Chervil … sounds like a delicious stew from grandma’s time and also tastes like “home”. It is more at home in the European Kitchen and the popular kitchen herb belongs to the umbelliferae family. Sowing chervil in the garden begins in the frost-free period in March. It’s a fast-growing and particularly aromatic herb before flowering. If the plant is pruned back regularly, plenty of fresh aromatic shoots will grow quickly. Chervil smells and tastes of anise and fennel and can be universally used in our kitchen. It tastes particularly well in soups, sauces, fish and meat dishes.
Bay leaves are a well-known and popular spice for all meat-based soups, and sauces. It goes beautifully with beef, game meat, and also for the pickling of cucumbers and sauerkraut. Want to know more?
Bay leaves are also known as Bay Laurel and grow as a bush or tree everywhere in the Mediterranean. Its young, freshly picked leaves are dried immediately after harvesting. You can tell a good quality supply as the leaves are dark green and healthy looking. If your shop-bought supply has leaves that are more yellow-brown and broken with a high proportion of stems, then it’s not a good quality and usually old.
Because of its strong, prominent taste, bay leaves should be used in small quantities. Usually only one leaf is added for cooking, which unfolds its aroma very slowly.
In the countries of origin, tea made from bay leaves can induce sweating and help relieve blocked sinuses.
It’s important that if someone has an allergy to composite flowers, they should avoid contact with bay leaves.
Tip: Bay leaf tea for colds – Add approximately 250-300ml of boiling water to a tablespoon of chopped bay leaves. Allow to steep covered for 10 – 15 minutes, strain and drink a cup both morning and evening.
Fresh herbs simply spice up every dish and parsley is no exception! It’s one of the most popular herbs which many people love.
Parsley belongs to the umbelliferous family and can be found with smooth as well as curly leaves. The smooth parsley is much more aromatic with an intense flavor. It’s rich in vitamin C and was known as far back as ancient Greece for its healing, diuretic effect due to the essential oil apiol.
A few tips … to keep parsley longer crisp, wrap fresh parsley into a moist kitchen towel and store it in the fridge or you can freeze the whole stems. The best thing, however, is that the parsley can be easily grown in a pot or the garden. Give it a try! When you grow your own, you’ll always have fresh parsley. Parsley goes well with dill, chervil, chives and lemon balm. If you don’t try using fresh herbs, you’ll definitely miss something in the kitchen.
Recipe: For a simple parsley sauce, mix 100 ml extra-virgin olive oil in a small bowl with two finely chopped cloves of garlic, 2 tbsp. chopped parsley and some salt. This fresh sauce goes well with grilled or baked fish.