Aromatic plants

Some plants are endowed with aroma characteristics and this is where the definition aromatic comes from.

Such particularities are due to the presence of  volatile compounds known as essential oils. Consequently  aromatic herbs have always constituted the most characteristic aspect of the Mediterranean Cuisine and in this area those mainly used in the local gastronomical traditions are Ocimum basilicum (basil), Rosmarinus officinalis (rosemary), Salvia officinalis (sage), Allium schoenoprasum (chives), Origanum majorana (oregano), Allium sativum (aglio).

plants used for: starch - oil - fibre and paper - fodder - medicinal - poisonous - essence - aromatic - used for drinks