bilje

Bilje is a term used in several South Slavic languages, notably Croatian, Serbian, and Bosnian, that denotes plant material used for culinary, medicinal, or aromatic purposes. In everyday speech, bilje refers to herbs and other living plants gathered from gardens or the wild, including culinary herbs, medicinal plants, and sometimes ornamental species. Traditionally, bilje has played a central role in home cooking and folk medicine, with both fresh leaves and dried preparations used to flavor foods, brew teas, or prepare remedies.

The word bilje comes from Slavic linguistic roots associated with plant life and living matter. In historical texts, it has long served as a general label for vegetation that humans cultivate or collect for practical functions rather than for timber or grain. The term emphasizes uses and utility rather than strict botanical classification.

Cultural context is rooted in the Balkans, where bilje is commonly grown in household herb gardens, traded in local markets, and preserved for year-round use. Common examples include oregano, rosemary, mint, chamomile, sage, and thyme, among others. Bilje is typically prepared as infusions or decoctions, added to sauces and soups, or used in poultices and traditional remedies.

Modern relevance: Today, bilje remains a convenient umbrella term in ethnobotany and gastronomic culture, bridging culinary arts, phytotherapy, and everyday life in the region. It reflects a long-standing relationship between people and the plants around them.