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Italian Herbs: You Should Know These

Italian herbs should not be missing in any kitchen: Whether fresh or dried, they give Mediterranean dishes the finishing touch. We’ll show you five strains you should know about.

Herbs and spices should be readily available in every pantry. They give your food that certain something and allow you to experiment with flavors. Italian herbs are also particularly popular in this country. We show you the five most important things you should always have at home.

Basil: The royal herb among the Italian herbs

Basil is probably the first thing that comes to mind when it comes to Italian herbs. And rightly so: the strong, aromatic taste is immediately reminiscent of Italy. There, the green herb refines a variety of traditional dishes, for example classic caprese, fresh basil pesto or pizza margherita. You can use basil for salads and dips or season fish and meat dishes with it. And if you want to try something new: even in lemonades and cocktails, the most well-known of the Italian herbs cuts a fine figure.
By the way: Basil is very healthy because it contains essential oils and vitamins A and C.

Rosemary: For fish, meat and potatoes

Rosemary is one of the most popular Italian herbs. The term originally comes from Latin and means something like “dew of the sea”. The herb owes its name to the place where it thrives – the coasts of the Mediterranean. You can use rosemary both fresh and dried in the kitchen. In Italy, the herb is mainly combined with meat and fish, but vegetarians and vegans can also take advantage of rosemary. For example, try rosemary potatoes or season vegetable dishes with them.

Already knew? Rosemary is said to stimulate circulation and help with flatulence and indigestion.

Oregano: Southern Italy’s favorite

Let’s continue with oregano! The spice is particularly popular in southern Italy and a real all-rounder among Italian herbs. What would a pizza sauce be without oregano? But the Mediterranean plant is also often used in meat, fish and vegetable dishes.

Incidentally, a close relative of oregano in German cuisine is marjoram – which is why it is also known as “wild marjoram”.

Tip: By the way, dried oregano is much spicier than fresh. Therefore, you should always be careful with the dosage.

Thyme: Versatile medicinal and aromatic herb

With its spicy-sweet note, thyme refines soups, sauces, stews and meat dishes. The taste of this herb also goes well with a vegetable pan, for example with aubergine and potatoes. Fish dishes go particularly well with lemon thyme.

Important: For the sake of the animals and the environment, you should largely avoid fish and meat. If it does end up on the plate, make sure it is organic.

Sage: Versatile

Everyone knows the characteristic scent of sage. Like most Italian herbs, it can be used in many ways, for example with grilled food or in soups. You can serve delicious sage butter with homemade gnocchi. The common sage you will find in this country is the real sage.

By the way: sage is said to make high-fat foods more digestible.
Sage is not only popular in the kitchen, but also in the fight against colds and gastrointestinal problems – for example in the form of sage tea.

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Food

Collect, Identify, Eat Wild Herbs: 11 Tips

Collecting wild herbs is not only popular in spring and summer: you can also find wild herbs outside in winter. They literally shoot out of the ground, along the way, in the forest and on meadows.

They are delicious and also a health boost for your body. Here are 11 things you should know about wild herbs.

Wild herbs – the hidden heroes

By definition, wild herbs are on the one hand herbaceous plants that are suitable for consumption and on the other hand have not been processed by breeding. “Herbal” means that the plants do not become woody. Some of them are also medicinal herbs, and they have been proven to have a positive health effect.

1. Collect wild herbs: Not all wild plants are edible!

You should be careful when collecting wild herbs: not everything that looks like wild herbs is actually edible!

The edible wild garlic is sometimes confused with the poisonous plants lily of the valley and arum. Similarly, there is a risk of confusion between wood sorrel and poisonous wood anemone, juniper and sallow tree. Lesser celandine, which can be found under fruit trees or in the forest, should also not be eaten once it has bloomed.

2. Collect wild herbs – even in winter

Unless there is a thick blanket of snow, you can of course also find wild herbs in winter. Typical candidates are

Daisies bloom year-round and are high in vitamin C, magnesium, and iron.
Dandelions sprout very early. Especially at the end of a mild winter, fresh leaves rich in vitamins A and C will soon appear. If you have enough leaves, you can conjure up a fresh salad from them, and the leaves are also good in a smoothie.
Clover is a good addition to salads or smoothies.
Nettles grow very quickly once the snow disappears.

3. They are delicious, for example as a wild herb salad

If you have collected the right herbs, they can be processed into tasty dishes.

