Verse Kruiden

basilicum

bieslook

bonenkruid

Bronzenvenkel

Chinese Bieslook

Citronelle

citroengras

citroenmelisse

citroentijm

Citroenverbena

Curcuma

dille

dragon

gember

koriander

kruidentuiltje

laurier

lavas

Marjolein

munt

oregano

Pepermunt

rode basilicum

rozemarijn

salie

thaise basilicum

tijm

zurkel


Fresh Herbs


Basil

Basil can be used in many dishes, the herb is delicious as a tea and it even has medicinal benefits. No wonder the plant is also known as the royal herb. Basil is primarily a Mediterranean herb that you often taste in Italian and Greek dishes.

Chives

Chives are part of the Alliaceae family, although they are also distantly related to the onion. So you'll certainly get a hint of onion. Chives have almost endless possibilities. You can use them in salads, herb butter, sauces and dressings. Take note: the taste of chives becomes less intense when cooked, baked or fried.

Summer savory

Savory tastes delicious with pulses. It is also great with fish or pork. The strong herb has a dominant peppery taste once cooked. Are you trying to lose weight? This herb helps you to digest rich meals.

Bronze fennel

Bronze fennel is a top source of vitamin A and C. The culinary possibilities of bronze fennel are numerous. It can be served warm or cold with a vinaigrette or mayonnaise. It is also delicious with chicken dishes, cream of fennel soup or with fish. Bronze fennel is also used in teas thanks to its sweet seeds.


Garlic Chives

Garlic chives are larger and wider than the usual type. The taste is best described as garlicky.  But don't worry: the smell won't linger after meals. Garlic chives taste best in Asian dishes. The herb also has a diuretic effect and promotes appetite and digestion.

Citronella

Citronella, sereh or cymbopogon. These are all names for the same herb from Asia. The leaves of the plant give particular flavour to dishes. The lemony taste is excellent in curry sauces, in fish and meat dishes, and in marinades. 

Take note: the leaves are very tough, so they are difficult to eat. It's best to use them while cooking the dish, but to remove them before serving.

Lemongrass

Lemongrass, the pinnacle of freshness! Perfume, soaps and other toiletries almost all contain some lemongrass. It encourages circulation and makes skin firmer. Youthfulness guaranteed. A steam bath with lemongrass wards off colds and headaches, and last but not least, it improves your cognitive abilities and concentration. Full of good things!

Add a fresh note to your herbal tea, fruit salad, fish, chicken, rice or wok with a stem of lemongrass. Do you need a stirrer for your gin and tonic? A stem of lemongrass is the solution... make a groove in the stem and enjoy a delicious extra aroma.

Lemon balm

You can barely tell the difference between mint and lemon balm with the naked eye. Both herbs have fresh green serrated leaves. Meanwhile, the scent is completely different as lemon balm has a pungent sweet lemon fragrance. The herb also alleviates insect bites. As a tea it helps against headaches, stress and depression.


Lemon Thyme

You can easily recognise lemon thyme by the yellow edges of its leaves. Lemon thyme has a fresher, flowery taste compared to other types of thyme. The herb is especially tasty in Mediterranean dishes and with chicken. Fun fact: the plant is also used as an air freshener thanks to its lemony scent.

Lemon verbena

Lemon verbena is sometimes known as a super herb. And not without good reason. It has an intense and characteristic fragrance. The lemony taste raises fish and chicken dishes up to the next level. Not to mention the delicious tea that you can make with this herb. Lemon verbena also has a purifying effect on your liver.

Turmeric

Curcuma. This is another name for turmeric. This herb is what gives curry powder and curries their typical yellow colour. Turmeric is one of the most frequently used ingredients in curries and gives them their colour and taste. Plus the herb has important benefits for your health: it stimulates digestion, aids blood sugar levels and balances cholesterol.

Dill

Dill has been used for generations. In the past, babies would be given dill with their milk to calm them. It promotes digestion, so it has a calming effect and prevents flatulence. Dill tastes and smells similar to aniseed and is good in dishes with vinegar, yoghurt, cream, fish and shellfish.


Tarragon

Tarragon is a fresh and perennial herb that stimulates your appetite thanks to its bitterness. Iodine, minerals, vitamin A and C can all be found in tarragon. Tarragon is a diuretic and chewing its leaves helps against toothache. The most well-known recipe containing tarragon is bearnaise sauce, but it has many other uses too.

