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These are the spices most grown on Italian balconies: here is the list


These are the spices most grown on Italian balconies: here is the list

Spices correspond to something extremely important for almost all dishes, mainly of the salty type but also sweet, a category of substances of plant origin that are “purified” or subjected to a specific form of “refinement”, with the function of flavoring and give flavor foods and drinks, but especially in past times, since long before the birth of the concept of modern medicine, they were also widely used in the herbal, medicinal and medicinal fields. Italians, also due to historical trends and customs, make extensive use of spices and the Mediterranean climate is also compatible for cultivation on balconies. What are the spices most cultivated by Italians?

These are the spices most grown on Italian balconies: here is the list

Among the numerous “knowledge” present in our dishes, most of the spices stand out, today used almost universally to flavor dishes and drinks, previously also for practical purposes such as preserving products or for religious reasons.

  • Rosemary: Very rich in important nutrients, rosemary has been prized since ancient times and prefers fairly dry fields.
  • Sage: used for many centuries, it is a ductile plant, appreciated for its aroma and rediscovered as a substitute for other better-known forms of spices.
  • Mint – Plant of Asian origin, it is undoubtedly one of the most loved, especially for the unmistakable aroma and flavor that leads to freshness.
  • Thyme – A typical Mediterranean vegetable, thyme has been cultivated for centuries in most temperate zones and also has a special place in the folklore of many regions. Very appreciated to give flavor to meat.
  • Parsley – Rich in vitamins and mineral salts, in addition to being indispensable for seasoning and flavoring dishes based on mushrooms   and fresh fish, parsley is also quite ductile in growth, even if it prefers moderately warm and humid temperatures.
  • Oregano – Probably one of the most widespread, essential for many dishes in our country, it is also rich in antioxidants, vitamins and minerals.

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