Daisies and dandelion leaves go well in a wild herb salad, wild garlic can be used to conjure up tasty soups or wild herb pesto, nettle can be used like spinach.

Herbs are also conquering modern cuisine as tea or green smoothies. If you like it milder, you can add it to herb butter, cream cheese and egg dishes.

4. Collect and store wild herbs

Collecting wild herbs is all well and good, but how do you pick them up? Actually like salad and vegetables: Most herbs can be stored in sealed metal or glass bread boxes in the refrigerator for a few days. They can also be hung upside down in bundles to dry.

If you have a dehydrator, you can also use it to preserve the plants. Flower buds and other plant parts can be inserted and also make an excellent small gift.

5. Wild herbs are better than some medicines

Many plants, whether medicinal or not, can be administered as home remedies. They are processed in a wide variety of forms, such as powder, tea, juice, syrup, ointment, oil or tincture.

Dandelion can be used to promote digestion, ground elder helps with gout, buckhorn against coughs.

6. Wild herbs are bursting with minerals

A simple lettuce and even the superfood kale far outshine wild herbs. If kale contains about 490 milligrams of potassium per 100 grams, the inconspicuous daisy has 600.

Stinging nettle contains three times the calcium and four times the iron of kale. It also offers twice as much magnesium as kale and six times as much as lettuce.

7. Wild herbs are rich in vitamins.

Many wild herbs are rich in vitamins. Stinging nettle, burnet and cinquefoil contain more vitamin C than the cultivated plants kale, broccoli and Brussels sprouts.

The situation is similar with vitamin A and also with the protein content. Eating a wild herb salad is definitely better than doing “functional food” and dizzying vitamin products.

8. Wild herbs contain many bioactive plant substances.

Because of their many ingredients, they taste more aromatic and spicier than cultivated products and can help to cure or prevent diseases. The bitter substances it contains promote healthy intestinal flora and protect against fungal infestation.

Bitter substances are mainly found in dandelion, yarrow and daisies. Protection against free radicals is attributed to flavonoids, which can be found in lady’s mantle and plantain.

The tannins in ground ivy, lesser celandine and loosestrife inhibit inflammation, diarrhea and skin diseases. In addition, saponins, silicic acid, essential oils and much more can be found in abundance in wild herbs.

9. Determine wild herbs

Whether in meadows or fields, in river meadows or forests – you can find and collect wild herbs almost everywhere. To be on the safe side, you should identify the wild herbs before consumption.

10. Buy wild herbs?

It is also practical to have your own herb garden, which can become part of the natural garden. Since wild herbs are particularly robust against bad weather and pests, they hardly need any care. There are now also special mail order companies where you can buy wild herbs. Pharmacies and health food stores also offer them, sometimes as a powder.

Of course, your own harvest guarantees the freshest herbs – and is also more fun.

11. Wild herbs are back in fashion!

A few years ago, picking wild herbs was dismissed as a crank and a romantic, but today they are experiencing a real boom. More and more people are interested in these unjustly forgotten regional superfoods, which are hard to find in supermarkets and which many mistake for weeds.

Anyone who sees wild herbs as part of their kitchen and medicine today is back in fashion, benefits in terms of their health and, on top of that, has something delicious to eat!

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Food

Kitchen Herbs and Their Special Features: The Most Important Ones at a Glance

Kitchen herbs enrich your dishes and have valuable ingredients. Here you get an overview of different kitchen herbs, their use and cultivation.

Kitchen herbs not only enrich your dishes in terms of taste, they also contain a number of health-promoting substances. These include, among others:
vitamins
minerals
polyphenols
flavonoids
bitter substances
tannins
antioxidants

Growing kitchen herbs at home

You can easily grow most kitchen herbs at home. They require little maintenance and little space.

You should follow these tips to ensure that your kitchen herbs develop well:
Most herbs need a light and warm place. A south-west window sill is well suited for this.
Water your herbs regularly, but in moderation. You should definitely avoid waterlogging.
Your herbs need enough space. Choose the right size pots and plant the herbs in larger pots if necessary.

In order for your herbs to be able to provide you with valuable nutrients, they also need sufficient nutrients. Use organic fertilizer since you want to eat the herbs later, such as nettle manure.
Even if the flowers of most herbs are beautiful to look at, they rob the plant of energy and thus its aroma is lost. Therefore, cut off the flower heads regularly.
Always harvest your herbs fresh when you need them. Dried herbs lose flavor and valuable ingredients, so it’s best to only dry smaller amounts as needed.
If you want to make herbs last longer, for example after pruning, you can freeze herbs. In this way, the ingredients and the taste are preserved as best as possible.

