Organic Greek oregano – whole sprigs, 50 g intense spicy aroma, whole sprigs, strip the leaves before use • from a family farm in northern Greece • grown in potassium-rich mountain soil
Greek organic oregano stays on whole sprigs, so you separate the leaves just before use; the aroma is intensely herbal and spicy. Use it with feta, tomatoes and roasted potatoes, without needing to grind the herb. Geusi Vounou means “taste of the mountains” in Greek. The family-run business in Vatolakkos in Western Macedonia is led by agronomist Vasilis Karapas, who started with oregano and developed its own production of aromatic herbs.
- ● choose your preferred texture • crumble the leaves finely or leave them larger
- ● fields at around 600 m above sea level • the farm in the Grevena area can be found in the Greek OpenFarm network
- ● naturally shade-dried • without unnecessary heating during processing
- ● whole sprig for roasting • remove the tougher stems before serving
Whole oregano sprigs from a farm you can identify
This organic oregano retains its leaves on the sprigs after drying. Strip and crumble them just before cooking to choose a fine sprinkle or a coarser texture. You can also add a whole sprig to a roasting dish and remove the woody stem before serving.
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Whole sprigs make the herb recognisable
A finely ground spice reveals little about the plant it came from. Here you can see the dried sprigs and identify the family farm behind them: Geusi Vounou near Vatolakkos in the Grevena area. Agronomist Vasilis Karapas started with oregano and later grew other aromatic herbs. The farm’s OpenFarm profile places its fields at about 600 metres above sea level.
What does less processing mean here? The leaves remain on their stems until you choose to remove them. Geusi Vounou describes natural shade drying for its aromatic herbs. Growing conditions, harvest and drying may affect the aroma of oregano, but altitude alone cannot guarantee a stronger flavour. This particular pack is certified organic.
Why choose these sprigs? You get oregano in a recognisable form from an identifiable producer, with leaves you can strip just before cooking. Crumble the leaves over tomatoes and feta or add a sprig to a roasting tray. The producer and location are also listed in the Greek OpenFarm directory.
How to use whole oregano sprigs
- Tomatoes, feta and salads: strip and crumble the leaves just before serving; they work particularly well with extra virgin olive oil.
- Roasted vegetables and potatoes: place a few sprigs in the roasting tray and remove the tougher stems before serving.
- Meat and grilling: use whole sprigs during cooking for aroma, then add stripped leaves to marinades if needed.
- Sauces: pair the leaves with tomatoes, garlic and, where appropriate, organic Greek thyme.
If you prefer oregano already separated from the stems, choose loose organic Greek oregano. Browse more spices or explore the full Geusi Vounou range.
Storage and allergen information
- May contain traces of sesame, cinnamon, mustard seeds, celery, nuts and barley.
- Store in a dry place away from direct sunlight.
Additional parameters
| Category: | Spices |
|---|---|
| EAN: | 5214001090679 |
| Net weight: | 50 g |
| Form: | whole dried sprigs |
| Ingredients: | 100% oregano |
| Country of origin: | Greece |
| Region of origin: | Vatolakkos near Grevena, Western Macedonia |
| Drying method: | naturally shade-dried |
| Taste and aroma: | intense, herbal, spicy |
| Uses: | feta, tomatoes, roast potatoes, vegetables and meat |
| Producer: | Geusi Vounou, Vatolakkos, Grevena, Greece |
| Suitable for: | Vegan |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
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