Aromatic herbs list: laurel
Laurel, scientifically known as Laurus nobilis, is one of the aromatic herbs belonging to the Lauraceae family. It was introduced into Europe by the Greeks directly from Asia Minor; its leaves were used to crown the heads of heroes, sporting champions and illustrious writers since ancient times. The plant has a shrubby shape and is perennial; it is present above all in southern areas and can be cultivated on any kind of soil. Laurel is also widely used in the kitchen especially in the preparation of meat and game, but also for fish because it is able to give the dishes a unique flavor and a truly delicious aroma. In addition to the good aroma the bay contains antiseptic properties and is able to promote digestion. It can also keep the moths away from the cabinets. The liqueur produced with its leaves is excellent.
Aromatic herbs list: basil
Basil, whose scientific name is Ocimum basilicum, is a perennial plant of the Lamiaceae family. The plant is native to African and Indian areas. It can reach a height of 60 cm and its leaves can take on a color ranging from pale green to dark green. The best cultivation is with a Mediterranean climate, with a temperature above 10 degrees centigrade. It is still cultivated throughout Europe and is widely used in the kitchen. Its leaves are used for salads, to flavor soups, sauces and meats. Its essential oil, obtainable by pounding the leaves in a mortar, can be used for the preparation of perfumes and liqueurs. It is also used in medicine because of its sedative and antispastic action; it has a diuretic and anti-inflammatory function.
Aromatic herbs list: chilli
The chili was introduced in Europe from Central America around the fifteenth century. It is scientifically defined as Caspicum and a plant belonging to the Solanaceae family. It is one of the spices used since ancient times. Its plant is a perennial shrub that can reach a height of 80 cm. It can be cultivated easily even on the balcony of one's own home, even by less experienced gardeners because it does not require special care and attention; the fruits will ripen at the beginning of autumn. In the kitchen it can be used both fresh and dry. Many are the properties attributable to chilli. It is a powerful antibacterial, thanks to the presence of flavonoids, and a source of vitamin C. If overused it can cause problems at the gastrointensal level.
Aromatic herbs list: oregano
Oregano grows spontaneously in mountain areas. Its scientific name is Origanum vulgare, belongs to the Lamiaceae family, and has undisputed medical properties. It contains various properties: it is in fact analgesic, analgesic, expectorant, tonic, antiseptic and anti-inflammatory. The oregano plant is perennial and bushy; the stem can reach 80 cm in height and the leaves are oval and lanceolate. It is well suited to every type of soil, even the very poor ones. Its maximum use in the kitchen is on the Neapolitan pizza, but it is widely used for flavoring sauces, pasta and meat. It is also excellent for flavored buns, bread doughs and savory biscuits.
It is a perennial herbaceous plant that is easy to grow and decorative for the garden due to the beautiful violet bloom that occurs at the beginning of the summer. It has thin, smooth and tubular leaves of a lively green access.
It has a taste similar to that of garlic, but more delicate. It is mainly used raw or at the end of cooking, reduced to 2-3 mm long pieces; whole is used as a decoration or for the closing of roulades or crepes. It goes well with vegetables, delicate meats, fish and fresh cheeses. It is one of the essential elements of "fine herbs", together with chervil and tarragon.
It prefers fertile and well-drained soils, but in general it is not very demanding. Ideal for temperate climates, but does not particularly fear cold winters. New seedlings can be obtained by sowing or dividing the head.
Available in different varieties that differ mainly in the intensity of the flavor or some particular aftertaste. The most widespread is the "piperita". The cultivation is really simple, both in pots and in the open ground where it even becomes the most invasive. (especially in rich and fresh soils). The plant can be easily reproduced using stem cuttings.
The raw leaves are characterized by a fresh scent that can be used in combination with vegetables or cheeses, but which is mostly lost during cooking. Traditionally, however, mint is also used together with spinach, beets or borage in tasty omelettes or in the filling of savory pies, giving an important aromatic contribution.
