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Herbs of the Mediterranean

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Sage

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Culinary Uses: Saltimbocca, stuffing, flavoring meats. Historical Facts: Used medicinally in the Middle Ages.

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Rosemary

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Culinary Uses: Roasted meats, focaccia, infused oils. Historical Facts: Symbol of remembrance in ancient cultures.

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Fennel

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Culinary Uses: Fish dishes, salads, Italian sausages. Historical Facts: Ancient Greeks used it for its medicinal properties.

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Basil

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Culinary Uses: Pesto, tomato dishes, salads. Historical Facts: Revered in India as a sacred plant.

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Lavender

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Culinary Uses: Desserts, herbal teas, honey infusions. Historical Facts: Used in Roman baths for its fragrance.

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Cilantro

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Culinary Uses: Salsas, chutneys, garnish. Historical Facts: The seeds (coriander) were found in Tutankhamun’s tomb.

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Mint

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Culinary Uses: Tea, mojitos, tzatziki. Historical Facts: Used in ancient Rome for its aromatic properties.

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Marjoram

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Culinary Uses: Seasoning sausages, soups, dressings. Historical Facts: Associated with love and honor in Greek mythology.

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Dill

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Culinary Uses: Pickling, salmon dishes, tzatziki. Historical Facts: Used as a sign of wealth in ancient Rome.

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Chives

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Culinary Uses: Topping for baked potatoes, omelets, soups. Historical Facts: Used for warding off evil in folklore.

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Thyme

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Culinary Uses: Stews, marinades, bouquet garni. Historical Facts: Ancient Egyptians used it in embalming.

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Tarragon

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Culinary Uses: Béarnaise sauce, chicken dishes, infused vinegars. Historical Facts: Thought to cure snake bites in medieval Europe.

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Parsley

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Culinary Uses: Garnishes, tabbouleh, flavoring soups. Historical Facts: Used in ancient Greece for victory wreaths.

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Oregano

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Culinary Uses: Pizza topping, Greek salads, marinades. Historical Facts: Believed to have been created by the goddess Aphrodite.

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Bay Leaf

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Culinary Uses: Soups, stews, braises. Historical Facts: Laurel wreaths symbolized victory and status in ancient Greece.

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