Italian herbs in the Mediterranean, between Siena & beach Tuscany

Italian herbs of the Mediterranean

Italian Mediterranean herbs are the linchpin in the preparation of local specialties in Tuscany. Indeed, Tuscan cuisine is close to nature and strongly bound to its own terra. Because, traditionally people eat what grows on their own land. The focus is on cooking the best, healthiest raw materials that are not tampered with much. However, then it comes to Mamma’s real piece of art: Through the skilful use of Italian herbs, she exalts the properties of the raw materials. She selects the appropriate Mediterranean herbs. Furthermore, with her experience she knows the correct dosage and the best time when to add. As a result, the palate will enjoy a veritable explosion of taste. This is how, Mamma, as any other Italian chef, gives Tuscan dishes at our restaurant her very personal signature.

Due to the strong flavour of Tuscan cuisine, the bread served as side dish does not need to be salted in Tuscany. Indeed, it should taste of durum wheat only. The rest of the flavour comes from main course such as an herb roast, a spicy salsiccia or the unequalled finocchiona.

Healing properties of Italian herbs

Herbs are highly valued in Tuscany not only for their taste, but also for their healing properties. As a matter of fact, under the Tuscan sun herbs thrive perfectly. Therefore, they contain abundant ingredients. Relying on herbs for healing is deeply rooted in Tuscan culture. In the religion of their ancestors, the Etruscans, God manifests himself in nature. Given that everything that heals is divine, all healing must come from nature.

Wild Italian herbs around the holiday home

In addition to the herbs we grow in the herbarium, we also use wild herbs we collect in the fields and forests around our Agriturismo. For instance, there is wild fennel, wild mint, wild garlic or St. John’s wort. A typical tree of the Tuscan maquis is the Mediterranean juniper. Indeed, until a few years ago, when the works on the fields had ended, farmers went to the steep slopes of the maquis to battere la coccola: Jute nets were set out under the juniper bushes and the ripe berries were beaten down with sticks. Afterwards, they were deposited in sacks in agreed locations, „passed on“ from generation to generation. A juniper trader would then wander these places and load the sacks onto his donkey.

A brief Tuscan herbology

Get to know the most important herbs of Tuscany from the list below. If you are interested in learning how we use them in cooking, you are warmly invited to our thematic dinner about Italian herbs at our restaurant. An intense taste experience awaits you, with Mamma’s very personal signature.

BASIL

Basil is an indispensable ingredient in Mediterranean cuisine. It is the epitome of summer, fresh air and light food. Its partner of choice is the tomato. Fresh on tomato bruschetta, in tomato salad, in caprese with mozzarella, in pappa al pomodoro, in sugo or on pizza. Also, basil is the protagonist of linguine al pesto.

With so much flavour, the healing properties of basil unfortunately fall somewhat by the wayside compared to other medicinal herbs. Occasionally, basil is used for joint pain, arthritis, acne, mild digestive complaints and migraines.

CHIVE

A classic in Italian herb garden is the chive. Its intense, sometimes pungent flavour of onion makes it one man’s friend and another man’s enemy. For instance, we use it to spice up omelettes, or as a garnish for tomatoes and cucumbers from our garden.

The ingredients of chives have a positive effect on the digestion. Furthermore, they are an expectorant for coughs, an antidote against high blood pressure and have a diuretic effect.

FENNEL HERB & SEEDS

Fennel is certainly one of the most typical Italian herbs. It gives an aromatic, earthy and at the same time fresh taste. The wild fennel, which grows around our holiday home, has a particularly intense aroma. Its fresh herb is cooked into many dishes. Usually, fennel flavour is also loved by those who are less fond of fennel vegetables. Often, the fine fennel leaves are added to antipasti or salads. Fennel seeds are used in the famous finocchiona, in many spezzatini and in ragù di carne e finocchietto.

Fennel seeds are balm for the stressed stomach. They help with digestive problems, flatulence, bloating, loss of appetite and diarrhoea.

