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Crete 2026, Greece
  • Gina Steiner
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  • Gina Steiner

Crete 2026, Greece

A 58-day adventure by Gina. Read more
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    Gina SteinerCrete 2026, GreeceTraveler

    Κεντρική Αγορά Ηρακλείου

    3 hours ago in Greece ☀️ 21 °C

    Today is another working day, so I'll tell you something about the market alley in Heraklion.

    If you want to dive deeper into Cretan life, you must head to Odos 1866 - Heraklion’s central market street.

    As soon as you step into the alley, you are greeted by a distinct blend of aromas: wild thyme, freshly ground Greek coffee, ripe tomatoes, and the sharp, pungent scent of Cretan mountain cheeses like Graviera. It is loud, it is bustling, and it possesses that wonderfully imperfect, old-fashioned charm so often missing from modern shopping streets.

    While the main thoroughfare now offers plenty of souvenirs, it is well worth exploring the small side streets. Turn onto Karterou Street, for instance, and you’ll find yourself right in the middle of the fish market, where local fishermen call out, loudly promoting the day’s fresh catch. It’s the perfect place to whet your appetite for your next seafood meal!

    For Miri and me, the market was the ideal spot to hunt for souvenirs - and for my beloved kaftans. Miri stocked up on spirits, while I picked up four kaftans.

    In the summer, the atmosphere is even livelier; watching the colorful bustle of the vendors and the spirited, boisterous haggling of the locals, you immediately understand why this market is the true, unfiltered heart of Heraklion. We chose to visit on a quiet morning during the off-season ♥️.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Klossáki (κλωσσάκι)

    Yesterday in Greece ☀️ 18 °C

    Adzhuri, or the snake cucumber (Cucumis melo var. flexuosus, also known as the Armenian cucumber), is a climbing or creeping vegetable plant. Despite its appearance it is botanically a type of melon (a variety of the muskmelon).

    The fruit is either long, slender, and often slightly curved (reaching up to 45 cm in length), or short and oval, depending on the exact variety.

    It is light green in color with a delicate, ribbed skin. The flesh is very crisp, refreshing, and particularly easy to digest; in terms of flavor, it is very similar to a cucumber, though often milder and free of any bitter compounds.

    In Greece, it is cultivated extensively, particularly on the island of Crete, as it thrives in hot, sunny locations. It is typically eaten fresh in salads, and its thin skin does not necessarily need to be peeled.

    In Crete, a clear distinction is traditionally made between two forms:

    Xylángouro (ξυλάγγουρο) or Atzoúri (ατζούρι): This is the well-known, very long, snake-like, curved variety.

    Klossáki (κλωσσάκι): This is the oval, cylindrical, or slightly pear-shaped variety. It is shorter, often somewhat thicker, light green, and features the characteristic, slightly fuzzy (hairy) skin.

    Among the locals, Cretan klossákia are considered even crispier and more flavorful than standard cucumbers. During the Cretan summer, they are often grown outdoors - sometimes cultivated as "ánydro" (dry-farmed/drought-resistant) crops.

    On Crete, they are traditionally eaten simply - peeled or unpeeled, cut into thick slices, and served plain with a little sea salt and wine vinegar as a refreshing snack after a visit to the beach, or as an ingredient in a Cretan salad.

    I love them and of course I have kept seeds right away and am curious if I can also grow them in northern Germany.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Another day in Mires

    October 31 in Greece ⛅ 20 °C

    The mission sounded simple: before Miri headed home, we wanted to pick up some authentic Cretan mountain tea (malotira) at the market in Mires. I had two other goals of my own, though: I wanted to scout out a good fishmonger that stays open during the week - and I absolutely had to get my hands on a kilo of klossaki, a rare type of Cretan cucumber-melon that you can usually only find at local farmers' markets.

    As we strolled through the vibrant, colorful lanes, the sensory overload was total. Sweet grapes, priced at two euros a kilo, sat alongside jars of Cretan thyme honey. Parked right by the roadside was a mobile cheese stall, stocked with blocks of feta and wheels of graviera. And Loukaniko! I couldn't resist - I snapped some up immediately. It would make a perfect welcome gift for Rainer, who is arriving the day after Miri leaves. Well well, as he also loves graviera 🙄🧀💸.

