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Asparagus, thyme and rosemary. This is how splendorous this country trio can be found in the mountains in Sant Llorenç del Munt, as seen in this series of photographs in La Vanguardia’s Readers’ Photos.
Thyme is a fairly common aromatic herb in Mediterranean cuisine. According to the Spanish Food Composition Database, thyme is a food rich in iron, providing 123.6 milligrams per 100 grams of edible portion.
Thyme is very common throughout Spain. It is characterized by its intense smell and, in the kitchen, it provides a very characteristic flavor, ideal for stews, grills, pickles, marinades, marinades and dressings.
For its part, rosemary is a perennial woody herb, with evergreen foliage and white, pink, purple or blue flowers. The truth is that this aromatic shrub has had multiple beneficial uses.
With the essential oil that is extracted directly from the leaves, rosemary alcohol is prepared, useful for alleviating pain and inflammation in people with osteoarthritis or rheumatoid arthritis.
It has even been used to prevent baldness. Additionally, infusion of rosemary leaves supposedly relieves coughs, while rosemary smoke has been a treatment for asthma.
As for wild asparagus, Asparagus acutifolius are for spring. This is what this Spanish proverb makes clear to us: “The asparagus of April for me, the asparagus of May for my master, the asparagus of June for no one or for my donkey.”