Classic among kitchen herbs

Parsely
Parsley is one of the most popular kitchen herbs in Central Europe. It is rich in vitamin C. Since the valuable vitamin is sensitive to heat, you should only add parsley at the end.

Use in the kitchen:
potato dishes
rice dishes
salads
sauces
dips
Pesto
Cultivation at home:
Parsley is frugal. The biennial plant requires no direct sunlight and only little water.

chives

Use in the kitchen:
egg dishes
salads
Herb quark
Cultivation at home:
Always use fresh seeds for chives, as the seeds quickly lose their ability to germinate
Remove wilted and yellow stems. A regular cut stimulates growth.
You can also use the flowers, for example to garnish salads.

lovage
Lovage is also called maggi herb. This is due to its unmistakable taste, which is immediately reminiscent of soup.

Use in the kitchen:
soups
Pesto
salads
Cultivation at home:
Lovage forms deep roots and therefore needs a large pot. It should be at least 30 centimeters deep.
The plant needs a humic soil because it needs a lot of nutrients.
If the leaves turn yellow, the plant either needs more space or more nutrients.

Mediterranean kitchen herbs

basil
Basil is one of the most popular herbs in Italian cuisine. There it is usually plucked into pieces instead of cut.
Use in the kitchen:
pasta dishes
Pizza
Salads, especially tomato salad or caprese
Basil pesto
Cultivation at home:
The plant needs a lot of heat and therefore usually only survives one season in our latitudes.
In general, basil needs a warm and sunny location.
Basil is very sensitive to fungal diseases. Avoid waterlogging and make sure the plant has enough space.
You can also easily multiply basil.

oregano
Another classic from the Mediterranean cuisine is oregano. Also known as wild marjoram or dost, it is closely related to marjoram.
Use in the kitchen:
pizza seasoning
tomatosoup
salads
pasta dishes
potato dishes
Cultivation at home:
The wild plant is quite easy to care for and frugal. Water them regularly, but not too much.
Wild marjoram reaches a stately size of 30 to 70 centimeters. So you need a big pot.

rosemary
Rosemary also comes from the Mediterranean region. Its unmistakable taste enriches countless dishes. In addition, the essential oils contained have a positive effect on your health. The best way to benefit from this is with rosemary tea or rosemary essential oil.

Use in the kitchen:
Potato dishes such as rosemary potatoes
tomato dishes
rice dishes
rosemary syrup
Cultivation at home:
Rosemary needs calcareous soil and a warm, sunny location.
Since it develops deep roots, a large clay pot is best. The clay avoids waterlogging.
Trim your rosemary regularly to keep it in shape and encourage new growth.
You can multiply rosemary. This works best with cuttings.

Particularly healthy kitchen herbs

Especially in folk medicine, herbs are not only used to flavor food, but rather because of their healing properties. Today, the effect of many herbs has also been scientifically proven. The following herbs are not only a taste enrichment, they also serve as a herbal pharmacy.

thyme
Thyme convinces with its unmistakable aroma. It is ideal as a cold tea. The best way to reap its health benefits is through thyme oil or by making thyme tea. You can also make thyme cough syrup.

Application in the kitchen:
potato dishes
salads
Goat or sheep cheese
barbecue marinades
gravy

sage
Sage is primarily known as a medicinal herb. Many people swear by sage tea for a sore throat. The herb has analgesic, anti-inflammatory and antibacterial effects.

Application in the kitchen:
pasta dishes
sauces
desserts
Sage butter

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Food

List of Kitchen Herbs: These Herbs Should Not Be Missing in any Kitchen

Fresh kitchen herbs unfold a much more intense aroma than dry spices – and you can grow them yourself. Here is our top 10 list for refining your food.

What would tomato and mozzarella be without basil leaves or pizza sauce without oregano? Freshly cut kitchen herbs give your dishes a lot of flavor. On top of that, you can be sure that no pesticides will get into your home-grown herb.

Top 10 list of kitchen herbs: treats with medicinal properties

There are hundreds of different kitchen herbs and so the list of personal favorites will vary greatly for everyone. The following selection of kitchen spices will give you inspiration for your own kitchen.

