*Basil
Brings Mediterranean flavor to your kitchen. It is not cooked, so add it to pizzas and tomato sauces 1-2 minutes before cooking, or sprinkle it on salads.
Tear the basil with your hands instead of cutting it with scissors to retain its flavor. To chop, roll up a handful of leaves tightly and slice across. To make pesto, you need to pluck the leaves from a whole basil bush.
Best in salads, sauces and soups. Add at the end of cooking hot dishes so that the warmth causes the basil to release its aroma.
Store in the same way as chives. Use within 4 days - the longest. Freezes well, but does not make sense to dry
*Chervil (French parsley)
Thin carved leaves and stems need more than just cutting. Often mixed with chives, parsley, tarragon as part of fines herbs. Use generously - otherwise the scent is too delicate.
Good with eggs (especially in herb omelets), soft cheeses, cream or butter sauces, carrots, chicken, white fish.
Withers incredibly quickly, so wrap and store like chives and use within 48 hours. Can be cut and frozen in ice cubes.
* Coriander (cilantro)
Similar to flat-leaved parsley, but with a much stronger flavor. Before use, it must be washed, as it happens with sand. Dry, then cut the leaves from the stem. To preserve flavor, do not cook. The stems can be used in soups, purées and marinades.
It is the most popular spicy herb in the world, suitable for all spicy and spicy dishes. Used in Mediterranean cuisine, as well as in Thai, Indian, Mexican, Portuguese and African.
It is stored in the refrigerator on the bottom shelf for up to 1 week, but yellow spoiled leaves should be selected and discarded daily. When dried, it is tasteless, and when frozen, it is slimy, so it is better not to harvest.
* Lovage (wild celery)
Pluck the leaves from the thick stem. Roll up the leaves and chop finely. Large leaves can be torn and deep-fried as a side dish or to decorate salads or vegetables. The scent is very strong so use with care.
It makes an excellent soup. Use in broths and marinades. Excellent with seafood, lentils and salads.
Large The leaves keep quite well in a tightly closed container in the refrigerator. You can freeze as is and crumble into dishes, but when dried, it is too fragrant and stale.
*Marjoram
Pluck the leaves from the stems if they are not very young and tender plants. Use whole or cut. The mild, warm scent means it can be used generously.
Included in a bouquet garni, suitable for dishes with tomatoes. Add to soups or cutlets, homemade burgers. Often used for stuffing poultry.
To keep it from wilting, store like basil. Retains flavor even when dried: hang bunches of marjoram in a dry place to dry.
*Mint
Grows like a weed. It is impossible to imagine lamb chop or baby potatoes without their sweet aroma. Perfectly approaches many dishes of east cuisine, is used in drinks. You can make a chic mint sauce with mint by mixing equal amounts of olive oil, vinegar, and a dash of honey.
Remove the leaves from the stem before use and tear, cut or leave whole, depending on the recipe. Cooking kills freshness, so add to hot dishes before serving.
It tastes best with young peas and potatoes, beans, zucchini, baked lamb, seafood and fish, in salads with cucumbers, tomatoes and beets.
*Mint лимонная (мелисса)
Use the leaves whole or chopped. Its flavor disappears with heat, so use in cold dishes or at the last minute. Use sparingly - the aroma is pleasant and in large quantities, the taste suffers.
It goes well with chicken and fish, especially in creamy sauces and aromatic oils. Good in herbal salads.
The soft, velvet leaves wilt quickly, so this herb should be used quickly, not stored. May be bundled and dried in dry places for use in herbal teas only.
*borage
Nothing special in terms of taste, but very beautiful for garnishing dishes. Handle it with care as the hairs on it can be spiky. The flowers are used for decoration and the leaves should be left whole.
Flowers and young leaves can decorate summer drinks. Young leaves and flowers can also be used in salads. Old leaves need to be cooked.
Place the stems in a glass of water on the windowsill to enjoy the little blue flowers before they wither. It does not make sense to freeze or dry, but the flowers can be candied.
* Oregano (Oregano)
Oregano is the Pavarotti of all herbs! She really sings about Italy! No tomato sauce or Nepolitan pizza is authentic without oregano.
