Mallorcan Herbs: A Typical Liquor from the Island
Rosemary, lemon verbena, fennel, eucalyptus, shepherd's purse - also known as strawberry tree - carob, mint, chamomile... and so on, up to twenty species and types of herbs, out of over a hundred counted in Mallorca, are used to make the traditional Mallorcan herbs.
The best months to harvest and ferment the plants are April and May, as this is when their properties are most developed and abundant.
The tradition of this liquor, which can be enjoyed almost at any time on the island but preferably after a hearty meal or dinner, began, like many modern drinks, as a medicine.
The herbs were first created, according to popular wisdom, in a pharmacy or a fledgling drugstore. A syrup was made that had digestive functions and was also administered to children when they had worms.
Today, drinking them has become a simple pleasure. Just buy a bottle from the many brands that market them. But the most authentic spirits prefer to make their own herbs, with which to treat visitors and guests on deserving occasions.
105 different types of herbs to make the liquor.
Up to 105 different types of herbs have been counted, although ideally, between 18 and 20 are used in the liquor. Many families gather friends one weekend a year with the aim of collecting, processing, and making this drink with them.
Restaurants, cafes, and bars have also adopted this custom as a rule and compete among themselves to see which establishment or which master has achieved the most delicious combination.
This is how Mallorcan herb liquor is made.
Some experts recommend using seven basic herbs:
- -Fennel
- -Marjoram
- -Chamomile
- -Rosemary
- -Lemon leaf
- -Lemon verbena
- -Orange leaf
Once these plants, which form the base for the liquor, are obtained, it can be enriched with coffee beans, a cinnamon stick, the inside of a vanilla pod, fruits such as cherries or blueberries, lavender, peppermint, or linden. With 105 species, there's plenty to choose from.
The liquor used to macerate the herbs is anise, which can be sweet, dry, or mixed, depending on the artisans' taste. The usual recommendation is to mix half of each, but by slightly altering the proportions, a drier or sweeter combination can be achieved.
In any case, the advice is to write down everything to know whether to repeat the same formula next year or modify it slightly.
The process is very simple. Once the herbs to be used are decided, they should be placed in glass bottles, preferably in a similar proportion. When this process is finished, you must choose the amount of dry and sweet anise to add to the bottle and, after closing it, let it macerate for a while. Ideally, wait about six months before drinking it.
In many cases, special labels are created specifying the quantity and type of ingredients used, as well as the percentage of anise of each type.
Many restaurants in Mallorca still make their own herbs and proudly offer them to their diners after a meal or dinner. Will you dare to create your own herb liquor?
At La Pérgola, we love typical Mallorcan products. If you want to know more about them, we recommend you read this post
