Aromatic plants for cooking They have become essential allies for transforming the most everyday dishes into delicacies full of personality. The presence of these herbs in the kitchen not only enriches the flavor and aroma of any recipe, but also provides health benefits and contributes to a more varied and balanced diet.
Today, the growing aromatic herbs at home It's a growing trend, both for those seeking a natural and fresh touch in their meals and for those passionate about gardening and self-sufficiency. Discover in this guide all the benefits, the most popular types, recommended combinations, how to care for them, their medicinal properties, and how to take advantage of them year-round.
Advantages of using aromatic plants in the kitchen
To incorporate fresh or dried herbs In the kitchen it is much more than a culinary decision, as it provides numerous benefits:
- They enrich the flavor and aroma of the dishes, making a difference even in the simplest recipes.
- Reduce the use of salt and artificial seasonings, ideal for those looking to maintain a healthier and more balanced diet.
- They allow you to customize recipes and experiment with different combinations, adapting the cuisine to all tastes.
- They provide beneficial compounds such as vitamins, antioxidants and essential minerals.
- They offer medicinal properties thanks to its essential oils, with digestive, calming and antibacterial effects.
- Improve the presentation of the dishes with their color and freshness, making them more appetizing.
- They are easy to grow and economical., ideal even for beginners.
What are aromatic plants?
The aromatic plants They are plant species that are characterized by containing essential oils and volatile compounds responsible for its distinctive fragrance and flavor. These components are concentrated mainly in the leaves, stems, flowers, and even seeds, and are released when the plant is handled or cooked, giving rise to intense and pleasant aromas.
Their value is not limited to the culinary world: they are appreciated in perfumery, cosmetics and natural medicine. In the kitchen they are used to give freshness, aroma and depth Both in savory and sweet recipes, beverages, infusions, and even desserts. Plus, their easy adaptability to pots, gardens, and urban plots allows them to always be on hand and in optimal condition.
Variety of aromatic plants for cooking: main species and how to use them
The richness and versatility of the culinary herbs It allows you to experiment and find the perfect combination for each recipe. Below, we present the most commonly used aromatic plants in the kitchen, their properties, applications, and tips for getting the most out of them:
Basil (Ocimum basilicum)
Fundamental in Mediterranean cuisineIt is known for its fresh, mild aroma with sweet undertones. It's the star of pesto, indispensable alongside tomato in salads, pizzas, pastas, and sauces. It's recommended to add it at the end to prevent it from losing its aroma. It also pairs well with garlic, lemon, and olive oil. Rich in vitamin K, iron, and antioxidants.
Oregano (Origanum vulgare)
The intense and earthy flavorIt is essential in pizzas, tomato sauces, meats, marinades, and seasonings. It can be used fresh or dried, although its dried aroma is more potent. It is widely used in Italian and Mediterranean cuisine.
Parsley (Petroselinum crispum)
One of the most universal condimentsIt stands out for its fresh flavor and its ability to enhance meats, fish, salads, soups, stews, and sauces like salsa verde. Rich in vitamin C and iron, it's best used fresh and chopped to preserve its color and aroma.
Mint (Mentha spp.) and Peppermint (mentha spicata)
they have minty and refreshing aroma, but mint has a slightly more intense flavor than spearmint. Both are ideal for desserts, cocktails (mojitos), infusions, fresh stews, legume dishes, meat dishes, and pastries. They also aid digestion and add freshness to salads.
Thyme (Thymus vulgaris)
Essential herb in roasts, stews, soups and game dishesIts earthy, slightly spicy flavor pairs well with meats, potatoes, vegetables, and sauces. It can be used from the beginning of cooking. It has antimicrobial and digestive properties.
Rosemary (Rosmarinus officinalis)
Protagonist in roast meats and rustic dishes, provides an intense, resinous aroma. It pairs perfectly with lamb, chicken, fish, and potatoes. It's also used in breads and flavored oils. Rich in antioxidants and essential oils.
laurel (Laurus nobilis)
The sheets of laurel (fresh or dried) are indispensable in broths, stews, casseroles, and marinades. They add depth and a slight bitterness. It's recommended to remove the leaves before serving.
Cilantro (Coriandrum sativum)
De fresh aroma and citrus flavorCilantro is essential in Latin American, Asian, and Mediterranean cuisine. Its leaves and seeds (coriander) season salads, sauces, stews, curries, and ceviches. It should be used sparingly, as its flavor can be too strong for some palates.
Dill (Anethum graveolens)
De sweet and aniseed aroma, is essential in recipes featuring fish (especially salmon and trout), sauces, pickles, and salads. Preferably use fresh.
Fennel (Foeniculum vulgare)
Contribute aniseed and fresh notesIts leaves, stems, and bulbs are used in salads, fish dishes, and stews. The bulb is highly valued as a fresh salad vegetable.
Chives (Allium schoenoprasum)
With mild onion flavorIt's ideal for creams, soups, omelets, salads, fish dishes, and as a final garnish. Add it at the end to maximize its aroma.
Tarragon (Artemisia dracunculus)
With sweet aroma, anise tones and intense flavorIt's perfect for vinaigrettes, eggs, sauces, and chicken and fish dishes. It's the base for béarnaise sauce.