Ginger

Ginger gives you energy and encourages digestion to make losing weight a breeze. Ginger also helps against migraines. A delicious ginger tea is always welcome in the winter. You can also drink it cold in the summer.

Coriander

Even the Egyptians were fans of coriander! And in the Middle Ages it was used in love potions! Now the popular herb is mainly used to add flavour or as a preservative. Coriander helps with diarrhoea and fortifies the stomach. Rice, meat, vegetables, curries, soup or gin and tonics are all enriched by a few coriander leaves.

Herb bouquet

A herb bouquet contains parsley, laurel and thyme. The herbs can be held together with a strip of leek during cooking to keep everything together nicely. Casseroles and soups benefit the most from an infusing herb bouquet.


Laurel

Laurel has been used for over 2,000 years in both the kitchen and in medicine. A delicious tea is a good remedy for chronic bronchitis. The possibilities in the kitchen are endless. Meat, fish, stews, marinades, soups... there are too many to list. The longer the leaves simmer for, the tastier the dish.

Lovage

The Romans used this herbaceous plant during the conquests across Europe. The fragrance and taste are most similar to celery. The roots, stems, leaves and seeds of the plant can all be used in the kitchen.

And don't forget: lovage is good for your health. Especially as a tea. It promotes digestion, stimulates the appetite, disinfects the urinary tract and remedies bladder infections.

Marjoram

The refined flavour of marjoram is most similar to thyme. It is the perfect match for virtually all types of meat, but it is especially tasty with sausages. You can also mix it with mayonnaise or vinaigrettes. Are you suffering from a cold or a sore throat? Marjoram has a soothing effect.

Mint

Mint is a constant in all cultures, on all continents and in many cuisines. It is undeniably the herb of hospitality. Mint gives a tingling and refreshing boost everywhere: from kitchen to bathroom, from starter to dessert. You'll also detect a deeper note with lamb, fish or marinades every time. 

Do you suffer from a blocked nose, cold or congestion during the winter? A refreshing mint tea will make all these unpleasant ailments quickly go away.


Oregano

Oregano is best known as a herb on pizzas in Italian and Greek cuisine. In our region, gardeners sometimes also refer to it as wild marjoram. How does it taste? It is best described as herby and slightly sweet. It is also an integral ingredient in chilli con carne.

Peppermint

Peppermint is the most suitable of all the mint varieties for use in the kitchen thanks to its characteristic aroma. Whether fresh or dried, it is the perfect addition in all kinds of salads, soups and sauces. Peppermint adds a refreshing kick to mayonnaise. And it enhances celebratory drinks. Do you have an upset stomach? Mint tea might sooth it.

Red Basil

Deep purple leaves and light pink little flowers. The plant does not just look colourful, it also has a characteristic taste. Red basil is especially recommended with rice and pasta dishes. It can also be used in red pesto or tapenades. Red basil has a rather stronger taste than green basil.

Rosemary

The symbol of friendship, remembrance and faithfulness. Rosemary comforts the heart and brings happiness. The possibilities are almost endless. You can use it with meat and fish, in casseroles, on the barbecue, in herb vinegars and on the grill. 

Rosemary also has a healing effect. It combats fear, tiredness, nervousness, melancholy and insomnia. It also strengthens your memory, has a diuretic effect and reduces swelling and bruising.


Sage

Warm, herby and rather bitter. The taste of sage undeniably overpowers that of other herbs. So it is best to use it in small quantities. Use it to intensify flavour in stews and roasts and with game and poultry. Sage also helps soothe inflammation of the mucus membranes.

Thai Basil

While the European type is bright green, Thai basil has a purple glow in the stems and the leaves. The taste is also very different. Thai basil tastes more like aniseed. So use it sparingly when cooking. It can be used in dishes such as soups, sauces and stir fries.

Thyme

Thyme is a herb originally from East Asia and the Mediterranean. The grey/green leaves are often part of a bouquet garni, a bunch of different herbs for recipes such as bouillon. 

Thyme tastes best with vegetables, fish, meat and all kinds of sauces. You can also make tea or even syrup from it. Are you not used to its characteristic flavour and aroma? Then use it sparingly.

Sorrel

Sorrel has a sharp taste. Which is precisely why it is often forgotten. This is a pity since the leaves are delicious in salads. They are also ideal for seasoning fish dishes such as 'paling in 't groen' (eel in green sauce). It can also be used in the kitchen in sauces, soups and egg recipes.


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