Herbs - Herbaceous plants for culinary uses

 

herbs

Herbs to spice your herbal kitchen

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.

 

Leaves of Garlic, wild garlic - Allium ursinum

Orlandosidee
80230
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Leaves of Garlic cut - The wild garlic

Leaves of Garlic is also called wild garlic (Allium ursinum). It has been a prevalent herb in Germany since the 1990s. It gives your dishes an excellent garlic aroma without the smell of them the next day. Bear's Garlic, ramsons, wood garlic, buckrams, Bear's cut, wild garlic, bear leek are all names for the dried leaves of the Allium ursinum herb.

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Mugwort - Artemisia vulgaris - typical German herb

Orlandosidee
80229
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Mugwort Artemisia vulgaris

  • Mugwort, Artemisia vulgaris tastes spicy & slightly bitter
  • mild tart smell
  • refines: sauces, fish & vegetable soups, roast game, lard, salads
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Savory - Satureja hortensis - garden product

Orlandosidee
80200
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Savory 1 A garden herb from Thuringia,

  • Savory has a pungent, peppery taste
  • smells aromatic and spicy
  • for herb sauces, cucumber salad, tomatoes, sauerkraut, mushrooms
  • Potato, egg dishes, legumes, herb vinegar
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Dill leaves dried, Cucumber herb - Anethum graveolens

Orlandosidee
80201
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Dill leaves, Anethum Graveolens

  • Dill - dill leaves have a sweet, spicy taste
  • their smell is spicy
  • for sauces with fish, salads (cucumber, tomato, leaf salads)
  • Egg dishes, potatoes, spaghetti
  • Herb butter, herbal vinegar
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Tarragon leaves - Artemisia dracunculus - French herbs

Orlandosidee
80099
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Tarragon leaves - Buy Artemisia dracunculus

  • Tarragon leaves taste dried
  • delicately spicy, bittersweet & anise-like
  • typical culinary herb of French cuisine
  • Herbal sauces, herb butter, herb vinegar
  • Fricassee, minced meat, broth
  • Pasta, potatoes, egg dishes
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Chervil - Anthriscus cerebolium - Germany, herb for fish

Orlandosidee
80231
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Chervil - Anthriscus Cerefolium - from Germany

  • Chervil tastes slightly sweet with anise and fennel notes
  • for soups & sauces
  • Seafood, fish & vegetables
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Coriander leaves - Coriandrum sativum, Asian herbs

Orlandosidee
80203
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Coriander leaves -Cilantro, Coriandrum sativum, cut and dried

  • Coriander leaves are part of everyday Asian and Indian cuisine
  • intensely fragrant & musky-lemon-like aroma
  • refine soups, fish dishes, chutneys or poultry
  • also means bug herb, bug dill, Chinese parsley, Cilantro
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Herbs de Provence - typical French herbal blend

Orlandosidee
80204
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Herbs de Provence - French herbal blend

  • Herbs de Provence aromatic herbal blend with lavender flowers
  • for salad dressing & vegetables (ratatouille)
  • flavors stews, fish & meat
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Lovage leaves, Levisticum officinale, Maggi herb

Orlandosidee
80202
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Lovage leaves, Levisticum officinale buy, Germany

Lovage (Levisticum officinale) is also called Maggi herb, liver stick root, lobstock, bath herb, or uterine root. This culinary herb belongs to the Umbelliferae family and has its origin in the Mediterranean region. The term maggot herb came about because of the similarity in the taste of the Maggi seasoning with it; however, Maggi cubes don't contain lovage leaves.

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Bay leaves - Laurel leaves - Laurus nobilis - Italian herbs

Orlandosidee
80206
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Bay leaves - Laurus nobilis - Italian herbs

Bay leaves have an intense spicy, bitter taste. Their smell is unique and describable as aromatic; they are part of the essential equipment of a cook for meat broth, vegetable stews, stews, marinades, vegetables, mushrooms

In Latin, laurel means Laurus nobilis and is also known by us under the following names: bay leaves and soup leaves.

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Spearmint - Menthe - lat. Mentha

Orlandosidee
30131
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Spearmint - Menthe- lat. Mentha, packing from 25 gr - 500 gr. from Egypt buy online  in our herbs & spices store since 2005.

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Sage leaves - Herbs - Mediterranean herb

Orlandosidee
80217
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Sage leaves, Salvia officinalis: origin and properties

The sage shrub is a Mediterranean herb and has its origin in the Mediterranean. The ancient Romans, as well as the ancient Greeks, used for its healing properties. In several finds of folk medicine, they also write about him, especially about his healing qualities and his gastronomic uses from the time.

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Celery leaves - typical fish herb

Orlandosidee
80205
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Celery leaves - Apium graveolens - 1A Germany

Celery leaves - Apium graveolens, also called carpet, belong to the umbelliferous plant family, and it is also an old European crop. It is perennial, and the leaves of the so-called cut celery are dark green while they resemble the flat parsley.

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Mixed herbs - Mediterranean herb blend

Orlandosidee
80220
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Mixed Herbs

  • The wild mixed herbs mixture consists oregano, thyme, rosemary, basil and marjoram.
  • for salad dressings, or to marinate grilled food, herbal butter
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Wild Basil, Crete, Ocimum basilicum

Orlandosidee
80221
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Basil Crete, Ocimum basilicum

Wild basil, Ocimum basilicum, is also called king herb, soup basil, or brain herb. Back then, they said that only rulers were allowed to harvest it. They celebrated a mystical ritual during the harvest. The weed was a symbol of fertility for the Romans whereby the Egyptians embalmed their dead, and for the Indians, it is still sacred today.

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Wild Marjoram - Mediterranean herb

Orlandosidee
80208
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Marjoram - Majorana hortensis,

You find Marjoram in the literature under the following names: Majorana hortensis, blood spice, tripe cabbage, Mairam, garden dost, may spice herb and sausage herb. Its taste is strong and slightly burning.

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Oregano - origanum vulgare - Mediterranean herb

Orlandosidee
80222
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Oregano, Origanum vulgare, how does it taste?

Oregano grated has a piquant-spicy and bitter-tart taste with a camphor nuance, and it smells delicate spicy - smoky. Due to its intense aroma, it can be used as a single spice or combined with other herbs.

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Wild Rosemary Crete - Rosmarinus officinale - Italian Herb

Orlandosidee
80223
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Rosemary - Rosmarinus officinale

Rosemary delicate Mediterranean Herb dried Rosmarinus Officinale, selectable from 25 gr - 500 gr in the Orlandosidee® spices and herbs in our Online Spice Store.

In the literature, the Rosmarinus Officinale has the following names: bridal herb, wreath herb, sea dew, Marie cleaning, rosemary, and frankincense.

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Thyme herbs - Thymus Vulgaris - Mediterranean herb

Orlandosidee
80224
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Wild Thyme herbs Crete - Thymus vulgaris

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Lemongrass - Cymbopogon citratus - herb for the Asian cuisine

Orlandosidee
80227
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Lemongrass, Cymbopogon Citratus, Asian herbs for Asian cuisine

Lemongrass is a herbal plant and spices the Asian cuisine. It is the Asian pendant to our parsley and gives Asian dishes a light freshness. Here you can find lemongrass cut, from 25 gr - 5oo gr to buy in our spice shop.

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Culinary use of 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 globalization, we now also receive many other herbaceous plants, such as Asian's such as lemongrass. Our eating habits are also changing due to the countless restaurants of different national cuisines.

Use of herbs and spices

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.

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