Situated at the heart of the park, it includes around forty little-known or forgotten traditional plants such as absinthe, rue, red and green basil, etc.
The garden boasts more than 120 different plants, which are grouped according to their use: the culinary plant's section is divided into plants used in the Mediterranean, Asian and regional cuisine. The other areas invite you to discover scented plants and plants used for your well-being.
The essential oils contained in these aromatic plants confer gustative (taste), olfactive (smell) and aromatic as well as medicinal properties.
Since the aromatic components of the plants are volatile at room temperature, a plant’s multitude of perfumes: floral, herbaceous, lemony, aniseed, etc. can be inhaled.
Odour is the sensation transmitted when we smell a food by the nose, it is aspirated in the air. The aroma is sensed when a portion of food is chewed in the mouth and the air from the mouth rises to the nose. Taste is the sensation we perceive through the tongue, when we have food in our mouth, for example mustard, which stings. And each of our senses (sight, hearing, taste, smell and touch) is active in the perception of plants.
If you would like to know more about culinary aromatic plants, come and visit this garden where odours, aromas and tastes are there to be discovered!