    Amidst the hustle and bustle, we witnessed the quintessential Cretan sense of calm: an elderly man, completely unperturbed, puttered through the dense crowd of shoppers on his moped! Something that would be absolutely unthinkable at a market back in Germany. He managed to keep his balance right next to a stall, left the engine running, and simply draped his shopping bags over the seat. Market shopping - true drive-in style!

    After successfully securing those coveted klossaki cucumber-melons from one of the farmers, I managed to complete my second mission just off the main street: we stumbled upon a traditional, turquoise-painted fish shop. On massive stainless-steel counters, fresh-caught fish lay bedded on crushed ice - everything from sea bream to tiny atherina (sand smelt) perfect for the frying pan. Jackpot! Now I know exactly where we’ll be getting our fish during the week.

    After our shopping marathon, our stomachs were growling. Anyone familiar with the market in Mires knows to simply follow the scent of charcoal. I head to the same little side alley every single time - it’s my absolute favorite spot for souvlaki. Right next to the massive street-side grill, we managed to snag some seats under the umbrellas of a kafenio. Amidst the thick smoke, souvlaki and sausages were sizzling away by by the second. Surrounded by Cretan families and a lively, boisterous hum of conversation, we tucked into our skewers. This is Crete in a nutshell: smoky, unpretentious, and incredibly delicious.

    Mires - you were loud, bustling, and absolutely delectable. Miri’s suitcase now smells of mountain tea, Rainer has some loukaniko and graviera to look forward to, we’ve secured some klossaki, and our fish menu for the coming weeks is all set!    Read more

  • Gina SteinerCrete 2026, GreeceTraveler
    1

    Μουμουλίδης Μ. & Σ. Ο.Ε.

    October 30 in Greece ☁️ 19 °C

    Forget boring souvenir shops. If you walk down Odos 1821 in Heraklion, you’ll inevitably stumble into a Cretan cabinet of curiosities: Moumoulidis O.E. - a store that looks as if Indiana Jones had cleared out his garage there.

    It’s an organized chaos; even the exterior wall is legendary. Rusty scythes hang right next to rustic goat bells that chime with every gust of wind. Leaning against the storefront are crooked shepherd’s crooks (katsounes), so gnarled they look as though they came straight from the Cretan highlands. In between, storm lanterns and old cheese graters dangle - a glorious visual overload!

    Inside, the real adventure awaits: an avalanche of blades. Knives, knives, and more knives. They aren’t neatly arranged in display cases; instead, they’re piled up in massive, colorful heaps on the tables. Yellow, orange, and wooden handles glint and flash.

    In the middle of this jungle of blades stands the proprietor. He remains perfectly calm, surrounded by the sharpest collection on all of Crete. Whether it’s a small knife for slicing tomatoes or a traditional Cretan dagger engraved with family poems - he plucks each piece from the chaos with unerring precision, as if it were the easiest thing in the world.

    A visit here isn’t just a shopping trip; it’s a true test of courage for any explorer. If you want to take a piece of the authentic, rugged Crete home with you, you simply *must* step inside!    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Ενετική Λότζια

    October 29 in Greece ⛅ 19 °C

    Just a few steps from the Church of Agios Titos, you suddenly find yourself standing before a building that transports you straight to Italy: the Venetian Loggia (Ενετική Λότζια).

    This two-story masterpiece, with its beautiful open arches, columns, and intricate reliefs, radiates pure Renaissance charm. Back in the 17th century, this was where the Venetian rulers and the city’s nobility would gather to debate, conduct business, or simply see and be seen.

    The best part? You don’t need a ticket to experience the Loggia. The stunning, open-air courtyard on the ground floor is freely accessible. As you walk through the shaded arches, your footsteps echo beautifully against the old stone floor - it’s a fantastic photo spot and the perfect place to escape the midday Cretan sun for a while.

    Today, the building serves as the town hall, yet its historic splendor can still be felt in every corner. Unfortunately, there were two police officers stationed by the staircase leading to the upper floor to prevent people from wandering throughout the building - a real shame 🤪.

