In ancient times, herbs were used as incense. Considered to be gifts to the Gods, they were used to purify the air in temples and houses.

They were then used to give different flavors to cooked dishes, and to hide the putrefaction that resulted from inadequate preservation of foodstuffs and general problems of hygiene. Vegetables were not really cultivated until the 16th and 17th centuries. Before this, herbs, mixed with flowers and roots, were often the only plants eaten as part meals.

At the same time, the "medicinal" virtues of herbs were also employed.

Today, herbs are generally used in cooking, even though interest is growing concerning their use in pharmacology, cosmetology or perfume manufacturing.

Medicinal and aromatic herbs Dill Basil Chervil Chives Tarragon Fine Herbs Bayleaf Mint Parsley Pepper Rosemary Saffron Savory Sage Thyme

 Preserving aromatic plants

Almost all aromatic plants can be preserved dried. They should be picked before flowering, and hung to dry, in dark dry places. The same is true if you want to keep them once dried, otherwise they will rot and their colors will fade.

Freezing preserves flavors better than drying. This is particularly recommended for parsley and chervil that lose their flavor when dried. To freeze herbs, you simply need to pick them before flowering, cut them up or chop them finely, and place them in the freezer in a suitable container. An original idea is to make herb ice cubes. After chopping up your herbs, fill your ice tray, and then you will have ready-prepared portions just the right size when you need them - very practical.

Finally, aromatic plants, like some vegetables, can be preserved in salt. You just need to rinse them before using them as if they were fresh. Since the salt used to preserve the herbs will have absorbed some of the smell and flavor, you can also use it for cooking.