LAUREL

Laurel in mythology

Laurel is an excellent spice plant with a highly interesting history, still today of social significance. The laurel wreath is considered a symbol of outstanding achievement. This is due to beau Apollo, the god from Greek mythology. He is the god of music, poetry and song. When Apollo once mocked the god of love Eros as a bad archer, the latter took revenge. He shot a love arrow with a golden tip at Apollo. He also shot an arrow with a leaden tip at the beautiful Daphne. The golden arrow made Apollo fall madly in love with Daphne. Daphne, on the other hand, became unreceptive to that love through the leaden arrow. Hence, she wanted to escape Apollo’s persecution. So, Daphne fled to her father, the river god Peneios. She begged him to change her appearance to make Apollo’s desires cease. The father did as asked. He stiffed her limbs and transformed her into a laurel tree. Apollo, left behind in lovesickness, henceforth wore a laurel wreath. Early Romans adopted this symbol of divinity. Indeed, when entering the city of Rome, the victorious generals wore a corona triumphalis, a laurel wreath. Later, Roman emperors embraced this custom, so that the laurel became a symbol of divine power and glory.

Laurel symbolism

Following this tradition, laurel became an expression of highest sporting distinction. Indeed, Olympic winners are honoured with a laurel wreath. But not only that. Famous poet and thinker Dante Alighieri was depicted by Botticelli wearing a laurel wreath. And even today, a university degree in Italy is celebrated with a laurea. This extension of the laurel to intellectual achievements is interesting. For laurel is actually said to lead to trance and consciousness disorders. It is assumed, for example, that the visions of the priestesses of the Oracle of Delphi came about through the consumption of laurel

Laurel as ornamental plant

Frankly speaking, the laurel tree itself is not very spectacular. Nor is it a rare plant. For the Romans of antiquity, their laurel forests north of the capital served as a fresh recreation area on warm summer days. Here in Tuscany, laurel trees are an ubiquitous part of the local maquis. Often, laurel is grown as a hedge shrub because of its beautiful white flowers.

Laurel in cuisine

The unique taste of fresh laurel leaves has a firm place in the cuisine of Tuscany. It refines all meat dishes in umido, lends a pleasant lightness to bacon in any preparation and is a perfect partner for mushrooms. It goes wonderfully in pasta sauces, whether panna-based, as in farfalle cotto e pisellini, or tomato-based, as in spaghetti all’amatriciana. On briefly grilled swordfish or tuna steak, de-stemmed, raw-mortared laurel leaves with olive oil and lemon are delicious. Also, our cetrioli in agrodolce are pickled with laurel leaves. Furthermore, in French cuisine they are part of the bouquet garni.

In natural medicine, mainly the fruits of laurel are used. They are an ointment for skin irritations, a antiparasitic and an insect repellent. Laurel oil is used as a rubbing agent for bruises, sprains and rheumatic disturbances.

LEMON VERBENA

At first sight, the lemon verbena appears inconspicuous. Until you touch it. Then it spreads a cloud of refreshing, fruity lemon fragrance. Their leaves do perfectly match with fish and white meat. However, when they are cooked, the flavour goes pretty much in the background. On the other hand, when served raw, for example chopped on desserts, they have a very strong taste. Also with ice cream, fresh strawberries and macedonia they go wonderfully.

Naturopathy uses lemon verbena, mostly as a tea, for its soothing effect on gastrointestinal problems and nausea. They have a calming effect on nervousness and sleep disorders.

MAJORAM

Marjoram is a sweet-tart, pleasantly earthy Italian herb that is often used to flavour zucchine, frittatas and omelettes. It adds an interesting flavour to pasta dishes, especially in vegetable sauces. It shall be added to peperonata as well as to panzanella.

The ingredients of marjoram have antibacterial, antispasmodic and sedative properties. They are useful for digestive problems, diarrhoea, bloating, headaches and nervous restlessness. A popular household remedy in Italy is marjoram ointment, which is applied for colds, joint pain and to wound healing. In a steam bath, marjoram is used against colds and to cleanse the skin.