The biennial parsley is one of the most popular herbs in German kitchens. So that it does not lose its spicy-intensive aroma, it should be cooked for a maximum of a short time. The spice from the umbelliferae group is extremely rich in vitamins and is said to be good for the bladder and digestion. Parsley grows best in bright locations without direct sunlight. You should avoid waterlogging.
The strong, spicy chives not only refine dishes with their slight spiciness, but are also said to keep pests away in the garden due to their strong smell. For a bountiful harvest, you should remove the flowers regularly and divide the plant every spring as it needs space to grow.
Dill is a spicy-tart, slightly sweet kitchen herb. It is particularly suitable for the preparation of fish and salads. The annual umbellifer needs sufficient moisture for its growth and you can harvest it continuously from a growth height of 15 centimeters.
The refreshing, aromatic basil goes well with refining tomatoes and salads. However, the plants available in the supermarket usually do not last long because they are planted far too closely together in nutrient-poor soil. It is best to repot the basil into a larger pot or into the garden immediately after purchase.
Oregano is a staple pizza spice for most. The essential oregano oil can have an antibacterial effect on wounds. If you want to plant oregano yourself, you should pay attention to a warm and sunny place. As with all kitchen herbs, it is important to keep sufficient distance between the individual plants.
The spicy, slightly smoky thyme is particularly suitable for Mediterranean dishes and can help as a home remedy for coughs. Thyme likes it dry, sunny and occasional fertilization.
Mint not only freshens breath as a tea, but also gives sauces, marinades and desserts a piquant, spicy-fresh note. You can also use it for homemade lemonade. As a kitchen herb, it likes partial shade, well fertilized and moist.
Lemon balm leaves are known as a calming tea. But the lemony-tasting medicinal herb is also suitable for refining sweet and savory dishes. The perennial kitchen spice likes it sunny and nutritious. You should avoid waterlogging.


The sour-fruity taste of sage is ideal for vegetarian dishes. Sage also has an anti-inflammatory effect and is popular as a tea during the cold season. The spice likes it sunny and dry.
Lemongrass is a herb from Asian cuisine and gives dishes a lemony aroma. So that it grows well in the kitchen, you can use potting soil mixed with a little sand as a substrate. Lemongrass likes it bright and moist, but it does not tolerate waterlogging.

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Cooking Tips

Fresh Herbs from Home Cultivation!

Fresh kitchen herbs, such as basil or mint, are healthy and also spice up every dish. How about a herb mousse, for example, or try making your own pesto. However, chives and the like taste best when they have planted themselves. We give you helpful tips so that you can soon enjoy fresh herbs from your own garden.

Have you already harvested the herbs? Then you will find everything you need to know about storing fresh herbs here.

Do I need a garden to grow herbs?

No, not necessarily. Herbs can be grown almost anywhere, in the bed in the garden, or in pots on the balcony. A particularly space-saving solution is the herb snail, with which many herbs that have different needs can be planted at the same time.

Appropriate planters are also required for the herb garden on the balcony. Both square balcony boxes and plant pots in various designs and sizes are used. Above all, the depth of the planters should be considered, as some herbs have deep roots, such as lovage or dill. If you observe the following tips, then nothing stands in the way of enjoying fresh herbs by growing them yourself.

The 10 most suitable herbs for the balcony

Parsely

Parsley is probably the best-known and most popular kitchen herb in Austria. The aromatic herb is missing in almost every herb garden. When watering it should be noted: This herb does not tolerate waterlogging at all, but the soil should not be too dry either.

Mint

Mint has a unique aroma and gives the mojito, for example, its characteristic taste. Due to the menthol-like scent, the mint also has a wonderfully refreshing effect. Mint is considered easy to care for and undemanding. But be careful: it spreads incredibly fast!

Chives

Few herbs are as easy to grow as chives. The growing pots need evenly moist soil. The soil should not dry out, otherwise, the green culms will begin to bend. As soon as the temperatures outside are no longer below zero, chives can also be sown directly outdoors.

Basil

Basil is a herb from the south. It, therefore, requires a bit of care to thrive in our climate. Basil likes it sunny and should therefore be grown in a warm, sunny place, for example on the windowsill.

Rosemary

Rosemary is one of the Mediterranean herbs and therefore prefers a dry, sunny and calcareous location. Rosemary should be cut regularly, otherwise, it tends to become woody. You can harvest rosemary all year round, although you should then cut off a whole branch.

