Spices or aromatic Mediterranean plants are the most common on our windowsills or terraces but very often not taken into consideration because we are overwhelmed by all the "new" spices that come from culinary traditions different from ours (oriental, African, etc.).

Curry is now one of the most cited and used spices along with ginger and we forget, instead, how well our herbs can make us (and improve the taste and nutritional quality).

Here then is an overview of the properties and uses of some Mediterranean spices, such as basil, rosemary, oregano, sage and bay leaves.

Basil

Its name derives from the Greek basileus and means "king grass". It was considered one of the most important herbs. Basil, thanks to the essential oil it contains, is an effective digestive, it reduces intestinal spasms and aerophagia (also due to stress or nervousness).

It is perhaps the most used plant for sauces, for preparing pesto and for decorating caprese. But have you ever tried to chop the basil and add it in cubes of feta and tomato ? Or the trinomial strawberry-basil and balsamic vinegar?

Rosemary

Rosemary is a powerful antioxidant and therefore plays a protective role against the liver . Rosemary can be used for roasts, meat-based recipes, soups but it can also be used to flavor oil and vinegar: in this case the twigs are used, which are left to macerate in the chosen liquid for several months. And what about a wholemeal focaccia with extra virgin olive oil and rosemary?

Origan

It is perhaps the Mediterranean aromatic herb with the highest antioxidant properties and contains vitamins and minerals such as B vitamins and vitamin A, iron, manganese.

It is used for pizzas, capresi and with cheeses and tomatoes. But I also recommend adding it to mixed salads and vegetable soups.

Sage

This plant has been known since ancient times for its healthy properties. Its name comes from " salvus" which means "healthy". It relaxes the smooth muscles of the digestive system, facilitating digestion and reducing intestinal stress disorders.

It also has an estrogenic action, useful for women suffering from premenstrual syndrome, amenorrhea or hot flashes from menopause. Have you ever tried the sage leaves in batter and then fried? They are as good as the fries!

Laurel

The laurel leaves are harvested all year round: the younger the leaves are, the more they are rich in active ingredients. It must be used sparingly, in fact the heat releases the essential oil and if too much laurel has been used the dish takes on a bitter taste.

The laurel has an effective disinfectant action, fights colds, has a tonic action and is therefore recommended in case of fatigue. In digestion it fights intestinal gases.

Try to insert one or two bay leaves when cooking legumes and especially beans, they will be more digestible and with less side effects.

At the end of this tour, I remind you that, even with spices, you should never overdo it!

Until next time, Amber