Chemical Composition and Seasonality of Aromatic Mediterranean Plant Species by NMR-Based Metabolomics

Table 1

Studied plants.

Species and voucher specimen	Family	Uses
Calamintha  nepeta L. CE236	Lamiaceae	Leaf used as food spice (usually added to meat, fish, and vegetable dishes; mint aroma) and for medicinal purposes (antiseptic, tonic, antispasmodic, diaphoretic, expectorant, etc.) [25, 26]
Helichrysum  italicum G. Don CE233	Asteraceae	Leaf used as food spice (also known as “curry plant”) and for medicinal purposes (anti-inflammatory and anti-infective, antiallergic, etc.) essential oils used in cosmetics [16, 27]
Foeniculum vulgare Mill. CE237	Apiaceae	Leaf and fruits used to flavour several kinds of dishes. Also used in cosmetics and pharmaceutical products [28]
Micromeria  graeca L. CE238	Lamiaceae	Leaf used as food spice (added to meat and vegetables)
Origanum  vulgare L. CE239	Lamiaceae	Dried plant (epigeous part) used as food spice. The most common spice in Mediterranean cuisine. Used, since ancient times, for medicinal purposes (antioxidant digestive, expectorant, antiseptic, antispasmodic, etc.) [29]
Satureja  montana L. CE234	Lamiaceae	Leaf used as food spice (usually added to meat, fish, and vegetable dishes). Natural food preservative. Savory honey is a very common ingredient in folk remedies. Used for medicinal purposes [30]
Thymus  longicaulis C. Presl CE235	Lamiaceae	Leaf used as food spice (usually added to meat, fish, and vegetable dishes). Natural food preservative. Used also for medicinal purposes [31]