Aromatic herbs and spices represent one of the most important elements in traditional cuisine.
These are precious components, since they are able to make the various dishes tastier and, moreover, they also guarantee an excellent aroma and taste.
By using aromatic herbs and spices, there is also no need to add excessive amounts of salt, the abuse of which can often be the cause of dangerous diseases.
Let's not forget how aromatic herbs are not only good to eat, but also contain excellent quantities of vitamins and mineral salts.
These are herbs that are able to perform a stimulating function towards the digestive processes, since they have anti-fermentative, anti-inflammatory characteristics and are also able to limit the proliferation of bacteria and perform a toning function of the internal organs.
Most of the aromatic herbs must be used fresh, adding them raw, or inserting them only in the last moments of cooking.
The essential oils that are present in aromatic herbs have the particular characteristic of dispersing with heat and, in this way, they lose their beneficial virtues.
A large number of herbs and aromatic spices are exploited in the kitchen: among the most important, we can find rosemary, sage, bay leaf, parsley, basil, while among the main spices there are chilli, cloves, cinnamon and saffron.
All those people who have a small plot of land available can decide to start growing aromatic herbs.
Cultivation does not involve particular difficulties, but in reality it only takes a little passion and curiosity.
It is necessary to pay particular attention to perennials, especially if they are grown in places characterized by rather harsh winter climates.
It is essential to be aware of the distinction between perennial plants and annual or biennial plants, in order to cultivate the plant in an optimal way.
The annual and biennial plants, in fact, multiply by seed; in particular, biennials, such as parsley, are characterized by going to seed in the second year and then dying.
It is important to pay close attention to the soil in which you intend to sow aromatic herbs and spices, as it must be extremely soft and well drained.
The seeds should be covered with a small layer of potting soil and then pressed lightly to keep the soil moist.
The seeds of the different species of aromatic herbs are characterized by having different germination themes, of course: some, such as rocket and basil, germinate in particular and specific conditions of temperature and humidity, in about ten days, while others, such as parsley , they can even take a month for their germination.
Among the various multiplication techniques, one of the most important is undoubtedly represented by the division of the tufts.
The latter is one of the easiest to implement and is the most suitable technique for the multiplication of perennial herbaceous plants that have reached a particularly high height.
With this particular technique, it will be possible to obtain new plants that resemble the mother plant in all respects, but thanks to a rejuvenation process, the younger plants will be able to enjoy an extremely abundant flowering.
The most suitable periods to implement this cultivation technique correspond essentially to autumn (vegetative rest) and the initial part of the spring season (always before the vegetative restart), to guarantee the new plants obtained with the division of the tufts a more simple reproduction.
The division of the tufts is a cultivation technique that is particularly suitable for hyssop, thyme, lavender and oregano plants and can also be applied to all those house plants.
This technique is implemented in three phases: initially the plant is extracted from the pot, then the excess earth must be removed, always in a delicate way to free the roots.
Subsequently there is also the possibility of washing the roots with water, in order to find new ones more easily.
The second phase is the one in which the plant is cut into several fragments that have new roots and shoots.
Finally, the last phase is the one in which the new tufts must be planted inside a pot with fresh soil and then watering is carried out.
As we said earlier, aromatic herbs and spices are characterized by being used frequently in the kitchen due to their beneficial properties.
In most cases, aromatic herbs are characterized by carrying out a general stimulating function of the organism, while in many cases (such as bay leaf, dill, lemon balm, chervil and many others) they perform a function typically digestive.