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In the Sardinian tradition, great use is found in gastronomic preparations and in popular medicine with herbs and spontaneous plants.

Saffron: is probably imported in Sardinia from the Phoenicians and cultivated in San Gavino Monreale, Turri and Villanovafranca. In Sardinia this spice is used mostly for traditional cuisine that is both savoury and sweet.



Myrtle: Myrtle plant has a strong aroma, both leaves and berries are frequently used in Sardinian cuisine and liqueur.

Juniper: Both the wood and berries of the Juniper is used for cask liqueurs, meat stews and liqueurs.

Laurel: In Sardinia, the Laurel shrub is an ornamental hedge and windbreak which is also used for sauces, roasts and smoked fish as is rich in benefit principles. It has been a symbol of honour and glory since the Roman era.

Rosemary, Sage, and Thyme have been used in Sardinia since the Middle Age for aromatizing ragouts, meats dishes, and liqueurs.

Endemic plants of Sardinia: the thyme “herba barona”, in sardinian “armidda”, whose properties of benefits and culinary are something difficult to forget.

Sas diversidades in natura sunu cumente is’ispezias de sa vida ettottu , chi  gustos esapore le dana..                                                                           

Variety is the very spice of life, which gives it all its flavour….



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