Spices enrich our lives and are an indispensable part of cuisines around the world. Our native herbs also delight our taste buds and senses. With their unique and wonderful flavors, our native herbs turn even the simplest dish into a pure taste experience.
A variety of local herbs, an aromatic explosion for the senses.
Cooking with herbs actually means adding a wonderful and unique accent to your food.
For this reason alone, our native herbs should no longer be treated so shabbily, as they provide us with delicious flavors that clearly highlight the distinctive taste of many dishes and the ingredients they contain.
However, it is extremely important to note that they should always be used very sparingly to season food. This is because some of our herbs have a very strong flavor of their own. Herbs are generally combined, so cooks should be willing to experiment and play with the wonderful aromas of our herbs.
From basil to pimpernel, our local herbs are aromatic, easy to combine—simply irresistible.
Just think of the wonderfully sweet and very aromatic scent that basil gives off. It is somewhat reminiscent of the aromas of mint, cloves, and a little aniseed. The herb goes perfectly with salads and is an absolute must in caprese salad. The young leaves of the herb should be picked when young, as this is when they are most aromatic. Basil harmonizes well with many other herbs, such as parsley, chives, and our native chervil.
Dill, a very delicate and wonderfully fragrant herb, presents itself as fine and delicate. When it is about to bloom, it unfolds its full aroma, which is simply wonderful. It goes very well with many fish dishes and is an essential ingredient in a well-seasoned cucumber salad. Dill can also be dried very well without losing its aroma. Incidentally, this works particularly well if you spread the freshly harvested dill on a kitchen towel and leave it to dry in a dark room.
Chervil is our spring herb among the native herbs, because this green fellow is one of the first herbs to herald the arrival of spring. Its leaves have a very slight aniseed flavor, but also resemble parsley and caraway in taste. It simply belongs in every kitchen and is considered an all-rounder.
Coriander is used particularly in Asian cuisine, but it is also wonderful for use in everyday cooking. When frozen, it loses none of its aroma and is therefore very easy to preserve.
Parsley is particularly at home in European cuisine and is actually indispensable. There are two types of parsley: curly and flat-leaf. Both types are valued for their vitamin C content, which is so important for humans. The taste of both types is characterized by a slight hint of nutmeg and celery.
The meadow head, as our native pimpinella is often called, is a dark green, dense yet delicate perennial that tastes of cucumber and also a little of nuts. Frankfurt green sauce would be unthinkable without pimpinella. Its young leaves are an absolute delight in any dish and should always be used before flowering.
Our native chives are a classic among herbs, versatile and very popular. They have a wonderful onion aroma and a very crisp taste. The grass-like leaves are hollow inside and are also known as spring onions. They produce beautiful flowers, which are also edible. The flowers are also great for decoration, for example, they can be used to jazz up a salad.
Sorrel—it's hard to believe, but it has actually been rediscovered for use in cooking. It is also an ingredient in authentic Frankfurt green sauce, but it can also be used to great effect in egg dishes and soups.
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