MINT

Mint gives every dish a fresh note. Indeed, we use it especially in macedonia, with strawberries or in sorbets. In fresh yoghurt sauces, it is a wonderful garnish for grilled meat or zucchini pancakes. But mint can also be used in pasta dishes, for example in culurgiones, the stuffed dumplings with potatoes, pecorino and mint.

In naturopathy, mint is usually administered as peppermint tea, which helps against stomach aches, digestive complaints, gallbladder and liver complaints, tension headaches and mild colds.

OREGANO

Oregano and pizza are an inseparable couple. But oregano doesn’t fit only to pizza. Fresh oregano leaves add a special touch to rice salad, pappa al pomodoro or caprese. They exault various crostini wonderfully. Oregano spreads a typical Mediterranean herbs fragrance. Hence, it gives you this kind of holiday feeling.

The tannins and bitter substances in oregano aid digestion, have an antispasmodic effect and therefore help with stomach or intestinal cramps as well as flatulence. Oregano also stimulates the appetite and has antibacterial properties. Furthermore, in form of tea it is much appreciated against chronic bronchitis.

PARSLEY

The Italian expression „sei come il prezzemolo“ (you are like parsley) is used for people who seem to be present everywhere or meddle in everything. Because in fact parsley is used in a wide variety of ways and supposedly goes with everything. However, we prefer employing it with moderation Then, parsley is an excellent flavour enhancer. Any heavy meat dish, such as spezzatino di Cinta Senese, is given a pleasant freshness if chopped parsley is added. Cooked as a bunch in minestrone or zuppa volterrana, it adds a pleasant “green flavour”. Spaghetti alle vongole, risotto ai frutti di mare or impeppata di cozze are only half as delicious without fresh parsley.

Parsley is a very healthy Italian herb. It contains many minerals such as iron, zinc, potassium and magnesium. Also lot of vitamins A, B and C. Applied externally, it helps with inflammation or redness of the skin. This is why it is often used for insect bites.

ROSEMARY

Rosemary is perhaps the most typical Italian herb used in Tuscany. Its needle-like leaves are very fragrant and have a pleasantly resinous harmony. Even at a brief touch, it spreads a scent that makes your mouth water. Due to its nice purple flowers, it is also an ornamental plant. Rosemary goes well with many meat dishes from the grill, pan or oven. Patate al forno with rosemary are just gorgeous. We capture rosemary’s essential oils in rosemary salt and rosemary olive oil used for individual seasoning.

Only few herbs have such a wide range of medical properties as rosemary, the King of Italian herbs. Indeed, it has analgesic, anti-inflammatory, antispasmodic, antibacterial, relaxing and calming effects. Therefore, it is used for digestive problems, inflammations and rheumatic complaints. It is also serves in case of mental discomforts, such as nervous restlessness or exhaustion, and against migraines.

RUE

Rue is perhaps the most curious Italian herb. With its aromatic, bitter, strong flavour, it goes well with hearty meat dishes. However, in our opinion, other herbs are preferable there. A hit is rue in our homemade grappa alla ruta. We soak rue leaves soaked in grappa, which after some time turns slightly greenish and acquires a highly interesting balsamic aroma.

In the Middle Ages, rue was the remedy of choice to combat the plague. Today, rue is used with a sense of proportion as a blood pressure reducer, for arthritis, tendonitis and for relaxation in cases of psychological pressure. Fresh rue leaves are a quick and good home remedy for acute toothache.

SAGE

If rosemary is the King of Italian herbs, sage is the queen of Italian herbs. It flourishes beautifully purple when in flower and thrives magnificently in our climate. Therefore, it becomes very aromatic. The unmistakable smell and delicious taste of fresh sage leaves is at the same time intense and delicate. When preparing our fagioli all’ucceletto we start with harvesting of a large bunch of sage. Ravioli achieve culinary excellence in a simple sage-butter sauce. Sage wonderfully rounds off the lightly crispy saltimbocca, and in the pollo al profumo di salvia it evolves into an unpretentious protagonist of Tuscan cuisine. When we serve the sorbetto alla salvia at the end of dinner in our restaurant, it is easy to make peace with oneself and the world.

