Herbs - Herbaceous plants for culinary uses

 

 

Leaves of Garlic, wild garlic - Allium ursinum

Orlandosidee
80230
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Mugwort - Artemisia vulgaris - typical German herb

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80229
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Savory - Satureja hortensis - garden product

Orlandosidee
80200
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Dill leaves dried, Cucumber herb - Anethum graveolens

Orlandosidee
80201
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Tarragon leaves - Artemisia dracunculus - French herbs

Orlandosidee
80099
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Chervil - Anthriscus cerefolium

Orlandosidee
80231
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Coriander leaves - Coriandrum sativum, Asian herbs

Orlandosidee
80203
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Herbs de Provence - typical French herbal blend

Orlandosidee
80204
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Lovage leaves, Levisticum officinale, Maggi herb

Orlandosidee
80202
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Bay leaves - Laurel leaves - Laurus nobilis - Italian herbs

Orlandosidee
80206
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Spearmint - Menthe - lat. Mentha

Orlandosidee
30131
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Sage leaves - Herbs - Mediterranean herb

Orlandosidee
80217
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Chieves 2 - 4 mm, Germany

Orlandosidee
80224
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Celery leaves - typical fish herb

Orlandosidee
80205
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Mixed herbs - Mediterranean herb blend

Orlandosidee
80220
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Wild Basil, Crete, Ocimum basilicum

Orlandosidee
80221
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Wild Marjoram - Mediterranean herb

Orlandosidee
80208
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Oregano - origanum vulgare - Mediterranean herb

Orlandosidee
80222
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Wild Rosemary Crete - Rosmarinus officinale - Italian Herb

Orlandosidee
80223
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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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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.

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 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.

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.