Sage

The European garden sage is easy to grow. Sage likes sunny places because the essential oils cannot form in shady locations. Sage grows quickly and survives short periods of drought very well. Waterlogging should be avoided.

Lemon balm

Lemon balm is extremely easy to care for and can “take care of itself” very well. You should be careful not to spread the lemon balm too much. In a sunny location and with enough light and space to develop, lemon balm usually thrives very well.

Lovage

Lovage, also known as Maggi herb, does not require too much care and location. The chosen location on the terrace or balcony should be in partial shade if possible. Please note: Maggi plants can grow up to 2 m tall.

Marjoram

Marjoram likes it very warm. In the best case, it should also be sown in warm soil, at the earliest in mid-May. The sunniest spot on the balcony or in the garden is just right for marjoram. If the marjoram feels comfortable in its location, it will grow almost by itself.

Thyme

Thyme comes from the Mediterranean region and therefore thrives best when it is in a sunny spot in dry soil. What should be avoided at all costs so that the thyme thrives in the best possible way is waterlogging. Once the thyme is rooted, it does not require too much care.

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Food

These Herbs Grow Well in the Shade

Certain herbs also grow in the shade and can enrich your own kitchen and medicine chest. We introduce you to some strains that thrive even without sunlight.

Not every spot in the garden or on the balcony is flooded by the sun. There are also corners where hardly any sun gets in. But that doesn’t mean they have to go unused. There are many herbs that also grow in the shade.

Herbs for the shade

Some kitchen and wild herbs grow best in a shady spot in the garden or on the balcony. A shady location includes any area where the sun shines for less than four hours a day. This is usually the case under trees or on walls and buildings. The following herbs also grow in the shade:

wild garlic
watercress
curry herb
tarragon
Nasturtium
cardamom
chervil
lovage
mint
Parsely
peppermint
wood sorrel
woodruff
lemon balm

Good to know: Mediterranean herbs need a lot of light and sun and are not suitable for shady places. However, there are some varieties, such as basil or oregano, that will also grow in partially shaded locations, but will have fewer leaves there and may be more susceptible to disease.

Herbs for semi-shady places
In areas that don’t get as much sun, but aren’t completely shaded, you can plant a variety of herbs. This includes:

dill
Sweet Violet
garden cress
coriander
Caraway seeds
meadowsweet
lemon balm
chives
cut celery
wasabi

Hardy herbs for the shade

Would you like to plant herbs in shady places that are also hardy? Then you will find below a small selection of suitable herbs that defy wind and weather:

Wild garlic is best found in shady places such as forests or damp roadsides.
The perennial borage bears its name for good reason: in winter, the herb, which thrives in shady places, can withstand temperatures as low as minus ten degrees Celsius. However, if the temperatures drop further, you will need to cover the herb with brushwood.
Another wintergreen shade herb is the watercress. It prefers a very damp location, preferably right next to a body of water.

Cultivate and care for the herb garden in the shade

In general, shade-loving herbs make higher demands on the soil than herbs that thrive in the sun. This is because plants that grow in the shade need more moisture and nutrients.

Partial shade herbs like moderately moist to moist soil, which is best not allowed to dry out.
Shady herbs need moist or humus-rich soil where waterlogging does not accumulate.
As far as the permeability of the soil is concerned, herbs in semi-shady to shady locations need a permeable soil layer with a good supply of humus.
Since your herbs have a greater need for nutrients, you should regularly care for them with organic fertilizers or slow-release fertilizers. You can find out here how you can make it yourself from environmentally friendly ingredients: Fertilizer for plants: Make it yourself, naturally
You should also treat your shade plants to a shovel full of compost as fertilizer about twice a year.

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Food

Don’t Miss: 6 Wild Herbs to Collect in Spring

You can often find wild herbs that you can collect in spring on your own doorstep. They are delicious and very healthy at the same time. We introduce you to six herbs and suitable recipes.

It’s amazing what’s growing outside: In Europe, there are around 500 species of wild plants that you can collect throughout the year. In addition to the well-known medicinal and medicinal plants, this also includes wild herbs. These bring very different flavors, ranging from sweet to bitter.

But beware: Not all wild plants are edible! So before you start your search, you should read our article for tips on collecting, identifying and eating wild herbs.

In the following, we will introduce you to six spring wild herbs and how you can use them for culinary purposes.