Sage is one of the oldest known medicinal plants. During the Middle Ages, it was used as antidote against the plague, as red dysentery and ulcers. In modern naturopathy, it is used for colds, sore throats, bronchitis, whooping cough and rheumatism. In addition, it calms mild depression and nervousness. Finally, it is also popular as a tea, in steam bath and lozenges.

SAVORY

The small leaves of this sprawling plant have a very elegant and dominant flavour. In France, savory is an important component of the herb mix fines herbes and herbes de Provence. It goes well with legumes in terms of flavour, which is why we like to use it in fagioli all’ucceletto or serve it with ceci.

Savory aids the digestion of legumes and prevents flatulence and cramps of stomach and intestines. Savory has also proven its value as a facial steam bath for the care of fat, blemished skin and in the treatment of inflammatory impurities.

TERRAGON

The home of tarragon is fish. If a few tarragon sprigs are added to the fish, it takes on a much richer, rounded aroma. Tarragon also does very well in delicate sauces. It is often combined to cream, butter and generally to dairy products.

The therapeutic effect of tarragon is rather mild, which is why it is of secondary importance in medicine. It is occasionally used to purify the body, as an appetite stimulant, to aid digestion and for mild toothache.

THYME

Small but mighty. The fine, needle-like leaves of thyme are extremely tasty and have an unmistakable flavour. They go well with all hearty dishes: Spezzatino alle olive, pasta with salsiccia sauce, bean dishes and the traditional ribollita. Thyme adds a delicious flavour to timballo di patate, patate al forno and frittata di cipolle. It is excellent in fresh goat’s and sheep’s cheese or simply grated on a bruschetta with a little olive oil.

Among the Italian herbs, thyme is considered particularly valuable. Its spectrum of effects ranges from antibacterial, antiviral, antifungal, anti-inflammatory to expectorant and analgesic. Its many applications include bronchitis, flu-like infections, sinusitis, coughs and colds. Furthermore, it is used in case of stomach and digestive complaints, rheumatism, menstrual complaints and skin impurities.

Italian herbs of the Mediterranean

Mamma’s secret in cuisine

Italian Mediterranean herbs are the linchpin in the preparation of local specialties in Tuscany. Indeed, Tuscan cuisine is close to nature and strongly bound to its own terra. Because, traditionally people eat what grows on their own land. The focus is on cooking the best, healthiest raw materials that are not tampered with much. However, then it comes to Mamma’s real piece of art: Through the skilful use of Italian herbs, she exalts the properties of the raw materials. She selects the appropriate Mediterranean herbs. Furthermore, with her experience she knows the correct dosage and the best time when to add. As a result, the palate will enjoy a veritable explosion of taste. This is how, Mamma, as any other Italian chef, gives Tuscan dishes at our restaurant her very personal signature.

Due to the strong flavour of Tuscan cuisine, the bread served as side dish does not need to be salted in Tuscany. Indeed, it should taste of durum wheat only. The rest of the flavour comes from main course such as an herb roast, a spicy salsiccia or the unequalled finocchiona.

Healing properties of Italian herbs

Herbs are highly valued in Tuscany not only for their taste, but also for their healing properties. As a matter of fact, under the Tuscan sun herbs thrive perfectly. Therefore, they contain abundant ingredients. Relying on herbs for healing is deeply rooted in Tuscan culture. In the religion of their ancestors, the Etruscans, God manifests himself in nature. Given that everything that heals is divine, all healing must come from nature.

Wild Italian herbs around the holiday home

In addition to the herbs we grow in the herbarium, we also use wild herbs we collect in the fields and forests around our Agriturismo. For instance, there is wild fennel, wild mint, wild garlic or St. John’s wort. A typical tree of the Tuscan maquis is the Mediterranean juniper. Indeed, until a few years ago, when the works on the fields had ended, farmers went to the steep slopes of the maquis to battere la coccola: Jute nets were set out under the juniper bushes and the ripe berries were beaten down with sticks. Afterwards, they were deposited in sacks in agreed locations, „passed on“ from generation to generation. A juniper trader would then wander these places and load the sacks onto his donkey.

