, many greens, legumes, fruits, and abundant olive oil. So, what are the greens that have contributed to the Greek dietary phenomenon? What herbs are used to flavor the food? Which plants are traditionally used in folk medicine? All these species are presented in this book, accompanied by practical information, historical and mythological references, and numerous photographs.