As the car crested a craggy hill, the first rays of golden sun peaked over the horizon, painting distant clouds the color of red wine. Tufts of gnarled olive trees and rows of grapes whizzed by the window as we approached the farm, outrunning the quickly approaching sun. We left Thessaloniki at 5:30 a.m. to beat the Greek summer’s heat, something of concern for both workers – and oregano plants, our destination’s star crop. Michalis and Anastasia, owners of Aetheleon, were prepared for the day’s harvest. With every rising degree, minuscule droplets of moisture and essential oils seep from the oregano in an attempt to cool them down. The plants’ sweat-like response can be easily smelled, the aromatic wafts upon the breeze a prelude to the frenzied buzzing of hordes of happy bees following the fragrant trail.