First of all, they improve our digestion. They also have an effect on the acceleration of metabolism and support the work of the liver.
Besides, it is impossible not to notice that herbs and spices stimulate our taste buds and smell to work.
Herbs are also a source of vitamins and magnesium. They have a significant impact on the appearance and taste of dishes, and at the same time help keep them fresh for longer.
Finally, let's add that they have a good effect on the appearance of our skin, help us maintain health and proper weight.
This is just a brief summary of the prosperity that comes from the use of herbs in the kitchen.
If you're ready to include spices in your kitchen, find out which herbs to choose.
Because we are used to buying ready-made meals, which are often artificially seasoned.
Flavour enhancers, monosodium glutamate and the entire "E" list, have effectively spoiled our taste buds.
We don't use spices because we often don't know which ones.
We don't know the names of the herbs or their uses.
The consumptive lifestyle effectively discourages us from our individual approach to cooking.
1) In general, herbs do not tolerate heat treatment, so it is better to add them at the end of cooking, except for hard, aromatic herbs such as rosemary, sage, thyme, etc.
2) The herbs must be dried before cutting, after washing, otherwise a paste-like mass will be created instead of beautiful pieces of herbs.
3) To refresh slightly wilted herbs, you need to soak them for 5-10 minutes in cold water with ice, then dry and use as intended.
4) For marinades and adding to food, finely chop the herbs at the end of the preparation. And for adding to casseroles, that is, long-term heat treatment, it is better to
keep the herbs whole.
5) Since dried herbs are considered to be more intense in taste (at the beginning of the harvest), replace them with fresh ones in a ratio of 1: 3 (1 part of dried herbs
equals 3 parts of fresh herbs). Although my experience shows that whatever the proportions are, the aroma will still not be the same ...
6) As a rule, the more delicate the products (eggs, chicken), the less herbs you need to use to give the right flavour, and the herbs themselves should have a less intense
aroma. Conversely, the stronger the flavour of the product (venison, rabbit, duck), the more intense the flavour of the complementary herbs should be.
It's hard to imagine Italian cuisine without basil. Although in one form or another, basil is widely used in Thai, Indian, Turkish, Greek, and many other cuisines.
There are several types of basil: Geneva, the well-known Italian basil with wide "fleshy" leaves. Regan (purple basil). Greek basil which is quite common with little green
leaves. There is also Thai, shrubby or French etc. The leaves have a pleasant peppery aroma. Basil is added to salads, sauces, and dressings.
Sometimes it is better to tear basil with your hands than to cut it with a knife.
Basil is a delicate herb, it withers quickly, and during long-term heat treatment it partially loses its aroma, which is why it is added to dishes at the last minute or
immediately before serving.
It contains essential oils and is very aromatic.
You can add it to salads, spaghetti, tarts, cottage cheese and even meats.
It soothes flatulence and increases the appetite. It goes well with garlic.
Which herbs You can mix with :
Oregano, Mint, Parsley, Thin chives, Marjoram, Rosemary, Thyme
Which products You can combine with :
Apricots ,Sweet pepper, Cheeses, Chicken, Eggplants, Eggs, Fish, Garlic, Lemon, Meat, Pasta, Peach, Tomato, Salmon, Clams, Courgette, olive oil, Balsamic vinegar
Vinegar, Grapefruit, Raspberries, Strawberries
Kitchen cannot be without parsley. A herb that is so versatile it can be added almost everywhere except in desserts. Flat-leaved or Italian curly parsley is the most
popular and aromatic. Curly parsley has a more decorative character because its taste and aroma are poorer.
The root is perfect for soups and salads.
The leaves are used in fish and meat dishes. It also fits perfectly with vegetables and as an ornament of all kinds of dishes.
Which herbs You can combine with : Dill, Mint, Basil, Thin chives, Bay leaf, Marjoram, Oregano, Rosemary, Sage, Savoury, Thyme, Tarragon
Which products You can combine with :Garlic, Lemon, Capers, olive oil, Parmesan, Tomatoes, Veal, Fish, , Pork, Chicken, Potatoes, Eggplant, Eggs, Carrot, Butter,
Mushrooms, Walnut, Offal
It gives the dishes a fresh and distinct taste. Add it to potatoes, cheeses, salads and soups. It is a spice that cannot be missing
in combination with seafood - crayfish, crabs, fish and snails. It is also used for sauces, liqueurs, and for the decoration of dishes.
