European cuisine has been using dried and fresh herbs for ages. The most appreciated herbs in Germany are parsley, dill, marjoram, lovage and savory. In Italy, the herbs most commonly used are basil, mint, sage, rosemary and marjoram. In France, the following herbs are predominantly used: thyme, bay leaf, mint and tarragon.
The Greek island Crete, France and Italy have a great variety of aromatic, wild herbs. Here you can buy on line all your herbs and spices.
The procurement of the soil and the climatic conditions support the development of the special taste of the wild herbs
Herbs are used as seasoning to axiomatize food, with herbs that are weaker than spices to flavor dishes. Herbs are less dominant. The light flavors of the kitchen herbs refine vegetables, meats and fish dishes. For us, dill and parsley are to fish and seafood but also a cucumber salad with yogurt. Herbs such as rosemary and thyme are among the most flavorful herbs and therefore also go very well with lamb or poultry. In Italy, for example, fried chicken with garlic and rosemary, this can also be pepper strips.
Or a lamb leg marinated in red wine, garlic and rosemary is very aromatic. Dried herbs should always be added to the food from the very beginning, so that they can calmly release their aroma. Where the exception once again determines the rule. Basil, dill and coriander leaves are so mild herbs whose flavors are destroyed very quickly in heat, for this reason, you give these herbs only at the end of the cooking time at the cooking.