    For me, it is easily one of the most beautiful subjects for photography in the entire old town!    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Mountain tea

    October 28 in Greece ☁️ 19 °C

    I have loved Greek and Turkish mountain tea for decades, and I am always delighted when I can find it at the market.

    Greek mountain tea (Greek: Tsái tou vounoú / Τσάι του βουνού) is made from the dried flowers, leaves, and stems of Sideritis plants (also known as Greek ironwort).

    It grows wild at altitudes between 1,000 and 2,000 meters in the Mediterranean region (particularly in Greece and the Balkans). It has a savory, herbal flavor with subtle notes of sage and lemon, and is traditionally considered to have warming, anti-inflammatory, and digestive-aiding properties.

    It is often consumed to help with colds or stomach ailments, or simply for relaxation. It can be enjoyed hot, or served cold with ice cubes, lemon, and a touch of honey.

    Here on Crete, the variety found is Malotira (Sideritis syriaca) . This specific variety grows exclusively in the mountains of Crete - most notably in the White Mountains (Lefka Ori) - and is considered one of the finest subspecies of Greek mountain tea.

    The name has historical roots in the Venetian language: male (pain/illness) and tirare (to pull/drive away) - loosely translated, it means "that which drives away illness."

    Compared to other varieties (such as Sideritis scardica from the mainland), Malotira often has a milder, softer flavor with a delicate citrus note.

    I will definitely bring one or two big 300g bags back to Germany.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Myrtos

    October 27 in Greece ☀️ 19 °C

    The asphalt shimmers as the road winds in tight curves through the barren foothills of the Dikti Mountains. Behind us lies the bustle; ahead, the deep, almost unreal, sparkling blue of the Libyan Sea. And then, after one final bend, there it is: Myrtos.

    Anyone arriving in the village for the first time senses it immediately - a sudden feeling that one’s pulse is slowing down. It’s not that the clocks tick differently here; it’s as if they’ve simply decided to call it a day.

    We stroll through the narrow, whitewashed alleys. Above our heads, colors erupt: deep-violet bougainvillea climbs meters high along the walls, forming a natural canopy against the Cretan sun.

    The path leads us naturally toward the waterfront promenade. The beach at Myrtos is quite unlike the postcard-perfect sandy beaches of the north. The sand is dark - almost ash-gray - and interspersed with fine, smooth-polished pebbles. The water is so clear that, even where it’s waist-deep, you can count every single stone on the seabed.

    We pass the colorful chairs of various tavernas until we find one where we decide to eat. At our backs, the Dikti Mountains stand like a mighty protective barrier; they block the cold northern winds, gifting this small patch of earth a microclimate that, even in late autumn, feels as warm and secure as the height of summer.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Καθεδρικός Ιερός Ναός Αγίου Τίτου

    October 26 in Greece ⛅ 19 °C

    Anyone strolling through the lively pedestrian streets of Heraklion’s old town will inevitably come across one of the city’s most peaceful spots: the palm-lined square surrounding the Cathedral of Saint Titus (Καθεδρικός Ιερός Ναός Αγίου Τίτου).

    Even from the outside, the light-colored stone building, with its beautiful stained-glass windows, immediately catches the eye. What makes this place so special is its fascinating history: over the centuries, the building has served as a Byzantine church, a Venetian cathedral, and an Ottoman mosque. These layers of culture can still be felt today in its unique architecture. The absolute highlight inside is a sacred relic - the head of Saint Titus - which, following a long odyssey, was returned to its rightful place in Crete from Venice in 1966.

    Whether you step inside for a moment of quiet reflection or simply watch the lively bustle of the car-free square from one of the surrounding cafés, the Church of Saint Titus is well worth a visit.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Ενετικό Φρούριο Καλές - Kastell Kalés

    October 25 in Greece ☁️ 21 °C

    Located right by the old harbor of Ierapetra - the southernmost town in Europe - stands the Kales Fortress (also known as Koules), a proud landmark of the town.

    Anyone strolling through this tranquil place in southeastern Crete can hardly miss the compact, stone-built fortress. If stones could whisper, the walls of the Kales Fortress would tell of a time when the Mediterranean was a highly volatile powder keg.

