Page 6 - Kvarner_gastro_EN.indd

Basic HTML Version

G A S T R O N O M I C K V A R N E R
6
RHAPSODY OF AROMAS
Conquerors, highwaymen and pirates no
longer threaten the trade routes formerly
used to transport what were
once expensive spices. We
can now purchase every
seasoning anytime and
anywhere. However,
not many can pick herbs
and spices themselves, in their own gardens,
beside a road, while strolling along a rocky path
or in the forest. Sage, rosemary, wormwood,
lavender, mint, thyme, St. John’s wort, bay leaves,
basil, elder berries, juniper berries and fennel
are plants, spices and seasonings that abound
in the Mediterranean climate. Moreover, they
blend together in an intoxicating rhapsody of
local aromas. In this climate, you will sense the
effluence from these Mediterranean plants,
warmed by the hot sun and rocks,
even in the dark.
Many herbs and spices arrived
by sea from distant countries.
They became domesticated in our
fertile soil and local climate, among
the herbs, plants and seasonings
that have always been here and
impart their fragrances
to the rocky paths,
meadows, gardens
and forests, enriching
local life and food.
Our grandmothers
placed sprigs of
dried aromatic plants
in chests with clothing,
strewed fragrant herbs in their
bath water, and added aromas
to the food foods they cooked
in their hearths. Some herbs
were also kept in the home
medicine chest. However, the
most widespread use for herbs
was to season food.
Seasoning food involves both