Parsley, thyme and mint: everyday Moroccan herbs

A short guide to parsley, thyme and mint: their place in Moroccan homes, how they are used and what to keep in mind.

Parsley (البقدونس)

Parsley is everywhere in Moroccan cooking: chermoula, tagines, salads, or as a juice with lemon.

How to use: As part of varied meals, in normal cooking amounts.

Thyme (الزعتر)

Wild thyme from the Moroccan mountains flavours winter tea, food and oil.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Mint (النعناع)

Mint is the symbol of Moroccan hospitality and the base of the mint tea served to guests.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Making room for parsley in your habits

• Add parsley to one meal a day as part of a varied diet.
• Watch how your skin or hair responds and stop if any irritation appears.
• Keep it simple: one or two regular steps beat many irregular ones.

Tips for buying and storing parsley

• A natural smell and colour are good signs; avoid anything that smells off or looks damp.
• Keep parsley in an airtight container away from light, heat and moisture.
• Always use a clean, dry spoon.
• Buy enough for a few weeks so it stays fresh and fragrant.
• Choose a product with a clear origin and a label showing ingredients, size and date.

General precautions

• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.
• Moderation first; herbs do not replace a varied diet.

Please note: this is cultural and general content, not medical advice; see a doctor if needed.