Parsley is an extremely popular herb in the cuisines of Europe, Middle East, Brazil and North America. It is used fresh or dried in soups, sauces and rice. It is excellently combined with olive oil and adds a unique aroma to burgers, meatballs and fish. Parsley delivers the maximum of its aroma when added to food just a few moments before the end of cooking.
The fennel’s bulb, leaves and seeds are used in many cuisines of the world, both in culinary and pastry. Its seeds have a similar taste to that of dill. It is used to add aroma and flavor to tomato sauce based dishes, stew, legumes, soups and fresh salads. It is also ideal for vegetarian meatballs.
Tarragon is a popular spice in French cuisine and in many traditional cuisines of Eastern Europe. It is perfectly combined with green salads, chicken, fish, eggs and liver and it is used for flavoring white vinegar and oil. Tarragon is a key ingredient in the French sauce Bearnaise, which is used to accompany red meat. It is also suitable for fruit salads and ice creams.
Rosemary adds a rich aroma and flavor to dishes and desserts. It is especially popular in Italian traditional cuisine and it is used fresh or dried. This unique herb is perfectly combined with roasts and grilled or barbequed food. In pastry, it is mainly used in “spoon sweets”.
Thyme has a strong aroma and taste and is a very popular herb in the Mediterranean cuisine. It is used to add flavor to fish, game meat, sausages, tomato sauce, cheese and soups. It adds a unique touch even to very simple dishes, like eggs, olives and vegetables. Use it to flavor oil for your salads and to prepare delicious marinades.
Wild basil is used fresh or dried in a lot of recipes. It is added at the last moment of cooking, in order to maintain its flavor. It is very widespread in the Mediterranean cuisine, especially Italian. Basil adds a wonderful flavor to roasted food, salads and soups, it is ideal for tomato sauces and is the basic ingredient for pesto pasta sauce.
Wild spearmint is a highly aromatic herb. It is used fresh or dried to add flavor to several foods, like sauces, salads, stuffed vegetables, meatballs and pies. In order to maintain its unique aroma intact, it is added just a few moments before the end of the cooking and it is cut by hand instead of a knife.
Wild marjoram is used in a large amount of recipes. It is quite popular in recipes of the traditional French and English cuisine. It is used to accompany salads, pasta sauces, soups, fish, shellfish, meats and beans. Try it to flavor grilled chicken and mushrooms, along with garlic, salt and pepper.
Dictamos is an aromatic plant that only grows wild on the mountain sides of Crete. It is widely used in the island’s traditional cuisine and seeds of dictamos have been found in the Minoan palace of Knossos. It has a particularly rich aromatic flavor and is excellently combined with red meat. Its taste and aroma blend well with thyme, oregano, parsley and rosemary.
Coriander is a unique herb that is widely used in almost every cuisine of the world. Although all of its parts are edible, its fresh leaves and dries seeds are mainly used in cooking. Coriander’s fresh leaves are finely combined with salads, while the dried seeds are an essential ingredient in curry powder, as well as smoked meats and sausages.
Dill has a distinctive aroma and is a very popular herb in many traditional cuisines of the Eastern Europe, the Middle East and Asia. It is used fresh or dried and is suitable for salads, soups, sauces, pies, fish, vegetarian dishes and foods with egg and lemon sauce. Besides adding flavor and aroma to food, it also helps digestion.