|First name||Botanical name||Type of plant||Exposure||Ground||Rusticitа||Propagation||Use||pairings|
|Garlic||Allium sativum||bulbosa||Sun||Not demanding, no wet and compact||Medium rustic||Sow bulbils||Raw and cooked||Meat, fish, vegetables, pasta dishes, sauces and sauces|
|Laurel||Laurus nobilis||Shrub-tree||Sun-shade||Not demanding||rustic||Talea||Cotto||Meat, fish, vegetables|
|Basil||Ocinum Basilicum||Annual herbaceous plant||Half shade||Deep, rich in humus||Not rustic||sowing||Raw and cooked||Sauces, sauces, vegetables|
|Chives||Allium Schoenoprasum||Perennial Bulbosa||Sun-shade||Not demanding||rustic||Division, sowing||raw||Vegetables, cheeses, fish, meats|
|Mint||Mentha piperita||Perennial herbaceous||Sun||Rich soils||rustica||Cutting, sowing||Raw and cooked||Vegetables, sauces, omelettes, pies, fish, drinks, infusions|
|Origan||Origanum Vulgare||Perennial herbaceous||Sun||Drought and poor||rustica||Sowing, cutting, division||Raw, cooked, dried||Vegetables, sauces, fish, cheeses, meat|
|Chili pepper||Capsicum (various species)||Annual (from us) herbaceous||Sun||Rich, deep, well-drained||Not rustic||sowing||Cooked or heated, dried||Meat, fish, vegetables, cheeses, sauces, pasta dishes|
|Parsley||Apium petroselinum||Annual (multi-year) herbaceous||Sun||Medium-textured, rich soils||Medium rustic||Sowing||Raw or slightly heated||First courses, fish, meat, cheese|
|Rosemary||Rosmarinus officinalis||Perennial shrub||Sun||Loose, fresh, well-drained||Medium rustic||Talea||Slightly warmed up||Meat, fish, vegetables, potatoes, baked goods|
|Sage||Salvia officinalis||Perennial shrub||Sun||Not demanding, better calcareous||Rustica||cutting||Cooked or slightly warmed||Meat, fish, vegetables, pasta dishes, infusions|
|thyme||Thymus vulgaris||Perennial shrub||Sun||Not demanding, stony and calcareous||rustica||Cutting, offshoot||Cooked or raw||Meat, fish, vegetables, cheeses, sauces|
Herbaceous plant used as an annual or, in favorable climates, as multi-year. It can be grown in large pots or in the vegetable garden. In terms of soil it is not demanding, but preferring soils of medium texture, fertile and with a good supply of organic substance. It is obtained by sowing (from February to August), but alveolar trays with seedlings ready for transplanting are easily found for sale. It has scalar collection throughout the year: only the leaves or the entire stem can be taken from the bottom.
One of the most popular aromatic herbs, it is used almost exclusively raw or just before the end of cooking (the heat makes its taste bitter). It goes well with cheeses, meat dishes, fish and vegetables. It is also indispensable for different types of sauces. It is available in different varieties, with more or less large leaves. We point out the curly one particularly useful for decorating the food.
It is an evergreen perennial shrub that can have an erect or prostrate habit. Very simple crop, however, prefers a loose and well-drained soil, not too rich. It is rather rustic, although it is preferable to give it an exposure that is bright and warm even in the winter months, also avoiding excessive humidity. It is also used as an ornamental essence, thanks to the beautiful blue bloom, and can enter rocky gardens, borders or create beautiful hedges.
In the kitchen it is good to heat it only slightly so that it releases all its aroma, without becoming bitter. However, it is recommended in many recipes even in fried and stuffed (especially in combination with meat). It also goes well with baked potatoes.
Medium-sized, semi-prostrated shrub with persistent leaves. These are a nice green-gray, velvety and wrinkled. It prefers sunny positions and well-drained calcareous soils; the cold, if well positioned, rarely represents a problem. It can also be used for ornamental purposes both for the beauty of the foliage (there are variegated and tricolor cultivars) and for the beautiful violet bloom, in full summer.
The leaves are used very often in the kitchen, especially cooked or slightly heated: they can flavor first courses, meats and vegetables. They are excellent mixed and fried, but we can also obtain excellent herbal teas.
Small perennial shrub that forms compact bushes, up to 30 cm high. The leaves, linear, give off an intense aroma. In late spring it blossoms in the lilac forming pretty cushions. The plant can be used in an aromatic corner, but fits perfectly into Mediterranean or rocky-mountain gardens. It requires very little care because it is extremely rustic: it prefers poor and well-drained soils, possibly calcareous, and well exposed.
In the kitchen it is used raw or cooked. Good pairings are those with meat, fish, vegetables and cheeses.
It is a compound bulb (when ripe) from several bulbils. The cultivation is generally carried out in the open field, sowing in mid-winter or early spring (depending on the climate and the variety, white or pink). Harvesting takes place from mid-April to August, extracting the underground part with a pitchfork.
It is one of the most widespread aromas in the kitchen of the whole world. It can be used raw (with a very pungent taste) or cooked. Its spiciness in this case depends on the duration of cooking and the fineness of the cut. It goes well with a large number of dishes: first courses, meats, fish, vegetables, sauces.
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