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Using herbs correctly - for more flavour on your plate

Parsley, basil, thyme - these herbs are more than just decoration. If you choose, store and combine them correctly, you will get more flavour out of every dish. Various tips show how fresh, dried and frozen herbs can be used to optimum effect in everyday cooking.

This translation was created from the original text using AI (DeepL).
Fresh, dried or frozen - herbs can be used in a variety of ways in the catering industry. Handling tips and inspiration.
Fresh, dried or frozen – herbs can be used in many different ways in catering. Tips for handling and inspiration.

What´s it all about?

  • When are fresh, dried and frozen herbs suitable?
  • How can herbs be stored, processed and used efficiently?
  • Which international herbs bring new flavours to the kitchen?
Herbs: Tips for storage, preparation and more flavour
Content:

They refine, complement, contrast - herbs are indispensable in the kitchen. Whether as an intense flavour carrier in soups and stocks, as a fresh note in cold starters or as a sophisticated finish on the main course: if you know the different properties of herbs, you can use their flavours in a targeted way. Temperature, timing and technique determine whether herbs such as chives or coriander develop their full flavour.

Using herbs cleverly - four quick tips for the professional kitchen

💡 The correct use of herbs  - fresh, dried or frozen? 

  • Fresh herbs =The perfect finish. Sprinkle over just before serving - ideal for a fresh touch in salads, pasta or fish.
  • Dried herbs = intense flavour. They are perfect for stews, sauces & marinades. Dried herbs give off a full flavour when cooked for a long time. Spices and tea herbs such as sage, thyme, peppermint or lemon verbena are particularly suitable for drying.
  • Frozen herbs = practical handling. They keep for a long time and are ready to use immediately - straight from the freezer into the pot. Chives, dill, chervil, basil and parsley are particularly suitable for freezing.

💡 Storing herbs correctly - how to keep herbs flavourful 

  • Fresh herbs: Parsley and chives like it cool (2-4 °C) and are best kept wrapped in slightly damp kitchen paper. Basil and mint prefer milder temperatures (10-12 °C) - the fridge is taboo!
  • Herbs with roots: Place in water so that they absorb nutrients and stay fresh for longer. Change the water frequently to prevent mould growth. Regularly cutting the herbs also promotes growth.
  • Dried herbs: They should always be stored in a dark and airtight place. A tightly sealed glass or metal container protects them from light and air so that they retain their intense flavour for longer.

💡 Tips for processing herbs

• Fresh herbs: Cut just before serving - preferably with a sharp knife. This prevents the herbs from being crushed and protects the cell structure.
• Dried herbs: Cook directly with the dish, as dried herbs need heat to fully develop their flavour. They are therefore particularly suitable for stews or sauces.
• Frozen herbs: No defrosting necessary - straight from the freezer into the pan.

💡 Inspiration: spices from around the world

• Zaatar (Levant): Earthy thyme mix for dips, marinades & flatbread.
• Shiso (Japan): Minty freshness for sushi, sashimi & Asian salads.
• Epazote (Mexico): Makes bean dishes digestible - and flavourful.
• Lemon myrtle (Australia): a varied alternative to lemongrass for dishes with fish and poultry.

Herbs with a double effect

Rosemary, thyme and sage have an antimicrobial effect - ideal for pickling meat and vegetables. As well as extending the shelf life, they also ensure a more intense flavour.

Making good use of leftover herbs

Herb scraps don't have to end up in the organic waste bin. Instead, they can be used to prepare flavoured oils or homemade pesto. Another practical solution: freeze herbs in small cubes and dissolve them directly in sauces or soups later - this saves time and reduces food waste. Herbs also come into their own in desserts: candied herbs or herb flavours in sorbets, ice creams or tartlets provide a surprising freshness.
Microgreens are considered the food of the future.

Microgreens at a glance

Microgreens are becoming increasingly important in the food service industry. The young plants impress with their variety, nutrient density and wide range of applications in the kitchen.

Assortment

Make your own herbal oil   

Ingredients:

  • 100 ml high-quality vegetable oil (e.g. rapeseed oil or sunflower oil)
  • approx. 30-50 g fresh herbs (e.g. basil, parsley, thyme)
  • Optional: 1 clove of garlic, lemon zest, chilli flakes or peppercorns

This is how it works:

  • Prepare the herbs: Wash the fresh herbs thoroughly, pat dry and roughly chop. Important: Dry the herbs completely to prevent mould from forming.
  • Heat the oil: For a more intense flavour, heat the oil up to 60 °C and briefly infuse the herbs in it. Then leave to cool.
  • Select the preparation option: Finely puree the herbs with the oil in a blender and filter through a fine sieve or cloth. Alternatively, place the herbs whole in a sterilised bottle, pour the oil over them and leave to infuse in a cool, dark place for at least 5 days. Strain if necessary.
  • Filling and storing: Pour the finished oil into sterilised bottles or containers, seal tightly and store in a cool place in the refrigerator, protected from light. It will keep there for two to three weeks, or longer if processed hygienically.

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