Aromatic and medicinal plants

The particular climatic conditions of the Aosta Valley create a habitat suitable for the growth of medicinal and aromatic herbs which, here, are able to express their best characteristics. They grow spontaneously in the woods or on mountain terrain and, in some cases, are cultivated specifically.

The parts of the plants (leaves, berries, flowers, fruits, roots...) are used to flavor typical dishes, season cured meats and cheeses, distill fine liqueurs or prepare infusions and herbal teas with healing or thirst-quenching characteristics.

In addition to genepì, from which the well-known liqueur is obtained, the plants traditionally used are numerous. Among the most common are juniper, gentian, elderberry, mallow, dandelion, yarrow, thyme...