The art of growing herbs for nutritional, therapeutic and cosmetic purposes is known as herbal medicine and is an age-old Western tradition that has its roots in Ancient Greece and Rome.
The curative properties of medicinal herbs were studied by physicians such as Asclepius, Hippocrates, Galen and Pliny the Elder, while culinary herbs were made use of in the kitchen by the Greeks. The Romans used herbs and spices from the East as fragrances for their home and surroundings.
The difference between herbs and spices is that the former are usually consumed fresh and are considered as aromatics along with garlic and onion, while spices are dried before consumption and often involve some form of processing.
In medieval times aromatic herbs were used to eliminate bad odours and stop contagious infections. In hospitals medics would burn rosemary and juniper berries to disinfect the air from viruses and bacteria. In monasteries the beneficial properties of different herbs were studied, while herbariums were compiled and medicines were prepared. However, the general population called primarily on healers and midwives, who prepared packs of “simple” herbs which were easily found and less expensive. In the Renaissance, oriental spice mixtures were banned and people resumed using fresh or dried herbs in the kitchen. In fact, most local herbs intensify the delicate flavours of simple and seasonal ingredients.
Aromatic herbs, typically pleasant-smelling plants, are now used in all corners of the globe to enhance local dishes. Growing your own herbs is an easy, fun and economical task which ensures that you always have your favourite flavours on hand. In fact, it’s possible to use them fresh when they’re in season and to freeze or dry them for preservation during the winter months.
Below you will find a brief overview of those herbs most commonly used in Italian kitchens.
Oregano
Definition:
Oregano is a perennial, bushy herbaceous plant originating in the Mediterranean region. Oregano grows wild in sunny and arid climates, in areas up to 2000 metres above sea level.
Cultivation:
To reach optimal growth and aroma, oregano must be exposed to heat, sunlight and open air. If cultivated in cool and shady conditions, the quantity and quality of oregano’s essential oils will significantly decrease. Oregano grown in areas by the sea will give off the most fragrance. As the vegetation dries out, it must be removed. It’s not a particularly large plant, so weed control must be undertaken carefully. The soil must be tilled quite regularly to remove the surface crust which can deprive the land of oxygen, especially if the plant is growing in a clay-based terrain.
Properties:
Antiseptic, palliative, antispasmodic, expectorant, mucolytic and digestive.
In cooking:
Oregano is one of the few herbs which acquire more taste and aroma once dried. It’s an essential topping on salads, pizza and the Sicilian “Salsa Salmoriglio”.
Remedies:
Oregano can be used in cellulite cream (100g sweet almond oil and 10g oregano oil), or as a great lotion for a stiff neck.
Parsley
Definition:
Parsley originates from the Mediterranean area and western regions of Asia, but it’s now grown in nearly all parts of the world, and is appreciated for both its aromatic and medicinal properties.
Cultivation:
Parsley is a very rustic plant and it grows well in moderate climates with full sun or, preferably, partial shade. The optimal temperature for parsley is between 16°C and 20°C. The plant will not tolerate temperatures below 0°C and above 35°C. It’s best to remove the flower stems as they grow, otherwise no new stems will form.
Properties:
Diuretic and cleansing, rich in proteins and vitamins.
In cooking:
This herb is used in abundance in Italian cooking, and is usually added after the cooking process and before serving. A wide variety of regional sauces with a parsley base exist, such as “Gremolata” from Lombardy, and the Tuscan “Salsa Verde”. Parsley is often married with mushrooms to create a delectable combination.
Remedies:
The juice of the leaves can lessen the visibility of freckles, while the infusion gives hair an extra shine if used as a rinse after washing.
Rosemary
Definition:
Rosemary, also known as the “queen” of aromatic plants, is a typical Mediterranean plant which grows both in the wild and in controlled environments, mainly along coastal strips.
Cultivation:
Rosemary loves the sun, heat and open air, and must be grown outdoors. It can be planted in a pot, provided it’s placed on a balcony or windowsill. Rosemary grows well along the coastal areas of the Mediterranean and tolerates salty air without any difficulty. Preferably, rosemary should be grown in areas sheltered from any cold winds that may occur during winter. Rosemary won’t tolerate temperatures below 10°C, especially if the plant has already been growing for a number of years.
Properties:
Stimulant, tonic, antioxidant and anti-inflammatory, improves memory and concentration, effectively combats depression.
In cooking:
This herb is used in sweet dishes such as “Castagnaccio” and the Tuscan “Pan di Ramerino”, and is also used for marinating grilled meat and vegetables. Rosemary is often combined with potatoes, beans and lamb, as in “Abbacchio alla Romana”.
Remedies:
Olive oil and rosemary can help with muscle pain, and when infused with sage it’s great for a sore throat.
Sage
Definition:
Sage is an aromatic plant, and perhaps the most well-known. It can be considered as the “prima donna” of the kitchen, as it has been known and used for its aroma across the world since ancient times.
Cultivation:
Sage is very easy to grow, as it’s a rustic plant that lives well when exposed to the sun. In fact it’s both a thermophilic and heliophilous plant, in that it loves the heat and the sun. It’s generally cultivated at around 900 metres above sea level, and can’t tolerate climates that are too cold. Sage will survive, but with difficulty, in environments with long cold winters. Sage can be grown indoors provided its cultivation requirements are met, however it will grow better outdoors with good air circulation. Generally after four or five years, the plant will begin to degenerate, so it’s best to substitute it with a new plant after this period.
Properties:
Antiseptic, antibacterial, stimulant, digestive, expectorant, healing, tonic for the nervous system, antispasmodic and antiperspirant.
In cooking:
Sage is one of the main herbs featured in cooking and is used to flavour meat, fish, soups and vegetables. It’s generally used on its own, as it can overpower the flavour of other herbs when used in a combination due to its strong aroma. Some of the most famous dishes featuring sage are ravioli with sage butter from northern Italy, beans “all'uccelletto” from Tuscany and “Saltimbocca alla Romana” from Lazio.
Remedies:
A sage-infused bath can help with rheumatism, excessive sweating and stimulating the nervous system. Rubbing sage leaves against the teeth can make them whiter and can serve as a breath freshener.
