Our aromatic herbs and their uses

Parts used: plants, leaves Uses and properties: variety with yellow-edged leaves, neat habit, sensitive to cold. The leaves can be fried in batter, in sauces, in meat, fish, eggs and soups. Suitable for compositions and...

Parts used: leaves Uses and properties: variety to be protected during the winter period; especially suitable for decorative gardens. It is used for cakes, fruit salads, desserts, ice cream, candied fruit, due to its delicate pineapple scent. Beautiful flowers with elongated shape and colour...

Parts used in phytotherapeutic preparations: leaves Uses and properties: aromatises soups, meat dishes, fish, game, poultry, cheese Dominant active ingredients: - essential oil (thujone, thujene, cineole, camphor, borneol, linalilacetate, linalool, caryophyllene, etc.) - diterpenes (salvine, carnosol, etc.) -...

Parts used: leaves and flowers Uses and properties: particularly suitable for flavouring fish, meat, pizzas, cheese, mozzarella, salads, baked goods and vegetables. Also used in the canning industry, cosmetics and liqueur-making. Parts used in phytotherapeutic preparations: aerial parts Dominant active ingredients: -...

Parts used: leaves, flowers, roots Uses and properties: the leaves can be boiled or eaten as vegetables and in soups. Each part of the plant, but especially the root, cures coughs and bronchitis. Pot size: Bush Ø...

Parts used: leaves and flowers Uses and properties: widely used in Ligurian cuisine for stuffing, to add flavour to meat, roasts, mushrooms, salads, meatballs, omelettes and dishes at the end of cooking. Parts used in phytotherapeutic preparations: flower heads, leaves Dominant active principles: -...

Parts used: leaves Uses and properties: fresh leaves in herbal teas, salads, fruit salads, jellies, jams, fruit cakes, soft drinks and liqueurs. Used to flavour meat, fish, chicken, mushroom and game dishes. Pot size: Bush Ø 14 - 18 -...

Parts used: leaves and flowering tops Uses and properties: the toothed leaves have a delicate balsam scent. Used for borders and flower beds. In cooking it is used to flavour roast chicken, grilled meats, stews and brine. Parts used in the...

Parts used: leaves Uses and properties: tender leaves with a pleasant taste. Used in mixed salads, boiled and dressed with other vegetables. Pot size: Bush Ø 14

Parts used: leaves Uses and properties: the leaves have always been used to flavour omelettes. In chicken and game dishes and in vegetable soups. Excellent in snail fillings, for aromatic wines, liqueurs. In Balkan countries it is...