Seasoning Herbs

is organic marjoram, filled in a spice jar. The herb is often used for hearty dishes such as roasts, stews, game and poultry dishes and legumes. Marjoram is also an essential spice in sausage...

The slightly bitter to peppery spice is an indispensable part of the kitchens of Italian cuisine. A kitchen classic for all Mediterranean delights such as pizza, pasta, fried vegetables, grilled meat, tomato sauces and salads...

The Mediterranean herb should not be missing in the kitchens of this world. The scent of rosemary could almost be reminiscent of the last Mediterranean vacation. Its intense aroma goes well with lamb, poultry, vegetable dishes or baked potatoes...

cut. Can be used for a tea infusion or for facial steam baths. Sage tastes intensely spicy to slightly bitter. Its fragrance may be reminiscent of pine...

Can be infused as a tea. Thyme is characterized by its spicy to smokey taste. Infused as tea, it is not only a companion during the cold season, but also harmonizes with Mediterranean dishes or hearty roasts of all kinds...

is dried and rubbed organic thyme. The taste of thyme is often described as spicy to smokey. The culinary herb has a wide range of uses in the kitchen and goes particularly well with pies, terrines, soups, tomato sauces, vegetables or meat. Thyme may be cooked longer without losing its aroma...

Basil has a sweet and spicy flavour. It’s impossible to imagine Italian food without it. What would tomato sauce taste like without basil? You can also use it for savoury omelettes or mushroom dishes but don’t add it until the food is nearly cooked because otherwise basil loses some of its aroma...

Bay leaves develop their spicy aroma very slowly. They crown not only Olympic medal winners, but also stews and roasts, to which they can be added fairly early on. Use this leaf sparingly and remove before serving...

The tender dill tips taste especially fresh and aromatic. Dill has been popular throughout Europe for centuries and fish dishes or grandma’s cucumber salad would be unthinkable without it. Carry on the tradition!...

Lovage has a strongly spicy, slightly celery-like taste. This herbaceous perennial is a must in any farmhouse garden. Rely on this natural talent when preparing marinades, stews and soups. It gives dishes a spicy zest...

Marjoram tastes spicy and slightly sweet. Sometimes also referred to as ‘meat herb’, it rounds off hearty plain cooking. But you can also happily rely on this wonderful herb to add zest to your risotto, potato dish or fine ragout...

rubbed and dried. Oregano’s spicily tart taste goes with tomato sauce and pizza. These dishes have made this herb familiar around the globe. However, you can also use oregano just as well with courgettes, whole grain green spelt and poultry dishes...

Parsley has a characteristically fresh taste. Since the classical era, it has been the universal herb in European cooking for soups and sauces and for fish and vegetable dishes. It also helps you to conjure up a delicious salad dressing in next to no time...

cut and dried. Ramsons mild garlic aroma goes well with quark, salads and sauces. Native in European woods, wild garlic can form great fragrant carpets in the spring. Enjoy this springtime feeling all year round!...

It’s almost impossible to imagine Mediterranean cuisine without strongly aromatic rosemary with its wonderfully tart flavour. With lamb and game it’s simply a must, while the combination of potatoes and rosemary is also very popular...

The fluffy leaves of this sage have a strong, spicy flavour that harmonises with gnocchi, ravioli, beans and meat. But a mushroom omelette with sage leaves is also something that you really must try one day!...

Tarragon has a sweetish aromatic flavour with a hint of anise. This classic of French haute cuisine is used to refine creamy sauces as well as fish and poultry dishes...

in the small 15 g package. Whether toasted ciabatta with olive oil, garlic, lemon peel or for seasoning salads, fish, seafood and pasta. The classic of the Italian cuisine must not be missed in any spice rack...

in the small package with 10 g. You will get the full flavour bay leaves when you cook them together with the meal and remove them before serving. Their intense aroma harmonizes with soups, ragouts, meat and game, legumes, risotto and all kinds of stews...

in the small 15 g package. Dill is mainly used for pickling vegetables. It also goes well with root vegetables, cucumber salad, green beans, potatoes and beetroot. Herb butter and herb vinegar get a fresh note...