THE PROPERTIES OF AROMATIC PLANTS

Production and cultivation of aromatic plants

Production method directly influences the richness of the essential oils in each fresh aromatic plant. Field grown, soil-less cultivation: each method creates a distinct taste. Soil, sunlight and water are the three parameters to consider when growing aromatic plants. For example, mint likes shady, damp places, while thyme and rosemary—which are scrubland plants—do better in arid, sunny places. The more the plant is cultivated in a way similar to its natural environment, the more likely it is to express its full range of flavours and properties! Another important factor: the right time to harvest. Harvesting in the morning, in dry weather, is generally best as this is when plants are at their freshest and their organoleptic qualities are in full force.

Why consume aromatic herbs?

First and foremost, for their delicious taste! They are the ideal finishing touch for salads, pasta or rice dishes, steamed or sautéed seasonal vegetables as well as soups and broths. To make the most of their delicate flavour, it’s best to slice them with scissors or chop them on a chopping board just before serving and mix them into either cold dishes or cooked dishes that are no longer on the heat. Freeze any leftover herbs and simply get them out the freezer and sprinkle over your dishes when they’re needed. No waste and no hassle! They can also be used in hot or cold herbal teas and, of course, infused into olive oil. Aromatic olive oil means you can enjoy the intensity of their flavour every day: thyme, basil, rosemary, mint, lemon grass and ginger will always be to hand to help you create delicious meals. You can enjoy their flavours all year round, using them to season salads, garnish your favourite pasta dishes, or add a pop of flavour to your pan-fried vegetables. You can also combine them to create unexpected flavours... they’ll really get your creative juices flowing...

What’s the best way to store aromatic herbs?

Even if immersed in water, the nutritional and aromatic qualities of mint or basil deteriorate as soon as the plant is cut. It’s better to freeze them since this preserves their organoleptic qualities. Top tip: ginger and lemongrass can be kept for a long time in the refrigerator without altering their taste qualities. Thyme and rosemary can be enjoyed fresh or dried. Olive oils infused with aromatic plants preserves their flavours, so you can enjoy them any time!