Cilantro is supposed to be the most widely used herb in the world. It is known to have grown in the middle East, the Eastern Mediterranean and Greece since ancient times. Cilantro is a relative of parsley.

The leaves (cilantro) and seeds (coriander) have entirely different flavors. It was grown for a long time mostly for its seeds. Coriander seeds are mentioned in early Sanskrit manuscripts. They have also been encountered in Egyptian sarcophagi dated to 900 B.C.

Although this herb appeared originally in the Mediterranean region, it is widely used in Indian, Far Eastern, Chinese and Latin American cuisine. It has been available in Mediterranean and European markets only in the last five years. Getting used to the flavor of cilantro requires some time. Its taste is sometimes even described as “soapy”. It is also rumored that liking cilantro or not has a genetic root.

Guacamole is the Latin American recipe for which cilantro leaves are mostly used.

The root is only used in Thailand.

It is thought that the Turkish word of “kişniş” comes from the word “gishniz”, which was used in Central Iran. Coriander is mentioned in the old Testament as spiritual food.

As cilantro leaves quickly loose their flavor when heated, they are added when cooking is ended. It is mostly used in salads and in recipes that do not require cooking. Using cilantro in a dish with hot chili refreshes the palate.

I can still remember the taste of sugar coated coriander seeds that street vendors used to sell in front of my primary school. They are consumed in India to prevent bad breath.

Z If you are invited to a Passover dinner in a Jewish home and you remember to bring cilantro, your host will be very surprised. Your knowing that one of the bitter herbs eaten at Passover in ancient times was cilantro will certainly impress all the guests.

Thyme (kekik) is the generic name given in Turkish to a large plant family. Oregano, marjoram and savory are the different types of thyme known and used in the world.

Thyme may have the leading role in the use of spices, or have a supporting role, as it harmonizes easily with other spices and herbs.

“Thymol” is a powerful oil which gives thyme its character. Moreover, thyme types are sometimes classified according to the proportion of the oil content. Thyme oil has anti-bacterial properties due to thymol and is also used in skin creams and mouthwash preparations.

Thyme is one of the rare plants that retain their aroma and taste when it is dried.

It is native to the Mediterranean.

It has been used since prehistoric ages both for its flavour and its medicinal properties. The Egyptians used it for mummification. It was burned as incense in old Hellenic temples. The Romans dedicated this plant to Venus. During the Middle Ages, it was widely believed that thyme gave courage to man.

Its old Hellenic name thymon comes from the same root as the words for “soul” and “smoke”.

Thyme is often encountered in recipes containing mutton, pork and duck because thyme facilitates the digestion of fatty foods.

The scent of thyme is at its best when the plant flowers.

I came across lemon thyme in Assos and bought a pack or two whenever I visited. This year I was so happy to find it as a plant in Zeytinburnu Tıbbi Bitkiler Bahçesi. It goes beautifully with salad sauces, it adds a light lemony taste. It also is very good company for chicken and fish dishes. I suggest you add it at the end of the cooking process, as it immediately loses its taste as soon as it is cooked.

This is a Mediterranean plant, it grows in temperate climates and at low altitudes, it does however not like the seashore! It is an evergreen perennial plant with dense and needle-like leaves reminiscent of pine leaves. It is a member of the mint family.

It has been used for medicinal purposes since antique times to our day. According to a popular belief, rosemary bloosoms were white until the Virgin Mary covered them with her blue mantle. It was grown in monastery gardens during the Middle Ages.

It has a name similar to Ros marinum, Latin for “the dew of the sea”, in many European countries.

Unlike many plant leaves, rosemary can withstand lengthy cooking. The fresh leaves have a purer aroma than the dry ones and should be chosen whenever available. Do not however forget that as rosemary dries, it becomes much richer in iron, calcium and vitamin B6.

Its lavender-blue or white blossoms attract bees which thus produce the very tasty rosemary honey.

Rosemary has always been believed to improve the memory. Even today it is used in Europe at marriage and funeral ceremonies as a symbol of remembrance. It is added to the bride’s bouquet or strewn on her path. At funerals, it is placed on the coffin or thrown into the grave.

Fresh rosemary branches can be used as skewers. You can cook meat over a charcoal fire, especially lamb, chicken or vegetables by stringing them on a rosemary stalk.

Put a few rosemary leaves in the milk you boil to prepare a dessert, set aside for 15 minutes. Remove the leaves. You will soon realize that your desserts have a very different taste.