In ancient Greece, the meal revolved around a barley flatbread (maza or bread) accompanied by an *opson* — what is eaten "with" the bread: olives, cheese, vegetables, or, on feast days, meat. The evening meal, the *deipnon*, could extend into a *symposion*, where wine mixed with water was drunk. But before eating, they gave the gods their share: the *thysia*, the sacrifice, separated the smoke and bones for the Olympians and the meat for humans, while honey cakes and libations rose to the sky. For Artemis, goddess of the wild frontiers, game brought back from the hunt and meadow simples were also honored.

Thyme honey from the hills (like that from Mount Hymettus) and barley flour are the two pillars of the Greek table: barley nourishes daily, honey sweetens, preserves, and above all carries offerings to the gods. For Artemis, wormwood (*artemisia*), the plant that bears her name, is added.