You can refine many dishes, even well-known ones, with herbs. As in our recipes, they give them a special touch. And of course you can also combine herbs, but you will experience their flavor most intensely if you use them alone. You can read here how they taste, what they go well with and everything you need to know about herbs.
Table of Contents
Season correctly with herbs – which herbs go well with which dish?
- Dill , with its clear, fragrant anise and lemon aroma, goes perfectly with fish and seafood, but also with vegetables such as beetroot. Its long, finely feathered leaves contain essential oils that have a digestive and slightly diuretic effect. Fresh dill is almost exclusively sold in bunches.
- Tarragon tastes slightly of fennel and aniseed. It is often found in sauces, with white meat and as an aroma in mustard and vinegar. The long, green tarragon leaves contain essential oils and bitter substances that act against indigestion, relieve cramps and stimulate the appetite.
- Marjoram , also known as sausage herb, tastes pleasantly hot with a very fine sweetness. It goes well with vegetable dishes, stews and legumes and is typical of Italian cuisine. The slightly hairy little leaves contain vitamin C and essential oils that strengthen the stomach and loosen phlegm.
- Sage can taste mild and musky, but also camphor-like tart. The grey, felt-like, soft leaves taste delicious with pasta when heated in butter. In Italy it is a must with veal escalope with ham (Saltimbocca alla romana). Sage contains tannins and bitter substances as well as essential oils and has an analgesic effect.
- Thyme has a spicy flavor with notes of clove, mint and camphor. It goes well with vegetable dishes with tomatoes and aubergines and with meat dishes. The essential oils in the small leaves have an antibacterial effect and stimulate blood circulation.
- Lemon verbena smells and tastes wonderfully lemony. The small, strong leaves harmonize very well with high-fat meat such as duck, fish and fruit desserts. The ingredients have a calming, antispasmodic and digestive effect.
- Basil is popular for its aromatic, slightly sweet and peppery taste. It is suitable for sauces, with fish and pasta dishes, for herb pesto and in salads.
- Cress tastes slightly hot and spicy and is reminiscent of radish or mustard. Cress goes particularly well on a slice of bread with cream cheese, quark or butter.
- Nettle can be prepared like spinach, but also to refine mashed potatoes or sauces. Stinging nettle is best known for helping against urinary and kidney problems.
- Dandelion is one of the wild herbs and is suitable as a basis for pesto, for salads and for rolling up food. Both flowers and leaves can be used. The plant is credited with detoxifying and diuretic effects.
Herbs can also help you with this
We have already mentioned the effects of some herbs. In fact, they can do so much more. You can conjure up wonderful teas from herbs or herbal mixtures that can help you with some ailments – and you don’t even have to be a real herbalist for that! But be patient: herbs are something natural and it can sometimes take up to two weeks before you notice a positive effect.
Fresh herbs, for example, have a particularly positive effect on the immune system. Therefore, they should be used often when cooking. But also warming spices such as turmeric, cinnamon & Co. are rich in essential oils and can work well against viruses. If any help comes too late and a cold is approaching, thyme, sage and chamomile promise quick relief.
Herbs are also the perfect companion for insomnia . Valerian, hops, St. John’s wort, chamomile and lavender can gently lull you to sleep. If you suffer from a loss of appetite , herbs can help get your appetite back on track. Herbs such as mint, dill, cress and parsley, on the other hand, support weight loss .
Buying fresh herbs: you have to pay attention to this!
You should always buy fresh herbs that are organic, as they do not contain any pesticides. Many supermarkets and weekly markets now offer this quality status. If you would like to grow your herbs on the windowsill or on the balcony yourself, make sure that the herb pots are of organic quality. If you use herb seeds, only use an organic fertilizer that is approved for food. These can often be found at hardware stores or garden centers.
Herbs for the balcony, garden or windowsill
In principle, almost all herbs can be grown in your own four walls. Thyme, rosemary, basil and mint are particularly popular . They are easy to care for and grow back quickly.
Store herbs properly
If possible, fresh herbs should be used as quickly as possible, otherwise they will quickly wither and lose their aromatic substances. However, if stored properly, they can stay fresh for a few days. Three storage tips:
- Store in the refrigerator
To do this, wash the herbs in cold water and wrap them in a damp, clean towel and then place them in an airtight container in the refrigerator. Alternatively, you can also dry the herbs. - Drying
the herbs To do this, wash the herbs and place them on a dry and clean towel. Now put the herbs in the sun. If there is no sun, you can also bundle the herbs into a bouquet and hang them overhead with a string from the ceiling. The warm air rises and dries the herbs. - Freezing the herbs
If there is no space to dry the herbs or you have not used up all of the fresh ones, you can freeze them. Simply pluck or chop the herbs, place in a freezer-safe container and place in the freezer. They stay there for a maximum of 12 months. Therefore always write the date of freezing.
Few like it hot
Herbs like to give off their aromas to the dish, but very few like prolonged heating. Therefore add dill, tarragon, marjoram, sage and lemon verbena just before serving or cook gently. The robust thyme, on the other hand, also tolerates heat. Always pluck and chop the herbs just before the end of the preparation. To store, place bunches of herbs individually in plastic bags, blow in some air, seal tightly and store in the refrigerator. Herbs can be kept in pots for even longer.
Cooking with herbs – Do’s & Don’ts
Do
- Always use fresh herbs – if they already have dried tips or yellowing leaves, they should be thrown in the bin
- Rather shop at the weekly market! There are particularly good kitchen herbs here, which are usually more robust than goods from supermarkets
- Only chop kitchen herbs just before use – otherwise their fine aroma will evaporate and valuable ingredients will be lost
Dont
- Add the herbs to the dish right at the beginning – preferably at the very end! Otherwise, their aroma could be lost
- Seasoning dishes too much – salt and pepper are usually sufficient, since herbs already give a good basic seasoning