Wild garlic: The classic spring wild herb

Wild garlic is one of the absolute classics among the wild herbs in spring. You will find the plant preferably in shady (meadow) forests. What is special about wild garlic is its unique aroma of onion and garlic. You can eat both the young leaves and pickle the wild garlic buds. Wild garlic is also good for your health: it is said to have a cleansing and detoxifying effect. Once picked, you can use wild garlic in a variety of ways: either as a spread or homemade wild garlic pesto, as a wild garlic soup or as a salad accompaniment. If you want to be a little more creative, you can also try more unusual recipes: Read our article to find out which wild garlic recipes are available.

Caution: wild garlic looks similar to many a poisonous double, for example the lily of the valley. If in doubt, you can recognize the wild garlic when you rub the leaves between your fingers. If you smell garlic then, there is a high probability that it is wild garlic. More on this here: Recognizing wild garlic – and not confusing it with the poisonous lily of the valley.

Dandelions with bright yellow flowers in spring

The dandelion is widespread with its bright yellow flowers. With their sweet taste, the flowers are ideal as a spice or in a salad. You can eat raw or cook the yellow flowers found in green meadows. However, please make sure to only use the flowers in moderation, as the oxalic acid they contain should not be eaten in large quantities.

If you want spring to come to your house, you can try your hand at a homemade dandelion salad or use the special aroma to make dandelion honey yourself.

Ribwort plantain as an ingredient for quark or scrambled eggs

You can get the buckhorn at the edges of paths or in meadows. People have always used its crushed leaves as a medicinal herb, but you can also eat buckhorn. Although it does not have a distinctive taste of its own, it goes well with other herbs.

Use the tender leaves, for example, in salads, as an ingredient in quark and scrambled eggs or for buckhorn tea. You can also use the spring wild herb in case of illness: It helps you as a home remedy for coughs in the form of plantain cough syrup.

Giersch: Edible weeds instead of weeds

For gardeners, ground elder is often nothing more than weeds, as the herb spreads across the board. So you have a good chance of finding it in shady meadows in spring. The taste of Giersch is reminiscent of spinach, so you can use it in many ways. You can make many delicious recipes from the vitamin C bomb, for example a wild herb salad or potato soup. You can read more goutweed recipes in the linked article.

Collect aromatic garlic mustard in spring

The completely edible garlic mustard can be found in masses as a weed on forest paths in spring. Its aroma is sharp and with a light touch of garlic. Younger leaves have a finer flavor and are less pungent than older ones. In the kitchen, you can use the garlic mustard to make wild herb pesto, for example, or to refine salads. In the linked article, we tell you what else you should know about the application and mode of action of garlic mustard.

Meadowfoam herb as a pepper substitute

Meadowfoam grows in abundance in meadows in spring. You can recognize it from afar by the lush, white flower clusters. Did you know that weeds are an important food source for bees and insects? You can also harvest the leaves and flowers, which taste like cress and use them in your home kitchen. For example, you can use the hot seeds as an alternative to black pepper for seasoning. In small quantities, the meadowfoam herb also tastes great in herb quark or as a spread.

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Food

Make Herbal Liqueur Yourself: Basic Recipe for Different Herbs

Making herbal liqueur yourself is not difficult. If you prepare your own liqueur, you are free to choose which herbs you use. Here you will find tips for choosing herbs and a simple basic recipe.

Herbal liqueurs are part of the culinary tradition in many cultures. In Europe, they are often served after a rich meal to stimulate digestion. Many also appreciate them simply for their aromatic taste.

Herbal liqueurs can vary greatly in composition. Normally, a mixture of different herbs forms the basis of the taste. Which varieties are used and the proportions in which they are to each other depends on the recipe in question.

If you make your herbal liqueur yourself, you can decide for yourself which herbs you use. This makes it easy to adapt the liqueur to your personal taste. In this article, we give you an overview of different flavors and present a basic recipe that you can modify as you like.

Make herbal liqueur yourself: fresh or dried herbs?

You can prepare herbal liqueur with either fresh or dried herbs.

If you want to use fresh herbs, pay attention to the respective harvest times. Basically, you should buy organic kitchen herbs to avoid chemical-synthetic pesticides. This applies not only to fresh goods, but also to dried ones. Conventional dried spices in particular are often contaminated.