It has found its use in all kinds of salads, sauces and meat dishes. It can also be successfully used to flavour vodkas and liqueurs. Wild marjoram or oregano. A herb that
is primarily associated with Greek and Italian cuisine. Oregano is used both in dried and fresh form. It is often sprinkled with fresh leaves just before serving.
Which herbs You can mix with :Basilica, Marjoram, Dill, Tarragon, Rosemary
Which products You can combine with : Tomatoes, Garlic, Chicken, Sweet pepper, Eggs, Eggplant, Fish, Pork, Potatoes, Courgette, Olives, Beans, Beef, Mutton, Veal,
Mushrooms, rabbit, Cheeses
One of the most common spice plants. It is used in almost every kitchen in the world. There are many different types of mint, the most popular being peppermint,
Moroccan, lemon and pineapple mint.
Mint is added to desserts, salads, meat and fish dishes, as well as a variety of cooling and warming drinks.
It is best to add mint at the end of preparation, as it does not tolerate heat treatment.
After a meal, the mint infusion will soothe stomach aches and aid digestion.
Which herbs You can mix with : Basil, Dill, Coriander, Marjoram, Parsley, Rosemary, Sage
Which products You can combine with : peas, Courgette, Potatoes, Mutton, Cucumber, Beans, Carrot, Chocolate, Cream, Strawberries, Yoghurt, Turmeric, Lime,
Lemon, Ginger, Tomato, Bulgur, Feta, Eggplant, Fish, Grapefruit, Watermelon, Mango
One of the most important herbs in European cuisine. Thyme is also used in Caribbean, Creole, and Cajun cuisine.
The herb is very convenient to use, since the small leaves do not need to be cut.
Thyme is part of the French herbal mixture "Bouquet garni". It goes very well with all legumes. It prevents flatulence and stimulates the intestines.
Which herbs can be mix with :Bay leaf, Marjoram, Parsley, Savoury, Onion, Thin chives, Oregano, Rosemary, Tarragon, Lavender
Which products can be combine with :Cheeses, Lemon, Carrot, Beans, Chicken, Eggplant, Fish, Mutton, Pork, Mushrooms, Onion, Potatoes, rabbit, Tomatoes, Apples,
Bacon, Coriander Game, Honey, pear, Lentils
The herb, which is widely used in European and Middle Eastern cuisine, has a warm, sweet, spicy aroma.
One of the few herbs that retains its flavour well when dried. Marjoram is used in the preparation of cold cuts, soups, casseroles and preserves.
Fresh marjoram leaves can be added to salads. Also, use it in soups, tripe and legume dishes. It harmonizes well with thyme or sage.
Which herbs You can mix with :Basil, Rosemary, Thyme, Parsley, Oregano
Which products can be combine with :Mushrooms, Eggs, Veal, Pork, Chicken, Tomatoes, Beetroot, Fish, Goat cheese, Mozzarella, Lemon, Potatoes, Spinach, Pumpkin,
Cured meat, Beef, Beans, Mutton
A Mediterranean herb with notes of cedar, lemon, mint and eucalyptus. Sage is also popular in the US.
The leaves of this plant are added to roasts, casseroles, meat stuffing and cold cuts, as well as to marinades, poultry, soups and the preparation of some sauces.
Sage has a very intense aroma, so use it in moderation so as not to outperform the taste of other ingredients.
You can add fresh sage to vegetables and pickles.
Don't spare her when preparing soups, meat dishes or sauces.
When grilling, add to the skewers. It has a bitter taste, so use this spice in moderation.
Which herbs You can mix with : Marjoram, Thyme, Rosemary, Parsley, Oregano, Bay leaf, Savoury
Which products You can combine with: Beans, Cheeses, Turkey, Chicken, Pork, Veal, Eggplant, Duck, Pumpkin, Goose, Garlic, Offal, Onion, Mushrooms, Potatoes, Cured
meats, Bacon, Tomatoes, Walnut
An anise-like herb with thin leaves that are picked from the twig before use. Tarragon is also called mugwort. Probably the most used in French cuisine, but is also valued
in Caucasian cuisine.
