Wagnabbit: Experience the Greek flavor of Tarpon Springs, Fla.

Visitors come to Tarpon Springs, Fla., to admire and purchase the natural sea sponges, but they stay for the traditional Greek dishes and the delectable pastries and desserts served by authentic Greek eateries.

For more than a century, sponges harvested from the ocean floor have been sold on the “Sponge Docks” of Tarpon Springs. The city is generally regarded as the “Sponge Capital of the World.”

These sponges are reasonably priced souvenirs for tourists to remember their visit to America’s “Little Greece” community. Buy several for assorted uses around the house.

There are advantages. To begin with, sea sponges are naturally odor-free, hypoallergenic and resistant to mold or bacterial growth, making them a more hygienic choice than synthetic sponges.

The softest variety, known as “wool sponges,” is an ideal choice for bathing, while durable “yellow sponges” and “grass sponges” are more suitable for general cleaning.

Merchants offer a few tips. Always wet the sponge fully with water before use. This makes it soft and increases its absorbency. When bathing, apply your favorite soap or body wash directly to the sponge. Massage it to create lather, which is excellent for cleansing and exfoliating.

Use a sponge in place of a cloth for dishes, scrubbing surfaces or cleaning delicate items without scratching. Use only mild soap and water. Never use bleach or detergents, as they will degrade the natural materials.

After each use, rinse the sponge thoroughly with clean, warm water. Gently squeeze out excess water, but avoid twisting, as it can tear the sponge. Don’t attempt to dry a sponge in a clothes dryer or microwave. Rather, let the sponge air dry completely in a well-ventilated area.

Monthly, give your sponge a 30-minute “deep clean” by soaking it in warm water with a little baking soda or a light vinegar mixed in to remove soap buildup. Sea sponges can last for three to five years with proper care.

The first Greek immigrants to settle in Tarpon Springs in the early 1900s were experienced sponge divers who were recruited from the Dodecanese Archipelago, a group of 12 islands in the Aegean Sea. They came by the hundreds to harvest the ocean bottom.

Their family members followed, and for more than a century, the Tarpon Springs community has embraced the Greek heritage and culture. About 25% of the current residents say they have Greek genes, and Tarpon Springs has more Greek Americans per capita than any other U.S. city.

Janet K. Keeler, who writes about the food and beverage industry in Florida, said locals and tourists alike especially enjoy dining at Hellas Restaurant & Bakery, located across from the “Sponge Docks” on Dodecanese Boulevard in Tarpon Springs.

“Hellas is one of the many Greek restaurants in town that serve a curious version of Greek salad,” she said. “It has all the expected elements: iceberg lettuce, cured black olives, sliced onion and green pepper, tomato wedges and thick slices of tangy feta cheese dressed with an herb vinaigrette. What comes as a surprise to the uninitiated is the scoop of potato salad.” (It hides beneath the lettuce.)

“Legend has it that Louis M. Pappamichalopoulos, who arrived in Tarpon Springs in 1904, added the potato salad to provide more sustenance for the working sponge divers,” Keeler wrote.

This authentic Greek potato salad is a no-mayonnaise side dish featuring boiled Yukon Gold potatoes cubed and tossed in a zesty vinaigrette with extra virgin olive oil, lemon juice, red wine vinegar, Kalamata olives, red onions, scallions and feta cheese with Dijon mustard, minced garlic, oregano, parsley, dill, salt and pepper. It’s best served warm or at room temperature.

Sponges generally grow very slowly, with many species adding only a few millimeters per year. Undisturbed, sponges can live for hundreds to thousands of years.

The hawksbill sea turtle is one of the few vertebrates that feed primarily on sponges, with sponges making up to 95% of their diet in some regions.

Some tropical fish, such as angelfish and pufferfish, have adapted to consume the toxic and structurally dense tissues of sponges.

Hellas Restaurant & Bakery opened in Tarpon Springs in 1985. The original owners were by Bob and Maria Karterouliotis, who came to the United States from Sparta, Greece. The operation continues as a family-owned business, with the third generation now principally involved.