Spices enrich our lives and are an indispensable part of kitchens around the world. Our local herbs are also a firework for our taste buds and our senses. With the unique and wonderful aromas that our local herbs have, they turn even the simplest dish into a pure taste experience.
A variety of local herbs, an aromatic firework 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 stiffly, as they provide us with delicious aromas that clearly emphasize the natural taste of many dishes and the ingredients they contain.
However, it is extremely important that they should always be used very discreetly to season food. This is because some of our herbs have a very strong taste of their own. Herbs are always combined, and cooks should be willing to experiment and play with the great 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 comes from basil It is reminiscent of the aromas of mint, cloves and a little anise. The herb goes well with salads and is an absolute must for caprese. The young leaves of the herb should be picked when they are young, as this is when they are most aromatic. Basil harmonizes with many other herbs, such as parsley, chives and our local chervil.17
Dill, a very fine and wonderfully fragrant herb, appears to us as fine and delicate. When it is about to flower, it unfolds its full aroma, simply wonderful. It goes very well with many fish dishes and should definitely be included in a well-dressed cucumber salad. Dill can also be dried very well; it does not lose its aroma. This works particularly well if you spread the freshly harvested dill on a kitchen towel and let it dry in a dark room.
The Kerbel is our spring herb among the local herbs, because the green guy is one of the first herbs to announce spring. Its leaves have a very light aniseed flavor, but also taste similar to parsley and caraway. It simply belongs in every kitchen and is considered an all-rounder.
The fresh coriander It is used especially in Asian cuisine, but it is also wonderfully usable in everyday cooking. It does not lose any of its flavor when frozen and is therefore very easy to preserve.
The fresh parsley is particularly at home in European cuisine and is actually indispensable. There is curly and flat-leaf parsley, both types are valued for their content of vitamin C, which is so important for humans. The taste of both types is characterized by a light nutmeg and celery note.
The Wiesenkopf, like our native burnet also often called, is a dark green, dense and yet delicate perennial that tastes like cucumber and a little like nuts. A Frankfurt green sauce is unthinkable without pimpinella. Its young leaves are an absolute delight in any dish and should always be used before they flower.
Our local chives is a classic herb, it is versatile and very popular. It has a wonderful onion aroma and is very crisp in taste. The grass-like leaves are hollow inside and are also known as spring onions. It forms beautiful flowers that are also edible. The flowers are also good for decoration, for example they can visually liven up a salad.
The sorrelYou wouldn't believe it, but it has actually been rediscovered for use in the kitchen. It also belongs in a real Frankfurt green sauce, but it can also be used to prepare egg dishes and soups.
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