    Legend has it that the foundation stone of this fortress was laid in 1212, not by statesmen, but by a man who inspired terror: the notorious Genoese privateer Enrico Pescatore. Seeking a secure base for his raids across the eastern Mediterranean, he simply seized control of the strategically vital harbor.

    Shortly thereafter, the Venetians drove the pirate away; recognizing the immense value of the site, they expanded it into a massive fortress. From then on, heavily armed guards patrolled the battlements, protecting the town against the ruthless incursions of North African corsairs.

    Yet, the fortress’s most brutal enemy was not human. In 1508, the earth beneath Ierapetra shook with such violence that large sections of the fortress collapsed. For years, the ruins lay neglected, exposed to the salty winds - the Republic of Venice simply lacked the funds for costly repairs at such a remote outpost.

    It was only when the Ottoman threat grew increasingly dire that Venice dispatched Admiral Francesco Morosini in 1626. In a last-ditch effort, he had the defenses hastily patched up and modernized.

    It was to no avail. Just 21 years later, in 1647, the wave of Ottoman conquest swept across the southern coast of Crete. The fortress fell. The new rulers remodeled the structure to suit their own needs, repaired the breaches, and gave it the name it bears to this day: derived from the Turkish word *kule* - meaning "tower" - it became affectionately known in the Cretan dialect as "Kalés."

    Today, anyone who passes through the stone arched gateway walks upon ground steeped in history. The fortress is no grand, ostentatious edifice; rather, it is a resilient survivor that has endured pirates, earthquakes, cannon fire, and the rise and fall of empires.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Ιεράπετρα - Ierapetra

    October 24 in Greece ☀️ 22 °C

    Today’s journey to Ierapetra took us past rugged cliffs and olive groves, and through traditional Cretan villages. Those who travel this route are rewarded with spectacular views of the deep blue sea. After an enjoyable drive, we arrived in Ierapetra - a town that immediately captivates you with its lively, authentic atmosphere.

    We started right in the thick of things at the local market. The colorful bustle, the scent of fresh herbs and ripe tomatoes, and the warm, welcoming nature of the Cretan vendors provided the perfect introduction to the island’s true way of life. (Though, sadly, our favorite cucumbers were nowhere to be found.)

    After wandering through the market, our legs were ready for a break. We headed to the Waikiki Coffee House; in its modern, cozy setting, we enjoyed a top-notch freddo espresso - just the energy boost I needed for the historical portion of the day.

    Refreshed, we continued on foot into Ierapetra’s charming Ottoman-era old town. In some corners, time seems to stand still. Highlights of our cultural stroll included the Old Mosque - a fascinating relic from the island’s Ottoman period that lends the town a unique, multicultural flair - and, not far away, the main church of Agios Georgios, a beautiful, historic building with remarkably harmonious architecture.

    By lunchtime, we were drawn toward the sea. The seafront road (Samouli) is lined with inviting tavernas serving fresh-caught fish and traditional Cretan meze. With their direct views of the glittering water and their wonderfully cozy, intimate settings, any one of them would have been a delightful place to sit.

    The best part about this area? The beach is right on your doorstep! At Café Ammos - with our feet planted right in the sand - we ordered fruity, ice-cold smoothies. Afterward, it was time to change and head into the water. Swimming at the beach, located right by Samouli Street, provided the perfect way to cool off in the midday sun.

    While Ierapetra is well-developed for tourism, it’s not your typical tourist town. That is precisely where its charm lies: in the blend of history, vibrant Cretan culture, and laid-back stretches of beach. For us, of course, it was a complete change of pace compared to the 15 elderly Greeks we encountered in Tris Ekklisies.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    A Paradise Beach Bar

    October 23 in Greece ☁️ 23 °C

    After an exciting excursion through the bustling alleyways of Heraklion, there was only one thing left on the agenda yesterday afternoon: put my feet up, switch off, and enjoy the sea.

    Miri and I headed to Karteros Beach - specifically to "A Paradise Beach Bar." And what can I say? It was the perfect way to wrap up a fantastic day.

