Aromatic herb

The aromatic herbs , or sweet herbs are Plante S cultivated in the vegetable gardens or the market gardenings, for their aromatic and condiment qualities, even medicinal. The expression sweet herbs indicates sometimes a particular mixture of four aromatic herbs: chive, chervil, Parsley and Tarragon. The condiment word , of Latin condimentum , means seasoning .

One generally employs their Feuille S, fresh, or dried or dehydrated, to season, raise or scent various raw or cooked culinary preparations.

A long time the Herbe S were little known in a general way, except the Menthe, the Persil and the garlic. They were often known only locally.

They belong mainly to three botanical families:

  • the Alliacées: garlic, onion, Welsh onion, chive, shallot,…
  • the Apiacées: angelica, caraway, chervil, fennel, parsley,…
  • the Lamiacées: hysope, marjoram, melissa, mint, origan, savory, sage, thyme,…

The dried aromatic herbs have a Arôme more extremely and must be used with parsimony.

See too

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