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Herbs of the Mediterranean
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Sage
Culinary Uses: Saltimbocca, stuffing, flavoring meats. Historical Facts: Used medicinally in the Middle Ages.
Rosemary
Culinary Uses: Roasted meats, focaccia, infused oils. Historical Facts: Symbol of remembrance in ancient cultures.
Fennel
Culinary Uses: Fish dishes, salads, Italian sausages. Historical Facts: Ancient Greeks used it for its medicinal properties.
Basil
Culinary Uses: Pesto, tomato dishes, salads. Historical Facts: Revered in India as a sacred plant.
Lavender
Culinary Uses: Desserts, herbal teas, honey infusions. Historical Facts: Used in Roman baths for its fragrance.
Cilantro
Culinary Uses: Salsas, chutneys, garnish. Historical Facts: The seeds (coriander) were found in Tutankhamun’s tomb.
Mint
Culinary Uses: Tea, mojitos, tzatziki. Historical Facts: Used in ancient Rome for its aromatic properties.
Marjoram
Culinary Uses: Seasoning sausages, soups, dressings. Historical Facts: Associated with love and honor in Greek mythology.
Dill
Culinary Uses: Pickling, salmon dishes, tzatziki. Historical Facts: Used as a sign of wealth in ancient Rome.
Chives
Culinary Uses: Topping for baked potatoes, omelets, soups. Historical Facts: Used for warding off evil in folklore.
Thyme
Culinary Uses: Stews, marinades, bouquet garni. Historical Facts: Ancient Egyptians used it in embalming.
Tarragon
Culinary Uses: Béarnaise sauce, chicken dishes, infused vinegars. Historical Facts: Thought to cure snake bites in medieval Europe.
Parsley
Culinary Uses: Garnishes, tabbouleh, flavoring soups. Historical Facts: Used in ancient Greece for victory wreaths.
Oregano
Culinary Uses: Pizza topping, Greek salads, marinades. Historical Facts: Believed to have been created by the goddess Aphrodite.
Bay Leaf
Culinary Uses: Soups, stews, braises. Historical Facts: Laurel wreaths symbolized victory and status in ancient Greece.
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