Herbs

Basil. (Ocimum basilicum).
There are certain varieties more or less strong, color green and purple. Most known are Genovese, Crispum and Napolitain.
They are different varieties also like anise, Cinnamon, Citriodorum with anise aromas grooves and lemon. Plant originating of Sardinia, very appreciate by Italians and Mediterranean basin. Signs of this plants has been found in the Pharaohs tombs.
The principal ingredient of pistou and pesto. Fresh Basil is Delicious in Caprice salad
With the fish, white meats, marinades, and dessert.
Uses at the last time without working too much, for not to losing its light taste of clove.
It is Better to not cook it.
Asian Basil
Used in a Thai and of Malaysia cooking. The Most famous Crowned Basil of Thailand is physiotherapy helps to cured the headaches and Nervous tension.




Rosemary. (Rosmarinus officinalis.)
The kings of gardens with gray green leaves, and blue flowers at the end of winter. This plant very scented can ruin your recipes if you use too much quantity. On the contrary, in small amounts excel for the marinades, soup, cooking of braised meat.
The flowers are used for the desserts.
Other varieties:
Miss Jessop'S, Sissighurst, Tuscan Blue, Bozen.
In physiotherapy helps to cured the migraines, hepatic and digestive disorder.
In pomade to help rheumatisms and eczemas




Thyme (Thymus.)
There are not only one thyme, but hundreds of varieties. One of the most popular aromatic plants.

Ordinary thymes (Thymusvulgaris):
  » Compactus, German Thyme
  » Fine leaves: French and very odorous
  » Lemon-Lavender: hybrid, without official designation.
  » Lemon thyme (Thymus citriodorus) Ideal companion of the fish receipts.

Other varieties
  » King Golden delicious, golden with strong perfume of lemon
  » Silver King, silver with strong lemon perfume
  » Silver Queen, strong odor and powerful, mixed green color and cream
  » Scented thyme (Thymus fragrantissimus), very complex, very powerful, camphorated, unique and typified.
  » Thyme grass barona, originating of Corsica, with cumin
  » Thyme flavors Nitidus Richardii very fruity
  » Thyme Doerfleri DooneValley, half green and gold, strong citrus perfume.
  » Thyme Polytrichus praecos, lavender and a little citrus scent
  » Wild thyme other varieties of thyme (Thymus serpyllum).

Same characteristics as thyme Use in infusion, the leaves give a Strengthening and stimulating tea, useful for the digestions problems and breathing. Its essence oil is disinfectants and wormer.




Sage. (Salvia)
Certain sages are used in kitchen. In pork-butchery and cooking of certain meats, it is a shrub have persistent leaves green-silver, wrinkled and covered of lot of yellow hairs.
They growth in an arid ground. It has the reputation to return digests the leguminous (Pea, beans, broad beans) it exists many varieties, Their scents, savors and tastes different or indifferent too. More used (salvia scarea) to make liquors and spirits. One smell like pineapple (Salvia rutilans).




Dill. (Anethum graveolens)
dill is a ombellifère which we uses the leaves. Dill of the Anglo-Saxons. is also the traditional plant of the Scandinavian kitchen. A subtle, light aniseed taste. The seeds scent the court bouillon and can be added to bread or a various sweetened preparations. There is a variety (Anethum graveolens sowa) which is a part of certain curries ingredient.




Coriander (Coriandrum sativum)
The coriander plant close to parsley by the form and the taste with a difference subtle. The seed of coriander is used ground or whole in the court bouillons, ragouts, Danish or desserts. The leaves for the marinades, salads, ices cream and sorbets, the roots also are very employed in Asiatic cooking. The coriander is like parsley for the North Africa and the Close East. To keep the maximum of savor, it is preferable to use at the last time.




Tarragon (Artemesia dracunculus)
Hardy perennial, which disappears in winter and reappears, in the beautiful season. We consumes is green odorous leaves. It can be used dry, but it is better fresh, loses is taste when cooking, Very good in soups, salads and creamy sauce. Also with the white meats and béarnaise sauce Used in Preserves made of base of vinegar and derived preparation.




Mint (mentha)
A very refreshing, pleasant taste. It accommodate very well with lamb, salads. Felling of freshness is due to a property that cause the drop of temperature in the mouth, this stimulates the captor with the cold, present in the oral cavity.

There is much variety of mint here are some:
  » Watery mint (Mentha aquatica), scent and very marked taste
  » Mint bergamot (Mentha piperita citrata), scent rather special eau de Cologne, used carefully
  » Mint pouliot (Mentha pulegium), very pronounce in taste.
  » Spearmint (Menta spicata), used in Great Britain for sauces.
  » Nanah the true Moroccan mint - Peppermint(Mentha piperita). Excellent with the chocolate
  » The mint of the fields (Mentha arvenis), wild species
  » The Japanese mint (Menthapiperascens), cultivated in Brazil and Japan for the menthol
  » Rubrararipila mint, mint with the leaves and stems crimsons.
As well the mints as lavender, Mitcham, Krasno etc
In physiotherapy some are used for treat gastric, digestive trouble, nervous disturb, origins such as hypertension and insomnia.




Parsley (petroselinum).
An aromatic impossible to avoid, we use raw or cooks. For the court-bouillon, sauces. ragouts, salads. Chopped for persillade, omelet’s, garlic butter, stuffing.
It is also an excellent vegetables, fried or mashed The variety Petroselinumcrispum tuberosum is less interesting as aromatic, but cultivated for its root.




Chervil (Anthriscus cerefolium).
Chervil is aromatic condiment with the finesse leaves and shape, with the freshness and honest taste. Very good for fish, sauces, eggs vegetables, salads.