In ancient Egypt, kitchens were designed to incorporate a built-in indoor herb and spice garden. Egyptians valued the use of herbs and spices in their cuisine for both flavor and medicinal purposes. The kitchen gardens were typically located near a window or an opening to allow sunlight to reach the plants. Herbs like coriander, cumin, and dill were commonly grown in these gardens. The Egyptians believed that the proximity of the herbs and spices to the cooking area enhanced the flavors of their dishes. Additionally, the herbs and spices were used for their medicinal properties, as the Egyptians believed in the healing powers of certain plants. The integration of an indoor herb and spice garden in the Egyptian kitchen showcased their deep appreciation for the natural world and its role in their culinary traditions.
