Viveros Alcossebre shows how to use aromatic plants in cooking
The “From garden to table” project involved important local chefs
![[Img #83528]](http://el7set.es/upload/images/10_2021/4549_207_img_8462.jpg)
Mediterranean cuisine has incorporated aromatic herbs in its recipes since ancient times and their use transcends the passing of time right up to present times, making them a distinguishing ingredient in some cases.
To spread and encourage the use of these plant species in today’s cooking, the Viveros Alcossebre business is carrying out an initiative entitled “From garden to table” through which they give information about many species of edible plants which they grow, through cooperation with eight restaurants in the municipality.
In this way, each restaurant has supported one vegetable species, and their chefs will be the protagonists of a series of posters with their photo and the explanation of the uses, qualities and characteristics of each of the plants, which they will show in the entrance to the Viveros Alcossebre premises. Each chef with the plant he is supporting will remain for a while in this space and then will be installed permanently inside the garden centre.
The managers of Viveros Alcossebre, Carlos Cherta and Ximo Roda, were the hosts of the event organised on 30th September, when they announced this project. It was attended by representatives of the Business Association, the Association of Producers of the Hanging Tomato and Alcala-Alcossebre Council.
Local chefs Isidro Jarque, from the Restaurante Mirador, with basil; Salva Garcia from Restaurante El Pinar with thyme; Nestor Amela from Restaurante L’Illa, with rosemary; Borja Agut, from Restaurante La Villa with fennel, Emmanuel and Alejandra, from Restaurante Atalaya, with coriander, Marc Martorell, from Restaurante Gaudir, with savory, Modesto Fabregat, from Restaurante Serra d’Irta, with lavender and Daniel Roig, from Restaurante Can Roig, with sage.
Carlos Cherta, manager of Viveros Alcossebre, pointed out that “we want to give these plants value, and explain what can be made with them and that the best restaurants in the area recommend them. We hope that these will be the first, because we want to add more restaurants to the project and we will continue along this route developing more similar initiatives”.
For his part, the mayor of Alcala-Alcossebre, Francisco Juan Mars, giving this initiative real positive value, showed his satisfaction at the fact that the local businessmen are developing this type of really interesting collaboration. “We live in a place which is privileged but also known for its up-to-date gastronomy. The council encourages this, with activities and weekends”, the mayor pointed out. However, he also noted that there is room for improvement, and that the “role of professionals is essential to continue advancing and growing. In Carlos and Ximo we have a clear example of two young entrepreneurs who have prospered with their business!” he concluded.
Viveros Alcossebre has in its installation an area dedicated to aromatic and medicinal plants, where their customers can find every type of species which are used traditionally in cooking and which can occupy a corner of our garden or terrace so that we can have these flavourful ingredients for our dishes whenever we need them.
Mediterranean cuisine has incorporated aromatic herbs in its recipes since ancient times and their use transcends the passing of time right up to present times, making them a distinguishing ingredient in some cases.
To spread and encourage the use of these plant species in today’s cooking, the Viveros Alcossebre business is carrying out an initiative entitled “From garden to table” through which they give information about many species of edible plants which they grow, through cooperation with eight restaurants in the municipality.
In this way, each restaurant has supported one vegetable species, and their chefs will be the protagonists of a series of posters with their photo and the explanation of the uses, qualities and characteristics of each of the plants, which they will show in the entrance to the Viveros Alcossebre premises. Each chef with the plant he is supporting will remain for a while in this space and then will be installed permanently inside the garden centre.
The managers of Viveros Alcossebre, Carlos Cherta and Ximo Roda, were the hosts of the event organised on 30th September, when they announced this project. It was attended by representatives of the Business Association, the Association of Producers of the Hanging Tomato and Alcala-Alcossebre Council.
Local chefs Isidro Jarque, from the Restaurante Mirador, with basil; Salva Garcia from Restaurante El Pinar with thyme; Nestor Amela from Restaurante L’Illa, with rosemary; Borja Agut, from Restaurante La Villa with fennel, Emmanuel and Alejandra, from Restaurante Atalaya, with coriander, Marc Martorell, from Restaurante Gaudir, with savory, Modesto Fabregat, from Restaurante Serra d’Irta, with lavender and Daniel Roig, from Restaurante Can Roig, with sage.
Carlos Cherta, manager of Viveros Alcossebre, pointed out that “we want to give these plants value, and explain what can be made with them and that the best restaurants in the area recommend them. We hope that these will be the first, because we want to add more restaurants to the project and we will continue along this route developing more similar initiatives”.
For his part, the mayor of Alcala-Alcossebre, Francisco Juan Mars, giving this initiative real positive value, showed his satisfaction at the fact that the local businessmen are developing this type of really interesting collaboration. “We live in a place which is privileged but also known for its up-to-date gastronomy. The council encourages this, with activities and weekends”, the mayor pointed out. However, he also noted that there is room for improvement, and that the “role of professionals is essential to continue advancing and growing. In Carlos and Ximo we have a clear example of two young entrepreneurs who have prospered with their business!” he concluded.
Viveros Alcossebre has in its installation an area dedicated to aromatic and medicinal plants, where their customers can find every type of species which are used traditionally in cooking and which can occupy a corner of our garden or terrace so that we can have these flavourful ingredients for our dishes whenever we need them.
