Medicinal and aromatic plants are a consistent component of the biodiversity heritage in numerous countries worldwide. Origanum dictamnus L. (Lamiaceae family), also known as Dittany, an endemic plant of the Greek island of Crete, has been widely used as traditional medicine since antiquity, all over Europe. The aim of the present review is to provide a thorough and detailed account of Dittany in antiquity, the plant’s physical characteristics and ecology, and its cultivation methods, as well as its chemical components, biological properties, and pharmacological studies. The information is presented and analyzed in a critical manner. A total of 86 research studies were systematically reviewed based on the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) guidelines. The findings indicate that Dittany is one of the most important medicinal and aromatic plants, with many uses not only in pharmacology but also in gastronomy. While a large body of literature exists regarding the application of essential oils, the number of publications concerning the plant’s cultivation is rather small. Therefore, the main focus of this review is on the cultivation methods and the significance of cultivating and employing Dittany in Greece and the wider Mediterranean region in the future. Further research on this plant species is warranted since it has significant medicinal, economic, and environmental value.

In recent years, there has been a growing tendency towards using organic fertilizers instead of chemical ones. This study aimed to evaluate the influence of the organic fertilizer, Prima Humica, on agronomic characteristics and herbaceous plant diversity on Origanum dictamnus (Dittany) cultivation. A field experiment was carried out in Kalo Xorio (Lasithi, Crete) and included three different nitrogen organic fertilization schemes: 0 g/plant (T0—unfertilized), 300 g/plot (T1), and 600 g/plot (T2). Plant height, fresh and dry weight, Leaf Area Index (LAI), and plant diversity during the growing season were measured. The results showed that when the T2 treatment was compared with the unfertilized and the T1 fertilizer, the increase in plant height ranged between 9.18% and 40.61%. Moreover, the total fresh and dry weight were positively affected by the T2 treatment. The total fresh and dry weight varied from 111.6 to 239.8 g per plant and from 36.7 to 77.6 g per plant, respectively. Furthermore, LAI was ameliorated using the T2 fertilizer scheme. Concerning plant diversity, a key finding in this study is that the O. dictamnus ecosystem favors herbaceous plant species richness and Shannon’s diversity index. In total, 18 plant species in the O. dictamnus ecosystem were recorded in the study area. The most frequently occurring plants were Anthemis arvensis L. and Piptatherum miliaceum (L.) Coss. Finally, the highest Shannon’s diversity index of herbaceous plants was detected using the T2 fertilizer scheme.

Edible insects constitute a healthy food source providing a sustainable alternative to traditional animal protein. The present study explored consumers’ perceptions and attitudes toward insect consumption, and defined the main motivational factors influencing public awareness and acceptance toward entomophagy. Using a qualitative research design, individual-level data were selected from a sample of 70 consumers in Greece via semi-structured personal in-depth interviews. The Grounded Theory framework was adopted to develop awareness, perception and acceptance drivers. Although the participants were knowledgeable about the usage of insects as food, the great majority demonstrated abhorrence toward entomophagy, describing feelings of disgust and repulsion. Furthermore, the respondents seemed to be reluctant towards the distribution and availability of edible insects and insect-based food options in consumer markets, whereas food safety concerns were strong as many consumers seemed to question the relevant preparation regulations. A lack of information and cultural influences were found to restrict consumers’ acceptance of entomophagy, whereas health and food safety concerns comprised an inhibiting factor in incorporating edible insects in Greek cuisine. This study emphasized the need for a holistic information plan, which will help both food businesses and consumers understand the vital role of edible insects in modern food environments.

Studies across multiple soils find increasing pH decreases water repellency. In this study, water repellency and a range of other soil physical properties of bulk soils, aggregates and intact specimens were measured on a long-term pH field experiment on a single sandy loam soil under a ley-arable crop rotation, with soil pH adjustments occurring annually by adding FeSO₄ or CaCO₃, to lower or raise the pH, respectively. Crop impacts were investigated by comparing 3rd year grass-white clover to spring oats, at the beginning (May) and end (September) of the growing season to allow soil structure comparisons. As in previous research, increased CO₂ microbial respiration (p<0.05) was found with increasing pH along the gradient, but in this study, we found only the aggregate and soil bulk density affected by soil pH. Soil-water contact angles differed between crops (p 55 years of chemical additions to amend soil pH.

Background: Edible insects constitute a healthy food source with high nutritional value, promoted in coordinated efforts to address global food insecurity by providing a sustainable alternative to tradi-tional animal protein. The present study sought to explore consumers’ perceptions and attitudes to-ward insect consumption, and also define the main motivational factors influencing public awareness and acceptance toward entomophagy. Methods: Using a qualitative research design, individual-level data were selected from a sample of 70 consumers in Greece via semi-structured personal in-depth interviews. The Grounded Theory frame-work was adopted to develop awareness, perception and acceptance drivers. Results: Although a small proportion of participants completely ignored the usage of insects as food and food ingredients, the great majority demonstrated abhorrence toward entomophagy, describing feelings of disgust and repulsion. Furthermore, respondents seemed to be reluctant towards the inclusion of edible insects and insect-based food options available to consumer markets through the food pro-cessing businesses and food distribution channels. Food safety concerns were strong since many con-sumers seemed to question the regulations in insect cultivation and the preparation of insect-based foods. Conclusions: Lack of information and cultural influences were found to restrict consumers’ acceptance of entomophagy, whereas health and food safety concerns comprised an inhibiting factor in incorporating edible insects and insect components in the Greek cuisine. This study emphasized the need for a holis-tic information plan, which will help both food businesses and consumers understand the vital role of edible insects in modern food environments.