Tarragon is very sensitive to heat treatment which slightly changes its flavour. This herb is added to dishes at the end of preparation.
Tarragon's aroma is very intense, so you need to use it in small amounts.
Tarragon is used for the preparation of butter sauces, for poultry, for the preparation of winter preserves. Tarragon is part of the classic tartar sauce and is one of the
ingredients of the French "Fines herbes" or "thin, sophisticated herbs" blend.
Perfect for preparing fish dishes, soups and salads. If you do not avoid pickling cucumbers and cabbage, go ahead and add tarragon.
Also, do not miss it for poultry and eggs. Just remember, tarragon is not boiled.
Which herbs You can mix with :Celery, Thin chives, Marjoram, Parsley, Savoury, Dill
Which products You can combine with : Chicken, Seafood,, Capers, Cream, Fish, Grapefruit, Cheeses, Eggs, Lemon, Liomonka Mustard, Melon, Mushrooms, Potatoes,
Tomatoes, Oranges, Peppers, Apples, Cauliflower, Garlic
Coriander or Chinese parsley. A herb similar to flat-leaved parsley, but with a completely different aroma, which is much more intense.
It's hard to imagine Mexican, Thai, Indian, Chinese and even Caucasian cuisines without coriander.
Coriander tolerates heat treatment very badly and loses its flavour quickly, despite the high intensity of the aroma in its fresh form. Coriander to dishes should be added
at the end of preparation.
Coriander is often used in the preparation of a variety of cold sauces, chutneys and salsa.
This herb is perfectly combined with spicy dishes.
Coriander root is even used in the preparation of Asian soups. Coriander seeds are also popular and used as a food seasoning.
As well as Mexican and Chinese dishes. Perfect in combination with dill and cumin.
Which herbs You can mix with : Mint, Thin Dill, Chives, Parsley, Lemongrass
Which products You can combine with :
Chilli, pepper, Chicken, Avocado, Rice, Coconut milk, Garlic, Ginger, Curry, Italian cumin (cumin), Fish, Lemon, Lime, Potatoes, Onion, Cucumbers, Beans, Corn
Tomato, Mutton, Yoghurt
One of the most intense and spicy herbs used in the kitchen.
The needles of this plant are intense in taste and have a pleasant lemon-pine aroma. Rosemary is widely used in Mediterranean cuisine.
Since this herb is quite resistant to heat treatment, rosemary can be added to dishes at the beginning of preparation. However, do not add too much of this herb to your
dishes, as its intense aroma can penetrate the taste of other ingredients.
Which herbs You can mix with: Basil, Parsley, Bay leaf, Lavender, Marjoram, Sage, Savoury, Oregano, Thyme
Which product You can combine with :Beans, Mutton, Rabbit, Beef, Pork, Fish, Eggs, Eggplant, Sweet pepper, Bacon, Chicken, Bread, Game, Garlic, Grapefruit, Lemon,
Mushrooms, Onion, olive oil, Potatoes, Mackerel, Offal, Tomatoes, Wine, Shrimp, Anchovy, Chocolate
One of the oldest and most popular plants used in seasoning, bay leaf has a very wide range of uses. This herb is added to soups, casseroles, various marinades and
preserves. Bay leaf is used both fresh and dried. Moreover, not everyone knows that fresh bay leaf has a more pleasant aroma and is devoid of the bitterness that
everyone is so afraid of. bitterness. It is best to keep the dried bay leaf in the dish for no longer than 15 minutes for the same reasons.
Which herbs You can mix with: Thyme, Parsley, Celery, Rosemary, Savory, Marjoram, Lemon, Sage
Which products You can combine with : Beans, Potato, Rice, Tomatoes, Apples, Garlic, Juniper, Chicken, Pork, Beef, Black pepper, Tuna, Veal, Bacon, Game
Citronella, cymbopogon etc. Lemongrass is very popular in Asian and Caribbean cuisines. It's hard to imagine many Asian soups without this herb.
Lemongrass has an intense, pleasant lemon-lime aroma, but is not sour.
