- The Romans grew a variety of Herbs for both flavouring cooking and for medicinal purposes, in the Roman herb garden. One has been recreated at Fishbourne Roman Palace near Chichester.
- Herbs used in recipes of Roman cooking are listed in a collection by Apicius (1st century CE) called De Re Coquinaria, meaning ‘On the subject of Cooking’.
List of Roman Herbs
- Artichokes
- Basil
- a flavouring, said to have been introduced throughout Europe by the Romans.
- Borage
- used as a flavouring in food and drink.
- Brambles
- their leaves and bark would be made into a tea.
- Calendula
- were Marigolds, used as a substitute for Saffron.
- Chestnuts
- according to Pliny the Elder were eaten roasted.
- Cinnamon
- was one of the Roman Spices imported from India along with Pepper.
- Garlic
- used to flavour food.
- Hyssop
- used in flavouring wine according to Pliny the Elder.
- Laurel (Bay Leaves)
- was used for flavouring food.
- Mint
- used to flavour wines and sauces.
- Oregano
- used for its fragrance in food.
- Rosemary
- was used to preserve food.
- Parsley
- the Romans are thought to have been the first to use it as a flavouring in food.
- Pepper
- also imported from India.
- Poppy
- used for flavouring food.
- Sage
- used for flavouring in food.
- Salt
- although not a herb, Salt was used to flavour food and in the preservation of meat.
- It was also used in the manufacture of fish sauce called Garum.
- Valerian Extract
- This is a Herb whose name is derived from Valerius, an ancient Patrician Roman Family.
- It was used as a sedative in Ancient Greece and Ancient Rome, its roots are still used to produce a sedative today.
Fishbourne Roman Palace, Chichester