A brief Tuscan herbology

Get to know the most important herbs of Tuscany from the list below. If you are interested in learning how we use them in cooking, you are warmly invited to our thematic dinner about Italian herbs at our restaurant. An intense taste experience awaits you, with Mamma’s very personal signature.

Basil

Basil is an indispensable ingredient in Mediterranean cuisine. It is the epitome of summer, fresh air and light food. Its partner of choice is the tomato. Fresh on tomato bruschetta, in tomato salad, in caprese with mozzarella, in pappa al pomodoro, in sugo or on pizza. Also, basil is the protagonist of linguine al pesto.

With so much flavour, the healing properties of basil unfortunately fall somewhat by the wayside compared to other medicinal herbs. Occasionally, basil is used for joint pain, arthritis, acne, mild digestive complaints and migraines.

Chive

A classic in Italian herb garden is the chive. Its intense, sometimes pungent flavour of onion makes it one man’s friend and another man’s enemy. For instance, we use it to spice up omelettes, or as a garnish for tomatoes and cucumbers from our garden.

The ingredients of chives have a positive effect on the digestion. Furthermore, they are an expectorant for coughs, an antidote against high blood pressure and have a diuretic effect.

Fennel

Fennel is certainly one of the most typical Italian herbs. It gives an aromatic, earthy and at the same time fresh taste. The wild fennel, which grows around our holiday home, has a particularly intense aroma. Its fresh herb is cooked into many dishes. Usually, fennel flavour is also loved by those who are less fond of fennel vegetables. Often, the fine fennel leaves are added to antipasti or salads. Fennel seeds are used in the famous finocchiona, in many spezzatini and in ragù di carne e finocchietto.

Fennel seeds are balm for the stressed stomach. They help with digestive problems, flatulence, bloating, loss of appetite and diarrhoea.

Laurel

Laurel in mythology

Laurel is an excellent spice plant with a highly interesting history, still today of social significance. The laurel wreath is considered a symbol of outstanding achievement. This is due to beau Apollo, the god from Greek mythology. He is the god of music, poetry and song. When Apollo once mocked the god of love Eros as a bad archer, the latter took revenge. He shot a love arrow with a golden tip at Apollo. He also shot an arrow with a leaden tip at the beautiful Daphne. The golden arrow made Apollo fall madly in love with Daphne. Daphne, on the other hand, became unreceptive to that love through the leaden arrow. Hence, she wanted to escape Apollo’s persecution. So, Daphne fled to her father, the river god Peneios. She begged him to change her appearance to make Apollo’s desires cease. The father did as asked. He stiffed her limbs and transformed her into a laurel tree. Apollo, left behind in lovesickness, henceforth wore a laurel wreath. Early Romans adopted this symbol of divinity. Indeed, when entering the city of Rome, the victorious generals wore a corona triumphalis, a laurel wreath. Later, Roman emperors embraced this custom, so that the laurel became a symbol of divine power and glory.

Laurel symbolism

Following this tradition, laurel became an expression of highest sporting distinction. Indeed, Olympic winners are honoured with a laurel wreath. But not only that. Famous poet and thinker Dante Alighieri was depicted by Botticelli wearing a laurel wreath. And even today, a university degree in Italy is celebrated with a laurea. This extension of the laurel to intellectual achievements is interesting. For laurel is actually said to lead to trance and consciousness disorders. It is assumed, for example, that the visions of the priestesses of the Oracle of Delphi came about through the consumption of laurel.

Laurel as ornamental plant

Frankly speaking, the laurel tree itself is not very spectacular. Nor is it a rare plant. For the Romans of antiquity, their laurel forests north of the capital served as a fresh recreation area on warm summer days. Here in Tuscany, laurel trees are an ubiquitous part of the local maquis. Often, laurel is grown as a hedge shrub because of its beautiful white flowers.