    It was very quiet; the frantic energy of peak season had completely vanished, the sun loungers were blissfully empty, and the atmosphere was incredibly laid-back. We found a couple of cozy spots, gazed out at the vast blue expanse, and I treated myself to an ice-cold Paloma. Grapefruit, tequila, lime - the perfect taste of summer in a glass.

    As we sat there chatting, we soon noticed the main attraction of this particular stretch of coast: the bar is located just a few kilometers east of Heraklion Airport, meaning planes fly right over on their final approach. There aren’t many at the moment, of course, but one passes by every now and then - in the summer, I imagine it’s practically every minute!

    I have to admit, plane-spotting is a surprisingly fun activity at a beach bar! You’re lounging in the bar, sipping your drink, when suddenly a holiday jet rumbles in over the sea.

    Thanks to the Flightradar app, I knew exactly which plane was coming, where it was arriving from, and when it would pass by. Who needs Netflix when you’ve got live "aero-cinema" playing right above the ocean?

    What made the afternoon so lovely was that unique combination: on one hand, the gentle sound of the waves, the chilled-out vibe of the bar, and the total tranquility that comes with having so few people around - and on the other, the spectacular show unfolding in the sky.

    So, if you ever find yourself near Heraklion after an excursion and are looking for a spot that’s laid-back, a bit quirky, and definitely worth a visit: grab a Paloma, take along your favorite person, and watch the planes come in to land. It’s well worth it!    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Good morning 3-day working week

    October 23 in Greece ☀️ 18 °C

    I only have to work three days this week; Miri took some time off, too. That’s why we were able to spend the whole day out and about in Heraklion yesterday. Today is just a "regular Friday off," but when you’ve already had the previous day free, it feels even more laid-back.

    So, today starts with breakfast and music on the balcony; I’m heading out for my first swim at 9:30, and then we’ll see what happens. Things won’t get busy again until tomorrow - and then there’s Sunday, too.

    I could actually work like this all year round 😂.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Ενετικό Λιμάνι Ηρακλείου

    October 22 in Greece ☀️ 25 °C

    Anyone strolling along the old Venetian harbor of Heraklion today can immediately sense the breath of history. Where fishing boats now bob gently in the water and travelers enjoy the salty sea breeze, the maritime heart of Venetian rule on Crete once beat. The harbor was not only a bustling hub for the trade of precious Cretan exports - such as wine, wheat, and olive oil - but also a strategically vital naval base in the Mediterranean.

    The survival of this mighty harbor, however, was a constant battle against the forces of nature. Over the centuries, the Venetians had to laboriously protect the harbor basins from relentless silting and withstand fierce northerly winds - a challenge that repeatedly demanded immense effort and remarkable feats of engineering.

    The imposing *neoria* (shipyards) stand as a testament to this era. Within these monumental, vaulted stone structures, the proud galleys of the Venetian fleet were built, repaired, and safely sheltered through the winter. At one time, three large complexes comprising a total of 19 arches stood here; some were lost in the 20th century to make way for the construction of the modern coastal road. Nevertheless, the remaining halls continue to define the distinctive character of the harbor basin to this day.

    For centuries, the scene has been guarded by the majestic Koules Fortress - proudly referred to by the Venetians as *Rocca a Mare*. Standing prominently at the harbor entrance, it once served to repel enemy attacks from the sea. Today, the old harbor beautifully bridges the past and the present: it serves as a picturesque setting for leisurely strolls and remains a historical gem, situated right beside the city’s modern ferry and cruise ship terminal.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Eurasian Griffon vultures

    October 20 in Greece ☀️ 21 °C

    I watch them every time when I am lying on the beach and looking at the sky. The griffon vultures of Crete circle along the coast in pairs, sometimes eight or ten.

    They glide majestically through the air and they only rarely flap their wings.

    It's difficult to photograph them because they're so high in the sky, but sometimes I spot them when I drive along the serpentines.

