Aromatic plants

Hunters in the earliest prehistoric times put pieces of meat into branches in order to transport them and eat them in a cool place.
It certainly happened that someone had used a sprig of sage or rosemary or laurel, and discovered that the meat had acquired a pleasant aroma.
Perhaps it is not that far from reality that man ran to communicate the discovery to gourmet food to the tribe, and perhaps has obtained an appointment as "cook of the village", indeed that title was well deserved!
The discovery of the quality aromatic herbs tool place in ancients time in this way or in a very similar way.Sage, rosemary, oregano, basil, parsley, thyme, juniper, and many other herbs, according to local taste and customs, since that time are well known and appreciated ingredients.
It is interesting to note that these plants, as well as aromatic oil, contain other substances that exert a beneficial effect on our body.


Species present in the area:
Scientific name (common name)

  • Salvia officinalis (Sage)
  • Rosmarino officinalis (Rosemary)
  • Calamintha nepeta (Nepetella)
  • Lavandola angustifolia (Spigo)
  • Laurus nobilis (Bay leaf)
  • Thymus serpillo (Thyme)
  • Origanum Mayorana (Marjoram)
  • Allium schoenoprasum (Chives)
  • Ruta graveotens (Ruta)
  • Origanum vulgare (oregano)
  • Artemisia dracuncelus (Tarragon)