Like most other herbs, it can be frozen. Just put a few leaves in an ice tray, fill with water and freeze - and the cubes are ready to use in Italian goulash, soups and sauces.
*Parsley
Classic spicy herb, has long been present in cooking. Great for garnishing and with most dishes. Very good in soups, goulash, part of the French seasoning "bouquet garni"; with it you can make fragrant sandwich butter and fish sauces.
Parsley is rich in vitamins A and C, and if chewed after dinner, it clears the breath of garlic smell. Of course, it can also be simply added to salads. There is flat-leaved parsley and curly parsley. It can be grown from seeds or bought in a pot.
The taste of parsley is enhanced by long heat treatment. Always keep a handful of parsley on hand and use it generously.
Parsley keeps well (for a week or longer) in a tightly closed box on the bottom shelf of the refrigerator. Yellow and slimy leaves should be discarded. It can be frozen, but dried parsley is of little use.
*Rosemary
Very fragrant, evergreen, with pretty purple flowers in spring and early summer. Perfect with chicken and lamb, goulash. Small purple flowers can turn a simple everyday salad into a festive, beautiful and fragrant one.
It can be bought as a small plant and planted at home in a pot.
Rosemary officinalis (Posmarinus officinalis L.)
rocket salad
It grows like a weed, its homeland is Italy, and it is very easy to grow it at home from seeds. The leaves have a light peppery taste. It is often added to green salads. It can also be chopped into Italian pesto instead of traditional basil.
*Thyme
Exquisite evergreen grass. Add chopped thyme sprigs to soups and sauces. Thyme - essential in a bouquet garni, great with chicken and meat. And if you manage to find lemon thyme, then your fish dishes will become unforgettable. Thyme can be bought in a pot and will grow well in almost any environment.
*Dill
Best grown from seed. Excellent with fish, used in salads, sauces. Whole sprigs of dill are used for garnishing, but must be finely chopped for eating. It has a sweet pleasant taste, you can use it in unlimited quantities.
Divine combination: salmon and dill. It also goes well with mackerel, herring, tuna, beans and green beans, and potato salads. It turns out especially tasty if, when cooking fish or potatoes, add a couple of sprigs of dill to the water. Seeds and herbs are used in the preparation of marinades for canned vegetables.
Store in a tightly closed container or bag on the bottom shelf of the refrigerator. To freeze, chop finely and place in an ice cube tray. Pour in water and put in the freezer.
*Sage
It has long been associated with good health and long life. Sage is especially tasty with fatty meats such as duck, goose, pork, liver and, of course, sausages. It is not necessary to add it at the end of cooking, as it can be cooked.
* Schnitt onion (batun onion, chives)
It can also be found under the names of onion skoroda, chisel and rezun. Very similar to green onion feathers, only in miniature; has less strong taste. It is used without heat treatment, as heat robs it of onion flavor. Use it generously. But the flowers are also edible and very fragrant, so use them sparingly.
Grown from seeds. Trim it carefully at the very base with scissors and then the additive will definitely grow.
Used in salads and cheese sauces. Suitable for eggs, salads (green, potato, tomato and others), cheeses (especially soft ones), potatoes, fish and tomatoes.
Wrap in a damp paper towel, place in a plastic bag and store on the bottom shelf of the refrigerator. Use a couple of days before they wilted. It does not make sense to freeze or dry it.
*Sorrel
Cut off tough stems, lay four sheets on top of each other, roll up and chop finely. Sorrel is boiled down during heat treatment and it becomes much smaller, so you will need to use a lot.
Its sourness is delicious with fish dishes, especially salmon or eggs. Sorrel soup is a great treat at any time of the year. In the absence of sorrel, you can use spinach with a few drops of lemon juice. Withers quickly in hot environments, so it should be wrapped in a damp towel and stored in a box on the bottom shelf of the refrigerator. Use within 2 days. Dries badly. To freeze, first fry in butter and vegetable oil.
* Tarragon (tarragon)
It has a light anise aroma. Use it sparingly, the flavor can overshadow other ingredients in dishes.
The leaves must be picked from the stems, then used whole or chopped. It can be used raw, but the taste is stronger when cooked. The strength of the taste varies, so