The stamnagathi occupies a special place in our suggestions. Every fan of the Cretan cuisine knows it well, as it is the most popular of the wild greens that grows naturally all across the island; it can be found on the snowy, rough and hard-to-reach parts of the mountains, as well as low, across the lonely seashores. Its name comes from the word agathi (thorn), of which it has plenty, and from the word stamna (pitcher), a reference to its use as a cap for the stamna’s mouth. In Antiquity, the stamnagathi was already known both as a food and as a herb, and not everyone had the opportunity to taste it or use it; its harvesting was a rather arduous and often dangerous task. All of its parts are edible and it is thought to possess therapeutic properties; after boiling it, the remaining water is usually drank as well. Having in mind this vivid memory from our childhood (our grandfathers drinking the water used for the boiling of stamnagathi), we came up with the idea to begin processing dried stamnagathi leaves.