The flavour of sustainability : Mediterranean aromatic plants as enablers of nutrient-dense and low-salt gastronomy

Abstract

Transitioning to sustainable, plant-forward diets, such as the Planetary Health Diet is a global priority; however, the palatability gap remains a formidable barrier, as consumers often perceive low-sodium, plant-centric diets as sensory-deficient. While aromatic herbs could bridge this gap, the current literature rarely integrates their sensory, ecological, phytochemical, and cultural dimensions. This narrative review explores how Mediter- ranean aromatic plants indigenous to the Maltese Islands function as sensory and molecular catalysts to bridge this gap. Through a thematic synthesis (2005–2026) integrating ethnob- otanical evidence with molecular nutrition and sensory science, the Maltese archipelago is examined as a small-island ecological model. Chronic abiotic stressors, including high salinity and intense solar exposure, induce phytochemical priming, significantly enhancing secondary metabolites like polyphenols and terpenoids. These compounds establish a folk–medicine bridge, where traditional culinary practices align with modern biochemical validation. These bioactives demonstrate a capacity to modulate the NF-κB inflamma- tory axis, mitigate systemic inflammaging, and support the gut–microbiome–brain axis. Furthermore, these aromatics serve as translational tools for EAT-Lancet 2025 targets by fa- cilitating cross-modal sensory compensation for sodium reduction and improving nutrient bioaccessibility via the culinary entourage effect. The TASTE-MED framework positions culinary nutrition as a vital translational bridge, asserting that flavour is a prerequisite for dietary sustainability and aligning individual molecular resilience with broader planetary health goals.