The laurel is another one of my favorite herbs. It preferably grows in temperate countries so it is very common in the Mediterranean countries. The laurel is also used as an ornamental plant and is appreciated for its aromatic fragrance.

 

With the leaves you can prepare an infusion that if drunk warm before going to sleep, prevents the development of colds and flu-like forms.

 

 

Did you know that dried leaves placed in lockers or in the pockets of the clothes when the seasons change  are excellent as a defense against moths?
In the kitchen, is mainly used to flavor stews, marinades, meat and fish as well… you have to try the Provencal stew of lamb , sea bass baked in foil but also the very simple boiled potatoes with laurel leaves. In Emilia Romagna they produce with laurel’s berries a delicious liqueur called “laurino”.

 

 

 

Tarragon

It is an aromatic herb closely linked to French cooking, although today and now it is used in several countries. The plant originally grows in Southern Russia and Siberia even if it has spread in the West as a result of the Crusades.

 

 

 

In ancient it was used a lot in medicine, and even today antiseptic and digestive properties are recognized. The tarragon’s leaves  also contain minerals as well as being rich in vitamin A and C.

The tarragon is very good with the chicken, it is used to flavor the eggs but it is also widely used on roasts.

 

 

Do not forget that it is an essential ingredient in some sauces like the Bernese Oberland, the tartar sauce and the namesake sauce tarragon.