Seasonings, Spices, Sauces and Herbs.

Herbs used in Greece include:

Rigani (oregano) is used a lot in Greek cooking appearing in most meat dishes, baked vegetables, sauces and of course on Greek salads. This is the most widely used herb. Among the other herbs which grow on the hillsides of the Greek mainland and the islands

Dendrolivano (rosemary) is used sparingly.
Thymari (thyme) is used in some meat dishes and for flavoring some olives as well as some of the best Greek honey.
Faskomilo (sage) can be smelled all over the mountains and is used in a tea. Diosmos (mint) is used to flavor keftedes (meatballs) and in some pies and salads.
Vassilikos (basil) which is one of my favorite herbs is actually not eaten in Greece though you will see it grown ornamentally or for good luck in gardens, apartments, rooftops, restaurants and even on boats.
Anitho (dill) is used in pitas (pies), salads and dolmadas.

Maidanos (parsley) is used as a garnish as well as in some meat and vegetable dishes.

Dafnofila (bay leaves) are used in some soups and stews. Selino is actually wild celery and is used in some stews, particularly the hirino me selino which is served in the winter.

Spices used in Greece:

Garifalo (cloves) are an important ingredient in stifado and is also used in breads and sweets.

Kumino (cumin) is used in soutzoukakia, the spicey meatballs served in tomato sauce.

Sousami (sesame seeds) are used on breads and in halva and with honey to make a sweet called pasteli.

Kanela (cinnamon) is used in many sauces and deserts and is sprinkled on apples for a desert after a big meal.

Sauces used in Greece:
Greek sauces do not dominate Greek cooking. They don't add sauces to their foods to change the taste and they don't like to cover their meat or fish in a thick, smothering sauce like ketchup or gravy!Having said that, there are a few Greek sauces that are used, some distinctly Greek, others adopted and integrated into Greek Cuisine.