Tris of aromatic plants: to decor with scents and colors!
Rosemary:it is among the aromatic herbs most used in cooking, on meat and vegetable dishes. It is a very resistant and easy to cultivate evergreen. Its leaves are easily recognizable by their pointed shape and very pleasant aroma. The flowers, which appear in spring, are of colors that vary from white to violet. Rosemary is an aromatic herb that needs little water, in fact it grows very well in Mediterranean areas. Rosemary is also excellent for creating only fragrant hedges!
Lemon thyme: The lemon thyme plant is certainly one of the favorite aromatic herbs because of its intense and very pleasant aroma. It has a shape characterized by compact spheres of green and yellow gold, rich in branches that tend to rapidly lignify. It produces fragrant white flowers from spring to summer. In the kitchen it is excellent both fresh and dried, with fish or vegetables, in boiled meat and in risottos. Useful against seasonal evils such as coughs or colds, lemon thyme has balsamic, antiseptic and digestive properties known and appreciated since ancient times.
Sage: it is a robust, vigorous aromatic herb that does not require too much attention. Its name derives from the Latin "salvus" meaning "save, safe, healthy". In ancient times it was called for its medicinal properties. Sage grows naturally in Mediterranean areas; it is often used in the kitchen for its intense flavor and its ability to give an extra touch to many dishes. If dried, the Sage can be used for the preparation of infusions useful to promote digestion and to fight sore throats and respiratory tract infections in general.
The vase is in gray tin with refined knurling. Both plants do not require much water and therefore do not tolerate stagnation. It is only necessary to make sure that the soil is not completely dry and that they are positioned in a sunny or half-shaded place, taking care to protect them from strong winds.