Aromatic plants

Aromatic plants are an excellent condiment that besides providing color and flavor to our dishes, they also have medicinal properties. 

This section will discuss the aromatic plants in their role as seasoning in cooking and in other items we can see many of these same plants and their properties under a therapeutic prism. They are so many that have detailed some of the major and those that employ for a personal taste more often. As with any other food is always much better if the crop is organic and even more if we cultivate ourselves, since almost all of these plants can grow in pots even in a small balcony and the satisfaction of its care, watch them grow and catch them fresh when we go to eat them is priceless.

Spices. Photography by srqpix - Creative Commons License

  • Garlic: Garlic occupies a very prominent place as a medicinal plant and a spice used in many recipes, from a pasta dish, vegetables, rice, meat and grilled fish... Garlic gives very good flavor to all dishes in which it is present, but loses much of its properties in baking. However, it is a very interesting use marinated it in oil, as it gives a special flavor to the oil and in turn its therapeutic properties are extracted. Keep in mind that garlic is a food difficult to digest for some people. It has antibiotic properties, it is high in vitamins and helps to regulate the cardiovascular system. 

  • Basil: used as a condiment for pasta, pizza and also in the development of the pesto sauce. The fresh basil leaves can be eaten as a salad with a good mozzarella and tomato. It aperitif and promotes digestion. 

  • Cinnamon: sweet flavor and aroma, cinnamon serves both to seasoning sweet food (in a cake, for example) or to give a special touch to a stew or casserole. It can be purchased raw or ground. It has a regulatory function of appetite, strengthens the stomach and is stimulant and astringent. 

  • Cayenne: it is a spicy red chili powder, this condiment is especially hot and therefore very suitable in certain digestive and respiratory ailments, also favors the circulatory system. It is used in many dishes such as rice, fish, sauces, stews...

Tofu, Ricotta and Spinach Tortellini with Garlic & Olive Tomato Sauce. Photography by VeganFeastCatering - Creative Commons License

  • Clove: very aromatic and strong flavor, very suitable for cooking vegetables as it helps your digestion and eliminate intestinal gas, plus incorporate your special taste. 

  • Comino: strong flavor, is widely used in Arab cuisine and Indian cuisine. Stimulates appetite and promotes digestion of food. It is advisable to use cumin to flavor many varieties of vegetables, especially all types of sprouts, producing flatulence, to improve digestion. The best way to incorporate it is once cooked add to vegetables to avoid losing their properties. 

  • Dill: its flavor somewhat reminiscent of anise. Combine especially wish fish dishes and salads (lettuce, cucumber) and sauces. It appetizer and reduces intestinal gas.

  • Ginger: has some spicy and sweet, very used in Asian cooking pasta, rice, sauteed vegetables, also in some desserts and improving the taste and properties of some infusions. It can be found in powder or we can buy the root. Besides helping digestion, it is known for its strengthening properties of the respiratory system. 

  • Marjoram: taste can remind us mint, used to flavor salads, rice and vegetables. It is also a good digestive aid in cases of intestinal gas.

  • Oregano: It is difficult to describe the taste as used in typical italian dishes: pizzas, cheeses, salads, is a great companion of tomatoe sauce. In a culinary level we take advantage of its appetizing and digestive properties.

Thyme, Salt and Garlic. Photography by WordRidden - Creative Commons License

  • Parsley: With many medicinal properties, it is especially interesting as a diuretic when we include it in a vegetable juice. As condiment you can use it fresh (incorporating at the end of cooking to maximize their properties and flavors) in vegetable dishes, especially in a rice and sauteed mushrooms and garlic. Also notable for easier digestion and provides us with vitamins and minerals. 

  • Rosemary: with a strong aroma, it can let marinate in oil for a flavored oil or chop it fresh at the time that we will use it to extract all the flavor and incorporate it in a baked vegetable dishes, grilled meats. It has many medicinal properties, highlighting the beneficial effect on the digestive, circulatory and renal systems. 

  • Sage: another very aromatic plant used in Italian cooking, we can use it in vegetable dishes, salads, fish and we can also use it for sauces and specialty butters. It aids in digestion, also has anti-inflammatory properties especially in the gums. 

  • Thyme: will give flavor to any dish, especially a pasta, meat, vegetables. It is an appetizer and digestive. Since ancient, thyme infusion is used as soup by adding a bit of toast, used in this way is a good tonic in cases of cold, sore throat, etc.. while taking advantage of its antiseptic properties.

Vanilla cream brulee. Photography by avlxyz - Creative Commons License

  • Vanilla: a delicious scent, like cinnamon, it will serve to flavor and aroma of sweet and savory dishes. Whets the appetite and aids digestion.

Article written by Shauri.