Chervil (Anthriscus cerefolium)
De delicate flavor with aniseed touches, is widely used in French cuisine. Ideal in salads, soups, creams, egg dishes, and as a garnish.
Marjoram (origanum majorana)
Similar to oregano, but sweeter and more delicate, marjoram is ideal for stews, tomato sauces, and vegetable dishes.
sage (Salvia officinalis)
De intense flavor, somewhat bitter and earthy. It adds personality to meats (especially pork and beef), sauces, and robust dishes.
Cumin and other spices
The seeds of Comino They provide earthy and slightly spicy notes, essential in Mediterranean, Indian and Latin American cuisine, especially in stews and marinades.
Provençal herbs and Mediterranean blends
Mixtures often include rosemary, thyme, oregano, basil and lavender, ideal for seasoning meats, fish, vegetables and salads.
How to combine and use aromatic plants in the kitchen
- fresh herbs They should preferably be added at the end of cooking to preserve their aroma and nutritional properties.
- Dried herbs, which concentrate their oils when dehydrated, are added at the beginning of cooking so that they progressively release their flavor.
- Traditional combinations: Tomato with basil or oregano, lamb with rosemary, white fish with dill or fennel, chicken with tarragon, marinades with thyme and bay leaves, vinaigrettes with chervil or chives.
- Mix several herbs in sauces, dressings and marinades to achieve complex nuances.
- in infusions Mint, spearmint, sage, thyme and rosemary are used to obtain digestive and relaxing drinks.
- Decoration: Use finely chopped herbs or sprigs to embellish and flavor dishes before serving.
Medicinal and health properties of aromatic plants
- Digestive: Bay leaf, fennel, cumin and mint help relieve stomach discomfort and gas.
- Anti-inflammatory and antioxidant: Rosemary, thyme, sage and oregano help reduce inflammation and protect cells.
- Calming and relaxing: Lavender and sage, ideal in herbal teas and infusions for stress and insomnia.
- Antibacterial and expectorant: Thyme and mint help prevent mild infections and care for the respiratory tract.
- Diuretics: Fennel, parsley and sage facilitate the elimination of fluids and help in cases of retention.
- Traditional use: Infusions, oils or ointments were common as a natural remedy for multiple ailments.
How to Grow Herbs at Home: An Essential Guide
El domestic cultivation of aromatic herbs It is simple, economical and brings great satisfaction, whether on the windowsill, in pots, urban gardens or gardens.
- Natural light: Most plants need between 5 and 6 hours of sunlight per day. Place the pots in well-lit areas protected from strong winds.
- Proper watering: Adjust the frequency according to the species. Generally, they prefer moist but never waterlogged soils.
- Substrate and drainage: Use soil rich in organic matter and ensure good drainage with perforated pots.
- Regular harvest: Cutting young shoots promotes growth and branching. Harvest leaves in the morning to maximize their essential oils.
- Basil: Sensitive to cold, it requires humidity and regular cutting of flowering shoots to stimulate more leaves.
- Mint and Spearmint: They prefer moist, rich soils, but their spread can be invasive; control their growth in pots.
- Rosemary and Thyme: Drought-tolerant, ideal for sunny locations. Avoid overwatering.
- Parsley: It grows in rich, moist soils, can grow in semi-shade, and adapts well to indoor conditions.
- Oregano: It has a warm climate and likes direct sun and moderate watering.
- Laurel: It prefers deep, well-drained soils and is poorly resistant to extreme cold.
- Cilantro: Temperate temperatures and light soil; staggered sowing for longer, fresher leaves.
- Chive: It requires good light and moderate watering, regular cutting stimulates new shoots.
Tips and care to keep your aromatic plants healthy
- Frequent pruning: Trimming old leaves and stems stimulates regrowth and enhances aroma.
- Avoid waterlogging: A well-drained substrate and moderate watering are essential for success.
- Pest control: Watch out for the appearance of aphids, mealybugs, or leaf spots. Use organic remedies to avoid chemicals if you eat the leaves.
- Protection against cold: If you live in a cold climate, keep delicate plants indoors during the winter.
- Harvest: Make it preferably in the first hours of the day and properly store the herbs that you do not use immediately.
How to preserve and store aromatic plants throughout the year
- Drying: Form small bunches and hang them upside down in a dry, airy, dark place to preserve the aroma.
- Frozen: Wash and dry the leaves well, chop them, and freeze them in ice cubes with water or oil. This way, you can add them directly to your stews.
- In oil or vinegar: Clean herbs can be preserved in jars covered with olive oil or vinegar for homemade dressings.
- Storage: Store dried herbs in airtight jars, away from light and moisture, to maintain their aroma and flavor for up to a year.
Count on fresh or dried aromatic plants at home Opens up a world of culinary and healthy possibilities. Growing your own herbs not only provides a living, natural pantry, but also allows you to experiment with flavors, create innovative recipes, and take care of your well-being by using ingredients packed with health benefits. With the right knowledge and regular attention, anyone can have their own fragrant little garden and transform their kitchen with unique aromas and nuances year-round.
