title: The Mediterranean aromatic plants and their culinary use.
abstract: Over the centuries, aromatic plants have acquired both practical relevance and socio-cultural meanings that have influenced the evolution of humanity itself and created relevant economic value. In fact, since a long time ago spices were promoted to a leading economic role, and their profitability has been often comparable to that of other commodities traded in much larger volumes. Many geographical discoveries, explorations, worldwide relationships between populations in different continents, were undertaken in order to meet the quest for new flavours, new tastes, new medicinal plants or to find new markets for those already known. While the use of plants in medicine offers an extensive written documentation produced by most ancient human civilizations, the same can not be said for food herbs and flavouring spices. However, without the adequate selection of edible, reliable and valuable plants from the whole biodiversity pool operated by folk cultures everywhere in the world, their proper combination would have never been elaborated and cuisines, like the Mediterranean ones, would have not attained such unique mix of flavour, taste and nutrient content that has no equal in the world. Therefore, any consideration on herbs and aromatic plants in the kitchen leads inequivocally to a journey into tradition.
authors.affiliation: a Dipartimento di Farmacia, Università degli Studi di Parma , Parma 43125 , Italy.
authors.forename: Alberto
authors.initials: A
authors.lastname: Bianchi
mesh_terms: D003296:Cooking; D019083:Mediterranean Region; D010945:Plants, Edible; D017365:Spices
keywords: Mediterranean plants; aromatic plants; cooking