If you remember, I have been writing about the potential of vegetable species from a nutritional point of view, in this article we will talk a little about the aromatic potential of vegetable species and their use to season our meals..
▶ Aromatic vegetable spices are widely used as ingredients to season our meals. These vegetable spices can enhance and perfect the flavor and aroma of our dishes, giving them a special and pleasant touch to the palate.
▶ Credits: erichh – [Image of Public Domain]
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Although in nature there are a large number of aromatic plant species to use in the kitchen and give a special touch to your dishes, the purpose of this publication is to introduce you to the best known and most used ones.
One advantage is that most aromatic plant species can be found fresh or dried in many outdoor markets, making it much easier to have them and enjoy their benefits..
▶ To enhance the flavor, generally fresh vegetable species are used due to their delicacy, among these the most used are basil, cilantro, dill, fennel, bay leaf, oregano, parsley, rosemary, chives, a recommendation is not to freeze these aromatic vegetable species because they completely lose their aroma and flavor..