Journalist turned herbalist Evangelia Koutsovoulou sends the flavors of Greece to the world from a tiny shop near the Acropolis. Bay leaves have been used in cooking since antiquity, and these grow on a small farm facing the Ionian Sea in an idyllic setting much like where the god Apollo fell in love with the nymph Daphne! Anything cooking in a big pot loves bay leaves, but they’re especially good with lentils, beans, tomato sauces, and soups.