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We were considered an aphrodisiac

We were used by the Romans to flavor sauces and vinegar. Over two thousand years old, we are a native to the Mediterranean region where we were also considered an aphrodisiac. We are both annual and perennial, thriving in the winter months as well as the long days of summer. Although the exact amount varies from cousin to cousin, we are all rich in carvacrol and thymol. Used in the curing of salami we are also a component of that de Provence thing, but we often have to compete for that honor. We are very popular in flavoring all sorts of legumes, (probably due to the fact that we counteract flatulence), and we have even been used as a salt substitute. We go all out with our peppery flavor, but save us for the end as overcooking renders us very bitter. We bring life to any stuffing, our leaves are used for making tea, we are signature soup, and we never met a sausage we didn’t like. Primarily culinary, we also have excellent medicinal values. We can be quite effective in improving digestion, increasing perspiration, stimulating the uterus and nervous system as well as relieving menstrual disorders and soothing sore throats. We do not get to play with expectant mothers, as time has shown we are just too much for them.

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Cumin
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Marjoram
Sorrel

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