    They are 93–122 cm long with a 2.3–2.8 m wingspan. The males weigh 6.2 to 10.5 kg and females typically weigh 6.5 to 10.5 kg. Hatched naked, it is a typical Old World vulture in appearance, with a very white head, very broad wings and short tail feathers. It has a white neck ruff and yellow bill. The buff body and wing coverts contrast with the dark flight feathers.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Sfakia sheep

    October 19 in Greece ☀️ 18 °C

    When I drive up the winding roads toward Charakas, I pass through an area inhabited by sheep. They roam the mountains and, occasionally, the road itself. They look quite different from North German sheep - in fact, they even bear a slight resemblance to goats. They are Sfakia sheep.

    The Sfakia sheep is a hardy breed that originates from the mountainous Sfakia region in the southwest of the Greek island of Crete.

    It's a mall, narrow-chested sheep with a thin tail and a long head featuring a convex profile.

    It possess a coarse coat of wool, as well as thin, long, and straight hair and the ears have medium-length, carried horizontally.

    The animals are exceptionally well-adapted to the steep, rocky, and mountainous terrain of Crete.

    They are primarily kept for their milk, which is used to produce traditional Cretan dairy products and cheeses (such as Graviera).

    Sheep farming profoundly shapes traditional life in Crete - this includes practices such as the communal shearing of the sheep, which serves as a symbol of village solidarity, as well as the construction of traditional shepherd huts known as "mitata" .    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Greek Barbecue

    October 18 in Greece ☀️ 17 °C

    In Germany, I generally don’t go out to eat at Greek restaurants. The grilled meat tends to be watery, the potatoes flavorless, and the tzatziki lacks any real care or effort.

    I make one exception, however, for a restaurant in Hamburg called Pinakas - their appetizers are truly exquisite.

    Here in Crete, it’s a different story. In Mires, there’s a small taverna - with only three tables inside - situated on a little circular square near the library.

    Right next door is a butcher who supplies the meat for the grill, which is set up outside on the square. The son stands amidst the smoke, acting as the grill master, while the rest of the family works in the kitchen and handles the service.

    Their homemade fried potatoes are incredibly flavorful, and the tzatziki - made by the mother - is absolutely divine.

    Whenever I’m in Mires, a visit there is a must; I’d highly recommend it to you, too, should you ever find yourself in the area 😋.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Μοίρες (Mires) farmers market

    October 17 in Greece ☀️ 17 °C

    Today we went to the weekly market in Mires.

    You can find everything there - groceries, clothing, shoes, household goods, leather items, jewelry, and much more.

    I really like this market, which takes place every Saturday. It’s a drive of a little over an hour to get there, but it’s well worth it.

    After two hours, however, we’d had enough of the hustle and bustle, so we headed back, driving along the foothills of the mountains.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    My wonderful Serpetines

    October 16 in Greece ☀️ 18 °C

    I have to drive these serpentines if I want to go shopping somewhere other than in the vegetable car.

    I love the view and as long as it doesn't rain cats and dogs, the route is a lot of fun.

    You can see my private beach as well as my village from far away and it is the only settlement here far and wide 😍.

    Today Miri drove and for a North German lowland flounder she already has the serpentines quite well under control 🤪.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Change of tenant 😉

    October 11 in Greece ⛅ 22 °C

    I just drove Evelynn to the airport in Heraklion, but not before putting the bed linen in the washing machine.

    It’s finished washing and is now hung up to dry, and now it’s time for Greek brunch 😋.

    Afterwards, I’ll unfortunately have to walk back to the secluded beach for a swim and this evening Miri is arriving and staying for a few weeks.

    Quite a lot going on here in the middle of nowhere 🤪.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Sea onion

    October 10 in Greece ☁️ 22 °C

    Sea onions grow all over here. They look similar to Asphodilla ("Affodill" in German) which is my favorite flower in south of Greece and Turkey. They have a similar flowering and color but Asphodilla blooms from April until July or August and not now.

    This autumn I sowed Asphodilla in the raised bed at home, let's see if it will be something. But now back to sea onion.

    Drimia maritima - this is the official name - belongs to the family Asparagaceae and is known by several common names, including squill, sea squill, sea onion and maritime squill. In German it is also called sea onion ("Meerzwiebel").

    It is native to southern Europe, western Asia, and northern Africa.

    This plant grows from a large bulb which can be up to 20 cm wide and weigh 1 kg. In the spring, each bulb produces a rosette of about ten leaves each up to a meter long. They die away by autumn, when the bulb produces a tall, narrow raceme of flowers.

