Spices have been known for a long time not only for their healing effects but also for the fact that they improve
the taste of food. They are present in the cuisine of every country, traditional Slovene, too.
Various spices are at our disposal nowadays, even those that untill recently used to be pretty exotic to us.
Let me represent you some spices that have been growing in Slovenia for centuries already.

Tarragon                                                         Savory                                                           Thyme

Marjoram                                                   Rosemary                                                      Sage


TARRAGON (lat. Artemisia dracunculus L.)
Tarragon is a perennial spice with long light green leaves and grows up to 120cms. It originates from eastern Europe as well as from Sibiria and Far East.
It has a very pleasant sweet taste and in cuisine we normally use its leaves and peaks. For developing its excellent
aroma it needs high temperatures and if we want a genuine taste we better pick fresh leaves.
In Slovenia tarragon is a very common spice used for potica (Slovene cake) and štruklji (rolled dumplings). Very known and apreciated is also tarragon vinegar.
Although tarragon is mostly used for sweets, gourmets do like to add it to various meat sauces, too.

For genuine aroma use fresh tarragon leaves.

SAVORY (lat. Satureja hortensis L.)
Savory is a very aromatic, compact annual spice that can grow up to 40cms. It originates in eastern Mediterranean and Middle East. It has a characteristic strong scent and is added mostly to heavier dishes like beans, peas, fatty meat meals – mutton, several fish and sausages.
It must be added towards the end of cooking. Traditional Slovene dish spiced by savory is the bean soup, besides that savory gives a wonderful flavour to the courses like stew and other hotpots, too.

Savory matches especially well with bean soup.

THYME (lat. Thymus vulgaris L.)
Thyme grows in the shape of a small, not more than 30cms tall bush. Because of its particular strong flavour we have to be careful when adding it to food.
Its origins range to the Middle East and eastern Mediterranean while in Europe it is most common in France, Balcan and Pirenean peninsula. Its antiseptic healing powers were known by Ancient Egiptians already while in old times they considered it a very important plant of magicians.
We can scent our home very nicely with the leaves of thyme, used in cosmetic facilities it influences well the skin and at the same time revives the imunic system.
From culinaric point of view thyme’s flavour is suitable for dark hot sauces, venison, duck, goose, rabbit and dishes of leguminous plants, potatoe and tomatoe.

Venison smells best with a pinch of thyme.

MARJORAM (lat. Maiorana hortensis Moench.)
In Slovenia marjoram grows as annual spice while in a warmer climate grows as a perennial plant which is supposed to originate from India, although they mention also Eastern Mediterranean.
It can reach 40cms of height and has tiny, oval and a bit hairy leaves. Its summer white blossoms remind of ear. The leaves must be picked right before blooming. Marjoram’s scent is characteristic, for prosperous growth it needs plenty of warmth and air humidity.
In Ancient Egypt they used marjoram at religious ceremonies dedicated to god Osiris. Nowadays marjoram is added to perfumed mixtures – potpouris, and it is used also as eteric oil added to soaps and various cosmetic means.
His culinaric use is remarkable as well, combined best with primary spices only (which are parsley, pepper, garlic and onion) it gives a pleasant flavour to all soups and meat dishes – various ragouts, goulash, lamb, venison and pork.

Marjoram can be added to any meat dish.

ROSEMARY (lat. Rosmarinus officinalis L.)
Rosemary is a very compact spice that forms the shape of bush and can reach even up to 2m height. For its reputation of improving the memory it became the symbol of faith of lovers.
This Mediterranean spice of a strong aroma was used first for the healing and religous purposes, it used to be one of the first ingredients of perfume and is nowadays still very popular and apreciated ingredient for eteric oil.
It is known that it revives the imunic system, strenghtens nerves, sooths headache and helps recovering.
In culinaric world mathches perfectly with meat, as well as with tomatoe and mushroom dishes, fish and marinades, we like to put it on pizza… Enriches any kind of food, actually.

Rosemary gives an excellent taste to grilled meat.

SAGE (lat. Salvia officinalis L.)
This little bush from Middle East that is spread all around Mediterranean, smells very intoxicating and has a bit
bitter taste.
It has been very much appreciated in times of Romans, who used to have a special consecrated ritual for picking the sage. In Middle Ages they even believed the sage is the plant that can make a man immortal. Its numerous healing characteristics are still being esteemed, while sage also made its way into the cuisine.
Its fresh or dried leaves can be added mainly to meat and fish dishes, it enriches the taste of bean soups, potato and other hotpots.
Having a very sharp smell it can be useful at disinfecting the rooms, planting it in the garden will keep the pests away. It can be very beneficial for sore throat and with it we can even make a home clinsing lotion for skin.
Sage indeed is a general-purpose plant.

His leaves are also ingredients of precious eteric oil.