ervas

Ervas is a Portuguese word meaning herbs, referring to plants valued for flavor, aroma, or medicinal properties. In everyday use, ervas usually denotes culinary herbs, such as those added to food for seasoning, but the term also encompasses medicinal and aromatic plants. The singular is erva, from Latin herba; the plural form ervas follows standard Portuguese pluralization. In Lusophone contexts, phrases like ervas aromáticas or ervas medicinais are common, while erva daninha denotes a weed.

Culinary use is a primary meaning. Common examples include salsinha (parsley), coentro (cilantro/coriander leaves), manjericão (basil), tomilho (thyme), alecrim (rosemary), orégano (oregano), sálvia (sage), hortelã (mint), endro (dill), and estragão (tarragon). These herbs are used fresh to finish dishes or dried for storage, imparting fragrance and brightness to soups, sauces, grilled foods, and salads.

Cultivation and storage: Most ervas prefer plenty of sun and well-drained soil. Many are grown in home gardens or containers and respond well to regular pruning. Harvesting leaves and stems encourages continued growth. Fresh leaves offer stronger aroma, while drying concentrates some flavors but can reduce volatile oils. Proper storage in airtight containers away from heat helps preserve aroma and taste.

Cultural role: Ervas are central to Portuguese- and Brazilian-style cooking, where fresh herbs highlight seasonal produce and regional dishes. They also appear in traditional remedies and teas in various communities, though medicinal use varies and should be considered supplementary to professional medical advice.