What are some other wild plants or herbs commonly used in Mallorca's cooking?

Mallorca boasts a rich culinary heritage that often embraces the wild plants and herbs native to the island. One of the most cherished is **aroma de la muntanya**, or mountain aroma, which refers to a blend of wild herbs such as rosemary, thyme, and sage that thrive in the rugged terrain. These herbs are commonly used to season meats, particularly in traditional dishes like *tumbet* and *frito mallorquín*, where their robust flavors enhance the rustic simplicity of the ingredients.

Another notable plant is **pinyons**, or pine nuts, which are gathered from the island's abundant pine trees. These nuts add a delightful crunch and a nutty flavor to various dishes, from savory pastries to sweet treats like *ensaïmadas*, a local pastry often enjoyed for breakfast or dessert. Additionally, **malla** (wild fennel) is frequently found in Mallorcan kitchens, imparting a subtle anise flavor to fish dishes and stews, reflecting the island's deep connection to the Mediterranean Sea.

In the realm of wild greens, **borragine** (borage) is another staple, known for its vibrant blue flowers and refreshing taste. It is often used in salads or as a seasoning for soups and sauces. The locals also gather **cardo** (wild cardoon), a thistle-like plant that is tender and flavorful when cooked. These ingredients not only enhance the culinary experience but also showcase the island's natural bounty, allowing visitors to savor the authentic flavors of Mallorca while connecting with its lush landscapes.