Make herbal liqueur yourself – these herbs are suitable

Which varieties you use is entirely up to you if you make herbal liqueur yourself. For example, the following varieties are good:

Mediterranean herbs such as rosemary, thyme, oregano or basil. Thyme and rosemary are evergreen varieties that you can harvest fresh all year round. This is also often possible with basil if the plant is perennial. The best time to harvest oregano is between July and August when it is in bloom. In principle, however, you can harvest it in the entire period between spring and autumn.
Lovage has a spicy, very characteristic taste of its own, to which it also owes the nickname “Maggikraut”. You can harvest fresh lovage from spring to autumn.
Sage is a strong spice with a slight bitter note. Its aroma is also sometimes compared to camphor or pine. Its harvest time is between May and August.
Mint contains menthol and therefore tastes cool and refreshing, but also slightly spicy. You can harvest fresh mint from spring until the first frost.
Chamomile has a mild, floral and slightly earthy flavor. Their harvest time coincides with the flowering period between June and September.
Aniseed has a strong, liquorice-like taste of its own. You can harvest them a few weeks after flowering, i.e. in September or October.
Fennel seeds are very similar in taste to anise seeds. They are ready for harvest in late summer or early autumn as soon as they turn grey-brown.
Laurel tastes very bitter when fresh. If you are making herbal liqueur at home, it is better to use dried leaves for a more pleasant taste.
Cloves are very flavorful and taste flowery and a bit spicy at the same time. You should only use them when they are dry.
If you want the individual herbs to harmonize with each other, you should use them in equal amounts. As a rule of thumb, we recommend adding two grams of each variety to the liqueur. However, you can also use certain herbs in larger quantities if you want them to have a stronger flavor. It is best to use a clear spirit such as Korn or vodka as the alcoholic basis.

Herbal liqueur: The basic recipe

Ingredients:

1 l clear alcohol (e.g. vodka or schnapps)
800 gsugar
2 g herbs (per variety)
Zest of an organic lemon (optional)
honey or agave syrup (optional)

Directions:

Pour the alcohol into an airtight container, such as a bottle. Note that the bottle must be big enough to hold the rest of the ingredients afterwards.
Add the sugar. The easiest way to do this is with a funnel.
Wash, clean and chop the herbs of your choice. Then pour it into the bottle as well.
Finally, you can add some grated lemon zest if you like. Be sure to use an organic lemon that is not contaminated with synthetic pesticides.
Seal the bottle or jar airtight and leave the homemade herbal liqueur in a warm place for four to six weeks. Shake or stir the liqueur well every day.
When the brewing time is up, strain the herbal liqueur through a fine-mesh sieve. Then fill it into a dark glass bottle and refine it with a little honey or agave syrup if you wish.
Keep the herbal liqueur cool and dark. Due to the high sugar content, it can be kept for several years without any problems.

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Cambodia

What are some traditional herbs and spices used in Cambodian cuisine?

Introduction: Cambodian Cuisine

Cambodian cuisine is a combination of flavors and spices that reflect the country’s rich cultural heritage. Cambodia’s cuisine is heavily influenced by its neighboring countries, including Thailand, Vietnam, and Laos. The food is often characterized by its use of fresh herbs, aromatic spices, and bold flavors.

The Importance of Herbs and Spices

Cambodian cuisine is known for its vibrant blend of flavors, and this is largely due to the use of herbs and spices. Herbs and spices are an essential component of Cambodian cooking, and they are used to add flavor, aroma, and color to dishes. Cambodian cuisine is not known for its spiciness, but rather for the complex flavor profile created by the use of herbs and spices.

Lemongrass: The King of Cambodian Herbs

Lemongrass is one of the most commonly used herbs in Cambodian cuisine. It has a citrusy flavor and fragrance that adds a bright, fresh note to dishes. Lemongrass is often used in soups, curries, and stir-fries, and it is also used to make tea. The stalks of lemongrass are tough and fibrous, so they are typically bruised or pounded before being added to dishes.

Kaffir Lime: A Staple in Cambodian Cooking

Kaffir lime leaves are another essential ingredient in Cambodian cuisine. They have a distinct, citrusy flavor and aroma that pairs well with lemongrass and other herbs. Kaffir lime leaves are often used in soups, curries, and stir-fries, and they are also used to make tea. The leaves are usually torn or bruised before being added to dishes to release their flavor.

