Mediterranean woody herbs

Mediterranean and woody herbs often have a stronger and deeper aroma than soft leafy herbs. Herbs such as thyme, rosemary, oregano, sage and bay leaf bring warmth, fragrance and character to stews, roasted vegetables, meat, fish and sauces.

On this page, you will discover a range of Mediterranean and woody herbs, with attention to flavour, use in the kitchen, storage and culinary applications. This gives you a clear overview of which herbs suit classic preparations, slow cooking and dishes from Mediterranean cuisine.

  • Bonenkruid

    Savoury

    An aromatic herb with a spicy, peppery undertone, traditionally used with beans, cabbage dishes, pulses and hearty stews.

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  • Tijm banner

    Thyme

    A small but powerful herb with a warm, savoury flavour that works well in stews, soups, marinades and oven dishes.

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  • Oregano banner

    Oregano

    A fragrant herb with a warm, savoury aroma and a full flavour, widely used in tomato dishes, pizza, grilled meat and Mediterranean cooking.

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  • Salie banner

    Sage

    A powerful and aromatic herb with warm, lightly resinous notes that pairs well with meat, butter, pasta, pumpkin and oven dishes.

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  • Laurier banner

    Bay leaf

    A fragrant leafy herb with a warm, aromatic flavour, mainly used to infuse stocks, stews, sauces and marinades.

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  • Rozemarijn

    Rosemary

    A robust and fragrant herb with warm, resinous notes that pairs well with potatoes, meat, roasted vegetables and Mediterranean dishes.

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