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Herbs In The Kitchen – How To Use Aromatic Herbs

How to use Herbs in the Kitchen

Do you use herbs in the kitchen or do you season only with salt and pepper? Then you should try fresh herbs. Culinary herbs give meals the right PEP simply and quickly. The roast with herb crust, the Tabbouleh with fresh mint or simply tomatoes with mozzarella and Basil taste with the aroma of the herbs differently – spicy and interesting.

 Herbs in the kitchen
Herb: What fits what?
Medicinal herbs in the food
Cooking with herbs
Pesto from fresh herbs
Herbal oil self made
Herbal jelly and herbal tea
Make herbal salt
Dried herbs or fresh: which is better?

Fresh herbs are the spices of life: parsley, chives & co. are small cut and plucked fast in the required quantities. A cabbage patch outside or inside makes it possible. Grow fresh herbs on the windowsill or in the own herb garden have them always at hand, they can be harvested according to your needs. Like your fresh herbs use them skillfully. We have summarized what alternatives there are for you.

Herbs in the Kitchen: What fits what?

Who seasons his dishes with fresh, green herbs, needs less salt to taste. Because of their high mineral and vitamin content, herbs make an important contribution to the healthy diet. To preserve the valuable ingredients, most of the herbs should be used fresh and not heated. Herbs should   not be crushed or cut before washing, if necessary.

Herbs In The Kitchen – How To Use Aromatic Herbs

Herbs In The Kitchen - How To Use Aromatic Herbs

Which herb does fit?



Fits almost all dishes from the Mediterranean cuisine. Its unique flavor is fresh best. Basil is appetite-enhancing and has a detoxifying effect. Chewed leaves provide fresh clean breath.

Wild garlic(Ramsons)

Tastes like garlic, you can smell but not thereafter. Versatile: If a dish would taste with garlic, it is even better with wild garlic. Wild Garlic is ferruginous and good for digestion, blood pressure, and good for the heart.


Mugwort is the ideal herb for bold and hearty food. It stimulates the flow of bile and thus optimally supports the fat digestion.


Slightly peppery taste and cooked with all over the world.  The typical flavor good in stewed dishes. Savory strengthens the stomach, helps digestion and is invigorating.

Stinging nettles

Used not raw, but short steamed it tastes much like spinach.  Nettles are rich in vitamins and minerals and support blood building.  Try nettle dumplings!


It tastes a little like radish and fits dairy products, eggs or chicken. It contains lots of vitamin C and strengthens the immune system.


Dill stimulates the appetite and relieves indigestion. The herb is ideal for cucumber dishes and fresh fish.


Has a high content of essential oils, which are responsible for its tart – bitter taste. It stimulates the appetite and the secretion in the stomach and gives the special pep to herb butter.


Stimulates the metabolism, purifies the blood. It is suitable for fine soups, eggs, and poultry dishes. Add just before serving.


Is a typical herb for the Asian cuisine and tastes slightly anise. It is suitable for dishes from the wok, increases appetite and relieves bloating.



Used mainly for soups and stews. It is diuretic and therefore, useful for kidney and bladder diseases, gout and rheumatism.


Not to be missing in any sausage, but also fits meatballs or fried potatoes. The herb particularly affects the gastric mucosa calming and relaxing.


Fits to sweets, but also meat and fish with yogurt sauce. The essential oils of mint stimulate bile flow and soothe stomach and intestines.


Oregano tastes bitter, slightly peppery, and is used much in the Italian and Greek cuisine. It promotes the appetite and calms the nerves.


Suitable for almost all dishes. It is rich in provitamin A, vitamin C, and B2 and calcium. Parsley stimulates the kidney activity, has a blood purifier and helps digestion.


Tastes like peppery spicy and sour fresh. Their bitter substances stimulate the appetite and the digestion. Arugula is ideal for salads, but also briefly steamed for risotto, pasta or fish stew.


To relieve a headache calms by nervousness and has a positive influence on gastric, intestinal and bile activity. As a bath additive, rosemary oil stimulates circulation.

READ Astounding Benefits Of Rosemary


Has a very spicy, slightly bitter flavor and should be used sparingly. It is valued for its digestive and anti-inflammatory effects.


Strengthens with its high vitamin C content the immune system. It goes with almost all savory dishes and salads.


Has a spicy sweet taste and only unfolds its wonderful aroma while cooking. It has calming spasms – and is expectorant.


Woodruff has a calming effect and helps with sleep disorders, should be dosed sparingly, can cause headaches in overdose.

Lemon balm

Tastes with all dishes you’d flavor with lemon juice. It has anti -virus and anti- bactericidal properties. Lemon balm tea is nerve tonic and helps head and tooth – ache. The aromatic lemon balm is used raw and famous for uplifting our spirit.

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