Examination of medicinal and aromatic plants within the scope of sustainable gastronomy, Kastamonu province example

The aim of this study is to examine and demonstrate the sustainability of gastronomy and culinary art and the use of medicinal and aromatic plants. Considering the connection between gastronomy, science and food, the mobilisation of uniform human life has been provided by the innovative use of spices and aromatic and medicinal plants in culinary art. Therefore, a number of aromatic and medicinal plants growing in different countries and places have been promoted by gastronomy to increase sensory appeal in kitchens. Considering that many plants are used for different purposes around the world, it has been observed that the research of aromatic and medicinal plants used in the art of cuisine and gastronomy is important in terms of contribution to this issue. Within the scope of this study, a limited number of aromatic and medicinal plants were selected from the literature in terms of giving examples with their specific properties. In the selection of the plants in question; their use in culinary art and gastronomy, and their characteristics reflecting the understanding of sustainability were taken into consideration within the limitations of the research.