Types of aromatic

Coriander / Cilantro (Coriandrum sativum)

Originated in the Mediterranean and the Middle East, it is from the family of the parsley. It was first mentioned in the Sanskrit and its seeds were found in the Egyptian tombs, which date from the year 960 b.c..

Seed of Coriander

Actually, it is known in two ways: seeds (which are dry) and leaves (which are deep green, similar to the encaje). Their smell is not quite the same. The leaves are softly fragranced and their smell reminds of a combination between lemon, sage, and alcaravea. The seeds, whether crushed or not, are used in barbecue meat, stuffed vegetables, curry sauce, and in canned products, as web as in special drinks, such as in "mulled wine". Crushed seeds are usually used in pastries (particularly in the Scandinavian one). Both kinds of coriander are easily found in supermarkets. The leaves are also known as Chinese parsley. When the leaves are fresh, they have a strong and penetrating smell (some may even say disgusting ), what makes them great seasoners for different dishes. The cilander is the most used aromatic herb used in the world.

As its healing properties, it is worth mentioning that it is carminative, and stimulates the digestion. It is attributed stimulating, antiseptic, anti-spasmodic and blood purifying properties.

Thyme (Thymus vulgaris)

What is amazing about this herb is that during the Middle Age it was used for giving courage to the soldiers, by drinking it before going to a battle. There's a great variety and it is from the family of the oregan and the basil. It is a perennial herb native from Middle Europe and the Mediterranean. The plants reach a height of about 2 to 8 inches, but tend to spill over and cover any uncovered soil around it. The Garden Thymus, the most frequently used, is a bouquet of greyed-green leaves that emanate a strong smell of mint and lemon. Sweetened with honey, is very good at calming the cough. Cooking aromatizer, it is great for seasoning meat, specially hunting pieces.

Thyme is one of the most used aromatic herb in the kitchen, a must in the French cuisine, and one of the main parts of the "Bouquet Garni", in combination with the parsley and the laurel. Fresh Thymus can be found during the whole year, and the dried, in leaves and crushed kinds is in every market. As the rest of the herbs, it should be stored in a fresh, dark place and for a period no longer than six months. Thymus goes well with almost every dish, specially with fishes and meats, raw or in soups.

In Medicine, it is believed as a good strengtheners of the inmunological system, and the Thymus oil, which is extracted from its leaves, has been used as a poison against depression, fever, and muscles pain. It is also known as disinfectant. It is good for stopping migraines and helps clearing the lungs and the respiratory vias.

Oregano(Origanum Vulgare)

It is a plant from Europe and Western Asia. In Italy it grows specially in the hills and mountains, and in Spain as well. Its name comes from the Greek and means "mountain's shining".
Its smell is very strong and is very tasteful. If it grows in warm areas, the smell is even more intense, the flavour hotter and the perfume more persistent.
It is produced specially because of the demands of different industries: pharmaceutical, cosmetics and liquors, and alimentary and seeds. It the most known aromatic herb in the cooking. Moreover, the herbs industry consumes it because of its tonic, digestive and anti-asthmatic properties.
It gives an effective solution to back and neck pains, by placing a bouquet of this fresh herbs (recently picked), slightly heated, on the pain places. It must be wrapped in a warm piece of cloth, which must then be placed in the area of the pain for a while (you can repeat this session as many times as needed).
As a digestive, you have to drink it in an infusion (made of its leaves and dried flowers), after meals. For coughing, asthma and breathing problems, the recommendation is to boil 50 grams of oregan flowers and leaves in a litre of water for 15 minutes, and then drink that tea (heated) three times a day.
In the pharmacy industry it is used for preparing anti-rheumatic beverages, dermatological creams and as a disinfectant and a healing moisture. It is also used in perfumes, soaps and different types of cosmetics.
In cooking it is the most known aromatic herb of Spain. It is used for seasoning meats. It is also frequently used in Italy, specially in pizzas and in the famous osso bucco. Mexicans use it for preparing meat with chilli, roasted eggplants and pumpkins.

Estragon (Artemisia Dracunculus)

It is used both fresh and dry in the making of sauces such as the vinegar sauces or the bearnese sauce and goes perfectly well with salads, eggs, chicken and seafood. With the estragon vinegar some people prepare an excellent mayonnaise for potatoes salads or chicken salads. It is generally used for standing out those foods with very little flavour. It is good as an after eating herb and as a diuretic.
Both estragon types, the French one (Artemisia dracunculus) and the Russian one (Artemisia dracunculoidis), are perennial bushes that grow taller year after year. The French type is more difficult to seed but tastes better than the Russian type.
The estragon leaves are essential parts of the Tartarian and the Deutsche sauces, They are also used (raw or boiled) with chicken, fish, salads and tomatoes soup.
The estragon has the property of replacing the taste of some other herbs. It also has stimulating, digestive and anti-spasmodic properties.

Mint (Mentha piperita)

This is the plant that you may know from candies, desserts, and even from perfumes. Its leaves are small and its flowers are pink, and are bound together in the top of the branches.

The whole plant spills over a particular fresh smell. It is not reproduced wildly, but its growing's been adapted to humid and shade soils. It is originary from Europe and it is cultivated by buds.

Parts used in the Medical Industry: The leaves and the flowers (fresh and/or dry).
Main medical properties: Analgesic, anti-spasmodic, healing, digestive.
Medical Use: Ideal for treating several nerves pains, stomach-ache and menstruation pains. It can also be recommended in cases of liver and vesicle malfunctions, because it provoques the expulsion of the bile.
Other uses: Its strong smell is frequently used in confectionery, liquors and drinks in general, in addition to the classical use in the cooking industry.