The passage of time implies a change of tendencies, although not an oblivion of past. Nowadays we experience a revolution in the world of cuisine, caused by the dynamics in the high gastronomy. It is valued more than never the flavour in one bite, the surprise in the palate and the thrill of senses in tenths of a second, sensations all of them that have led so much to the most avant-garde experimentation, as to the recovery of the skills and ancestral tricks.

The aromatic plants took up in this situation an essential place, so much for being legacy of the past, as for being a base for the future. Tired we all of artificial flavours provided by chemical additives, the aromatic plants regain the place that they should never have lost, for their aromatic and gustatory power and for their artlessness, not to mention the damage that salt, as the only condiment, is causing in the health of the contemporary society.

They complete their virtues with the versatility, since gathered and used in fresh are perfect, but dried they lose not even whit of their characteristics and add the value of convenience and immediate availability to our lives.

Try to add thousand tonalities whit plants such as: SAVORY, BASIL, CARDAMOM, CUMIN, CORIANDER, DILL, TARRAGON, MINT, PROVENÇAL HERBS, LAUREL, MARJORAM, OREGANO, PARSLEY, ROSEMARY, SAGE, THYME…