Herbs and spices are essential for a delicious dish. In principle, it is precisely the spices that make a food what it is. For this reason, many people choose fresh herbs instead of dried ones because they have a stronger aroma. You can easily buy fresh herbs for cooking in the store. However, if you have enough space in the kitchen, you can easily plant your own herb kitchen by sowing any selection of spice plants. In today's article we have put together some tips about planting, harvesting and processing herbs as well as a list of which spices actually go together for cooking.
Herbs can be bought fresh in shops and supermarkets. They are offered in the form of bouquets. This is practical if you don't have a herbal kitchen. Fresh herbs and spices are best stored in the refrigerator after wrapping them in a damp cloth. However, this means that the plants should be used up quickly, within three days. This is often not possible and unfortunately some of it ends up in the trash or compost. A perhaps better option are those that are sold in pots, as they last longer. Whichever option you prefer, it is important that youcheck the plants carefullyto ensure that you really get fresh herbs. You can do this visually and with your sense of smell.
The plants should definitely look nice and green and fresh. This applies not only to the leaves but also to the stems. Potted plants sometimes look rather spongy. In this case, you should not expect a particularly strong aroma. Such leaves are a sign that the plants did not receive enough light during growth. A test in which you pull on a stem of the plant is also recommended. If the entire root ball and soil come out of the pot, then it's better not to choose them.
Another tool for checking herbs and spices, as mentioned earlier, is your nose. Pluck a leaf from the plant and rub it lightly between your fingers. Now you can smell your fingers. Fresh herbs have a strong scent. This is how you can tell the quality of the herbs. If the herb doesn't smell aromatic, how can it improve your dish?
You can also play it safe and easily put together your own herbal kitchen. So you always know that it is the best quality. You also always have the herbs you need on hand and don't have to throw anything away. You only cut off the amount you need for each dish. The rest of the plant can then continue to grow in peace.
It's difficult to say which herbs are best for you. Which varieties you grow yourself basically depends not only on your taste but also on the dishes you usually cook and the types of tea you like best. Some dishes tolerate more Mediterranean spices, others local and others exotic. It's best to estimate which herbs you use most often. If you later need another type of herb that you don't have in your herbal kitchen, you can always go to the store. It's best to start with a smaller selection when planting fresh herbs in the kitchen. For example, if you like to drink peppermint tea, you can prepare it from fresh herbs in the future. If you like to cook Mediterranean dishes often, equip your herbal kitchen with Mediterranean spices. Over time you will determine for yourself which herbs you need.
It is no secret that plants have healing properties. Each herb has a specific effect. Accordingly, you can base your choice accordingly. Anyone who often suffers from stomach pain will benefit from some spices, while others help with colds, strengthen the immune system or promote circulation. Take a look at the following list of commonly chosen herbs and find out what positive properties they have.
with healing effects
–peppermint– Peppermint is probably one of the most popular herbs. In the form of tea, the herb not only tastes extremely delicious, but has also been proven to combat stomach pain. Peppermint has a calming, antispasmodic effect and also stimulates bile production. Peppermint can also help with inflammation. In the form of essential oils, the plant has a cooling effect and thus calms inflammation. And in summer you can easily season any drink with this herb to make it even more refreshing.
–Thymian– Thyme is one of the Mediterranean spices and is also a true miracle cure because it helps with various problems. Anyone who suffers from a cough, hoarseness or a cold can quickly find relief with thyme. The herb also has a combat-relieving effect and can quickly calm you down. It also has disinfectant properties. For these reasons, thyme is recommended. Whether as a tea or for a pleasant aroma in a dish - this spice should not be underestimated.
–Tarragon– In the past, tarragon was a popular and, above all, helpful home remedy for rheumatism problems and muscle cramps. But that's not all this herb has to offer. Plant tarrago and you get a digestive and diuretic that also contains a lot of potassium. Loss of appetite and even sluggish kidneys are quickly combated thanks to tarragon.
–Melissa– Lemon balm is known for its lemony aroma, which is ideal for refining dishes and tea. The herb calms the nervous system, making it the perfect helper for those who suffer from sleep disorders. Simply make a tea from lemon balm and combat restlessness and feelings of stress.
–Pimpinelle– This lesser-known herb is also a good helper in the household. In addition to promoting digestion and metabolism, its leaves can also be very useful on the skin, helping to combat pimples and also soothe minor burns. To do this, simply soak the leaves in water and place them on the areas to be treated.
–chives– Chives have a spicy taste and should not be missing for several reasons. Its high vitamin C content strengthens the immune system, which is particularly beneficial during and after winter. If you suffer from high blood pressure, you can also try chives as they can lower it. And honestly, who doesn't love seasoning their bread or soup with a few sprigs of chives?
