The great variety of aromatic herbs of Europe
Germany, the Greek island of Crete, France and Italy all boast a wealth of wild and cultivated culinary herbs. Global travel has widened our palates, and curiosity for regional cooking brings these aromatic, dried and fresh herbs into everyday kitchens.
It’s not always possible to have every herb fresh at home, and many show more intensity when dried. Herbs such as savory, mint, oregano, rosemary, thyme, sage dry beautifully and retain their wonderful aroma.
Culinary uses of herbs
Every European region favors its own palette of herbs:
| Region | Typical herbs |
|---|---|
| Germany | dill, cress, caraway, lovage, marjoram, parsley, chives |
| Italy | mint, rosemary, basil, sage, oregano |
| France | tarragon, thyme, garlic, laurel |
Fresh vs. dried — how to choose
- Dried shines in long cooking: tomato sauces, braises, stews, roasts.
- Fresh for finishing: salads, dressings, quick sautés and plating.
- Conversion rule: about 1 tsp dried = 1 Tbsp fresh (3× by volume).
- Release aroma: crumble dried herbs between fingers just before adding.
Pairing tips
| Dish / Ingredient | Recommended herbs |
|---|---|
| Fish & seafood | dill, tarragon, parsley, thyme |
| Poultry & pork | sage, rosemary, marjoram |
| Vegetables & legumes | oregano, mint, savory, thyme |
| Tomatoes & cheese | basil, oregano, thyme |
Storage & kitchen basics
- Keep herbs airtight, cool, dry and away from light.
- Label jars and aim to use within 12–18 months for peak aroma.
- Add most dried herbs in the last 5–10 minutes to keep top notes bright.
FAQ
Do dried herbs expire?
They don’t spoil quickly but they lose aroma. For best flavor, refresh jars every 12–18 months.
Can I swap fresh for dried?
Yes—use about 1 tsp dried = 1 Tbsp fresh and add dried slightly earlier.
Which herbs tolerate long cooking?
Rosemary, thyme, savory and oregano.
Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de