Turmeric: The Golden Spice of Cambodia

Turmeric is a vibrant, golden spice that is commonly used in Cambodian cuisine. It has a warm, earthy flavor and is often used to add color and depth to dishes. Turmeric is used in soups, curries, and marinades, and it is also used to make tea. In addition to its culinary uses, turmeric is also believed to have medicinal properties.

Galangal: The Secret Ingredient for Flavor

Galangal is a member of the ginger family and has a similar flavor profile. It has a spicy, pungent flavor and is often used to add depth and complexity to dishes. Galangal is used in soups, curries, and marinades, and it is also used to make tea. It is an important ingredient in many Cambodian dishes, but it can be difficult to find outside of Southeast Asia.

Holy Basil: The Sacred Herb of Cambodia

Holy basil is a sacred herb in Cambodia, and it is often used in religious ceremonies. It has a peppery, minty flavor and is used to add a fresh, herbal note to dishes. Holy basil is used in stir-fries, curries, and soups, and it is also used to make tea. It is similar to Thai basil but has a spicier, more pungent flavor.

Conclusion: A Vibrant Blend of Flavors

Cambodian cuisine is a fusion of flavors and spices that reflect the country’s rich history and culture. From lemongrass to turmeric, the herbs and spices used in Cambodian cuisine create a complex and vibrant flavor profile. These ingredients are essential in creating the bold and exotic dishes that define Cambodian cuisine.

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Cabo Verde

What are the key spices or herbs used in Cabo Verdean dishes?

Introduction to Cabo Verdean Cuisine

Cabo Verde is a group of ten volcanic islands located off the coast of West Africa, known for its unique blend of African and Portuguese cultures. The country’s cuisine is heavily influenced by its geography, history, and climate. The dishes are often simple but flavorful, featuring a variety of fresh seafood, meats, vegetables, and grains.

The Role of Spices and Herbs

Spices and herbs play a crucial role in Cabo Verdean cuisine, adding depth, aroma, and flavor to the dishes. The country’s cuisine has been shaped by centuries of trade with other countries, including Portugal, Brazil, and Africa. As a result, Cabo Verdean dishes often incorporate a mix of spices and herbs from these regions, creating a unique and flavorful blend.

The Key Spices in Cabo Verdean Dishes

Some of the most commonly used spices and herbs in Cabo Verdean cuisine include coriander, paprika, bay leaves, garlic, and cinnamon. These ingredients are used in various combinations to create dishes that are both savory and aromatic.

Coriander: A Staple in Cabo Verdean Cooking

Coriander is a staple in Cabo Verdean cooking, used in a variety of dishes, including stews, soups, and sauces. The herb has a bright, citrusy flavor and is used to add freshness and depth to the dishes. It is often paired with garlic and onions to create a rich, flavorful base for the dishes.

Paprika: The Smoky Spice of Cabo Verdean Cuisine

Paprika is a smoky spice that is commonly used in Cabo Verdean dishes. The spice is made from ground red peppers and is used to add depth and heat to the dishes. It is often used in stews, soups, and sauces, as well as on grilled meats and fish.

Bay Leaves: Aromatic Flavor in Cabo Verdean Stews

Bay leaves are a common ingredient in Cabo Verdean stews and soups, adding an aromatic flavor to the dishes. The leaves are added to the dishes while they are cooking, infusing them with a subtle, earthy flavor. Bay leaves are also used in marinades and rubs for meats and fish.

Garlic: The Flavor Enhancer in Cabo Verdean Cuisine

Garlic is a flavor enhancer that is used in a variety of Cabo Verdean dishes. The ingredient is used to add depth and richness to the dishes, often paired with onions and peppers to create a flavorful base. Garlic is used in stews, soups, sauces, and marinades, as well as on grilled meats and fish.

Cinnamon: A Sweet and Fragrant Spice in Cabo Verdean Desserts

Cinnamon is a sweet and fragrant spice that is commonly used in Cabo Verdean desserts. The spice is used to add warmth and depth to the dishes, often paired with sugar and nutmeg to create a rich, aromatic flavor. Cinnamon is used in desserts such as bolo de mel (honey cake) and pudim de leite (milk pudding).

In conclusion, the use of spices and herbs is fundamental in Cabo Verdean cuisine. These ingredients not only add flavor but also showcase the country’s rich cultural history and diverse culinary influences. So, if you ever have the opportunity to try Cabo Verdean cuisine, be sure to savor the unique and aromatic blend of spices and herbs that make it so special.

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