If you want to plant spices, you can do it by either sowing seeds or planting finished young plants in the pot or garden. The spice kitchen can be implemented in different ways. This basically depends on how much space you have in the kitchen and how many plants you have chosen. It is important to have a bright and sunny location that guarantees at least four to five hours of direct sun and is also protected from the wind. The ideal temperature for the plants is between 18 and 22 degrees. For this reason, the windowsill is often chosen for herbal cooking. If this is not big enough, a hanging herb kitchen is also suitable. Of course, the best location is outdoors. Whether in the garden or on the balcony, the plants will thank you with lush growth.
The frequency of watering is determined by the type of herbs. Mediterranean varieties come from hot areas and can therefore also cope with dry periods. Native herbs, in turn, rely on a little more water. Either way, plants that are in the sun on hot days need to be watered about twice a day. Depending on how much time you can give the plants, you also choose the location. No matter how often you water, it is important to avoid waterlogging. This damages the roots because they rot. Depending on the plant, don't forget to fertilize. The faster the herb grows, the more frequently it needs to be fertilized. Parsley or chives, for example, require liquid fertilizer every week. The advantage of Mediterranean herbs is not only that they need to be watered less often. These plants do not need fertilizer for herbal cooking, but they should be repotted every year.
Both in planting and in dishes, there are combinations that work well together and also those that should be avoided. Since nutrients are known to be absorbed through the roots, some plants complement each other while others compete with each other. The same applies to pests. Some plants deter certain pests, which can be beneficial for those who are frequently attacked by the same pests. Here is a list of good and bad combinations:
–ParsleyYou can easily combine it with strawberries, dill and chives.
–Rosemarygoes well with basil because it promotes the growth of basil. However, both plants require a different amount of water, which is why a sufficiently large distance between the plants in the pot should be guaranteed.
–Lemon balmis particularly undemanding when it comes to living together with other herbs. In herbal cooking it promotes the growth of others. The only exception is basil.
– It also has growth-promoting propertiesCamomile. It goes well with dill, marjoram, chives, chervil and pimpinelle.
–sageIt is best to combine it with oregano and savory.
–ThymianGets along very well with all Mediterranean herbs. You can find a list of Mediterranean herbs further down in the article.
–MelissaandBasil
–TarragonandDill
–peppermintandCamomile
–fennelandCoriander
–LavenderIt should only be given enough space and therefore planted away from other plants in the herb kitchen.
–lovageis a loner. Exceptions are combinations with fennel and parsley, which are promoted by it.
–Thymianandmarjoramdon't like each other at all. If they are planted together in a container, the marjoram will die quickly.
–Wormwoodshould always stand alone.
Once the plants have grown large enough, you can start harvesting them. All plants have one thing in common and that is that the best time of day for them is the morning. How the plants are harvested depends on the species. While with basil, rosemary and sage, for example, only the tips of the shoots are cut off so that the plants do not become bare over time and continue to form new shoots, lemon balm, tarragon or mint are cut off as low as possible, i.e. close to the ground. Various variants are then available to you for further processing. Either you dry the spices by hanging them in bunches or youthey freezeup to a year or you can use them straight away for cooking. The rosemary twigs and bay leaves are not chopped up, but added to the dish whole. This is the best way for them to convey their aroma to the dish. Parsley, dill or chives are chopped finely. It is best to use a sharp knife that does not crush the herbs. Otherwise, you'll lose a lot of the flavor to the cutting board.
The right combination is also of great importance for a pleasant taste of dishes. There are groups that go great together, while other types of herbs should not be combined in the dish. In addition, some varieties are more suitable for salty dishes, while others (e.g. lemon balm, lavender, mint) can refine sweet ones. Herbs from herbal cuisine, which have a very similar taste, do not go well together in dishes. This includes, for example, the combination of marjoram and oregano. Dill, watercress, mint and woodruff are very aromatic varieties that do not mix in taste and are therefore best used individually.
The easiest way to use a typical herb mixture is to use it as a guide if you want to combine your spices. These include not only the Mediterranean herbs, also known as herbs of Provence, but include rosemary, thyme, oregano, marjoram, savory, basil, tarragon, fennel, chervil, laurel and sage, all of which can also be combined with lavender.
Herbs of French cuisineare divided into two groups and can also be used as orientation. On the one hand, there is the so-called “Bouquet garni” group with parsley, celery leaves, onions, thyme, savory, basil, chervil, dill, tarragon, rosemary, pimpinelle, garlic and bay leaves. The second group is called “Fines Herbes” and many of the spices just mentioned are repeated in this group. Parsley, tarragon, chervil and chives as well as sage, basil, savory, thyme, oregano, rosemary, lavender, hyssop and marjoram can be included in the spice mixture and go well together.