Laurel in cuisine

The unique taste of fresh laurel leaves has a firm place in the cuisine of Tuscany. It refines all meat dishes in umido, lends a pleasant lightness to bacon in any preparation and is a perfect partner for mushrooms. It goes wonderfully in pasta sauces, whether panna-based, as in farfalle cotto e pisellini, or tomato-based, as in spaghetti all’amatriciana. On briefly grilled swordfish or tuna steak, de-stemmed, raw-mortared laurel leaves with olive oil and lemon are delicious. Also, our cetrioli in agrodolce are pickled with laurel leaves. Furthermore, in French cuisine they are part of the bouquet garni.

In natural medicine, mainly the fruits of laurel are used. They are an ointment for skin irritations, a antiparasitic and an insect repellent. Laurel oil is used as a rubbing agent for bruises, sprains and rheumatic disturbances.

Lemon verbena

At first sight, the lemon verbena appears inconspicuous. Until you touch it. Then it spreads a cloud of refreshing, fruity lemon fragrance. Their leaves do perfectly match with fish and white meat. However, when they are cooked, the flavour goes pretty much in the background. On the other hand, when served raw, for example chopped on desserts, they have a very strong taste. Also with ice cream, fresh strawberries and macedonia they go wonderfully.

Naturopathy uses lemon verbena, mostly as a tea, for its soothing effect on gastrointestinal problems and nausea. They have a calming effect on nervousness and sleep disorders.

Majoram

Marjoram is a sweet-tart, pleasantly earthy Italian herb that is often used to flavour zucchine, frittatas and omelettes. It adds an interesting flavour to pasta dishes, especially in vegetable sauces. It shall be added to peperonata as well as to panzanella.

The ingredients of marjoram have antibacterial, antispasmodic and sedative properties. They are useful for digestive problems, diarrhoea, bloating, headaches and nervous restlessness. A popular household remedy in Italy is marjoram ointment, which is applied for colds, joint pain and to wound healing. In a steam bath, marjoram is used against colds and to cleanse the skin.

Mint

Mint gives every dish a fresh note. Indeed, we use it especially in macedonia, with strawberries or in sorbets. In fresh yoghurt sauces, it is a wonderful garnish for grilled meat or zucchini pancakes. But mint can also be used in pasta dishes, for example in culurgiones, the stuffed dumplings with potatoes, pecorino and mint.

In naturopathy, mint is usually administered as peppermint tea, which helps against stomach aches, digestive complaints, gallbladder and liver complaints, tension headaches and mild colds.

Oregano

Oregano and pizza are an inseparable couple. But oregano doesn’t fit only to pizza. Fresh oregano leaves add a special touch to rice salad, pappa al pomodoro or caprese. They exault various crostini wonderfully. Oregano spreads a typical Mediterranean herbs fragrance. Hence, it gives you this kind of holiday feeling.

The tannins and bitter substances in oregano aid digestion, have an antispasmodic effect and therefore help with stomach or intestinal cramps as well as flatulence. Oregano also stimulates the appetite and has antibacterial properties. Furthermore, in form of tea it is much appreciated against chronic bronchitis.

Parsley

The Italian expression „sei come il prezzemolo“ (you are like parsley) is used for people who seem to be present everywhere or meddle in everything. Because in fact parsley is used in a wide variety of ways and supposedly goes with everything. However, we prefer employing it with moderation Then, parsley is an excellent flavour enhancer. Any heavy meat dish, such as spezzatino di Cinta Senese, is given a pleasant freshness if chopped parsley is added. Cooked as a bunch in minestrone or zuppa volterrana, it adds a pleasant “green flavour”. Spaghetti alle vongole, risotto ai frutti di mare or impeppata di cozze are only half as delicious without fresh parsley.

Parsley is a very healthy Italian herb. It contains many minerals such as iron, zinc, potassium and magnesium. Also lot of vitamins A, B and C. Applied externally, it helps with inflammation or redness of the skin. This is why it is often used for insect bites.