The plant is used both fresh and dried. Both the stem and the leaves are used. Before use, the hard stalk must be slightly broken so that more essential oils are added to
the food, which is correspondingly more aroma. Often, to use the root in food, it is finely chopped or ground.
The leaves are added to soups and removed when cooked.
Which herbs You can combine with: Coriander, Basil, Thin chives, Mint, Parsley
Which products You can combine with :Chicken, Chilli ,pepper, Fish, Coconut ,milk, Rice, Pork, Clams, Shrimp, Vanilla, Cream, Pasta, Ginger, Honey, Coriander
Cinnamon, cloves,Curry, Peanuts,Lime
A herb related to mint. Lemon balm has a delicate lemon-mint aroma.
Lemon balm is used both in dried and fresh form. It goes very well with drinks, desserts and some meat and fish dishes.
Lemon balm loses its flavour and aroma very quickly during thermal processing, so it should be added to the dishes at the end of preparation.
Which herbs You can mix with: Mint, Thin chives, Dill, Parsley
Which products You can combine with : Mutton, Veal, Pea, Rice, Cottage cheese, Eggs, Apricots, Berries, Melon, Pea
Popular European herb, very commonly used in Slavic and Scandinavian cuisines.
It is difficult to imagine pickling cucumbers without dill.
Dill does not tolerate thermal processing, so you need to add it to the dish just before serving.
Dill is so versatile that it goes well with virtually any dish, except for sweet dishes.
Which herbs You can mix with : Parsley, Coriander, Thin chives, Mint, Lemon balm, Lemon, Thyme
Which products You can with: Salmon, Potatoes, Cream, Yoghurt, Garlic, Eggs, Fish, Cucumber, Tomatoes, Seafood Cabbage, Beetroot, Avocado, Butter, Horseradish,
Mushrooms, Pork, Veal
The very use of herbs in the kitchen is one thing. It is important that you know how to properly store them in order to enjoy their freshness and aroma for a long time.
* It is easiest to put fresh herbs into a glass of water and put them on the counter. Just make sure to change the water daily.
* You can also put the herbs in the fridge. A foil bag or a plastic container will allow for tightness, which will keep them fresh for longer.
* It's also a good idea to freeze some herbs. You can store parsley or dill like that for several weeks.
It is worth remembering that as soon as the herbs lose their aromas or take over other fragrances, throw them away.
As for drying herbs, it must be done at a temperature not higher than 40ᵒC so that the essential oils contained in the herbs do not evaporate. Herbs should be
harvested for drying during flowering. It is precisely at this time that the herbs contain the greatest amount of essential oils.
Although I must admit that I don't really like dried herbs and avoid them if possible. Dried herbs, even if properly collected and dried and properly stored (in airtight
containers in a dark place), lose their own very quickly, and absolutely all dried herbs have a slight hay aroma, which bothers me a lot.
If possible, then for a purer taste it is better to use fresh herbs. The alternative is frozen herbs. They should be harvested during flowering, washed well and dried
completely. Then, cut the soft and delicate herbs (basil, parsley, tarragon, etc.) and put them in an airtight container or plastic bag, tying it tightly and putting it in the
freezer. Although basil does not freeze well, it is better to grind it with olive oil and freeze it in this form. Use as desired. Hard herbs (savory, rosemary, thyme, etc.)
should be washed, dried and only divided into twigs, put in an airtight container or a plastic bag and tied, then put in the freezer.
For all those who grow herbs themselves, I will say something from my own experience. Almost all herbs grow well in pots at home. A lot of sun and moderate watering
are enough.
The most popular herbal mixtures that are used in various cuisines around the world:
1) Bouquet garni (France): 2 bay leaves, 2 parsley sprigs, 4 thyme sprigs, 1 green leek leaf;
2) Fines herbes (France): parsley, thin chives, tarragon, chervil (sometimes verbena, marjoram);
3) Herbes de Provence (French): basil, marjoram, rosemary, lavender, savory, thyme, bay leaf;
4) Italian herbs: oregano, basil, rosemary, thyme, granulated garlic.
5) Za'atar (Arab countries): sesame, thyme, marjoram, sumac, oregano, salt.
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