Herbs in the Kitchen- Which ones where and how to use them


Herbs are rare in today's cuisine

Don't be afraid to experiment with herbs. Try to gradually expand your palette of herbs you use by introducing them into your kitchen one by one. You will see for yourself that these or other herbs will bring variety to your diet without expanding the repertoire of ordinary dishes.

What exactly do herbs serve in the kitchen?

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.

Why they are rare ?

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. 

Use of herbs:

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

Fennel - has been a symbol of vitality since ancient Rome.

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

Mint - is a versatile herb that you can reach for both spicy and dry dishes.

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

Thyme - has a strong aroma. Perfect for fish, meats and sauces.

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

Marjoram - is the basic spice for heavy and fatty dishes.

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

Sage - contains a lot of vitamin C and essential oils.

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

Tarragon - This Asian plant has a bittersweet taste.

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

Bay leaf

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

Lemon balm

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

Storing herbs:

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.

Stock making:

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.

Herbs play an important role in our kitchen. They enhance the taste and appearance of our dishes. Their aromas directly affect the entire dish. They are a source of vitamins and minerals, but also affect our health and appearance. Use them wisely, but don't be afraid to experiment. Enrich your cooking with new flavours. Each herb has a different use. Find, find it in your kitchen and cook it with pleasure and health.

Try to gradually expand your palette of herbs you use by introducing them into your kitchen one by one.

Want to learn more?




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