Aromatic herbs: parsley, cumin, thyme

Here we bring together parsley, cumin and thyme: Moroccan customs, how to use them and precautions.

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.

Cumin (الكمون)

Cumin is one of Morocco's most used spices: on eggs, cooked fava beans and in tagines.

How to use: A pinch in cooking, or a little as a light infusion.

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.

How to add parsley to your recipes

• Quick breakfast: with yoghurt or porridge, a little honey and nuts, or in a traditional dish.
• Write down the recipe and amount you like so you can repeat the same taste.
• Start with a small amount and try parsley in one recipe before making it a habit.
• At family gatherings, parsley can be served with tea or a traditional breakfast.

A simple routine with parsley

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

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.

General, traditional information only; not medical advice.