Greek dried wild garlic – 10 g garlicky herbal aroma • for soups, spreads, eggs and pasta • add towards the end of cooking
Geusi Vounou dried wild garlic is a single-herb product made from dried leaves in a 10 g pack. Unlike fresh leaves, it needs no washing or chopping and can be measured directly from the pack for hot or cold dishes. Geusi Vounou lists this item in its wild collection; it is not labelled organic, so we do not present it as organic.
- ● 100% wild garlic • no blend of other herbs or salt
- ● dried leaves • ready to measure directly from the pack
- ● wild collection • item 6001 is listed this way by Geusi Vounou
- ● not labelled organic • the product card does not state organic certification
How to use dried wild garlic
Dried wild garlic Geusi Vounou is a single-herb seasoning with a garlicky aroma and a green herbal note. The 10 g pack is designed for regular seasoning of both smaller and larger portions.
In the kitchen, you can use it in soups, cream and vegetable sauces, potatoes, pasta, egg dishes, spreads, and dressings. The dried form requires no cleaning or chopping and allows you to add the seasoning in smaller doses.
Wild garlic pairs well with olive oil, butter, eggs, cheese, potatoes, and leafy greens. Its aroma weakens during longer cooking, so add it in the final minutes of preparation or directly when finishing the dish.
Use
- Soups and sauces – stir in a small amount shortly before finishing to preserve the garlicky herbal note.
- Potatoes and vegetables – add to roasted potatoes, vegetable mixtures, or butter intended for seasoning.
- Eggs and spreads – use it in scrambled eggs, omelettes, curd cheese spreads, or fresh cheese.
- Pasta and cold dishes – crush it and mix with olive oil, dressing, or a finished sauce.
Start with a smaller amount and gradually add more to taste. Before use, you can lightly rub the dried herb between your fingers to help release its aroma.
Suitable for
Recommended related products
- Organic extra virgin olive oil Koroneiki
For herbal oil and finishing warm dishes. Mix wild garlic into a small amount of oil and add it to potatoes, pasta, or roasted vegetables. - Tomato sauce with olives
For quickly seasoning pasta and bread. Stir a pinch of wild garlic into warmed sauce just before serving. - Basil in olive oil
For spreads, pesto, and cold sauces. Both herbs can be combined with nuts, cheese, or seeds according to the chosen recipe.
Did you know?
- Wild garlic is used in cooking as a leafy herb with a garlicky aroma, not as a replacement for the full structure of fresh garlic.
- Dried leafy herbs should be protected from light and moisture; therefore, close the packaging well after each use.
What the dried-leaf format offers
- Single-herb seasoning – the product is listed separately as wild garlic, not as a blend of several spices.
- Garlicky herbal aroma – seasons the dish without the pronounced texture of a fresh clove.
- No cleaning or chopping – the dried herb can be added directly from the pack.
- Wide use in the kitchen – suitable for soups, sauces, spreads, eggs, potatoes, pasta, and dressings.
- Easy dosing – the amount can be adjusted to the portion size and the intensity of the other seasonings.
- Use in warm and cold dishes – it can be stirred into cooked food, oil, dressing, or fresh cheese.
- 10 g pack – the small pack is suitable for regular seasoning and limits long storage of an opened herb.
- Geusi Vounou Wild Collection – this item is included in the manufacturer’s range among spices from the Wild Collection.
Dried wild garlic retains more of its aroma when heated briefly or added towards the end of preparation.
Why Choose Geusi Vounou
Geusi Vounou is a family-run farming business from the Grevena region in northern Greece. Its fields are located near the village of Vatolakkos, at an altitude of around 600 metres, and the brand manages the production, processing and packaging of food under its own name.
The story of the brand is rooted in the legacy of grandmother Magdalini, who passed on to the family a respect for nature, raw ingredients and traditional ways of preparing them. The current generation builds on this experience, combining the family’s farming knowledge with modern processing and minimal intervention in the natural character of the ingredients.
Geusi Vounou’s vision is to connect Greek flavours with precise standardisation and quality control, and to introduce regional Greek foods to customers beyond the country’s borders. The production facilities operate according to HACCP and ISO 22000 systems; organic labelling applies only to specifically certified products.
Family Story
The brand builds on the family’s farming experience and the legacy of grandmother Magdalini, founded on respect for nature and its raw ingredients.
Origin in the Grevena Region
The business is based in northern Greece and its fields are located near the village of Vatolakkos, at an altitude of around 600 metres.
Traditional Ingredients, Modern Processing
Geusi Vounou connects Greek farming and culinary traditions with modern packaging, standardisation and quality control.
Controlled Production Facilities
Production and processing take place in facilities operating according to HACCP and ISO 22000 systems.
Ingredients
Wild garlic.
Store in a dry, cool, and dark place, away from direct sunlight. After opening, keep in a tightly closed package or spice jar.
FAQ
What is dried wild garlic?
It is a dried leafy herb used as a seasoning. It adds a garlicky aroma complemented by a green herbal note to dishes.
What does wild garlic taste like?
The flavour profile is garlicky and herbal. The intensity depends on the amount used, the length of heating, and the other ingredients in the recipe.
How should dried wild garlic be used?
Sprinkle it directly into the dish or rub it between your fingers first. Start with a smaller amount and add more seasoning only after tasting.
When should it be added during cooking?
Preferably in the final minutes of preparation or after removing the dish from the heat. Long heating reduces the aroma intensity of leafy herbs.
What dishes is wild garlic suitable for?
You can use it in soups, sauces, potato and egg dishes, pasta, spreads, herb butter, and salad dressings.
Is wild garlic the same as regular garlic?
No. This product consists of dried wild garlic leaves used as a herb; it is not made from dried garlic cloves. The form, quantity used and role in a dish are therefore different.
Is this wild garlic organic?
The manufacturer’s product card for item code 6001 does not state organic certification. We therefore do not label the product as organic.
Where does the product come from?
The product is offered by the Greek producer Geusi Vounou from the Grevena area. The specific place where the wild garlic was grown is not stated on the public product card, so we do not add it by estimate.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734503 |
| Key Feature: | Single-ingredient, Whole-food based |
| Filter by: | Gluten-free, Vegan |
| Net weight: | 10 g |
| Form: | dried wild garlic leaves |
| Ingredients: | 100% wild garlic |
| Country of origin: | Greece |
| Collection: | Geusi Vounou wild collection |
| Uses: | soups, sauces, eggs, potatoes, spreads and pasta |
| 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.
