Aromatic Herbs Guide
Dill: Widely used. It goes well with vegetables, especially zucchini, beets and carrots. Also with soups, minced meat, white cheeses, eggs and fish marinades.
Basil: An aromatic herb, slightly spicy, it goes well with anything that comes with tomatoes (tomatoes with mozzarella, tomato soup, tomato sauce, etc.). Basil unfolds its full aroma in the famous pesto alla Genovese. It also gives a refined flavor to minced meat, pasta, rice and pies.
Bay leaf: We use the whole leaves to flavor meat, fish, sauces, legumes and vegetable dishes.
Rosemary: Traditionally combined perfectly with roasted lamb. It gives aroma to snails, roasted potatoes, salads and sauces. It flavors oils and vinegars.
Mint: flavors sauces, salads, red meats, meatballs, pies, omelets, wines, vinegars.
Tarragon: A versatile seasoning. Goes well with salads, soups, sauces, fish and poultry. Flavors wine, vinegar, butter, mustard and pickles.
Thyme: Its spicy flavor is something between oregano and thyme. It goes well with legumes, fatty meats, cabbage, ragout and mushrooms. It is added to salads and vegetables.
Thyme: With a spicy aroma, it is used in fatty dishes as an appetizer and digestive. It goes well with almost all types of cooked or grilled meat, fish, sauces and marinades.
Lovage: Mediterranean aromatic, a staple of Roman cuisine. It has a peppery flavor reminiscent of celery. We use it chopped and it gives a nice flavor to salads, soups, meats, minced meat, casseroles, fish, tomato sauces and in vinegar flavoring.
Oregano: Oregano is one of the most popular herbs in Mediterranean cuisine. It helps us digest fatty dishes such as lamb and goat. It perfects roasts, minced meat, poultry, vegetables, potatoes and goes well with salads and our favorite feta cheese. Oregano needs moderation so as not to alter the taste of the food.