    The flower is about 1,5 cm wide and has six tepals each with a dark stripe down the middle. The tepals are white, with the exception of those on the red-flowered form. The fruit is a capsule up to 1,2 cm long.

    This plant often grows in rocky coastal habitat, especially in the Mediterranean Basin, where it is common. Its habit of producing leaves in the spring and flowers in the fall is an adaptation to the Mediterranean climate of its native range, where the summers are hot and dry.

    It has been used as a medicinal plant since ancient times. Pythagoras wrote about it in the 6th century BC. Hippocrates used it to treat jaundice, convulsions, and asthma.

    Its primary medicinal use was as a treatment for edema, then called dropsy, because of the diuretic properties of the cardiac glycosides. A solution of sea squill and vinegar was a common remedy for various ailments for centuries.

    Pythagoras and Dioscorides recorded that people hung the bulbs with sprouted leaves outside the door in spring as protection against evil spirits. The bulbs are still gathered and displayed in the winter as part of Greek Christmas and new year's traditions.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    Birthday Tour

    October 9 in Greece ☀️ 23 °C

    Today, Evelynn and I went on a belated birthday excursion.

    First, we drove to the gorge above Tris Ekklisies; there is a viewpoint offering a view of the very complex climbing route that leads from Tris Ekklisies, through the Aba canyon, and up to that very spot.

    When the rivers are flowing, you can also see a waterfall from there, though today it was dried up.

    Afterward, we drove through the mountains to a charming little village called Ethia and had a drink at the Καφενείο Πηγαΐδα (Kafeneío Pigaḯda). The village sits at an elevation of about 750 meters.

    We continued our mountain loop and finished the trip in Pyrgos, where we stopped briefly to do some shopping.

    Once we had put our groceries in the fridge back in Tris Ekklisies, we went down to the beach to Maria’s place for dinner (Taverna O Gialos).

    While there, I struck up a conversation with Maria and asked how much longer she would be open this year. Normally, she stays open until the end of December - not every day, but on Fridays, Saturdays, and Sundays.

    This year, however, she will only be there until the end of next week because the last of her four children is getting married. Over 600 guests are expected, and she will be cooking for all of them.

    That’s why I plan to go eat at her place again next week to say a proper goodbye.

    All in all, it was a wonderful, eventful, and delicious day ❤️.    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    My workplace

    October 8 in Greece ☀️ 22 °C

    This is my workplace.

    In the morning I sit at the small table and at noon at the big one.

    To make it possible to work outside in the sun, I bought 2 rolls of clothesline and hang up 2 bed sheets there. That works quite well regarding the shade.

    The network is mediocre here, the download works but the upload is bad. That's why I brought a Starlink with me. It stands on the roof, there it is protected from the wind by the wall around and has a clear view of the sky.

    I simply led the cable down the outside of the facade. and fixed it with tape at the top and bottom of the railing.

    Tape is definitely part of the standard equipment of a suitcase 😜.

    I love the view 😍!    Read more

  • Gina SteinerCrete 2026, GreeceTraveler

    My apartment

    October 7 in Greece ☀️ 22 °C

    Today I feel a bit better but not good enough , I still have to rest. So I think it’s time to show you my apartment.

    The last two times I’ve been here , I rented the apartment one floor down, which has only one bedroom; it belongs to Manolis.

    This time, Miri is coming to visit for three weeks, so I rented the large apartment on the upper floor; it belongs to Manolis’s brother, Nikos.

    As always, the apartment was stocked with basic groceries, including a baking dish of freshly prepared stuffed tomatoes and peppers from Manolis’s mother. Yummy!!!

    I really like this apartment; the old-fashioned décor doesn’t bother me at all, and you can tell that the extended family spends a lot of time here, as the kitchen is fully and very well equipped.

    Manolis’s sister Rena owns the third apartment in the building, which also has just one bedroom and also located downstairs.

    So, up here I have the entire balcony wrapping all the way around, and it’s truly a gem - an absolute pole position.

    This also means that it is not so bad to stay at home since I’m ill.    Read more