The fragrant delight of herbs on our plate is an experience with a very, very old history. Taste historians "catch" the scent of garlic in the dishes of the Assyrians and Sumerians from 5,000 years ago, while in the meals of the Greeks from the 2nd century BC, they encounter anise in sweet wine, known since then for its soothing effects on the stomach, thyme and mint in roasted hare, marjoram and sage in lamb meat, silvio – a type of wild celery – seasoning their fish, fennel, cumin, rosemary, and capers, and so many others, which were added to food not only for their aroma but mainly for their healing properties.

In this book, we have selected recipes mainly from Mediterranean cuisine, containing one or more basic herbs, known to all. We find them fresh in our pots, in gardens and fields, but also dried in specialty shops. Come and prepare original appetizers and mezes, aromatic meats and fish, delightful pasta dishes, pilafs and pies, unforgettable sweets, and drinks for good digestion.

Let your imagination and instinct run free, to create your own herb recipes, adding an extra dose of health and flavor to your diet.