Herbs for culinary flavoring grow everywhere. The Greek island of Crete, France, and Italy, however, have a large variety of aromatic herbs that are ideal for the tasty herbal cuisine with savory and aromatic properties.
The procurement of the soil and the climatic conditions support the development of the unique taste of the wild growing herbaceous plants.
European cuisine has used dried and fresh herbaceous plants for ages. These plants most valued and ordered in Germany include parsley, dill, marjoram, lovage, and savory. In Italy, the most commonly used herbaceous plants are basil, mint, sage, rosemary, and marjoram. The following used by French cuisine: thyme, laurel, mint, and tarragon.
Due to globalisation, we now also receive many other herbaceous plants, such as Asian's such as lemon grass. Our eating habits are also changing due to the countless restaurants of different national cuisines.
Herbs, like spices, are used to flavor food, whereas herbaceous plants are less dominant than spices. The light aromas of them refine vegetables, meat, and fish dishes. For us, dill and parsley belong to fish and seafood, but also a cucumber salad with yogurt. Plants such as rosemary and thyme belong to the intense herbaceous plants and therefore go very well with lamb or poultry. In Italy, for example, chicken is fried with garlic and rosemary, and you can also add paprika strips.
Or a leg of lamb marinated in red wine, garlic, and rosemary is very aromatic and a fine Sunday roast.
Dried herbs should be added to the food from the start, if possible, so that they can release their aromas in peace. The exception here again determines the rule. Basil, dill, and coriander leaves are so mild in their taste, and their flavor can be destroyed in the heat, which is why these herbaceous plants are only added to the food at the end of the cooking time.
Herbs refine the light summer kitchen excellently. They flavor salad dressings but also marinades for grilled food. In marinades, the herbs release their delicate aroma deep into the marinated meat. You can also brush fish with a herb marinade, although I prefer to fill the fish with herbs.