Fresh herbs bring freshness, fragrance and nuance to dishes. From parsley, chives and dill to basil, mint and coriander, they are used to brighten flavours, round them out or give a preparation more character.
On this page, you will discover different types of fresh herbs, with attention to flavour, culinary use, storage and applications in the kitchen. This gives you a clear overview of which herbs suit fish, meat, vegetables, salads, sauces and dishes from a range of cuisines.
Fresh green herbs for light and refined dishes
Soft fresh herbs
Soft fresh herbs bring freshness, fragrance and a lively green character to dishes. They are often added at the end to salads, soups, sauces, fish dishes and vegetable preparations, so their delicate flavour and fine aroma are well preserved.
Mediterranean and woody herbs often have a strong, aromatic flavour and are widely used in stews, oven dishes, grilled meat and vegetable dishes. Think of herbs such as rosemary, thyme, oregano and savoury, which bring plenty of depth to cooking with their warm and characterful aroma.
World herbs bring together distinctive aromas and remarkable flavour nuances from a wide range of cuisines. From fresh and citrus-like to warm, spicy or aniseed-like, these herbs give dishes from Asia, Latin America and other culinary traditions a character all of their own.
Colourful herbs and flowers with flavour and refinement
Edible flowers and flowering herbs
Edible flowers and flowering herbs bring not only colour to dishes, but also subtle fragrance and flavour. They work beautifully in salads, desserts, herb butters, syrups and summery dishes, where they provide a refined and often surprising finish.