Rosemary

Rosemary is perhaps the most typical Italian herb used in Tuscany. Its needle-like leaves are very fragrant and have a pleasantly resinous harmony. Even at a brief touch, it spreads a scent that makes your mouth water. Due to its nice purple flowers, it is also an ornamental plant. Rosemary goes well with many meat dishes from the grill, pan or oven. Patate al forno with rosemary are just gorgeous. We capture rosemary’s essential oils in rosemary salt and rosemary olive oil used for individual seasoning.

Only few herbs have such a wide range of medical properties as rosemary, the King of Italian herbs. Indeed, it has analgesic, anti-inflammatory, antispasmodic, antibacterial, relaxing and calming effects. Therefore, it is used for digestive problems, inflammations and rheumatic complaints. It is also serves in case of mental discomforts, such as nervous restlessness or exhaustion, and against migraines.

Rue

Rue is perhaps the most curious Italian herb. With its aromatic, bitter, strong flavour, it goes well with hearty meat dishes. However, in our opinion, other herbs are preferable there. A hit is rue in our homemade grappa alla ruta. We soak rue leaves soaked in grappa, which after some time turns slightly greenish and acquires a highly interesting balsamic aroma.

In the Middle Ages, rue was the remedy of choice to combat the plague. Today, rue is used with a sense of proportion as a blood pressure reducer, for arthritis, tendonitis and for relaxation in cases of psychological pressure. Fresh rue leaves are a quick and good home remedy for acute toothache.

Sage

If rosemary is the King of Italian herbs, sage is the queen of Italian herbs. It flourishes beautifully purple when in flower and thrives magnificently in our climate. Therefore, it becomes very aromatic. The unmistakable smell and delicious taste of fresh sage leaves is at the same time intense and delicate. When preparing our fagioli all’ucceletto we start with harvesting of a large bunch of sage. Ravioli achieve culinary excellence in a simple sage-butter sauce. Sage wonderfully rounds off the lightly crispy saltimbocca, and in the pollo al profumo di salvia it evolves into an unpretentious protagonist of Tuscan cuisine. When we serve the sorbetto alla salvia at the end of dinner in our restaurant, it is easy to make peace with oneself and the world.

Sage is one of the oldest known medicinal plants. During the Middle Ages, it was used as antidote against the plague, as red dysentery and ulcers. In modern naturopathy, it is used for colds, sore throats, bronchitis, whooping cough and rheumatism. In addition, it calms mild depression and nervousness. Finally, it is also popular as a tea, in steam bath and lozenges.

Savory

The small leaves of this sprawling plant have a very elegant and dominant flavour. In France, savory is an important component of the herb mix fines herbes and herbes de Provence. It goes well with legumes in terms of flavour, which is why we like to use it in fagioli all’ucceletto or serve it with ceci.

Savory aids the digestion of legumes and prevents flatulence and cramps of stomach and intestines. Savory has also proven its value as a facial steam bath for the care of fat, blemished skin and in the treatment of inflammatory impurities.

Terragon

The home of tarragon is fish. If a few tarragon sprigs are added to the fish, it takes on a much richer, rounded aroma. Tarragon also does very well in delicate sauces. It is often combined to cream, butter and generally to dairy products.

The therapeutic effect of tarragon is rather mild, which is why it is of secondary importance in medicine. It is occasionally used to purify the body, as an appetite stimulant, to aid digestion and for mild toothache.

Thyme

Small but mighty. The fine, needle-like leaves of thyme are extremely tasty and have an unmistakable flavour. They go well with all hearty dishes: Spezzatino alle olive, pasta with salsiccia sauce, bean dishes and the traditional ribollita. Thyme adds a delicious flavour to timballo di patate, patate al forno and frittata di cipolle. It is excellent in fresh goat’s and sheep’s cheese or simply grated on a bruschetta with a little olive oil.

Among the Italian herbs, thyme is considered particularly valuable. Its spectrum of effects ranges from antibacterial, antiviral, antifungal, anti-inflammatory to expectorant and analgesic. Its many applications include bronchitis, flu-like infections, sinusitis, coughs and colds. Furthermore, it is used in case of stomach and digestive complaints, rheumatism, menstrual complaints and skin impurities.